This is the BEST Vegan Sheet Pan Pancake recipe you're going to find. Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with toppings as desired, and bake for 15 minutes. Boom! Breakfast on the table.
Evenly cooked, SUPER FLUFFY, hot all at the same time, and with endless flavour combos. Perfect pancakes every time! Easy Vegan Sheet Pan Pancakes are a game-changer at breakfast time or any time of the day, really!
I LOVE pancakes. Mini cakes for breakfast: what's not to love? But honestly, I'm not the best pancake maker. My pancakes always come in various shapes and sizes. I'm not always good at flipping them. The first batches of pancakes are cold by the time I finish the last batch and there's always a burnt pancake or two. So when I discovered the beauty of sheet pan pancakes, I fell in love.
Not only are these pancakes so much quicker and easier to make, but it's so fun how you can play around with the toppings. It's fun for kids (or kids at heart like myself) to decorate their own section with their favourite toppers.
I decorated my easy vegan sheet pan pancakes in four different sections, chocolate chips, raspberries, bananas & walnuts, and sprinkles (for Birthday cake vibes). But you could top your sheet pan pancakes with any toppings you like! Some other fun ideas would be coconut shreds, blueberries, strawberry slices, slivered almonds, a sprinkle of cinnamon, or a drizzle of natural peanut butter. The options are endless, and super fun!
How to make Easy Vegan Sheet Pan Pancakes:
Add the flour, sugar, baking powder, and salt to a large bowl and whisk well.
Now add the plant-based milk, lemon juice, melted vegan butter, and vanilla extract and gently combine. The batter will be lumpy and full of big bubbles. This is good, don't over mix it! (Big bubbles make for the fluffiest pancakes).
Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula. I used an 11" x 17" baking sheet, but a 10" x 15" sheet would also work well.
Decorate the top of the pancake with any toppings as desired. Bake for 15 minutes until the edges of the pancake are lightly browned. The top of the pancake will be pale, but will be cooked, you can test it by lightly poking it. Slice and serve with maple syrup or other pancake toppings.
Easy vegan sheet pan pancakes are wonderful served all on their own, but they would also be great paired with a side of my banana peel bacon, and a simple tofu scramble for a really hearty breakfast.
Common Questions:
Can you freeze sheet pan pancakes?
Yes you can! Best method would be to let them cool then chop up what's left into individual slices. From there, store in a sealable freezer bag or air-tight container and be sure to separate the pieces with parchment paper to avoid them freezing together. To reheat, just pop them in the toaster!
Bon appetegan!
Sam Turnbull.
Easy Vegan Sheet Pan Pancakes
Ingredients
- 2 ¼ cups all-purpose flour
- 3 tablespoons white sugar
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- 2 cups plant-based milk (such as oat or soy)
- 1 ½ tablespoons lemon juice
- 6 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
- Optional toppings: banana slices, berries, vegan chocolate chips, peanut butter drizzle, chopped nuts, vegan sprinkles, etc.
Instructions
- Preheat your oven to 425F (220C). Lightly grease an 11" x 17" baking sheet. (10" x 15" will also work fine).
- Add the flour, sugar, baking powder, and salt to a large bowl and whisk well. Now add the plant-based milk, lemon juice, melted vegan butter, and vanilla extract and gently combine. The batter will be lumpy and full of big bubbles. This is good, don't over mix it! (Big bubbles make for extra fluffy pancakes).
- Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula. Decorate the top of the pancake with any optional toppings as desired. Bake for 15 minutes until the edges of the pancake are lightly browned. The top of the pancake will be pale, but will be cooked, you can test it by lightly poking it. Slice and serve with maple syrup or any desired toppings.
Notes
Nutrition
Katie Chevalier says
My meat and dairy loving husband loved these. My 16 month old also devoured it. I subbed date paste for the sugar and applesauce for the butter and they turned out so nummy!
Sam Turnbull says
So happy you loved it! Thanks for the healthy swap tips! 🙂
Jessica S. says
My family really enjoyed this. Being able to add the different toppings so everyone is happy and not having to stand over a pan while everyone else eats are definite perks. They were very pale when done, but were nicely cooked and fluffy inside.
Sam Turnbull says
So happy you enjoyed Jessica! Yes because the batter doesn't brown on the pan, you can expect then to be lighter in color.
Savannah says
I know the lemon juice helps with the rising BUT baking powder is also a rising agent, correct? So, if I leave out the lemon juice and don't substitute it with another acid will they pancakes at least rise a little without the lemon juice? Would adding water in place of the lemon juice help activate the baking powder more? Maybe increase the baking powder too?
Mia Hackett says
Thank you so much for this recipe!
I’ve made these for breakfast 4 times in the past two weeks! Seriously good pregnancy breakfast!
I’ve made a protein version which is just as delicious, too! Subbed out one cup of flour for one cup of my Ritual pregnancy protein shake, and used grape seed oil to help with liquidity. Fabulous high protein version!
Sam Turnbull says
Great tip! So happy you love them Mia 🙂
Jen says
Can I leave out the lemon juice?
Sam Turnbull says
You need the lemon juice so that the pancakes rise and get fluffy. You can sub it for apple cider vinegar if needed. Enjoy!
Genevieve says
Omg this recipe is genius! The whole family loved it! It was so much easier than making individual pancakes and everyone got to try the toppings of their choice! The pancakes were fluffy and baked perfect in 15 mins. I will definitely be making this again!
Sam Turnbull says
Wonderful! So happy you loved it!
Erica says
Hi,
This recipe looks FABULOUS!!!! I have a few questions…..
What could I use to replace the lemon juice? Would white vinegar work? How long do the bars stay good for and how do I store them? Could I stack the recipe in layers and put maple syrup and vanilla frosting in between each layer so it’s more like a layer cake? Can this recipe be made into 8 or 9 inch round cake pans? How long should I bake it for?
Thank you!!!
Jacqueline Spencer says
OMG perfectly delicious. Indeed the best!
Sam Turnbull says
Yay!
Caitlin says
I added a mashed banana and only used 1 tablespoon of sugar, used 1 cup whole wheat flour (the rest all purpose), used apple cider vinegar instead of lemon juice, and coconut oil instead of vegan butter and these turned out amazing! Very fluffy and tasty! I am printing the recipe to use again.
Sam Turnbull says
Wonderful! So happy it's a new go-to for you Caitlin 🙂
Lori says
I saw your note about not having tried alternate flour, but I'm wondering if any of your followers might have tried gluten free flour. Thanks so much
Charlotte Andrew says
I've made this recipe(altered in quantity-i do a 2/3 recipe in a 9x 13) quite a few times since i discovered it couple months ago because my kids love pancakes, and like you mentioned in your blog, theres always a burnt pancake or two and its hard to keep em all warm...and its also hard to keep 3 little ones and a hungry guy waiting! all i keep in my fridge for the most part is whole milk, thats what i use instead of plant based. Everything else was as stated in the recipe.It works out perfect everytime and the kids absolutely love it! my middle child eats it with nothing on it! I also share it with my 90 year old neighbor and she loves them too! Thanks Sam, you are the best!!
Danielle says
Hi! Will the pancake mix in your Fast Easy Cheap Vegan book work with this?
Thanks!
Sam Turnbull says
Hi Danielle! Yes I think it should! Enjoy!