• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    December 23, 2020 61 Comments

    Easy Vegan Sheet Pan Pancakes

    4.0K shares
    Jump to Recipe

    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!

    Easy Vegan Sheet Pan Pancakes! Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That's it! It's so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos. #itdoesnttastelikechicken #veganrecipes #easyvegan

    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.

    Easy Vegan Sheet Pan Pancakes! Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That's it! It's so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos. #itdoesnttastelikechicken #veganrecipes #easyvegan

    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:

    Whisk the dry ingredients.

    Add the flour, sugar, baking powder, and salt to a large bowl and whisk well.

    Add the wet ingredients and gently mix. Lumpy batter is a good thing!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).

    Spread the batter on the baking sheet.

    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.

    Optionally you can decorate with any toppings you like.

    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! Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That's it! It's so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos. #itdoesnttastelikechicken #veganrecipes #easyvegan

    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.

    Print Recipe
    5 from 37 votes

    Easy Vegan Sheet Pan Pancakes

    Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That's it! It's so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American
    Servings: 16 small square pancakes
    Calories: 119kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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.
    US Customary - Metric
    Prevent your screen from going dark

    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

    Pancakes are best served fresh, but leftovers can be stored in a sealable bag or air-tight container in the fridge for 2 - 3 days and can be gently reheated in the microwave.

    Nutrition

    Serving: 1- for 1 small pancake without toppings (recipe makes 16 small pancakes) | Calories: 119kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Fast Easy Cheap Vegan!!!
    Top 10 Vegan Recipes of 2020 »

    Reader Interactions

    Comments

    1. Katie Chevalier says

      December 01, 2022 at 10:40 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        December 03, 2022 at 1:36 pm

        So happy you loved it! Thanks for the healthy swap tips! 🙂

        Reply
    2. Jessica S. says

      November 05, 2022 at 1:33 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        November 17, 2022 at 4:53 pm

        So happy you enjoyed Jessica! Yes because the batter doesn't brown on the pan, you can expect then to be lighter in color.

        Reply
    3. Savannah says

      August 22, 2022 at 2:52 pm

      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?

      Reply
    4. Mia Hackett says

      August 15, 2022 at 1:49 pm

      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!

      Reply
      • Sam Turnbull says

        August 17, 2022 at 3:03 pm

        Great tip! So happy you love them Mia 🙂

        Reply
    5. Jen says

      July 11, 2022 at 4:47 pm

      Can I leave out the lemon juice?

      Reply
      • Sam Turnbull says

        July 20, 2022 at 9:16 am

        You need the lemon juice so that the pancakes rise and get fluffy. You can sub it for apple cider vinegar if needed. Enjoy!

        Reply
    6. Genevieve says

      April 17, 2022 at 2:57 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        May 26, 2022 at 9:35 am

        Wonderful! So happy you loved it!

        Reply
    7. Erica says

      April 17, 2022 at 10:26 am

      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!!!

      Reply
    8. Jacqueline Spencer says

      March 20, 2022 at 2:03 pm

      5 stars
      OMG perfectly delicious. Indeed the best!

      Reply
      • Sam Turnbull says

        March 23, 2022 at 2:20 pm

        Yay!

        Reply
    9. Caitlin says

      October 25, 2021 at 12:51 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        October 28, 2021 at 5:46 pm

        Wonderful! So happy it's a new go-to for you Caitlin 🙂

        Reply
    10. Lori says

      July 25, 2021 at 7:03 pm

      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

      Reply
    11. Charlotte Andrew says

      May 17, 2021 at 3:03 pm

      5 stars
      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!!

      Reply
    12. Danielle says

      May 10, 2021 at 3:22 pm

      Hi! Will the pancake mix in your Fast Easy Cheap Vegan book work with this?
      Thanks!

      Reply
      • Sam Turnbull says

        May 13, 2021 at 10:03 am

        Hi Danielle! Yes I think it should! Enjoy!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN