Why did it take me so long to discover the wonders of these 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 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!
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 vegan sheet pan pancake in four different sections, chocolate chips, raspberries, bananas & walnuts, and sprinkles (for Birthday cake vibes). But you could top your pancake 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 better, 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.
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 better, 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.
I have made these three times since Christmas. Delicious recipe and so much better than making them one at a time. The kids love adding their favorite toppings to their sections of the pan.
I’ll never make individual pancakes again! Thanks Sam.
Haha, you're most welcome, Cathie 🙂
Why have I been making individual pancakes all of these years? This is perfect, quick, easy clean up and just dang delicious. We added all blueberries! Thank you for a wonderful recipe! We love all of your food!
Haha, right!? So happy you loved them, Stacy 🙂
This worked out great. Although it completely stuck to the pan in the places that didn't get covered with parchment paper despite greasing well. I also forgot to add the melted butter as my husband distracted me and I forgot it in the microwave... but it didn't even matter, aside from not crisping or having that buttery flavor they turned out great. You can always add butter when serving if you want to but I just ate it without, making it very low in fat and it was still a tasty fluffy pancake. Next time I will probably throw in a little cinnamon for extra flavor since I tend to eat my pancakes pretty plain.
Glad you enjoyed Sherry!
Easy and Delicious! I will make this again! We used bananas, blueberries, walnuts, and chocolate chips for the toppings.
Yay! Glad you enjoyed them, Tonya!
What a great time saver. Followed recipe except I heated the milk so the melted butter wouldn't harden. I mixed in a 8c measurig cup made it easy to pour. Each person added their preferred topping. Everyone felt as participated in making breakfast.
Wonderful! SO happy you loved it, Pam 🙂
Made these for Christmas Day brunch with blueberries, raspberries and chocolate chips!!! So much better than making individual pancakes. Thank you for another fabulous recipe.
You're most welcome, Sarah! Thrilled you loved it 🙂
So good! I made 2 batches today. I let the first one cook a bit too long since I wasn’t sure it would be done, but the 2nd was perfect right at 15 minutes.
Wonderful! Yes when you cook a bit too long it can get a bit tough on the outside. 15 minutes was perfect for my oven too 🙂
Made these this morning! Yum as usual, Sam makes sure to get her recipes right before posting. These are so fluffy and perfectly easy!
Aww thank you, Jenn! So happy you love them 🙂
Way easier than making pancakes on the stove and a great way to add a bunch of different toppings. Used a non stick pan with a bit of greapeseed oil spread on it and had no issues with sticking.
Perfect! So happy you enjoyed, Rachel 🙂
Amazing! Made it for holiday brunch with chocolate chips and raspberries. Don't think I can go back to making pancakes in a frying pan!
Haha, I know right? So easy and delicious!
Sam I am am a huge fan! I love your recipes so much that when I type i in my search bar it goes straight to your website. However my dearest Christmas wish is that you please add weight measurement for flour in your recipes? I often get runny batter and I so want it to be perfect just like yours. You're wonderful! Merry Christmas!!!
Well Merry Christmas to you, Lia! Your wish has been granted. On all of my recipes, just look at the very end of the recipe list and click the word "metric" and magic happens, the recipe is converted. Enjoy!
I've been making a similar version of these for about a year. I make mine in a large lasagna dish with parchment paper on bottom because I don't have a sheet pan! No oil required or messy clean ups! I add 1/4 cup chia seed/buckwheat/hemp to my dry mix too. Healthier. And top with apples walnuts is really nice or mixed berries and chopped almonds. Mmmm. Easy to re-heat and also make for easy "dessert" too!
I've been making a similar version of these for about a year. I make mine in a large lasagna dish with parchment paper on bottom. No messy clean ups! I add 1/4 cup chia seed/buckwheat/hemp to my dry mix too. Healthier. And top with apples walnuts is really nice or mixed berries and walnuts. Mmmm. Easy to re-heat and also make for easy "dessert" too!
Sounds great!
Hi Sam, this looks great. I’m excited to try. What are your thoughts on coconut milk? I’m guessing oat milk would be better but as I only have coconut milk right now I wonder?
You can use the kind of oat milk intended for drinking. The kind in a can would be too thick and rich. Enjoy!
I don’t have 11”x17” or 10”x15” baking pans. Can this recipe be made in 2 smaller pans?
Absolutely!
Do you know if this would work with another type of flour?
Alternative flours are not my expertise so you're welcome to try, but I don't have experience with this. 🙂
This recipe looks so great, but I have not had much luck making pancakes on a baking sheet without them sticking. Does the baking sheet need to be non-stick, or will stainless steel work? How do you “prepare” the baking sheet? I would be so excited to make a whole pan just for myself and freeze leftovers!
I used a non-stick baking sheet and sprayed it with oil. You could also line yours with parchment paper. Enjoy!
I was wondering about freezing them as well.... might have to just try it
I think they should freeze wonderfully 🙂