Author: 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. No flipping is needed. 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.
(click stars to vote)
Easy Vegan Sheet Pan Pancakes
Servings: small square pancakes
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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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Breakfast Recipes You Might Enjoy:
Jo says
Just wondering if the temperature setting is for fan forced oven?
Jo says
I set temp to 200 Celsius fan forced which was perfect! A hit with the kids.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Jo, the temperature listed is for a conventional non fan forced oven.
Marilyn says
My 3 year old daughter loves these pancakes! I see I can draw them, but I’m curious how long they are good for in the freezer?
Marilyn says
Freeze* not draw 🙃
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy your little one loves them, Marilyn! They’ll keep well in the freezer for about 2 months, just reheat straight from frozen or thaw first.
Sarah says
I tried this using the metric measurements, and the batter was very runny. I don't think it's correct
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sarah! Thanks so much for catching that, you’re absolutely right! A few of the metric measurements were off, and I’ve just updated the recipe with the correct conversions. It should work perfectly now 😊
Em says
SO delicious every time! I added some espresso powder and cocoa peanut butter powder with allergen free semi sweet chocolate chips this time, my five year old loved them!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh love the idea of espresso powder and cocoa peanut butter powder! Yum! Thanks for reviewing Em!
Maria says
It was literally perfect and so easy to make.
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Toni says
Could this be made gluten free? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I haven't tested this recipe but I think it should work well with Bob's Red Mill 1 to 1. You can learn more about my tips to adapt my recipes to gluten-free here. I hope that helps!
Dee says
I'm an Ember leader (previously Brownies!) here in Ottawa, Canada. This recipe is PERFECT when feeding a group of 16 girls!
Jess @ It Doesn't Taste Like Chicken says
We're happy to hear that!
Jahnise says
I only have a 9x 13 pan what would the temperature and time be for that?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jahnise! A 9" x 13" pan will work just fine—the batter will be a bit thicker, so you’ll likely need to bake it a few minutes longer than the original 15 minutes.
Michelle says
This recipe is great. Tonight I made it using almond butter (I used Artisanal raw almond butter) instead of oil, and it came out perfect. Thank you for a wonderful recipe!
Michelle says
Correction - I used Artisana raw almond butter instead of the vegan butter called for in the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's a great tip, thanks for sharing Michelle! Thrilled you loved the pancakes so much 🙂
R says
Yum
Jennifer says
Love love love this recipe. Sam never disappoints.
Christine says
I was skeptical about the concept of sheet pan pancakes… but I can only cook 2 regular pancakes at a time in my frypan, and then have to keep them warm until I’ve cooked the whole batch of batter, and somehow those fluffy cooked pancakes deflate while I’m cooking the others, and the whole process takes forrrrevvverrrr, so I thought I’d give this recipe a try.
GAME CHANGER!!! A whole batch of pancakes, cooked all at once, light and fluffy, and SCRUMPTIOUS! Thanks (again!) Sam
Debbie says
This is a GREAT recipe for guests! Easy, fool-proof, and delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Debbie!
Serena says
This recipe is amazing! I HATE flipping pancakes (ok I admit that I'm also terrible at it ahahah) so this recipe is perfect for me. I love that I can make so many at once and then I can freeze the rest. Highly recommended
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Serena!!
Taryn says
Staple recipe for us, so much easier to feed a group.
It also stands up well to subbing ingredients. I’ve mixed it up in different ways;
swapping half flour for whole wheat, 1/4 cup flour for protein powder, half the butter for applesauce, changed the sugar type or half the sugar, any topping you can think of. It always works out.
Karen ML says
Great recipe!! So easy and fast! Thank you!
Jessica says
I love this recipe! You don't have to flip pancakes with this one!
Trisha says
These were so fluffy and delicious! I love how quick and easy and versatile they are. Will definitely be making again!
JAMIE SOOCH says
I just made these tonight so my daughter has pre-breakfast ready for the morning.
I did not add the lemon juice.
And I substituted the white sugar for brown sugar and added cinnamon and they turned out so fluffy and yummy!
This recipe will be a staple in my house. It is so easy to make and turned out great.
My only question is if I can freeze these as they made a lot of squares that won’t be ate within the 2-3 fridge recommendation. Please reply if possible.
Thank you for sharing 🙂
Jess @ It Doesn't Taste Like Chicken says
That's terrific! Thanks for sharing your experience. They should freeze just fine!
Nicole says
I am making this for at least the 5th time. These are delicious! I do not sweeten the pancake with anything, but I add blueberries or date syrup mixed with cinnamon (makes cinnamon roll pancakes, SO GOOD). I also double the recipe for a large stainless steel sheet pan. Line with parchment paper, it comes out great!
Pam says
We love this recipe in our house! It's easy to make, easy to customize, and everyone enjoys the taste - even guests!
Jess @ IDTLC Support says
That's fantastic - we love that!