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
Kim Simpson says
Does it have to be a metal sheet pan or do you think a glass baking dish would work?
Sam Turnbull says
Hi Kim, I think a glass dish should work fine. Enjoy!
Yulca says
Can't wait to serve this to friends as is once "having people over for brunch" is a thing we do again ...
In the meantime, I tinkered with it to turn it from a Sunday breakfast treat into an easy, yummy, yet somewhat healthy family dinner, and we gobbled it right up! I used
- 2 cups whole wheat flour, no AP
- 1.5 tbsp maple syrup, no sugar
- 3 tbsp of each butter & apple sauce
- everything else according to your recipe
Turned out very satisfying & quite filling - will go into our rotation for sure. Thanks once more, Sam!
Sam Turnbull says
Wonderful! Thanks for sharing your version 🙂
Aimee says
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.
Sam Turnbull says
Wonderful, so happy you and your family love them so much, Aimee 🙂
Cathie says
I’ll never make individual pancakes again! Thanks Sam.
Sam Turnbull says
Haha, you're most welcome, Cathie 🙂
Stacy says
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!
Sam Turnbull says
Haha, right!? So happy you loved them, Stacy 🙂
Sherry says
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.
Sam Turnbull says
Glad you enjoyed Sherry!
Tonya says
Easy and Delicious! I will make this again! We used bananas, blueberries, walnuts, and chocolate chips for the toppings.
Sam Turnbull says
Yay! Glad you enjoyed them, Tonya!
Pam says
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.
Sam Turnbull says
Wonderful! SO happy you loved it, Pam 🙂
Sarah says
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.
Sam Turnbull says
You're most welcome, Sarah! Thrilled you loved it 🙂
Rachel says
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.
Sam Turnbull says
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 🙂
Jenn says
Made these this morning! Yum as usual, Sam makes sure to get her recipes right before posting. These are so fluffy and perfectly easy!
Sam Turnbull says
Aww thank you, Jenn! So happy you love them 🙂
Rachel says
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.
Sam Turnbull says
Perfect! So happy you enjoyed, Rachel 🙂
Beth says
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!
Sam Turnbull says
Haha, I know right? So easy and delicious!
Lia says
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!!!
Sam Turnbull says
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!
Mandy says
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!
Mandy says
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!
Sam Turnbull says
Sounds great!
Glenn says
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?
Sam Turnbull says
You can use the kind of oat milk intended for drinking. The kind in a can would be too thick and rich. Enjoy!
M says
I don’t have 11”x17” or 10”x15” baking pans. Can this recipe be made in 2 smaller pans?
Sam Turnbull says
Absolutely!
Lanell Flanagan says
Do you know if this would work with another type of flour?
Sam Turnbull says
Alternative flours are not my expertise so you're welcome to try, but I don't have experience with this. 🙂
Vicky says
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!
Sam Turnbull says
I used a non-stick baking sheet and sprayed it with oil. You could also line yours with parchment paper. Enjoy!
Gypsy says
I was wondering about freezing them as well.... might have to just try it
Sam Turnbull says
I think they should freeze wonderfully 🙂