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.
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Notes
Nutrition
More Vegan Breakfast Recipes You Might Enjoy:
Kelly says
Made these for guests and loved surprising them that recipe was vegan- they had no idea! This is my go to pancake recipe, bakes up so fluffy and more evenly than on griddle.
Sam Turnbull says
So happy to hear that Kelly!
Molly F says
Sam I have made these pancakes multiple times and they are now a staple recipe! I love pancakes for breakfast or for dinner, and I never experienced such a fun way of making them before I made your sheet pan version. Tonight we had blueberry, sprinkle, banana pecan chocolate and peanut butter vegan white chocolate chip. So delicious, creative and fun! Such an awesome recipe!!
Tiana Jackson says
These were perfect, delicious and easy. I baked them in a glass baking dish. Thank you!
Jess @ IDTLC Support says
Wonderful!
Jeni says
Super easy, very tasty and not a ton of ingredients you have to keep on hand to decide to make it last minute! Our picky kiddo even loved it! Added strawberries/blueberries, pre-roasted rhubarb (probably could've just warmed it up in the microwave to soften) and then of course a sprinkle section! Thanks a bunch 🙂
Jess @ IDTLC Support says
Sounds beautiful!
Katey says
I'm on a sourdough kick lately and want to use my SD discard in this recipe. Have you tried this? I plan
on subbing 1 cup discard for 1/2 cup each flour and milk, but I'm unsure about adding the lemon juice as per the recipe.
Sam Turnbull says
I haven't tried it, so I'm not sure what to recommend. If you give it a go, let us know how it turns out 🙂
Jessica says
Hey! I follow all of your directions, but mine always gets much bigger (thicker) than yours. Is it really supposed to be 1 1/2 Tablespoons of baking powder, not like 1 1/2 tsp? I'm using the same flour that you say, etc.
Michelle says
Hi! Could I make this batter the night before? I don’t make pancakes often so I don’t know if that’s a thing haha
Jess @ IDTLC Support says
For best results, the batter should be made just before baking so that the leavening agents can work their magic. You can bake them ahead of time though and reheat as necessary.
Vanda says
I just tried these for the first time. They are so delicious. I love recipes that have shortcuts. Can't wait to make them again so I can try different toppings!
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
Kelley says
I made this morning with bobs red mill 1:1 gf flour and used apple sauce instead of oil! Worked beautifully
Jess @ IDTLC Support says
Terrific!
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!