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Soft, fluffy, and fuss-free, Vegan Sheet Pan Pancakes are the ultimate breakfast hack (customizable and no flipping required!) for busy mornings (ready in just 25 minutes) & feeding a crowd!
Why You’ll Love This Recipe
With pancake day around the corner, let me introduce you to a total breakfast game-changer. If you’re tired of standing over a hot stove, flipping pancakes (like these easy vegan pancakes) individually while your family/guests eat in shifts (and there’s always a couple that are burned), these fluffy vegan sheet pan pancakes are totally for you!
Just mix the batter, pour it into the pan, top with your favorite toppings (totally customizable!), and bake to perfection while you continue going about your morning. There’s no flipping, no uneven sizes, and they’re all ready at the same time so the whole family can eat together. Plus, they freeze and reheat like a dream for fuss-free Pancake Day, brunches, holidays, and lazy mornings.
Looking for more easy vegan breakfast ideas to feed a crowd? Try my vegan breakfast casserole, carrot cake baked oats, vegan coffee cake, or easy vegan zucchini muffins.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and substitutes.
What could I add To Oven Baked Pancakes
There are truly endless flavor combinations. Here are my top pancake toppings:
- Vetan chocolate (regular or mini vegan chocolate chips/ flavored chips)
- Cocoa powder (about 2 tbsp cocoa for vegan chocolate pancakes)
- Fruit (fresh or frozen raspberries, strawberries, blueberries, sliced banana, apple/pear, etc.)
- Nuts/seeds (walnuts, almonds, pecans, pumpkin seeds, etc.)
- Dried fruit (i.e., raisins, cranberries, blueberries, cherries, etc.)
- Spreads (swirled on top – vegan chocolate spread, biscoff, peanut butter, jam/jellies, etc.)
- Cinnamon swirl (combine cinnamon, coconut/brown sugar + vegan butter.)
- Coconut (shredded or flakes – raw or toasted)
- Citrus zest (1 tbsp lemon/lime/orange zest adds subtle, bright, citrusy flavor.)
- Spices (i.e., cinnamon, nutmeg, pumpkin pie spice, etc.)
- Savory (i.e., vegan shredded cheese, herbs, vegan bacon/sausage, etc.)
You can use different pancake batter, too, like my easy sweet potato pancakes, vegan pumpkin pancakes, or vegan protein pancakes.
How to Make Vegan Sheet Pan Pancakes
Step 1: Preheat the oven to 425F/220C, grease a 9×13-inch rimmed sheet pan, and line it with parchment paper. Mix/whisk all the dry ingredients in a large bowl.
Step 2: Whisk all the wet ingredients in a separate medium bowl. Combine the wet and dry ingredients and mix until only just combined.
Step 3: Pour the batter into the prepared pan, level with a spatula, then tap on the counter to remove air bubbles.
Step 4: Add toppings. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.
Step 5: Let the vegan sheet pancakes cool for 5 minutes on a wire cooling rack, then slice and serve. Enjoy!
Enjoy vegan baked pancakes with tea/coffee (I’m currently loving Biscoff lattes), maple syrup, a dollop of vegan yogurt or vegan whipped cream, a scoop of banana ice cream, fruit compote, fresh fruits, powdered sugar, etc.
FAQs
Mix without baking powder and store covered in the fridge for 1-2 days. Bring to room temp for 20-30 minutes, stir in baking powder, and continue.
I’ve found that a 9×13-inch pan is perfect for pancakes that aren’t too thick or thin. If you use a slightly smaller tray, increase the baking time accordingly.
For a larger tray, increase the amount of batter. For an 18×13-inch pan, double the batter.
I haven’t tested this cookie sheet pancakes recipe with any brands of vegan pancake mix, but that could work for days when you’re running REALLY low on time.
Swap the AP flour for an all-purpose gluten-free flour blend like King Arthur’s or Bob’s Red Mill, though the pancakes may be less fluffy.
Pro Recipe Tips
- Line the pan with parchment paper: To ensure the batter won’t stick.
- Avoid over-mixing the batter: Otherwise, you may overwork the gluten and produce dense, rubbery pancakes. Mix until it’s only just combined; a few small lumps are fine.
- Use frozen fruit sparingly: While it works, it’s more likely to bleed across the batter, so it’s not great if you’re hoping to make clean topping sections.
- Mix-ins vs toppings: Toppings let you customize sections of batter, but feel free to fold add-ins directly into the batter if preferred.
- Don’t open the oven too soon: Or it may affect the pancake rise.
Storage Instructions
Fridge: In an airtight container separated by layers of wax/parchment paper for 4-5 days (2-3 days when they contain fresh fruit).
Freeze: Flash freeze on a tray until solid, then transfer to a freezer-safe container/Ziplock/Stasher for up to 3 months.
Reheat: Reheat vegan sheet pan pancakes from frozen (in a toaster/microwave) or thaw in the fridge overnight first. For large amounts, cover with foil and bake at 350F/180C.
Other Vegan Breakfast Recipes to Consider….
Vegan Breakfasts
Breakfast Quinoa Apple Bowl
Vegan Breakfasts
Blueberry Pancakes
![completed Vegan Potato Frittata [Breakfast Casserole] in a baking tray against a light background](https://plantbasedonabudget.com/wp-content/uploads/2022/10/Fritata-Potato-Casserole-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Vegan Breakfasts
Vegan Potato Frittata [Breakfast Casserole]
Vegan Breakfasts
Vegan Breakfast Tacos
If you tried this vegan sheet pan pancakes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Sheet Pan Pancakes
Ingredients
- 2 ½ cups of all-purpose flour
- ¼ cup of brown sugar
- 1 tablespoon of baking powder
- ¼ teaspoon of salt
- 2 (3.9-ounce) packs of unsweetened applesauce
- 1 ½ cups of plant-based milk
- ⅓ cup of neutral oil
- 2 teaspoons of vanilla extract
- Vegan chocolate chips, fruits, jam, nuts, seeds (optional)
Instructions
- Preheat oven to 425 degrees F. Coat a 9×13 rimmed sheet pan with oil and line it with parchment paper. Set aside.
- In a large bowl combine the flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, combine the applesauce, plant-based milk, oil, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until combined. Do not overmix.
- Pour the batter onto the sheet pan and level it using a spatula.
- If using, top with toppings.
- Bake for 15 minutes. Test by inserting a toothpick into the pancake. If it comes out clean, it is ready. If the toothpick comes out with wet batter, bake for 2 to 3 minutes more.
- Remove the baking sheet from the oven and place it on a cooling rack for 5 minutes.
- Slice and serve.
Notes
- Avoid over-mixing the batter: Otherwise, you may overwork the gluten and produce dense, rubbery pancakes. Mix until it’s only just combined; a few small lumps are fine.
- Use frozen fruit sparingly: While it works, it’s more likely to bleed across the batter, so it’s not great if you’re hoping to make clean topping sections.
- Mix-ins vs toppings: Toppings let you customize sections of batter, but feel free to fold add-ins directly into the batter if preferred.
- Don’t open the oven too soon: Or it may affect the pancake rise.
Do they keep for a few days, if I’m the only one to eat them? Or could I freeze them? Thanks!
Hi! They’ll keep in the fridge for 4-5 days (2-3 days when they contain fresh fruit).If you want to freeze them, you can flash freeze on a tray until solid, then transfer to a freezer-safe container/Ziplock/Stasher for up to 3 months 🙂 Hope you enjoy the recipe!
So easy and delciious!