Vegan Sheet Pan Pancakes

5 from 1 vote

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: to 6

Calories: 545kcal

Author: Toni Okamoto

Equipment

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.

Nutrition