Cooking breakfast for a crowd is easy with these vegan Sheet Pan Pancakes! They’re fluffy, fuss-free, and fun to customize with toppings. No standing over a hot griddle included.
Want more vegan breakfasts you can feed to a crowd? Check out this Vegan Breakfast Casserole, this Vegan French Toast Casserole, and this Potato Leek Vegan Frittata.
I can hardly believe it, but these Sheet Pan Pancakes are even easier to make than my Vegan Blueberry Pancakes and my Simple Vegan Pancakes! All you have to do is make a classic vegan pancake batter (in 1 bowl, mind you), pour it onto a large sheet pan, and bake it in the oven. 20 minutes later and you’re in maple syrup-drizzled pancake heaven!
I always treat my family to a big breakfast on a holiday morning or when I’m having my friends over for brunch. Vegan sheet pan pancakes make it easy, and mixing up the toppings is so fun! In our house, one quadrant is always chocolate chips for my kids, and one is blueberries for me—that way, everyone has a smile on their face.
Why you’ll love baked sheet pancakes
- One pan! With sheet pan pancakes, a big batch of batter is poured onto a large baking sheet and baked in the oven until golden and fluffy. Pancakes have never been easier!
- No flipping – This recipe takes all the babysitting out of cooking a big batch of pancakes—no flipping, no standing over a hot griddle, and no big cleanup.
- Perfect for a crowd – I make sheet pan pancakes on Christmas morning, for family brunches, and anytime I need to serve a crowd. I always customize different sections of the pancakes with fun toppings, too.
How to make vegan sheet pan pancakes
Find the complete recipe with measurements in the recipe card below.
Whisk the dry ingredients together in a medium bowl. Pour in the wet ingredients, then gently stir until all of the flour is absorbed. The batter should look slightly thick and pourable, just like classic pancake batter.
Pour the pancake batter onto your prepared sheet pan and use a spatula to spread it to the edges. Sprinkle your toppings of choice over the batter. I like to do this in quadrants, but this is totally up to you!
Bake the pancakes until the top is just starting to turn golden.
Slice and serve the pancakes with maple syrup, vegan butter, or vegan whipped cream. Enjoy!
Pancake topping ideas
Here’s where you can put your own spin on these fluffy pancakes. I like to sprinkle fruit, sprinkles, and non-dairy chocolate chips over the batter before baking, but there are all kinds of other toppings you can use. Here are a few ideas:
- Fresh fruit: Banana slices, sliced strawberries, raspberries, blueberries, pitted cherries, etc.
- Chocolate: Dairy-free chocolate chips, vegan white chocolate chips, or chocolate chunks from a chopped dark chocolate bar.
- Candy: Colorful sprinkles or the hard candy of your choice.
- Nut butter: Swirl peanut butter, almond butter, or vegan nutella into the batter or on top. (I swirl on the nut butter or nutella AFTER baking.)
- Sauces: Fruit compote, vegan salted caramel, and lemon curd.
Frequently asked questions
It’s easy! Swap the all-purpose flour for a quality gluten-free all-purpose flour. I usually have good luck with King Arther Measure for Measure, Bob’s Red Mill 1:1 Flour and Better Batter.
I tested this recipe with a standard rimmed 11×17-inch baking sheet, but a 10×15-inch pan will work just as well. I don’t recommend using anything smaller because the batter might overflow or the pancakes won’t be cooked in the middle. A larger pan isn’t a good idea either unless you want thin and/or overcooked pancakes.
You should be okay to make the batter the night before baking the pancakes. Keep it covered in the fridge overnight, then take it out 30 minutes before baking to bring it down to room temperature.
I haven’t tried making sheet pan protein pancakes myself, so I can’t say whether they will work. Still, you could try whisking 1 to 1.5 scoops of your favorite plain vegan protein powder into the batter and increasing the milk by 1/2 cup. If the batter is too thick, try adding a splash of milk at a time until it reaches the desired consistency. My Vegan Protein Pancake batter may work just fine as well.
I like to wrap the cooled sliced pancakes in plastic wrap and store them in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 3 months. They’re easy to reheat in the toaster or a toaster oven.
Sheet Pan Pancakes
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 2 cups unsweetened soy milk or other plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 4 tablespoons melted vegan butter or vegetable oil
Toppings of Choice
- vegan chocolate chips
- blueberries or strawberries
- bananas + drizzle of peanut butter/vegan nutella
- rainbow sprinkles
- vegan butter and syrup, for serving
Instructions
- Preheat the oven to 425 degrees F and grease a large rimmed baking sheet (11×17 inches is ideal, 10×15 will work as well or even 13×18.)
- In a medium-sized bowl, whisk together the flour, baking powder, salt and sugar.
- Pour the milk, apple cider vinegar, pure vanilla extract and melted vegan butter into the bowl with the dry ingredients and stir with a large spoon until just combined. Do not over mix the batter, some lumps are fine.
- Pour the pancake batter onto the prepared baking sheet, spreading it evenly.
- Sprinkle toppings of choice onto the batter. You can do this in sections based on preferences; one quadrant chocolate chip, another blueberry, perhaps another with rainbow sprinkles or sliced bananas and vegan nutella. Your choice!
- Bake for 15-17 minutes, until barely golden brown on top. Slice and serve immediately with maple syrup and vegan butter, if desired.
Notes
- Gluten-free: They work quite well with a gluten-free flour mix, such as King Arthur’s Measure for Measure, Bob’s Red Mill 1:1 or Better Batter.
- For oil-free, you can substitute more plant milk, applesauce or vegan yogurt in place of the vegan butter/oil.
- Store leftovers in the refrigerator for up to 4 days, or 3 months in the freezer. Reheat in the microwave or toaster until warm.
Would Parchment paper work instead of oil? My pans are no longer non-stick.
Yes, that would work. Enjoy!
Have you tried a whole grain flour? Or oat flour? Food coloring and sugar is concerning and want a healthy version
You can always look for a different recipe if it’s not what you want. I haven’t tried a whole grain flour or oat flour here, but white whole wheat flour works pretty well in pancakes. There is no need to use food coloring, are you talking about the sprinkles option? There are naturally colored vegan sprinkles out there, but that’s only an option anyways… Omit the sugar if you don’t want your pancakes sweet at all, or use maple syrup, date sugar, etc.
Is there anything else I can use in this recipe instead of apple cider vinegar? Perhaps apple juice?
Not apple juice, but you can use lemon juice or white vinegar.
If I sub part whole-wheat flour, what should the proportions be? Thanks.
You can simply sub some whole wheat flour for some of the regular flour, but keep in mind they will be more dense and wheaty tasting. Just a 1:1 sub works.