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–+ servings
overhead view of baked sheet pan pancakes on a metal pan.
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Sheet Pan Pancakes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 224kcal
Author: Nora Taylor

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
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F and grease a large rimmed baking sheet (11x17 inches is ideal, 10x15 will work as well or even 13x18.)
  • 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

  1. 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.
  2. For oil-free, you can substitute more plant milk, applesauce or vegan yogurt in place of the vegan butter/oil.
  3. Store leftovers in the refrigerator for up to 4 days, or 3 months in the freezer. Reheat in the microwave or toaster until warm.

Nutrition

Serving: 1of 8 servings | Calories: 224kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 143mg | Potassium: 270mg | Fiber: 1g | Sugar: 5g | Vitamin A: 393IU | Calcium: 146mg | Iron: 2mg