Vegan sheet pan pancakes are an easy, oven-baked breakfast perfect for a crowd or a lazy weekend morning. They’re just as soft and fluffy as traditional pancakes without the hassle of flipping each one. Top your stack with a few dollops of coconut whip, fresh fruit, and maple syrup for a sweet breakfast treat.
Leave that pancake flipper in the drawer and opt for these sheet pan pancakes instead. There’s no more eating cold pancakes because the entire batch is ready at the same time!
At our house, cinnamon pancakes are a weekend favorite, but sometimes I’m too lazy to stand over the stove flipping pancakes to feed the family.
So, to make things easier on those lazy mornings, I rotate between my french toast casserole and these sheet pan pancakes for an effortless vegan breakfast.
Vegan sheet pan pancakes are made from scratch
The homemade batter is easy-to-make and requires only 7 simple ingredients.
- All-purpose flour- I use organic unbleached, but any all-purpose flour will work.
- Coconut sugar- Sugar makes the pancakes tender with a slight sweetness. You can use any granulated sugar of choice.
- Baking powder- This gives the pancakes their light and fluffy texture.
- Himalayan pink salt- Adding salt to the batter helps bring the flavors together. Use salt of choice.
- Non-dairy milk- Using milk instead of water creates softer pancakes.
- Non-dairy vanilla yogurt- The yogurt acts as a vegan buttermilk replacement. It keeps the pancake texture soft and fluffy. (see recipe card notes for replacement)
- Vanilla extract- The extract is the flavor. It complements the pancakes with a subtle vanilla taste.
And there you have it. 7 ingredients that are most likely in the pantry and fridge right now.
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How to make pancakes in the oven
- Start by mixing the dry ingredients together in a large bowl. (I mixed it after snapping the photo.)
- Pour the wet ingredients into the bowl of dry.
- Whisk everything together. The batter will be slightly lumpy. Be sure not to over whisk it trying to get rid of the lumps. Over mixing will create gummy textured pancakes. So, be sure to whisk the batter just enough to incorporate the wet and dry ingredients.
- Pour and smooth out the batter in a sheet pan lined with parchment paper. Or, coat the bottom and sides with oil. I like to use parchment paper to easily lift out and cut the whole pancake sheet. It also makes for easier cleanup.
At this point, you can bake the pancake as-is or add your favorite toppings.
To please a crowd, section the large pancake into halves, thirds, or fourths by adding different toppings to each area as pictured above.
I added a section of strawberries and blueberries and a section of bananas and chocolate chips (my daughter’s fave).
Bake at 400ºF for 22-28 minutes.
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Pancake toppings for breakfast or dessert
Sheet pan pancakes can be served for breakfast, brunch, or even dessert.
Top your morning stack of pancakes with fresh fruit such as blueberries, strawberries, raspberries, or bananas.
For a decadent breakfast/brunch add coconut whip, chopped nuts, peanut butter, or chocolate chips and finish it off with a generous drizzle of maple syrup.
For an evening dessert try them topped with vanilla ice cream, chocolate drizzle, chopped nuts, icing and sprinkles, or fruit compote and a dusting of powdered sugar.
Tips for the best oven-baked pancakes
- Don’t over mix the batter. A few lumps are ok.
- Evenly spread the batter across the pan for uniform pancakes.
- Yogurt can be replaced with non-dairy milk and lemon juice. For measurements, see my notes in the recipe card below.
- Use white parchment paper. Avoid unbleached because the pancakes will stick.
Perks of sheet pan pancakes
- Oil-free- For an oil-free option, line the baking sheet with white parchment paper (rather than unbleached to avoid sticking).
- It’s a one-bowl recipe- All the ingredients can be added to and mixed in one bowl.
- An easy-to-make morning meal- Simply mix the ingredients together, spread the batter out on a prepared sheet pan, and bake.
- Pancakes are ready at the same time- Since they are made on a sheet pan, there is no waiting around to flip pancakes. The oven does the cooking so they are all ready at once!
- Feeds a crowd- This recipe makes a lot using a 13×18-inch sheet pan (like the one linked below) making them a perfect breakfast, brunch or dessert choice for large gatherings, holiday brunch, visiting family and friends, or a lazy weekend morning.
- Customize your toppings- Add your favorite toppings to the batter before baking. You can mix and match combinations by sectioning the batter off.
- Freezer friendly- If you have leftover pancakes they can be stored in the freezer for 1-2 months. Place a sheet of parchment paper between each pancake and store them in an airtight bag or container in the freezer.
Vegan breakfast recipes
I’ve been on a breakfast kick lately so I thought it would be fun to do “4 weeks of vegan breakfast recipes”. That means I’m dedicating the next 4 weeks to delicious vegan breakfast recipes.
Some are classics like my blueberry muffins, while other recipes are new like these sheet pan pancakes.
Stay tuned to see next week’s breakfast recipe. Or, get the link delivered straight to your inbox by signing up for our newsletter.
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- 2 and 1/2 cups all-purpose flour, sifted
- 3 Tablespoons coconut sugar, or granulated sugar of choice
- 2 Tablespoons baking powder
- 1/2 teaspoon Himalayan pink salt
- 2 cups non-dairy milk (445g)
- 1/3 cup non-dairy vanilla yogurt (90g)
- 1 Tablespoon vanilla extract
- Preheat your oven to 400ºF
- In a large bowl mix together the dry ingredients.
- Pour the wet ingredients into the bowl of dry.
- Whisk everything together to create a batter. Lumps are okay. The batter will be airy which means light and fluffy pancakes!
- Set the batter aside and prepare a baking sheet by lining it with parchment paper or oiling the sides and bottom.
- Pour the batter onto the prepared sheet pan and smooth it out using a spatula.
- Add optional toppings of your choice.
- Bake at 400ºF for 25-35 minutes. Poke the center with a toothpick to test doneness.
- Serve with maple syrup and your favorite toppings.
- Replace the yogurt with 1/3 cup non-dairy milk (for a total of 2 and 1/3 cups) and 1 Tablespoon freshly squeezed lemon juice.
- Add a few teaspoons of cinnamon powder for added flavor.
- This recipe was tested using a 13x18-inch sheet pan. If your pan is smaller in size the cooking time may need to be increased. You can also split the batter between two quarter sheet pans.
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Nutrition Information:Yield: 18 Serving Size: 2 pancakes
Amount Per Serving: Calories: 48 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 2mg Sodium: 178mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 2g