Skip standing over the stove flipping pancakes and make these vegan sheet pan pancakes instead! They’re oil-free, refined sugar free and take just 30 minutes start to finish!
We really love pancakes at our house, but we DON’T love how long it takes to make them. Making pancakes on the stove, while easy, is time consuming.
It can also be difficult to cook the pancakes all evenly and they’re usually all different sizes and thickness.
Why This Recipe Works
Sheet pan pancakes takes the guess work and hassle out of your favorite morning breakfast.
All you need is 10 ingredients and 15 minutes to prep these, then pop them in the oven and you’ll have pancakes for everyone in a matter of minutes!
They also all cook in uniform, are nice and fluffy, and just make Saturday morning all the more relaxing. Now that I’ve been making these for a while, I don’t think I’ll ever go back to griddle pancakes!
Ingredients
- all purpose flour and whole wheat flour – The mix of these two flours gives these pancakes the perfect, fluffy texture with the slightest nutty flavor!
- maple syrup – I opted for a natural sugar here to keep these pancakes refined sugar free. Don’t forget to top the pancakes with additional syrup after baking, too! It’s the perfect finishing touch.
- coconut milk – I used canned coconut milk in place of an added oil to make these pancakes a bit healthier, yet still extra creamy and delicious!
- plant milk mixed with apple cider vinegar – I add a tablespoon of apple cider vinegar to my plant-based milk to help curdle it into a vegan butter milk. This acidity in the apple cider vinegar also reacts with the baking powder and makes the fluffiest pancake texture!
- strawberries – You can use any fruit you’d like, but we love the classic strawberry.
Step By Step Instructions
Getting these pancakes in the oven only takes a few minutes!
- First, mix together the dry ingredients in a large mixing bowl. You can do this with a whisk or a spatula, but be sure to mix it well so the baking powder is dispursed evenly throughout the batter. Then, create a well in the middle of the bowl, like pictured.
2. Add in the wet ingredients. It does not matter what order you do this! Just add them in. Easiest pancakes ever!
3. Mix the wet ingredients into the dry ingredients until fully combined. A few lumps are okay! I prefer to do this with a spatula, but you can also do this gently with a whisk. Just be sure not to mix too vigorously. We do not want to whip air into our batter – this will greatly deflate the pancakes!
4. Spread the batter into a parchment lined 11×17 baking sheet. Again, a few lumps are okay here!
5. Lastly top with sliced strawberries or your fruit of choice and bake for 15 minutes, or until a knife comes out of the pancakes clean!
FAQ and Expert Tips
Nope! Another perk to making sheet pan pancakes is that you do not need to worry about your pancakes sticking or oiling the pan. Using the parchment paper will prevent any sticking!
Eggs really aren’t necessary in pancakes! I left them out completely here and did not use any egg replacing binders. Vegan pancake batter is very simple.
These pancakes have not been tested with gluten free flour. If you want to give it a try, I’d recommend starting with a 1 to 1 gluten free flour, but I cannot guarantee a great result as it has not been tested. Gluten free flour usually absorbs more liquid than all purpose or whole wheat and may make these pancakes dry.
No. This recipe needs the baking powder and cannot be substituted.
Expert Tips
- If you have the time, allow the plant milk and maple syrup to come to room temperature before preparing the batter, about 1 hour. When these ingredients are at room temperature, they blend easier into the batter and make for even fluffier pancakes!
- Gently mix the dry ingredients and wet ingredients together. If you do this vigorously, you will whip air into the batter and activate the gluten prematurely, resulting in tougher, deflated pancakes.
- Use the correct size sheet pan or as close to it as possible. If you use a smaller pan or a casserole dish, the pancake batter will be much thicker and will need a longer cook time.
More Vegan Breakfast Ideas
Did you try this recipe? Please leave a star rating in the recipe card right below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Please also stay in touch with me on Pinterest or follow me on Instagram! Sign up for my email list as well to get vegan recipes and cooking tips sent straight to your inbox.
Vegan Sheet Pan Pancakes
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- ⅛ teaspoon sea salt
Wet Ingredients
- 1 ½ cups unsweetened plant-based milk
- 1 (15 ounce) can full fat coconut milk
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 cups strawberries - sliced
For Topping
- strawberries
- maple syrup
- organic powdered sugar
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the apple cider vinegar to the plant-based milk and set aside for 5 minutes to curdle, making vegan "buttermilk."
- In a large mixing bowl, mix together the dry ingredients.
- Make a well in the middle of the dry ingredients and add in the wet ingredients, except for the sliced strawberries.
- Gently mix the wet ingredients into the dry ingredients until fully incorporated.
- Pour the batter onto the 11×17 parchment lined baking sheet and spread into a thin, even layer.
- Lightly press the strawberry slices into the top of the pancake batter.
- Bake for 15 minutes on the top rack, or until a knife comes out clean.
- Allow to cool for a couple of minutes, then serve with additional strawberries, maple syrup and powdered sugar, if desired.
Notes
- Use the correct sized sheet pan! If you use a different sized pan, it will alter the thickness of the pancakes and change the baking time required.
- Be sure to use the parchment paper. This prevents any sticking and makes the pancakes extremely easy to remove. I do not recommend trying to go without.
- Use the flours that are recommended. If you alter the flours, it can greatly change the consistency of the batter and I cannot confirm you will have good results.
- If you have the time, allow the plant milk and maple syrup to come to room temperature before preparing the batter, about 1 hour. This makes for fluffier pancakes and smoother batter.
Note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Shop Recipe Equipment
- 11×17 Sheet Pan
Add a Comment