I didn't understand the hype around sheet pan pancakes until I made my own dairy-free and egg-free version! They're thick, soft, and so easy to make - plus you don't have to stand over the stove flipping pancakes one by one. Just mix the vegan pancake batter, pour it into a pan, and bake for 15 minutes. Breakfast is ready in under 30 minutes.
These fluffy vegan sheet pan pancakes are a new weekend staple in our house. We typically meal prep lunches and dinners for the week on Sundays, so now this goes in the rotation and we have grab-and-go pancakes for breakfast a few days that week.
Why you'll love this recipe
- Kid-friendly: My toddler loves helping in the kitchen these days. Not only can you involve your kiddo in the mixing and pouring process, they can add their favorite toppings or keep it plain.
- Simple ingredients: My traditional vegan pancake recipe calls for a flax egg, but this sheet pan version keeps things easy with basic pantry staples you likely already have on hand.
- Freezer-friendly: Who doesn't love a good freezer meal, especially one that's perfectly sweet and ready to grab and go? These vegan sheet pan pancakes store great in the fridge as leftovers or freeze well for up to 2 months.
Ingredient notes
- Dairy-free milk: Use your favorite non-dairy milk! I suggest soy milk, oat milk, or almond milk.
- Vinegar: Apple cider vinegar or white vinegar mixed with vegan milk creates a vegan buttermilk, resulting in super fluffy pancakes! If you don't have vinegar, lemon juice will work as a substitute.
- All-purpose flour: You can use a gluten-free 1:1 baking flour if needed. You may need to add an extra 1-2 tablespoons of dairy-free milk.
- Baking soda: This keeps pancakes light and fluffy.
- Salt: Just a pinch to enhance the flavors.
- Sugar: I suggest using granulated sugar, but brown sugar or coconut sugar may be used as an alternative.
- Vanilla extract: A splash gives these pancakes that flavor we all know and love.
How to make sheet pan pancakes
This is an overview with step by step photos. Find the full recipe in the recipe card below!
Step 1: Prep your ingredients
Start by making your vegan buttermilk. Stir together your plant-based milk and vinegar, then let it sit for 5-10 minutes until it curdles slightly. While that sits, preheat your oven to 425°F and grease your sheet pan. In a separate large bowl, whisk together the flour, baking soda, salt, and sugar.
Step 2: Mix the batter
Pour the vegan buttermilk and vanilla extract into the dry ingredients, then stir until just combined. Don't over-mix! A few small lumps are totally fine and will smooth out as it bakes.
Step 3: Pour into the pan
Spread the batter evenly into your prepared sheet pan. If you're adding any mix-ins like fresh fruit or chocolate chips, sprinkle them evenly over the top now.
Step 4: Bake until golden brown
Bake for 12-15 minutes, until the pancakes are set and lightly golden on top. Every oven runs a little differently, so start checking around the 12-minute mark. Let the pan cool slightly, then cut into squares. Serve warm with your favorite toppings.
Add-ins & toppings
Want to switch things up? Try one of these mix-ins:
- Berry pancakes: Add blueberries, raspberries, or diced strawberries right into the batter before baking.
- Chocolate chip: Sprinkle mini dairy-free chocolate chips evenly over the batter before it goes in the oven.
- Cinnamon swirl: Mix 2 tablespoons of sugar with 1 teaspoon of cinnamon, then swirl it into the batter for a cinnamon-roll-inspired twist.
- Banana: Add sliced bananas on top, or mix mashed banana right into the batter.
- Lemon poppy: Add lemon zest and 1 teaspoon of poppy seeds for a bright, bakery-style flavor.
Variations
This recipe is easy to adjust based on what you need:
- Gluten-free: Swap in a 1:1 gluten-free flour blend. You may need an extra 1-2 tablespoons of dairy-free milk to get the right consistency.
- Lower sugar: Reduce the sugar to 2 tablespoons if you prefer a less sweet pancake.
- Add oil: Stir in 2 tablespoons of neutral oil for a slightly richer, more tender texture.
- Thinner pancakes: Use a larger pan, like a 10x15 or half sheet pan, for thinner pancakes. They'll bake faster, so start checking around 10 minutes.
Frequently asked questions
Overmixing or old baking soda can lead to dense pancakes. Mix the batter just until combined, a few lumps are fine.
Yes, but sprinkling them on top helps prevent sinking and gives more even distribution throughout the pan.
Nope, a whisk and a mixing bowl are all you need. This batter comes together by hand in just a few minutes.
Not really. The baking soda reacts with the vinegar right away, so batter that sits bakes up flatter. Mix and bake right away, or bake the whole pan ahead and reheat squares during the week.
Yes! Use a larger sheet pan or bake two pans at once. Keep an eye on bake time, since a thicker or larger batch may need a few extra minutes.
I hope you love this vegan sheet pan pancake recipe as much as we do! I enjoy mine spread with melted vegan butter and a drizzle of maple syrup. Leave a comment letting us know what you top yours with. Want more easy vegan breakfast recipes? Try my vegan waffles, vegan coffee cake, vegan hash brown casserole, vegan quiche, or vegan crepes next!
Fluffy Vegan Sheet Pan Pancakes
Equipment
Ingredients
- 2 cups dairy-free milk
- 2 tablespoon apple cider vinegar sub with white vinegar or lemon juice
- 2 cups all-purpose flour use GF flour, if needed
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoon sugar
- 2 teaspoon vanilla extract
Instructions
- Whisk the dairy-free milk and vinegar together to make vegan buttermilk. Let sit 5-10 minutes, until slightly curdled.
- Preheat the oven to 425F and grease a 9x13-inch baking pan. This size makes ultra-fluffy pancakes. Use a larger pan for thinner pancakes that spread out more and bake faster.
- In a large bowl, whisk together the flour, baking soda, salt, and sugar. Pour in the vegan buttermilk and vanilla. Stir until just combined. Don't overmix, a few lumps are fine.
- Spread the batter evenly into the pan. Add optional toppings like mini dairy-free chocolate chips or fruit.
- Bake 12-15 minutes, until set and lightly golden. Cut into squares or rectangles and serve warm with your favorite toppings.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave until warmed through, about 30 seconds.
- Freezer: Cool completely so the pancakes don't get soggy, then freeze individual squares for up to 2 months. Layer with parchment paper so they don't stick together.
- Reheat from frozen: Microwave in 30-second increments until warmed through, flipping halfway.
Nutrition
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