Fluffy Vegan Sheet Pan Pancakes
These fluffy vegan sheet pan pancakes are thick, soft, and fluffy. Ready in under 30 minutes, no flipping required! They’re dairy-free, egg-free, and freezer-friendly for easy breakfasts all week.
Servings 8 servings
Calories 173kcal
Equipment
- Nonstick 9x13 baking pan
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
Storage
- 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.
