Sheet Pan Pancakes
Love pancakes but hate the effort? Then sheet pan pancakes are about to become your new favourite breakfast! Mix the batter, pour it into a pan, and bake until it’s fluffy and golden. No flipping needed!
If my daughter could start every morning with fluffy vegan pancakes, she’d be a happy camper. Alas, most mornings don’t allow for standing at the stove and flipping pancakes, and that’s why sheet pan pancakes are such a game-changer. This recipe is basically one giant pancake baked on a sheet pan. They’ve got the same light and fluffy texture as regular pancakes, just in sliceable form. Truly, these are the easiest pancakes you will ever make. (So easy that my daughter helped me make them!)
Why My Family Can’t Get Enough of These Sheet Pan Pancakes
When I tested this recipe with my daughter, I just knew it was going to be a big hit. It took me a few tries to nail the texture to ensure it was both tender and fluffy without the usual egg and dairy, but I think you’re going to be just as thrilled with the results as we are!
- No flipping required. No mess, no fuss, and no pancakes sticking to the skillet or burning on the outside before the inside is done. This recipe makes pancakes fail-proof.
- Perfect for feeding a crowd. One sheet pan makes multiple servings at once, which means sheet pan pancakes are the best pancakes when you need them all ready to eat at the same time!
- Endless topping options. Add fruit, chocolate chips, nuts, or swirl in your favourite flavours. The world is your oyster!
Notes on Ingredients
These vegan sheet pan pancakes require just a handful of simple ingredients! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – Or another unflavoured and unsweetened plant-based milk.
- Apple cider vinegar or lemon juice – We’ll use this to create vegan buttermilk.
- All-purpose flour – Or a 1:1 gluten-free flour.
- Baking powder
- Sea salt
- Granulated sugar – These sheet pan pancakes aren’t heavily sweetened since you’ll be adding sweet toppings.
- Vanilla extract – Or vanilla bean paste, which adds little flecks of vanilla bean throughout the batter.
- Vegan butter or oil – Some for the batter to make the pancakes tender and some for the pan.
How to Make Vegan Sheet Pan Pancakes
This is only a visual overview of the process; the complete instructions are in the recipe card below.
- Make the vegan buttermilk. Stir the soy milk and vinegar together and let the mixture sit for 5 minutes to thicken.
- Mix the dry ingredients. Sift the flour, baking powder, and salt into a large bowl.
- Finish the batter. Add the sugar, vanilla, melted butter, and buttermilk to the dry ingredients and mix gently. Let the batter sit for 5 minutes to hydrate.
- Pour and top. Spread the batter into a greased sheet pan and add your desired toppings.
- Bake. Bake at 425ºF for 15 to 18 minutes or until golden, then cool for 15 minutes, slice, and serve.
Topping and Mix-In Ideas
If you want to add flavour to your sheet pan pancakes, you have two options. You can either mix something (chocolate chips, diced fruit, cinnamon, etc.) into all of the batter, or you can drop ingredients onto the top of the batter after pouring it into the pan. If you do it this way, you can make multiple pancake flavours in one batch!
- Fruit. Sliced or diced apples, peaches, banana, and strawberries, or small berries like raspberries and blueberries.
- Chocolate. Add chocolate chips or chopped chocolate.
- Nuts and seeds. Give your sheet pan pancakes a little crunch with chopped walnuts, pecans, or pepitas.
- Add a swirl. Swirl in warmed peanut butter or almond butter, Nutella, or jam.
Serving Suggestions
Stack your sheet pan pancake slices and add a generous drizzle of maple syrup and a pat of vegan butter for the perfect pancake breakfast! Or dust them with powdered sugar, add berries, spoon on a dollop of vegan yogurt—you have so many options! (Just don’t forget the tofu bacon on the side.)
Storage and Reheating
- Refrigerator: Store cooled sheet pan pancakes in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze the pancake slices in a freezer bag or airtight container with parchment paper between the layers for up to 2 months.
- To reheat: Warm in the microwave or reheat in a toaster oven until heated through.
More Vegan Pancake Recipes
Enjoy friends! If you make this sheet pan pancake recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Sheet Pan Pancakes
Ingredients
- 2 cups soy milk, 480mL or any vegan milk
- 4 teaspoons apple cider vinegar or lemon juice, 20mL
- 2 cup all-purpose flour, 240g
- 2 tablespoon baking powder, 28 ⅘g
- 1 teaspoon sea salt, 5 ⅗g
- 2 tablespoon granulated sugar, 25g any kind, or maple syrup or agave
- 2 teaspoon vanilla extract or vanilla paste
- 2 tablespoon vegan butter or oil, 28g + extra for the griddle/pan
Instructions
- Preheat the oven to 425℉. Grease a 13×18 pan and set aside.
- Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
- In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
- Add the sugar, vanilla extract, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
- Pour into your 13×18 sheet pan and add your desired toppings (fruit, chocolate chips, etc.).
- Bake for 15-18 minutes until golden brown.
- Remove, allow to cool for at least 15 minutes and then you can slice into the pancakes.
- Slice into 12 slices. Serve pancakes hot and drizzle with maple syrup on top and more of your favorite toppings. Enjoy!
Notes
- Refrigerator: Store cooled sheet pan pancakes in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze the pancake slices in a freezer bag or airtight container with parchment paper between the layers for up to 2 months.
- To reheat: Warm in the microwave or reheat in a toaster oven until heated through.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
