Home Simple Vegan Plant-Based Recipes Vegan Sheet Pan Pancakes – Vegan Richa

Vegan Sheet Pan Pancakes – Vegan Richa

Vegan Sheet Pan Pancakes stacked on a white plate topped with a dollop of vegan butter

Vegan Sheet Pan Pancakes – Vegan Richa

These Vegan Sheet Pan Pancakes are baked instead of pan-fried making this pancake recipe perfect for feeding a crowd. Gluten-free option.

Vegan Sheet Pan Pancakes stacked on a white plate topped with a dollop of vegan butter

Whenever I need to feed a crowd for breakfast I usually resort to some sort of breakfast casserole but let’s face it – especially if there are kids at the table, pancakes would be the most popular option! Enter sheet pan pancakes!

vegan cinnamon swirl sheet pan pancakes topped with a dollop of vegan butter

YES, everyone loves a pancake breakfast but making pancakes for more than two people can get too time-consuming! Sheet pan pancakes are the “No sweat” approach to making pancakes. No messy flipping, no burnt bottoms, no uneven batches, and most importantly, a relaxed host that has time to mingle and chat.

vegan cinnamon swirl sheet pan pancakes stacked on a white plate

These Vegan Sheet Pan Pancakes are a real life-saver when it comes to feeding many hungry mouths during the holidays. You can top them with whatever you want. Think, half strawberries and chocolate chips, half nuts, and banana. I like doing half of the sheet pan with berries, and adding a cinnamon swirl the second half!

MORE PANCAKE AND WAFFLE RECIPES TO TRY:

Vegan Sheet Pan Pancakes

These Vegan Sheet Pan Pancakes are baked instead of pan-fried making this pancake recipe perfect for feeding a crowd.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: sheet pan pancakes, vegan sheet pan pancakes

Servings: 12

Calories: 127kcal

Author: Vegan Richa

Ingredients

  • 2 cups (250 g) flour I usually use 1 1/2 cup all-purpose and 1/2 cup whole wheat or whole wheat pastry flour, all all purpose works as well
  • 1 tablespoon flaxseed meal
  • 3 tablespoons (40 g) sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon or other spices of choice
  • 2 teaspoons white or apple cider vinegar
  • 1 1/2 cup (355 ml) non-dairy milk I like to use a mix of coconut milk and oatmilk
  • 1/2-1 teaspoon vanilla extract
  • a few drops of almond extract optional
  • 3 tablespoons oil
  • 1/4 cup (60 ml) club soda or use more milk
  • toppings of choice such as berries chocolate chips, banana, or a cinnamon sugar swirl

Instructions

  • In a bowl, combine all the dry ingredients: that’s the flour, cornstarch, flax meal, sugar, baking powder, baking soda, salt, and cinnamon or other spices that you plan to use. Mix really well.

  • Then in another bowl, mix in the vinegar into the non-dairy milk and let it sit for a few minutes. Add that buttermilk mixture to the dry. Add the oil and vanilla and mix in lightly.

  • Then add in a 1/4 cup of club soda and mix until the mixture is a smooth batter. If the batter is too stiff, add another tablespoon of club soda.

  • Prepare a 10×15 inch or larger baking sheet by either greasing really well or lining with parchment. Drop the batter into the baking sheet and spread it out evenly with a spatula.

  • Top it with toppings of choice then bake at a preheated 425 degrees F (220 c) oven for 15 minutes for 15 mins. Take the baking sheet out of the oven at the 15-minute mark.

  • Let it sit for 5 minutes to cool then if you lined it with parchment, you can slide the pancake off of the baking sheet. If not then slice within the baking sheet or use cookie cutters to make favorite shaped. Serve with some maple syrup and vegan butter.

  • For the cinnamon swirl: mix 1 tsp cinnamon with 2 tsp maple syrup and 1 tsp oil (optional) then drop using a spoon. Swirl the cinnamon syrup using a knife or toothpick

Notes

  • For Glutenfree: mix 1 cup almond flour, 3/4 cup oat flour, 1/2 cup potato starch and use. Use 1 1/4 cup non dairy milk instead of 1 1/2 cups 

Nutrition

Nutrition Facts

Vegan Sheet Pan Pancakes

Amount Per Serving

Calories 127
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 162mg7%

Potassium 78mg2%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

ingredients needed for making vegan sheet pan pancakes

Ingredients:

  • all-purpose flour
  • cornstarch makes the texture extra tender
  • flax meal is the egg binder
  • a mix of baking powder and baking soda gives them the perfect rise
  • cinnamon for added coziness – you can add whichever spices you want
  • by mixing non-dairy milk with vinegar we create a quick homemade vegan buttermilk that makes these pancakes extra fluffy
  •  oil adds some richness – use a neutral-tasting one
  • vanilla  extract, always
  • club soda makes these sheet pan pancakes extra fluffy

Tips & Substitutions:

  • For pumpkin spice swirl pancakes, mix 1-2 tsp pumpkin spice with 1 tbsp maple syrup and optional 1 tsp oil then drop using a spoon. Swirl the syrup using a knife.
  • If pancake squares are a no-no for you presentation-wise, you could cut them round or even cut out mini pancakes using a big cookie cutter
  • These pancakes freeze well. Cut them, let them cool down completely, then store them in freezer bags.
  • For Glutenfree: use 1 cup almond flour, 3/4 cup oat flour, 1/2 cup potato starch.

How to make Sheet Pan Pancakes

vegan sheet pan pancake dry mix in a glass bowl

In a bowl, combine all the dry ingredients: that’s flour, cornstarch, flax meal, sugar, baking powder, baking soda, salt, and cinnamon or other spices that you plan to use. Mix really well.

wet and dry ingredients for vegan sheet pan pancakes in a glass bowl

Then in another bowl, mix in the vinegar into the non-dairy milk and let it sit for a few minutes. Add that buttermilk mixture to the dry. Add the oil and vanilla and mix in lightly.

club soda being added to pancake batter to make sheet pan pancakes

Then add in a 1/4 cup of club soda and mix until the mixture is a batter. If the batter is too stiff, add another tablespoon of club soda.

vegan sheet pancakes batter in a glass bowl

Prepare a 10×15 inch or larger baking sheet by either greasing really well or lining with parchment. Drop the batter into the baking sheet and spread it out evenly with a spatula.

a sheet pan with pancake batter half topped with blueberries, half swirled with cinnamon syrup

Top it with toppings of choice then bake at a preheated 425 degrees F (220 c) oven for 15 minutes. Take the baking sheet out of the oven at the 15-minute mark.

freshly baked vegan sheet pan pancakes with cinnamon swirl and blueberries

Let it sit for 5 minutes to cool then if you lined it with parchment, you can slide the pancake off of the baking sheet. If not then slice within the baking sheet and serve with some maple syrup and vegan butter.

For the cinnamon swirl: mix 1 tsp cinnamon with 2 tsp maple syrup and optional 1 tsp oil then drop using a spoon. Swirl the cinnamon syrup using a knife.

stacked vegan sheet pan pancakes topped with a dollop of vegan butter

 

Vegan Sheet Pan Pancakes

Vegan Sheet Pan Pancakes – Vegan Richa | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Sheet Pan Pancakes – Vegan Richa

Vegan Sheet Pan Pancakes – Vegan Richa

Vegan Sheet Pan Pancakes stacked on a white plate topped with a dollop of vegan butter

Vegan Sheet Pan Pancakes – Vegan Richa

These Vegan Sheet Pan Pancakes are baked instead of pan-fried making this pancake recipe perfect for feeding a crowd. Gluten-free option.

Vegan Sheet Pan Pancakes stacked on a white plate topped with a dollop of vegan butter

Whenever I need to feed a crowd for breakfast I usually resort to some sort of breakfast casserole but let’s face it – especially if there are kids at the table, pancakes would be the most popular option! Enter sheet pan pancakes!

vegan cinnamon swirl sheet pan pancakes topped with a dollop of vegan butter

YES, everyone loves a pancake breakfast but making pancakes for more than two people can get too time-consuming! Sheet pan pancakes are the “No sweat” approach to making pancakes. No messy flipping, no burnt bottoms, no uneven batches, and most importantly, a relaxed host that has time to mingle and chat.

vegan cinnamon swirl sheet pan pancakes stacked on a white plate

These Vegan Sheet Pan Pancakes are a real life-saver when it comes to feeding many hungry mouths during the holidays. You can top them with whatever you want. Think, half strawberries and chocolate chips, half nuts, and banana. I like doing half of the sheet pan with berries, and adding a cinnamon swirl the second half!

MORE PANCAKE AND WAFFLE RECIPES TO TRY:

Vegan Sheet Pan Pancakes

These Vegan Sheet Pan Pancakes are baked instead of pan-fried making this pancake recipe perfect for feeding a crowd.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: sheet pan pancakes, vegan sheet pan pancakes

Servings: 12

Calories: 127kcal

Author: Vegan Richa

Ingredients

  • 2 cups (250 g) flour I usually use 1 1/2 cup all-purpose and 1/2 cup whole wheat or whole wheat pastry flour, all all purpose works as well
  • 1 tablespoon flaxseed meal
  • 3 tablespoons (40 g) sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon or other spices of choice
  • 2 teaspoons white or apple cider vinegar
  • 1 1/2 cup (355 ml) non-dairy milk I like to use a mix of coconut milk and oatmilk
  • 1/2-1 teaspoon vanilla extract
  • a few drops of almond extract optional
  • 3 tablespoons oil
  • 1/4 cup (60 ml) club soda or use more milk
  • toppings of choice such as berries chocolate chips, banana, or a cinnamon sugar swirl

Instructions

  • In a bowl, combine all the dry ingredients: that’s the flour, cornstarch, flax meal, sugar, baking powder, baking soda, salt, and cinnamon or other spices that you plan to use. Mix really well.

  • Then in another bowl, mix in the vinegar into the non-dairy milk and let it sit for a few minutes. Add that buttermilk mixture to the dry. Add the oil and vanilla and mix in lightly.

  • Then add in a 1/4 cup of club soda and mix until the mixture is a smooth batter. If the batter is too stiff, add another tablespoon of club soda.

  • Prepare a 10×15 inch or larger baking sheet by either greasing really well or lining with parchment. Drop the batter into the baking sheet and spread it out evenly with a spatula.

  • Top it with toppings of choice then bake at a preheated 425 degrees F (220 c) oven for 15 minutes for 15 mins. Take the baking sheet out of the oven at the 15-minute mark.

  • Let it sit for 5 minutes to cool then if you lined it with parchment, you can slide the pancake off of the baking sheet. If not then slice within the baking sheet or use cookie cutters to make favorite shaped. Serve with some maple syrup and vegan butter.

  • For the cinnamon swirl: mix 1 tsp cinnamon with 2 tsp maple syrup and 1 tsp oil (optional) then drop using a spoon. Swirl the cinnamon syrup using a knife or toothpick

Notes

  • For Glutenfree: mix 1 cup almond flour, 3/4 cup oat flour, 1/2 cup potato starch and use. Use 1 1/4 cup non dairy milk instead of 1 1/2 cups 

Nutrition

Nutrition Facts

Vegan Sheet Pan Pancakes

Amount Per Serving

Calories 127
Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 162mg7%

Potassium 78mg2%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

ingredients needed for making vegan sheet pan pancakes

Ingredients:

  • all-purpose flour
  • cornstarch makes the texture extra tender
  • flax meal is the egg binder
  • a mix of baking powder and baking soda gives them the perfect rise
  • cinnamon for added coziness – you can add whichever spices you want
  • by mixing non-dairy milk with vinegar we create a quick homemade vegan buttermilk that makes these pancakes extra fluffy
  •  oil adds some richness – use a neutral-tasting one
  • vanilla  extract, always
  • club soda makes these sheet pan pancakes extra fluffy

Tips & Substitutions:

  • For pumpkin spice swirl pancakes, mix 1-2 tsp pumpkin spice with 1 tbsp maple syrup and optional 1 tsp oil then drop using a spoon. Swirl the syrup using a knife.
  • If pancake squares are a no-no for you presentation-wise, you could cut them round or even cut out mini pancakes using a big cookie cutter
  • These pancakes freeze well. Cut them, let them cool down completely, then store them in freezer bags.
  • For Glutenfree: use 1 cup almond flour, 3/4 cup oat flour, 1/2 cup potato starch.

How to make Sheet Pan Pancakes

vegan sheet pan pancake dry mix in a glass bowl

In a bowl, combine all the dry ingredients: that’s flour, cornstarch, flax meal, sugar, baking powder, baking soda, salt, and cinnamon or other spices that you plan to use. Mix really well.

wet and dry ingredients for vegan sheet pan pancakes in a glass bowl

Then in another bowl, mix in the vinegar into the non-dairy milk and let it sit for a few minutes. Add that buttermilk mixture to the dry. Add the oil and vanilla and mix in lightly.

club soda being added to pancake batter to make sheet pan pancakes

Then add in a 1/4 cup of club soda and mix until the mixture is a batter. If the batter is too stiff, add another tablespoon of club soda.

vegan sheet pancakes batter in a glass bowl

Prepare a 10×15 inch or larger baking sheet by either greasing really well or lining with parchment. Drop the batter into the baking sheet and spread it out evenly with a spatula.

a sheet pan with pancake batter half topped with blueberries, half swirled with cinnamon syrup

Top it with toppings of choice then bake at a preheated 425 degrees F (220 c) oven for 15 minutes. Take the baking sheet out of the oven at the 15-minute mark.

freshly baked vegan sheet pan pancakes with cinnamon swirl and blueberries

Let it sit for 5 minutes to cool then if you lined it with parchment, you can slide the pancake off of the baking sheet. If not then slice within the baking sheet and serve with some maple syrup and vegan butter.

For the cinnamon swirl: mix 1 tsp cinnamon with 2 tsp maple syrup and optional 1 tsp oil then drop using a spoon. Swirl the cinnamon syrup using a knife.

stacked vegan sheet pan pancakes topped with a dollop of vegan butter

 

Vegan Sheet Pan Pancakes