Vegan Cinnamon Roll Sheet Pan Pancakes are out of this world amazing. Fluffy, soft, and full of that cinnamon sugar flavor! You’ll want to double the batch!
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If you love cinnamon rolls and you love pancakes, then you are going to go crazy for these.
No more standing around the stove while you impatiently wait for the flipping of each individual pancake. Make the batter, pour, and throw in the oven to bake while you get to go do other things!
Literally it’s that simple.
This is less than 10 minutes of prep and ready in under 30 minutes. You can add in your favorite toppings and get super creative with how swap out the ingredients.
Jump to:
- Why You’ll Love This Pancake Sheet Pan Recipe
- VEGAN SHEET PAN PANCAKES INGREDIENTS:
- What are the best add-ins ideas for vegan sheet pan pancakes?
- What are the best vegan pancake flavor combinations?
- Other vegan breakfast ideas could I make:
- 🥳 Get the Full Recipe
- Frequently Asked Questions:
- 💬 See What People Are Saying
Why You’ll Love This Pancake Sheet Pan Recipe
- Easy – This entire recipe is whipped up in less than 10 minutes in one bowl with pantry staples. It doesn’t get any easier than that.
- Quick Clean-up – This is made in one bowl on one sheet pan, so clean up is a breeze!
- Flavorful – These taste like your favorite cinnamon rolls just met your favorite fluffy pancakes and they are a match made in heaven!
VEGAN SHEET PAN PANCAKES INGREDIENTS:
Grab your ingredients!
Dairy Free Milk and Apple Cider Vinegar
When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
Substitute: For the apple cider vinegar, white vinegar or lemon juice could be subbed.
Flour
The star of the show! we really recommend using all-purpose flour
Substitute: You can use a 1:1 gluten free blend if needed. Spelt flour will also work with this recipe. If you want to use a whole wheat flour, you should add 3 teaspoons more non-dairy milk.
Vegan sugar
We add a little sugar since these are pancakes. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
Substitute: Brown sugar, granulated date sugar or coconut sugar can be substituted.
Baking powder
This is helping us get the rise we need from the flour when baking and the baking soda is helping in that as well
Vanilla
Helps to enhance the flavor
Salt
Do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
Coconut cream
The thick part on top of chilled canned coconut milk is what we are using for this recipe. We are using this as an egg replacer for this recipe, but also helps with texture as well
Substitute: Subs for the coconut cream include: flax egg (2 tablespoon ground flax with 6 tablespoon water and let sit for 10 minutes), or ½ cup of one of the following: unsweetened applesauce, banana, pumpkin or sweet potato puree, or non-dairy yogurt. Some of these may alter taste and texture.
Oil
Helps with moisture, texture, and richness. We are using vegetable oil in the recipe in our photos
Substitute: Use your favorite baking safe oil or vegan butter instead of vegetable oil.
Cinnamon and brown sugar
This is how we are getting our cinnamon roll flavor!
What are the best add-ins ideas for vegan sheet pan pancakes?
While we are showing photos with fresh strawberries and vegan chocolate chips, we have so many other ideas for vegan pancake add-ins :
- nuts – like walnuts or pecans
- blueberries
- raspberries
- blackberries
- diced apples
- diced pears
- coconut flakes
- cranberries
- orange zest
- lemon zest
- vegan white chocolate chips
- chopped vegan bacon (already cooked)
- shredded carrots
- zucchini
- eggnog
- crushed pineapple
- and more!
What are the best vegan pancake flavor combinations?
- Cinnamon Roll – cinnamon and sugar combined and swirled in – see our take on this
- Cheesecake – diced up frozen vegan cheesecake
- Chocolate Chip – add chocolate chips
- Mint Chocolate Chip – replace half the vanilla extract with mint extract and add chocolate chips
- Strawberry Banana—slice strawberries and replace the coconut cream with mashed banana
- PB& J – replace the coconut cream with peanut butter and then dollop jelly on top (before or after baking)
- Banana Nut (Walnut)—replace the coconut cream with mashed banana and add chopped walnuts
- Pumpkin Pie – swap the coconut cream for pureed pumpkin, then add in 1-2 teaspoon of pumpkin pie spice
- Sweet Potato Pie– swap the coconut cream for mashed sweet potato, then add in 1-2 teaspoon of pumpkin pie spice
- Apple Cinnamon – replace the coconut cream with unsweetened applesauce, add apple pie spice, then add small diced apples on top
- Pear Cinnamon – optional: replace the coconut cream with pureed pears, add pie spices, then add small diced pears on top
- Eggnog – swap the non-dairy milk for non-dairy eggnog, add cinnamon and nutmeg to the batter
- Gingerbread – add ginger, cinnamon and cloves. Swap half the cane sugar for molasses
- Carrot Cake – add shredded carrots to the top and add in warm spices like cinnamon, ginger and nutmeg
- Macadamia Cookies – finely chopped macadamia nuts and vegan white chocolate chips
- Raspberry White Chocolate – use chopped raspberries and vegan white chocolate chips. Adding a little raspberry extract here is great as well
- Orange Cranberry – zest from a full orange, swap half the non-dairy milk for orange juice, and add chopped cranberries on top (fresh preferred, but dried would work too)
- Mixed Berry – add a mixture of chopped strawberries, blackberries, raspberries, blueberries
- Coconut – use coconut milk and add coconut flakes to the top (before of after baking). Chocolate chips on this one are great as well
- Lemon Blueberry – zest from a full lemon, use lemon juice instead of apple cider vinegar, and replace ¼ of the vanilla extract with lemon extract. Add blueberries to the top (fresh preferred, but dried would work too)
- “Bacon” – cooked, chopped vegan bacon on top, this is also great if you swap half the cane sugar with maple syrup or go “Elvis” with bananas and chocolate chips added with vegan bacon
- Zucchini – shredded zucchini (squeeze out as much liquid as you can). Also great with warm spices like cinnamon, cloves, and nutmeg
- Tropical – use coconut milk, add chopped fresh pineapple and coconut shreds to the top (if using canned, drain very well)
Other vegan breakfast ideas could I make:
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Cinnamon Roll Pancake Sheet Pan
Ingredients
- 2 ½ cups non-dairy milk (600g)
- 2 ½ tablespoons apple cider vinegar
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour (360g)
- ⅓ cup vegan cane sugar (70g)
- 2 tablespoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup coconut cream (the thick part on top of canned coconut milk) (120g)
- 6 tablespoons vegetable oil (or other neutral oil) (80g)
- ⅔ cup brown sugar (130g)
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 425˚F (220˚C). Grease a 18×13 baking sheet for a thinner but more mass pancake or a 13×9 for a smaller but fluffy sheet pancake.
- In a medium bowl, add 2 ½ cups non-dairy milk, 2 ½ tbsps vinegar and 1 tablespoon vanilla together. Set aside for 10 minutes.
- To a separate large bowl, whisk together 3 cups flour, ⅓ cup sugar, 2 tbsps baking powder, ¾ teaspoon salt, and ¼ teaspoon baking soda.
- After milk mixture has sat for 10 minutes, add in ½ cup coconut cream and 6 tbsps oil. Whisk together well.
- Add the wet ingredients to the dry ingredients, then whisk together, scrapping down the sides If needed. DO NOT OVERMIX! Let mixture sit for at least 5 minutes before pouring.
- Pour all of your batter and spread evenly. In a small bowl, combine ⅔ cup brown sugar and 1 tablespoon cinnamon together. Spoonful small amounts across the top of your batter. Use a knife or toothpick to make swirls in the batter.
- Place into the oven and bake for 12-15 minutes. Remove and serve.
Notes
Video
Nutrition
Frequently Asked Questions:
Yes! In the photo above there are two different pan sizes being used. On the left, an 18×13 baking sheet was used and it shows a thinner pancake. Still very fluffy compared to traditional pancakes though. This will give you more pancake pieces as it’s spread out more though. On the right, we used a 13×9 pan. That gives you a smaller amount but so much fluffier.
Yes! Non-dairy milk, flour and coconut cream are the ingredients we need to look at!
Use whatever non-dairy milk is safe for you.
For gluten free, we have had the best of luck with King Arthur Measure for Measure flour.
For the coconut cream, view the substitution list above – we’d recommend flax eggs.
Yes! Let cool completely and then leave in an air tight container in the fridge for up to 5 days.
Of course. Whether you want to eat the entire batch at one time or you just need a couple here and there, you can totally freeze the remaining in an air tight freezer container or bag. We recommend placing individual cut pieces on a wax sheet and flash freezing for 30-60 minutes, then moving to the container of choice.
Even more vegan breakfast recipes to try!
- The Best Vegan Omelet
- Vegan Tofu Scramble
- The most amazing Vegan Chocolate Cinnamon Rolls
- Glazed Vegan Donuts
- Vegan Apple Cinnamon Oatmeal
- Delicious Vegan Banana Bread
- Vegan French Toast
- Vegan Lemon Blueberry Pancakes
We have more than 60 vegan breakfast ideas that aren’t smoothies so make sure you check them all out.
could u freeze these pancakes please?
Yes you can! Cool completely, then freeze
Whoa. Delicious! Kind of like a coffee cake, mmmm. I was out of brown sugar, all purpose flour, and coconut cream. So I subbed all white sugar, semolina flour (I think helps make the bottom a little crispy which is delightful), and homemade applesauce (that my son all of a sudden doesn’t like when I make but applesauce from the store is better? Haha.) I also used a 12×16 pan and they might have been a little thinner but still fluffy like a pancake cake! Highly recommend trying this for yourself!
Anyway, it was tasty and super easy to make! Thank you for this recipe. Will be making again!
So glad that it still worked with your substitutions Roger!
The whole family loved it, including the dairy fanatics! I used oat milk yogurt instead of coconut cream because that’s what I had, and used the 9×13 baking pan – super fluffy insides with excellent chewy outsides. No syrup required, it was sweet but not too sweet. We will make it again. Thank you for knocking another recipe out of park and for making tonight’s breakfast-for-dinner a dinner winner! 🙂
So happy to hear that everyone loved it!
Just made these. So good. This recipe is a keeper. Thanks for another good one!
Awesome, we are so glad you enjoyed it
This recipe is amazing. I just made it for my family. Everyone loved it! Super fluffy. Reminded me of coffee cake. 10/10 will definitely make again. Thanks for another great recipe!
yayyy!!! So glad to hear that
This recipe was perfect for Christmas morning!
I was a little worried because the batter didn’t come close to filling the 1/2 sheet pan. I also went a little lighter on the cinnamon sugar because it seemed like a lot. But the batter spread out in the oven and it probably would have been ok to use the full amount of cinnamon sugar.
In the end, it was a tasty and EASY way to serve breakfast for a crowd. And all with ingredients found in a (well stocked) vegan pantry. Everyone enjoyed it (vegan and omni), and we had plenty left over to freeze for regular breakfasts.
This is definitely staying in the rotation for breakfast, particularly for a crowd!
Thanks for sharing this just in time for the holidays!
For sure very fluffy and tasty!
So glad you enjoyed!
This was incredible! So light and fluffy, and way better than standing at a griddle flipping 20 pancakes. I’m a convert to sheet pancakes at this point.
Also, I used unsweetened coconut yogurt instead of coconut milk as suggested and it worked well.
Awesome!
So glad that you enjoyed it!