Once you make these easy vegan sheet pan pancakes, you’ll never want to make pancakes another way again! Fluffy, soft, and perfectly sweet!
If you love pancakes, but hate the process of standing around the stove while you make 2-3 at a time, then you will absolutely love vegan sheet pan pancakes.
You still take your base recipe for pancakes, give or take, but instead of pouring the batter a little at a time into a skillet, you pour the entire batter into a greased sheet pan and bake.
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.
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VEGAN SHEET PAN PANCAKES INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy sheet pancakes recipe:
- Dairy Free Milk and Apple Cider Vinegar– When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
- flour– the star of the show! we really recommend using all-purpose flour
- vegan sugar– We add a little sugar since these are supposed to be sweet biscuits. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- 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
- oil – helps with moisture, texture, and richness. We are using vegetable oil in the recipe in our photos
- toppings – get creative! In the photos, we are using sliced fresh strawberries and chocolate chips; however, we have a full list of ideas below
SUBSTITUTIONS AND VARIATIONS:
- Flour – can use a 1:1 gluten free blend if needed
- Apple Cider Vinegar– white vinegar or lemon juice could be subbed
- vegan sugar– brown sugar, granulated date sugar or coconut sugar could be substituted
- Oil – use your favorite baking safe oil or vegan butter instead of vegetable oil
- Coconut Cream – Subs for the coconut cream include: flax egg (2 tbsp ground flax with 6 tbsp water and let sit for 10 minutes), or 1/2 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.
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.
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 tsp of pumpkin pie spice
- Sweet Potato Pie– swap the coconut cream for mashed sweet potato, then add in 1-2 tsp 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 1/4 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)
What other vegan breakfast ideas could I make?
There are literally a ton of different vegan breakfasts that you could create; however, we are going to pull some of our favorites that we think you should also 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.
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Vegan Sheet Pan Pancakes
Ingredients
- 2 1/2 cups non-dairy milk
- 2 1/2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1/3 cup vegan cane sugar
- 2 tbsp baking powder
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup coconut cream (the thick part on top of canned coconut milk)
- 6 tbsp neutral oil
Optional Toppings
- slice fruit
- chopped nuts
- vegan chocolate chips
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, add the non-dairy milk, vinegar and vanilla together. Set aside for 10 minutes.
- To a separate large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- After milk mixture has sat for 10 minutes, add in the coconut cream and 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.
- Grease a 18×13 baking sheet for a thinner but more mass pancake or a 13×9 for a smaller but fluffy sheet pancake.
- Pour all of your batter and spread evenly. Add any desired toppings into the top of your batter (photos contain sliced strawberries and vegan chocolate chips – see post for more ideas)
- Place into the oven and bake for 12-15 minutes.
I decided to make this for Christmas after a Thanksgiving incident where I dropped and shattered a plate full of traditional pancakes. I used vegan butter per the video recommendation and swapped the coconut cream with commercial egg replacer. I did the whole cinnamon sugar swirl and then topped with blueberries. Yum yum! This may become a weekend ritual.
Oh no, so sorry to hear about the T-giving incident. Love that you changed it up and it worked well for you. Enjoy!
You must try this recipe!! You won’t go back of making traditional disc pancakes 😂😅👍🏽🙌🏽 Trust me.
Thank you!
I am pretty certain that I will refuse to ever flip a pancake again lol these pancakes were delicious and fluffy, they kept well in the fridge for a few days and you can change up the flavor variations so easily. Thanks for sharing.
HAHAH love that. Enjoy all the variations