Vegan Sheet Pan Pancakes

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A plate filled with a stack of two vegan sheet pan pancakes, fresh strawberries, dairy-free whipped cream and a drizzle of maple syrup

5 from 2 votes

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www.theconsciousplantkitchen.com

These Vegan Sheet Pan Pancakes are easy family breakfasts for the holidays. Serve pancakes for the whole family in one go with this one-bowl pancake recipe baked in a sheet pan.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-sheet-pan-pancakes/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: Slices

Calories: 121.1kcal

Author: Carine Claudepierre

Equipment

Ingredients

HOMEMADE BUTTERMILK

1 ⅓ cups Plant-Based Milk (note 1)
2 tablespoons Apple Cider Vinegar (note 2)

PANCAKE BATTER

5 tablespoons Dairy-Free Butter (Unsalted) melted, cooled (note 4)
⅓ cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
4 teaspoons Baking Powder
⅓ cup Sugar (note 5)
1 teaspoon Cinnamon

Instructions

Preheat the oven to 395°F (200°C). For thick, fluffy pancakes, as seen in the pictures above, use a rimmed 9 x 13-inch baking sheet. For thinner pancakes, use an 8-inch x 13-inch baking sheet. Oil it with oil spray. If the pan is not rimmed, add parchment paper and oil it. Keep in mind that this traps moisture in the pancakes, and they get moister and much more difficult to remove from the pan. Set aside.
In a mixing bowl, whisk the almond milk and apple cider vinegar and set it aside for 5 minutes until it forms a buttermilk-like texture. Depending on the milk used, it can get more or less thick, and that doesn't matter.
In another large bowl, stir flour, baking powder, sugar, salt, and cinnamon.
Make a well in the center of the flour, pour the vegan buttermilk prepared earlier, unsweetened apple sauce, cooled, melted vegan butter, and vanilla extract. Whisk the dry and wet ingredients together until a smooth vegan pancake batter forms.
Pour the batter onto the prepared pan.
Optional: sprinkle on top of the sheet pan in different areas, fresh berries, chocolate chips, or banana slices.
Bake in the center rack of the oven for 16 to 20 minutes or until golden brown on top. After 15 minutes, insert a pick in the center of the sheet pan pancakes. If it comes out clean and dry, they are cooked. If moist or gummy, keep baking.
Cool the pancakes down for 5 minutes in the pan before cutting.
Cut them into squares when warm, and serve them as a stack or on a single layer with your favorite pancake toppings like jam, maple syrup, or whipped coconut cream.

Notes

How do you store leftover sheet pan pancakes?

Store leftover pancakes in the fridge in an airtight container in a single layer. They stick together when stacked. Freeze them in zip-lock bags in single layers for up to 3 months. Thaw them in the fridge the day before.

Can I make sheet pan pancakes gluten-free?

I didn't try all-purpose gluten-free flour, but it might work if you use a flour that substitutes flour with a 1:1 ratio.

Note 1: Any non-dairy milk works, including almond milk, oat milk, or soy milk.

Note 2: Or lemon juice.

Note 3: or 1/3 cup vegan yogurt

Note 4: Vegan butter replacements are melted coconut oil or any vegetable oil like avocado oil.

Note 5: Sugar-free crystal sweeteners like erythritol work as well.

Nutrition