Last Updated on September 17, 2023
These Vegan Sheet Pan Pancakes are so easy to make, gluten free, and take less time than making pancakes on top of the stove.
The days of making just one on the stove or a few on the skillet are done!
No more trying to keep all those pancakes warm while you finish using up the batter.
Just whip up the pancake batter, pre-heat the oven, pour into a lined baking pan and bake.
Can you customize these pancakes?
Yes! You can add different fruits, chocolate chips, or spices, just as you would a pizza.
Divide the large sheet pan into 4 sections and add your favorites.
Here are just a few of the many fruits to try:
- Blueberries
- Strawberries
- Raspberries
- Blackberries
- Bananas
- Apples
- Pears
- Peaches
Other Ingredients to try
- Cinnamon
- Chocolate powder and/or Chocolate Chips
- Candy Sprinkles
- Peanut Butter and Jelly
- Pumpkin Spice
How to serve your vegan sheet pan pancakes.
Add a dollop of fresh vegan whipped cream, try my Whipped Coconut Cream.
Homemade jam or jelly.
Real maple syrup.
Homemade fruit syrups.
Ground Cinnamon sprinkled on top with syrup.
A fruit butter, such as my Spiced Pumpkin Butter.
Sliced fruit with vegan whipped cream and maple syrup.
Ingredients needed for these pancakes
- Flour – I wanted a gluten free flour for these pancakes, so I used oat flour. I grind the oats myself, but I believe you now can find oat flour in the stores.
- Egg Substitute – I used a powdered egg substitute for this recipe.
- Plant Based Milk – I used an unsweetened vanilla almond milk. Any plant based milk will work for these recipe.
- Pure Vanilla – Vanilla enhances all the other flavors in the recipe.
- Apple Cider Vinegar – The apple cider vinegar is used to make the vegan buttermilk. This can be replaced with a lemon juice.
- Baking Powder – The baking powder is the leavening for the recipe.
- Salt – Salt holds the moisture and enhances the flavors.
- Fruit or Spices – This can be what ever you would like. I added frozen blueberries.
How to make a Vegan Sheet Pan Pancakes
Preheat the oven to 425° F.
Prepare a 13 x 18 inch baking sheet with parchment paper, set aside.
In a 2 cup measuring cup, mix together the plant based milk with the vinegar to make the vegan buttermilk, and set aside to curdle, about 5 minutes.
To make the egg substitute, add the equivalent of four eggs to a small bowl, blend with water, set aside until thick.
Add the oat flour to a medium sized mixing bowl and pour in the vegan buttermilk, egg substitute, vanilla, and blend until there are no lumps.
Set this aside for about 10 minutes and then stir in the salt and baking powder until well combined.
Pour the batter into the lined baking sheet, spreading the batter evenly.
Evenly place the fruit or spices of choice onto the batter before placing into the oven ( I used blueberries ). Skip if not adding anything.
Bake for 20 to 30 minutes, checking at 20 minutes with a toothpick or touching the top for sponginess.
The pancake is done if the toothpick comes out clean and/or the top is firm to the touch.
Remove from the oven and serve hot with your favorite toppings and syrup.
Left overs? Freeze for later.
Vegan Sheet Pan Pancakes
Equipment
- 1 13×18 Baking Sheet
Ingredients
- 4 Egg Substitutes Egual to 4 eggs.
- 2 Cups Plant Based Milk I used a unsweetened vanilla almond milk. This can be any plant based milk of your choice.
- 2 Tbsp Apple Cider Vinegar This can be substituted with lemon juice.
- 1 tsp Pure Vanilla
- 2 Cups Oat Flour
- 1 Tbsp Baking Powder
- 1/8 tsp Salt
- 1 Handful Fruit I added frozen blueberries. Optional.
- Sprinkle Spices Optional. See list in notes for ideas.
Instructions
- Preheat the oven to 425° F.
- Prepare a 13 x 18 inch baking sheet with parchment paper, set aside.
- In a 2 cup measuring cup, mix together the plant based milk with the vinegar to make the vegan buttermilk, and set aside to curdle, about 5 minutes.
- To make the egg substitute, add the equivalent of four eggs to a small bowl, blend with water, set aside until thick.
- Add the oat flour to a medium sized mixing bowl and pour in the vegan buttermilk, egg substitute, vanilla, and blend until there are no lumps.
- Set this aside for about 10 minutes and then stir in the salt and baking powder until well combined.
- Pour the batter into the lined baking sheet, spreading the batter evenly.
- Evenly place the fruit or spices of choice onto the batter before placing into the oven ( I used blueberries ). Skip if not adding anything.
- Bake for 20 to 30 minutes, checking at 20 minutes with a toothpick or touching the top for sponginess.
- The pancake is done if the toothpick comes out clean and/or the top is firm to the touch.
- Remove from the oven and serve hot with your favorite toppings and syrup.
- Left overs? Freeze for later.
