Sheet pan pancakes are one of my family’s favorite breakfast when we’re not making Vegan Crepes, Vegan Pancakes, or Vegan Waffles. It’s a simple recipe that makes a large batch to meal prep a raft of vegan breakfasts.
Ingredients and Substitutions
The ingredients are pretty basic, but the choice matters, and as an expert at making vegan pancakes, here’s what you should know. If you love delicious vegan pancakes for breakfast but hate being stuck in the kitchen cooking pancakes one at a time, you will love a sheet pan pancake recipe. All your family and guests will love eating all at once, a warm, ultra-fluffy vegan pancake that is also made with the most simple, essential pantry ingredients.
Plant-Based Milk – While any dairy-free milk makes pancakes delicious, the more proteins and fat your milk contains, the moister the pancakes will be. As a result, the best plant-based milk is soy milk, followed by canned coconut milk and oat milk. Apple Cider Vinegar or lemon juice. This is the acidic ingredient that turns the plant-based milk into a vegan buttermilk. It curdles the milk and add the fluffy moist texture to pancakes. Unsweetened Applesauce or vegan yogurt. I usually don’t use a binder in my vegan pancake recipes, but a vegan sheet pan pancake recipe is thicker and dries faster since it’s baked and not fried. As a result, I found that using unsweetened apple sauce or vegan yogurt keeps the pancake moist and not dry. Of course, flax egg also works, but the texture is dryer and less fluffy. Melted Vegan Butter – Butter makes pancakes rich and moist while adding a nice flavor. You can absolutely use oil as well, but some oils have a strong flavor that can alter the pancakes like avocado oil. The best choice will be a low-flavor oil like canola oil. All-Purpose Flour or white spelt flour – This recipe needs starchy flour and it won’t work with healthier flour like almond flour or coconut flour. It might work well with all-purpose gluten-free flour but I didn’t attempt this option yet. Baking Powder – Make sure you use fresh baking powder or the pancakes won’t get fluffy. Sugar or sugar-free crystal sweeteners you love like erythritol. You can also use refined sugar-free option but don’t use a liquid sweetener, it will make the baked pancakes very dense. Cinnamon and vanilla are added for flavor and can be replaced by pumpkin pie spices, almond extract or any other spices you love for flavoring pancakes.
How To Make Vegan Sheet Pan Pancakes
You need the same ingredients to make vegan pancakes and sheet pan pancakes. The difference is the way you cook the pancakes. Here, you need a large 9 x 13-inch rimmed baking sheet to ensure fluffy sheet pan pancakes that are not too thick not too flat.
Which Pan To Use For Sheet Pan Pancakes
The pan you choose impacts the texture of your pancakes. So make sure you follow the rules below to make the best sheet pan pancakes every time. There are two ways of making sheet pan pancakes.
Thick And Fluffy – Like the ones pictured above, use a 9 x 13-inch rimmed baking sheet. This version takes 16 to 20 minutes to bake. Thin and Flatter – Use a larger baking sheet like a 15-inch x 20-inch pan. The pancakes will bake way faster, so they will be ready in just under 15 minutes.
Start By Preparing The Vegan Buttermilk
First, to make fluffy pancakes, prepare a buttermilk mixture by stirring almond milk and apple cider vinegar in a mixing bowl. Set it aside for 10 minutes until it lightly curdles. Depending on the milk you choose, the curdling effect will be more or less showing.
Making the vegan pancake batter
The best topping to sheet pan pancakes
You don’t have to add toppings to sheet pan pancakes, especially if you plan to serve the sheet pan pancakes with fruits or nuts on the sides. But adding some toppings on top of the batter adds flavor and makes it easier to serve different pancake flavors in no time.
Chocolate Chips – Any flavor, dark chocolate chips add less sweetness. Fresh Berries – like blueberries, strawberry slices, or raspberries. If you are using frozen berries, they will release moisture and make the pancakes a little undercooked on the top. Nuts or Seeds – Slices almond, pecan, sunflower seeds, or shredded coconut roasted in the oven to add a crunchy, nutty flavor to sheet pan pancakes that everyone loves.
How To Perfectly Bake Pancakes
Preheat the oven to 395°F (200°C). Place the filled baking sheet, on the center rack of the oven and bake on normal mode, until the top is set and golden brown. Insert a pick in the middle, and if it comes out clean, it’s ready to take out of the oven.
How To Serve Sheet Pan Pancakes
These vegan sheet pan pancakes must be served warm straight out of the oven. Let them cool down for just 5 minutes at room temperature before slicing. Cut the pancakes in the sheet pan. Press gently with your knife as you reach the bottom to avoid scratching your sheet pan but if you line the pan as recommended, it won’t be an issue. Slide a small spatula under the pancakes to release them on a plate. Serve as a stack of 2 or 3 pancakes, with your favorite vegan pancake toppings like:
Whipped coconut cream Dust of powdered sugar Maple syrup Berries
More Pancake Recipes
Below are some more vegan pancakes recipes for you to try.
