Ever wanted pancakes but not the mess? These Vegan Sheet Pan Pancakes are the solution. The pancake batter is made in one bowl and then transferred to a sheet pan for super fluffy pancakes in under 30 minutes! These pancakes are dairy-free, egg-free, dairy-free, and refined-sugar-free. Easily make them gluten-free with just a flour swap.
If you’re looking for more traditional pancakes, try another homemade pancake recipe: Vegan Banana Pancakes or these 3-ingredient Banana Oat Pancakes for a gluten-free option.
Looking for more delicious vegan breakfast options? Try these recipes: Blueberry Banana Baked Oatmeal or this easy Nut Free Pumpkin Flax Granola.
Why You’ll Love These Pancakes
- Low effort – Unlike regular pancakes, you don’t have to watch these delicious pancakes to prevent them from burning or overcooking. Just mix up the batter, throw it on the baking sheet, and put it in the oven and you’ll have perfect pancakes every time. So much easier!
- Simple ingredients – This easy pancake recipe is made with basic pantry staples. You probably already have everything you need to get started!
- Endless variety – You can leave these pancakes plain or top them with fresh fruit, nuts, or seeds. So many options!
- Perfect for meal prep – These are the best pancakes when you want to make a large batch. This recipe makes 12 large pancakes and because you can cut them to any size, they are super easy to freeze. Leftover pancakes will last you the whole week in the fridge and you can easily double the batter to feed a crowd. You can have pancakes whenever you want!
Ingredients
Dry Ingredients
- All-purpose flour – I used all-purpose flour, but you can make these with a 1:1 gluten-free flour or whole wheat flour instead if you prefer. Just note, that you may need to adjust the amount of non-dairy milk used for different flours.
- Baking Powder & salt
Wet Ingredients
- Bananas – Just two mashed bananas are used in this recipe. The banana flavor is not too strong, but you could reduce it to one banana if desired.
- Non-dairy milk – I prefer to use oat milk or coconut milk for baking, but you can swap for soy milk, unsweetened almond milk, or any other dairy-free milk that you like. Just make sure to select one that meets your dietary restrictions.
- Maple syrup – Pure maple syrup adds just a touch of sweetness to these pancakes. If you want something sweeter, swap for equal parts brown sugar.
- Applesauce – This replaces the oil and gives some good moisture to the recipe.
- Vanilla extract – This helps to round out all the flavors in this recipe.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
How to Make Sheet Pan Pancakes
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper. Mine is approximately 17.5” x 12.5” for reference.
Mash the bananas in a large mixing bowl. Add your chosen milk substitute, maple syrup, applesauce, and vanilla extract. Mix until combined.
Add the flour, baking soda, and salt, then fold until a smooth batter is formed. For best results, do not overmix the pancake batter during this step, this will cause the pancakes to be dense instead of fluffy.
Pour the pancake batter onto a parchment-lined baking sheet. This amount of batter works perfectly with a Half Sheet Pan (17.5 inch x 12.5 inch). Use a silicone spatula to spread the batter to the edges, or let the batter rest to settle naturally over several minutes.
Top the batter with any desired extras – strawberries, blueberries, chocolate chips, chia seeds, chopped walnuts, etc. You can fill the whole sheet with the same topping, or make as many different flavors as you’d like.
Bake the pancakes at 375 degrees Fahrenheit for 15-17 minutes or until they are slightly golden brown and an inserted toothpick comes out clean.
Remove them from the oven, and allow them to cool on the baking sheet for 5 minutes. Then slice to the desired size with a knife or pizza cutter.
That’s it! Serve and enjoy!
Additional toppings include maple syrup, powdered sugar, or more sliced fruit.
How to Store
- Fridge: Leftover pancakes will store in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze individual slices of pancake separated by parchment paper in freezer bags for up to 3 months.
- Reheat: No need to thaw before reheating, just microwave in 20 – 30 second increments until warmed through.
More Tips
- Not Vegan? Replace one banana with a whole egg. Use regular milk instead of non-dairy milk.
- Gluten-free? Opt for a 1:1 gluten-free baking flour and you’re good to go!
- Want more protein? Choose chopped nuts or seeds as a topping. Or add 1-2 tbsp nut or seed butter into the batter before baking.
FAQ
Absolutely! Use equal amounts of water instead of non-dairy milk and you are good to go.
Yep! The color of the berries may bleed into the pancake batter a little, but it will not affect the deliciousness.
100%. I personally hate cleaning large baking sheets, but if you don’t mind it, go for it. The cooking time should be roughly the same, but all ovens are different, so check yours often toward the end of the baking time.
Vegan Sheet Pan Pancakes
Equipment
Ingredients
- 2 large bananas
- 3 cups all-purpose flour
- 2 cups oat milk
- ¼ cup maple syrup
- ⅓ cup applesauce (unsweetened)
- 2 tsp vanilla extract
- 2 tbsp baking powder
- 1 tsp salt
- ⅓ cup each 2-3 toppings such as berries, nuts, or chocolate chips (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Mash the bananas in a large mixing bowl. Add the liquid ingredients and stir until combined.
- Add the flour, baking powder, and salt. Mix until just combined. Do not overmix.
- Pour onto a parchment-lined half sheet pan. Use a silicone spatula to spread batter evenly to edges.
- Add toppings if desired.
- Bake at 375 for 15-17 minutes or until golden brown and an inserted toothpick comes out clean.
- Cool 5 minutes. Slice, serve, and enjoy!
Notes
-
- Not Vegan? Replace one banana with a whole egg. Use dairy milk instead of plant milk.
- Gluten-free? Opt for a gluten-free flour and you’re good to go!
- Want more protein? Choose chopped nuts or seeds as a topping. Or add 1-2 tbsp nut or seed butter into the batter before baking.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on March 14, 2025
This is such a great way to make a ton of pancakes at once! We make a batch and freeze half for later! My kids love these.
Looks tempting. I was searching for something like this.
Thanks! I hope you like it!