Vegan Sheet Pan Pancakes

It doesn’t get easier than these Vegan Sheet Pan Pancakes. Make the mix in one bowl and have pancakes on your plate in under 30 minutes! These pancakes are egg-free, dairy-free, and refined-sugar-free. Easily make them gluten-free with just a flour swap. These pancakes are perfect for everyone.

Why You’ll Love This Recipe

• Low effort – Unlike stovetop pancakes, you don’t have to watch these to prevent burning. Just mix up the batter, throw it on the baking sheet, and put it in the oven. So much easier!
• Endless variety – You can leave these pancakes plain or top them with fruit, nuts, or seeds. So many options!
• Easy bulk – This recipe makes 12 good-sized pancakes and because you can cut them to any size, they are super easy to freeze. You can have pancakes whenever you want!

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.
• Flour – I used all-purpose flour, but you can make these with gluten-free flour or whole wheat.
• Plant milk – I prefer oat milk or coconut milk for baking, but any plant milk works.
• Maple syrup – Adds just a touch of sweetness!
• Applesauce – This replaces the oil and gives some good moisture to the recipe.
• Vanilla extract – Helps to round out all the flavors in this recipe.
• Baking Powder & salt

How to Make Vegan Sheet Pan Pancakes

Preheat oven to 375 degrees Fahrenheit. Line a 17.5” x 12.5” baking sheet with parchment paper.

Mix the Batter

Mash the bananas in a large mixing bowl. Add the plant milk, maple syrup, applesauce, and vanilla extract. Mix until combined.

Add the dry ingredients and fold until combined. Do not overmix, this will cause the pancakes to be dense instead of fluffy.

Select Your Toppings

Pour the 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 allow it to settle naturally over several minutes.

Top with desired extras – strawberries, blueberries, chocolate chips, pumpkin seeds, etc.

Time to Bake

Bake at 375 F for 15-17 minutes or until slightly golden brown and an inserted toothpick comes out clean.

Remove from oven, and allow to cool on the baking sheet for 5 minutes. Then slice to the desired size with a knife or pizza cutter. Serve and enjoy!

Additional toppings include maple syrup, powdered sugar, or more sliced fruit.

How to Store Vegan Sheet Pan Pancakes

• Fridge: These 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 a freezer-safe container for up to 3 months.
• Reheat: Thaw and microwave for 20 – 30 seconds.

More Tips for Making Sheet Pan Pancakes

• 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

Looking for more vegan breakfast options? Try this Easy Vegan Almond Granola or Apple Cinnamon Baked Oatmeal.