The Best Sheet Pan Pancakes (Vegan + Easy)
These easy vegan sheet pan pancakes make it a breeze to serve a crowd! It is essentially one big, fluffy, buttery pancake that can easily be cut into squares and served to family and friends. No more flipping pancakes and trying to keep them warm while you cook the rest! Keep it classic with the basic recipe or try one of our variations below.
Servings 5 -6 servings
Calories 418kcal
Ingredients
Vegan Sheet Pan Pancakes
- 2 large bananas very ripe
- 2 cups plain non-dairy milk
- 1 tablespoon apple cider vinegar
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup vegan butter or coconut oil melted and divided
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Toppings (optional)
- 1 banana sliced
- ¼ cup chocolate chips
- ¼ cup chopped nuts
- ¼ cup sliced strawberries
- 1-2 tablespoons vegan sprinkles
Instructions
- Preheat your oven to 400°F and lightly grease a half sheet pan.
- In a medium bowl, vigorously mash the bananas until fairly smooth. Mix in the non-dairy milk, vinegar, vanilla, and 3 tablespoons of the melted vegan butter or coconut oil. Stir until fully incorporated.
- Separately, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour the liquid mixture into the bowl of dry goods and use a wide spatula to combine. Stir until the batter is just blended; a few lumps are perfectly fine, and in fact encouraged! Over-mixing is the mortal enemy of tender, fluffy pancakes.
- Pour the pancake batter onto your prepared sheet pan, spreading it evenly to reach all the sides in one smooth layer. Add topping if desired, sprinkling them evenly across the top.
- Bake for 15 minutes until golden brown around the edges. Brush with remaining vegan butter or coconut oil, turn on the broil to high, and cook for an additional 5 minutes to give the top a fetching golden tan.
- Cool for at least 5 minutes before slicing and stacking up.
Notes
Variations - Feel free to mix and match the toppings any way you like!
Storage - Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 418kcal | Carbohydrates: 74g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 907mg | Potassium: 351mg | Fiber: 4g | Sugar: 17g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 275mg | Iron: 3mg