These easy vegan baked pancakes are perfect for your busy morning. It’s as easy as whipping up a quick pancake batter, spreading it in a pan, and baking. These are the fluffiest pancakes the whole family will love.
Sometimes I just don’t feel like being a pancake flipper. Not that it’s a hard thing to do, but it can be nice to throw them in a dish and let them do their thing.
That’s where these easy vegan sheet pancakes come into play.
These are easy peasy, mix your batter up and spread in a 9×13, bake that baby, and it’s ready!
I tried to make these healthier and use some whole wheat flour, but my kids were NOT having it. So, instead, I made them with just white flour, and they gobbled them up.
You can’t win them all, I suppose.
However, I didn’t mind them with whole wheat flour; if your kids are used to that flavor, then I think it’ll go over just fine.
I served these for my kid’s friends, and they loved them.
Four little kiddos ate the whole 9×13 pan themselves.
You can top these or mix in all sorts of things to make them unique pancakes. Let’s look at some ideas.
Why make sheet pan pancakes?
Let me count the ways-
- No pancake flipping involved, heck yes, not that’s it hard, but there is no babysitting involved
- They are super quick to whip up
- This makes seriously fluffy pancakes
- I personally like them better than regular pancakes; this makes perfect pancakes
- They don’t require any egg replacer, no flax egg (egg made with flax seeds), just simple pantry ingredients
What are some good toppings or mix-ins for these delicious pancakes?
- vegan chocolate chips
- fresh blueberries, fresh raspberries, fresh strawberries, any fresh fruit you like
- peanut butter
- pure maple syrup
- vegan butter
- vegan whipped cream
- vegan maple butter
Whatever your favorite toppings are for pancakes will work. You can also use different toppings for different sections of the sheet pan so that you can get a little sample of each section.
How many people does this serve?
This only serves about four people, depending on how much your family eats. If you have a large family, you will want to make a double batch and cook in two separate 9x13s or one sheet pan.
Can you make these vegan baked pancakes gluten-free?
Yes, they have some excellent gluten-free flours these days. I would only use all-purpose gluten-free flour in a 1:1 sub for regular flour.
Can I use other flours?
Yes, if you prefer, you can use whole wheat flour, whole wheat pastry flour, or gluten-free flour. If you’re using different flour, you may need to adjust the amount of liquid in the recipe.
Can you make this oil-free?
Yes, if you want an oil-free option, sub out the non-dairy butter and add apple sauce.
Can you make these with coconut oil?
Yes, if you prefer not to use vegan butter, you can use melted coconut oil instead.
What do you need for these vegan baked pancakes?
Check out the recipe card for ingredient measurements and the full recipe.
- non-dairy milk (soy milk, almond milk, oat milk, coconut milk, whichever if your favorite)
- vegan melted butter (you can use vegetable oil, but the vegan butter is better)
- all purpose flour
- brown sugar
- baking powder
- baking soda
How do you make these vegan sheet pan pancakes?
Baking time– 10-12 minutes
Start by preheating the oven to 400 degrees and greasing a 9×13 glass pan or a sheet pan of similar size.
Take a liquid measuring cup, add all the wet ingredients, and set aside. *When you add the vegan milk and vinegar together, it makes vegan buttermilk.
Take a medium-size mixing bowl, combine the dry ingredients and whisk, and add your liquid ingredients and stir until combined. *If it’s too thick, you can add plant milk two tablespoons at a time (every vegan milk thickness is different).
Pour your pancake batter evenly into the 9×13 pan; you will have to spread it a bit.
Cook in preheated oven for 10-12 minutes.
It will be done when a toothpick comes out clean, don’t overbake.
Cut them up into individual pancake servings and serve them with your favorite pancake toppings.
How do you store the leftover pancakes?
You can store these in an airtight container or plastic wrap, then place them in the fridge for up to 5 days. They are best eaten within a few days.
Can you freeze them?
Yes, you can cut them into individual servings and place them on a cookie sheet that fits in your freezer lined with parchment paper. Put them in a single layer and freeze them; once they are frozen, you can put them in an airtight container or freezer bag.
You can pull out individual pancakes whenever you want a pancake, let them defrost on the counter the reheat in the microwave on 50% power or in a toaster.
Want some more vegan pancake recipes?
Want some other vegan breakfast ideas?
- 1 1/4 cups vegan milk
- 1 TB vinegar
- 3 TB vegan melted butter
- 1 1/2 cups flour
- 2 TB brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 salt
- Start by preheating the oven to 400 degrees and greasing a 9x13 glass pan.
- Take a liquid measuring cup, add all the liquid ingredients, and set aside.
- Take a medium-size bowl, combine the dry ingredients and whisk, and add your liquid ingredients and stir until combined. *If it's too thick, you can add vegan milk two tablespoons at a time (every vegan milk thickness is different).
- Pour your pancake mixture evenly into the 9x13 pan; you will have to spread it a bit.
- Cook in preheated oven for 10-12 minutes. It will be done when a toothpick comes out clean, don't overbake.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 452mgCarbohydrates: 46gFiber: 1gSugar: 6gProtein: 8g
The calories are computer generated and may not be 100% accurate.
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