Who says pancakes have to be round? Let’s think outside the stack. Meet vegan sheet pan pancakes: a golden, fluffy masterpiece baked in the oven, ready to slice into squares and serve. No flipping, no waiting, and no race to keep a tower of pancakes warm while you’re still cooking. This recipe is easy, cozy, and exactly what lazy weekend mornings are made for.
And the toppings? That’s where things get fun. Chocolate chips in one corner, fresh berries in another, a swirl of cinnamon sugar, a dollop of vegan whipped cream, or even a handful of sprinkles—because why not? Everyone gets their perfect pancake—warm, fluffy, colorful, and absolutely delicious.
This breakfast hack is customizable, crowd-friendly, and guaranteed to make your mornings feel extra special. Get ready to flip for this fun recipe!
If breakfast could win awards, these pancakes would take home the gold. They’re easy, versatile, and just downright fun to make (and eat!). Whether you’re feeding a crowd or just treating yourself, here’s why these vegan sheet pan pancakes are about to become your go-to:
These vegan sheet pan pancakes might look simple, but don’t let that fool you—every ingredient here pulls its weight to make these pancakes fluffy, golden, and completely irresistible. It’s pantry-friendly breakfast magic, and here’s the rundown on what makes it all work:
These vegan sheet pan pancakes are like a blank canvas for breakfast greatness—just waiting for you to get creative. Want to keep it wholesome? Go for fresh fruit and nuts. Feeling indulgent? Bring on the chocolate chips and whipped cream. The beauty here is that you can mix and match, go all out, or keep it simple. Every slice can be a masterpiece, and every corner can be different. Here are some favorites to inspire your pancake masterpiece:
For extra creativity, you can stir these right into your batter before baking:
Making these vegan sheet pan pancakes is as easy as it gets—no flipping, no fuss, just mix, pour, and bake. You’ll have golden, fluffy pancake squares in no time, and your kitchen will smell like pure breakfast heaven. For full recipe details, scroll to the end of this post!
Step 1 – Preheat oven to 400°F. Take a half sheet pan (18 by 13 inches with 1-inch-high sides) and lightly grease it.
Step 2 – Mash the magic. Grab those spotty, ripe bananas and mash them until they’re soft and sweet. This is your secret to tender, egg-free pancakes.
Step 3 – Whisk it up. Stir in the plant-based milk, melted vegan butter, and a splash of vanilla to create the dreamy wet ingredients.
Step 4 – Mix, but don’t overmix. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Then gently fold the wet ingredients into the dry. A few lumps? Totally fine—they keep the pancakes light and fluffy.
Step 5 – Pour, spread, and top. Pour the batter onto your greased sheet pan and spread it evenly to the edges. Add your favorite toppings evenly over the top—think chocolate chips, berries, or banana slices!
Step 6 – Bake to golden perfection. Pop it in the oven, bake until golden around the edges, and then give it a quick broil for that perfectly golden top.
Step 7 – Slice and serve! Let it cool slightly before slicing into squares. Then load up more toppings and serve warm.
Vegan sheet pan pancakes aren’t just breakfast—they’re a vibe. Whether you’re sharing them with friends or keeping things low-key, these pancakes know how to make any moment feel a little more special. Here are a few fun ways to serve them up:
A half-sheet pan is a standard-sized baking pan that measures about 18 x 13 inches with a 1-inch rim. It’s larger than a quarter-sheet pan but smaller than a full sheet, making it perfect for home kitchens. Its size is ideal for recipes like sheet pan pancakes, ensuring even baking and enough room for your batter.
Absolutely! You can make this recipe gluten-free by using a 1:1 gluten-free flour blend designed for baking. These blends usually contain xanthan gum or a similar binder to help the pancakes stay light and fluffy, just like the original version.
Easily! Use 3 tablespoons of unsweetened applesauce in the batter and lightly brush or drizzle the top with 1 tablespoon non-dairy milk instead of vegan butter or coconut oil.
Overmixing the batter can lead to dense pancakes because it activates the gluten in the flour. For the fluffiest results, gently fold the wet and dry ingredients together until just combined—lumps are your friends here!
If you make this vegan sheet pan pancakes recipe, please leave a star rating and let me know what you think in the comments below! I love hearing from you!
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Delicious! These were so easy to make and my whole family gobbled them up! Thank you for the recipe!
Omg this is such a cool pancake option
These are genius! Will be making them on repeat 🙂
Perfect breakfast idea! Thanks for sharing!
What a great idea!! Thanks for including ideas for toppings and mix-ins!
These pancakes are awesome! It was so easy to make a ton for all of my guests this weekend!
Wow! These sheet pan pancakes are such a great idea! I’m in love!
One of my favorite fun breakfast and brunch treats! Your photos here look STUNNING, I want to whip up a batch right away!
Yay!! Thanks for sharing your magic, Hannah!
I made these vegan sheet pan pancakes for my family over the weekend and topped them with blueberries! They were a hit and I love how fast they are to make!