Vegan Sheet Pan Pancakes

Redefine your pancake game with this no-flip, no-fuss twist: vegan sheet pan pancakes. One pan, infinite topping possibilities, and pure breakfast brilliance are just a few steps away!
post featured image
Vegan sheet pan pancakes stacked on a plate, topped with banana slices and maple syrup.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

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!

Why You’ll Love These Sheet Pan Pancakes

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:

  • One-pan breakfast magic. Forget the skillet shuffle—these pancakes bake all at once in a sheet pan, so everything is ready at the same time. No flipping, no hovering over the stove, just one big pancake waiting to be sliced and devoured.
  • Perfect for sharing. Hosting brunch? Need an easy breakfast for the family? These pancakes are made for serving a crowd without the hassle of individual portions. Slice them into squares, and everyone’s happy.
  • Endless topping potential. Chocolate chips? Fresh berries? A drizzle of maple syrup? Customize each corner or let everyone add their favorites—this is a pancake built for creativity.
  • Superior Simplicity. Whether you’re new to cooking or just looking for something foolproof, this recipe is as simple as it gets. Mix the batter, pour it into the pan, and let your oven do the work.
  • Fluffy and fabulous. Just because this recipe is easy doesn’t mean it skimps on texture. These pancakes are golden, airy, and everything you want in a classic pancake—just baked instead of pan-fried.
Vegan sheet pan pancakes stacked on a plate, topped with banana slices and maple syrup.

Key Ingredients

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:

Bananas, flour, baking powder, all-purpose flour, and plant-based milk on a tabletop.
  • Very ripe bananas: The riper, the better! Those brown-speckled bananas aren’t just sweet—they act as a natural binder, replacing eggs while adding moisture and a subtle creamy flavor.
  • Plant-based milk: Almond, soy, oat—choose your favorite! It brings the batter together, adding moisture and creating the perfect pourable consistency. Plus, it adds a subtle creaminess that makes these pancakes extra satisfying.
  • Vanilla extract: A tiny splash of vanilla takes these pancakes from good to great. It’s the secret weapon for giving your batter that warm, bakery-style aroma.
  • All-purpose flour: The backbone of any great pancake. This flour creates the structure while staying light and fluffy. Pro tip: don’t overmix, or you’ll activate the gluten too much, leading to dense pancakes.
  • Granulated sugar: This small but mighty ingredient adds sweetness and helps tenderize the pancakes by interacting with the flour to keep the texture soft. It also aids in browning, giving your sheet pan pancakes that beautiful golden finish.
  • Baking powder: This is what gives your pancakes their lift! When baking powder meets liquid and heat, it creates tiny air bubbles that make your pancakes rise, keeping them fluffy and light. It’s the secret to that perfect pancake texture.

Terrific Pancake Topping Ideas

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:

Toppings for vegan sheet pancakes placed in small bowls.

Wholesome Favorites

  • Fresh berries: Blueberries, strawberries, or raspberries add juicy bursts of sweetness to every bite.
  • Sliced fruit: Apples, pears, peaches, or plums make for a naturally sweet and colorful topping.
  • Toasted nuts: Almonds, pecans, or walnuts bring the perfect crunch and a nutty richness.

Sweet and Fun

  • Chocolate chips or chunks: For that gooey, melty, “dessert for breakfast” vibe.
  • Vegan sprinkles: Bright, colorful, and guaranteed to make your morning feel extra special.
  • Vegan Caramel or speculoos spread: A drizzle of vegan caramel or a spoonful of speculoos takes these pancakes to indulgent territory.
  • Maple syrup: No pancakes are complete without this classic ingredient!

Creamy and Classic

  • Vegan butter: A pat of vegan butter melting over warm pancakes is pure breakfast bliss.
  • Nut butter: A dollop of peanut, almond, or even hazelnut butter adds richness and a protein boost.
  • Vegan whipped cream: Fluffy, cloud-like perfection for an extra touch of luxury.
  • Cacao nibs: A bittersweet crunch that’s a fun alternative to chocolate chips.

Mix-In Ideas

For extra creativity, you can stir these right into your batter before baking:

How to Make

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.

Mashed banana in a ramekin.

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.

Mashed banana, plant-based milk, vegan butter, and vanilla in a bowl.

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.

A bowl of flour with a whisk.

Step 4 – Mix, but don’t overmix. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

Vegan sheet pan pancake batter whisked in a bowl.

Then gently fold the wet ingredients into the dry. A few lumps? Totally fine—they keep the pancakes light and fluffy.

Vegan sheet pan pancakes in pan topped with four different toppings including banana slices, chocolate chips, sprinkles and strawberries.

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.

A stack of vegan sheet pan pancakes on a plate topped with sprinkles and vegan whipped cream.

How To Serve

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:

  • Weekend brunch with friends: Turn your kitchen into a DIY pancake bar with bowls of fresh fruit, vegan chocolate chips, chopped nuts, and whipped cream. Everyone can decorate their slice while you sip mimosas and enjoy your brunch host moment.
  • Breakfast for dinner: Pancakes after dark? Always a good idea. Pair them with crispy vegan bacon or hash browns for the coziest, most comforting dinner spread.
  • Holiday magic: These pancakes come together so quickly, you can whip them up when hosting holiday gatherings. Perfect for lazy, festive mornings with loved ones.
  • Picnic-perfect pancakes: Slice them into squares, pack them up, and bring along little jars of maple syrup or nut butter for dipping. They’re easy to transport and even easier to devour.

FAQs

What’s a half sheet pan?

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.

Can you make this recipe gluten-free?

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.

Can you make this recipe oil-free?

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.

Why are my vegan sheet pan pancakes dense instead of fluffy?

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!

Vegan sheet pan pancakes stacked on a plate, topped with banana slices.

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!

flower icon
Send This Recipe to My Inbox
Drop your email below to receive this recipe in your inbox. Plus, we’ll send you our favorite seasonal plant-based recipes weekly!
Please enable JavaScript in your browser to complete this form.

The Best Sheet Pan Pancakes (Vegan + Easy)

5 from 9 votes
Vegan sheet pan pancakes are the breakfast hack you didn’t know you needed. One big, golden, fluffy pancake baked in the oven, ready to slice into squares and smother with your favorite toppings. Whether it’s brunch with friends, a lazy Sunday morning, or meal prep for the week, these pancakes are here to make life deliciously easy and fun!
Vegan sheet pan pancakes stacked on a plate, topped with banana slices and maple syrup.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6 servings

Ingredients

Vegan Sheet Pan Pancakes

  • 2 large bananas, very ripe
  • 2 cups plain non-dairy milk
  • 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
  • 2 tablespoons baking powder
  • ½ teaspoon salt

Toppings (optional)

  • 1 banana, sliced
  • ¼ cup vegan 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 (an 18 X 13 inches with 1-inch-high sides.)
  • In a medium bowl, mash the bananas thoroughly until mostly smooth. Add the non-dairy milk, vanilla, and 3 tablespoons of melted vegan butter or coconut oil. Stir well until everything is fully combined.
  • In a separate large bowl, whisk together the flour, sugar, baking powder, and salt. Pour the wet ingredients into the dry mixture and gently fold with a wide spatula until just combined. It’s okay if the batter has a few lumps—those are encouraged! Avoid over-mixing, as it can prevent the pancakes from turning out light and fluffy.
  • Pour the pancake batter onto your prepared sheet pan, spreading it evenly in a smooth layer to cover all edges. If you'd like, sprinkle your desired toppings evenly over the top.
  • Bake for 15 minutes until the edges are golden brown. Brush with the remaining vegan butter or coconut oil, then switch the oven to high broil and cook for another 5 minutes to achieve a beautifully golden top.
  • Allow to cool for at least 5 minutes before slicing and serving.

Notes

  • Leftovers made easy. Stack your pancake squares with parchment paper between each layer and store them in an airtight container or zip-top bag. They’ll stay fresh in the fridge for 3 to 5 days.
  • Freezer-friendly pancakes. Let the pancakes cool completely, slice them into squares, and freeze in a container or bag for up to 3 months. When you’re ready to enjoy, warm them in the oven at 350°F until warm and fluffy.
  • Customize your toppings. Add chocolate chips, berries, or banana slices directly to the batter before baking. Want variety? Divide the pan into sections and make a little something for everyone.
  • Perfect for a crowd. Double the recipe and bake two pans at the same time. Rotate the pans halfway through baking to keep everything evenly golden.
  • Avoid overmixing. To keep it light and fluffy, gently stir the batter just until combined—overmixing can make your pancakes dense, and nobody wants that!

Nutrition

Calories: 397kcal | Carbohydrates: 69g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 943mg | Potassium: 265mg | Fiber: 3g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 415mg | Iron: 4mg
Course — Breakfast, Brunch
Cuisine — American
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.
newsletter offer

Enter to Win Our Monthly Giveaway!

New winner evert month! Drop your name below for a chance to win hundreds of dollars of vegan prizes from our brand partners. You’ll also receive our weekly e-newsletter with plant-based recipes galore!

Please enable JavaScript in your browser to complete this form.

Leave a Comment

5 from 9 votes

Your email address will not be published. Required fields are marked *


The reCAPTCHA verification period has expired. Please reload the page.
Recipe Rating




10 comments
  1. 5 stars
    Delicious! These were so easy to make and my whole family gobbled them up! Thank you for the recipe!

  2. Janaye Stanley says:

    5 stars
    Omg this is such a cool pancake option

  3. 5 stars
    These are genius! Will be making them on repeat 🙂

  4. 5 stars
    Perfect breakfast idea! Thanks for sharing!

  5. 5 stars
    What a great idea!! Thanks for including ideas for toppings and mix-ins!

  6. 5 stars
    These pancakes are awesome! It was so easy to make a ton for all of my guests this weekend!

  7. 5 stars
    Wow! These sheet pan pancakes are such a great idea! I’m in love!

  8. 5 stars
    One of my favorite fun breakfast and brunch treats! Your photos here look STUNNING, I want to whip up a batch right away!

  9. 5 stars
    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!

Stay Inspired!

Thank you for subscribing!