FANTASTIC, thick and fluffy vegan sheet pan pancakes! They’re made using whole grain flour for a wholesome pancake choice and you can top them any way you like.
Pancakes are the ultimate weekend breakfast or brunch food. And these ones are made in your oven for a hands free pancake experience with perfect results every time.
So yes, it’s another pancake recipe, but this time it’s vegan sheet pan pancakes to add to THK’s pancake collection. 🙂
They’re fluffy, satisfying, sugar-free, wholesome, and delicious! Let’s dig in!
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Ingredients + Substitutions
Here’s all you’ll need to make this delicious vegan sheet pan pancakes recipe.
- Whole wheat flour: These turn out surprisingly fluffy with whole wheat flour. I haven’t tried all purpose flour or gluten-free flour yet, but I imagine it would work well.
- Milk: Any plant-based milk you normally have on hand will work.
- Vanilla: Choose pure vanilla extract to avoid artificial flavours, sugars, and dyes.
- Baking powder: Use fresh, active baking powder. Baking powder that has been open and sitting in the pantry for several months can start to lose its effectiveness.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the flour and baking powder to a medium bowl and whisk. (photo 1)
Add the milk and vanilla and mix until combined, without overmixing. (photo 2)
Pour the batter onto a parchment-lined baking sheet and spread to the edges. (photo 3)
Place any toppings on top of the batter, without pressing down and bake. (photo 4)
Remove the tray from your oven and let it cool for a few minutes before transferring to a cutting board to slice into 16 squares.
Serve the pancakes with maple syrup, and/or a swirl of cashew butter or almond butter,
Variations
The photograph above shows 4 fun ways to top these delicious fluffy pancakes. But here are some more ideas and fun topping combinations to try.
- Banana slices sprinkled with cinnamon sugar and/or brown sugar or coconut sugar.
- Chopped walnuts or pecans with banana slices.
- Sliced bananas and strawberries.
- Chocolate chips with sliced bananas and/or raspberries, or other berries.
- Dark chocolate chips with a sprinkle of salt.
- Raisins, dried cranberries, or chopped dates, with your favourite chopped nuts or chia seeds.
Or try adding flavours with fill-ins such as:
- 1-2 teaspoons pumpkin spice mix
- 1-2 teaspoons cinnamon
- ¼ cup vegan chocolate chips
Equipment
I’m using a 9″x13″ baking sheet, but a similar size will also work. If yours is a touch larger, the pancakes will be ready sooner.
If it’s smaller, it may need an extra minute or two in the oven. So watch carefully towards the end of cooking.
Storage
Leftovers keep refrigerated for 3-4 days in a sealed container. You may reheat slices in the toaster or toaster oven.
To freeze, wait until the pancakes have completely cooled to room temperature. Then store them in an airtight container or in ziptop freezer bags for up to 3 months.
Expert Tips
- Weigh your flour for the most accurate results. Scooping from a bag often results in too much flour being used due to compacting the flour into the measuring cup.
- If you do not have a kitchen scale, spoon the flour into your measuring cup and scrape off the top with a knife, but do not scoop from the bag.
- Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
- Do not over-mix your pancake batter. If there are a few lumps, that's perfectly okay. Don't be tempted to mix until perfectly smooth as this may alter the texture of your pancakes.
More fantastic vegan pancake recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 240 grams whole wheat flour approx. 2 cups
- 1.5 tablespoon baking powder
- 2 cups soy milk or non-dairy milk of choice
- 1 tablespoon pure vanilla extract
Optional Toppings
- fresh fruit like banana, strawberries, blueberries, or raspberries
- chocolate chips, brown sugar, cinnamon, shredded coconut
Instructions
- Preheat the oven to 425℉/218℃ and line your baking sheet with parchment paper.
- Add the flour and baking powder to a large bowl and stir to combine. Then add the milk and vanilla and mix until combined, without overmixing.
- Pour the pancake batter onto your baking sheet and spread it into an even layer. You may use a silicone spatula, or pick up the tray and rotate from side to side.
- Top with any toppings you'd like, but don't press them down. Then bake for 10-12 minutes, until the pancakes are lightly golden, firm to the touch, and roughly doubled in thickness.
- Remove the tray from the oven and let cool for a few minutes before transferring to a cutting board to slice and serve.
Notes
- Weigh your flour for the most accurate results. Scooping from a bag often results in too much flour being used due to compacting the flour into the measuring cup.
- If you do not have a kitchen scale, spoon the flour into your measuring cup and scrape off the top with a knife, but do not scoop from the bag.
- Use fresh, active baking powder. Baking powder that has been opened and sitting in the pantry for several months can start to lose its effectiveness.
- Do not over-mix your pancake batter. If there are a few lumps, that's perfectly okay. Don't be tempted to mix until perfectly smooth as this may alter the texture of your pancakes.
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