You might also enjoy these vegan whole wheat pancakes, vegan lemon pancakes and vegan sweet potato pancakes. These fluffy, light and whole wheat vegan sheet pan pancakes have been a game-changer at our breakfast table. They cut down on all the time you need to stand over a hot stove and flip pancakes so everyone can get a piping hot breakfast. And they come with a plethora of other advantages that will make them your–the cook’s–favorite recipe for a lazy weekend. I made these baked sheet pan pancakes whole wheat. Once you eat whole-grain pancakes, you might find you prefer them to the white flour ones. The whole grain pancakes are not only healthier, they are more richly flavored, nutty, and they are soft and light. You can also make gluten-free vegan sheet pan pancakes by using all purpose gf flour. These vegan sheet pan pancakes are also a fun project to do as a family, and to get kids involved. They can help with everything from mixing the vegan pancake batter to adding the toppings.
Why you’ll love these vegan sheet pan pancakes
Soft and fluffy. They truly are the most perfect pancakes. Healthy. The sheet pan pancakes are all whole wheat, and there is plenty of other good stuff that goes into them–oat milk (or any non dairy milk or your choice) and chia seeds, for instance. Top with fresh sliced fruit and you’ve probably got yourself one of the most nourishing breakfasts you ever ate. Easy. Even easier than making individual pancakes, and how easy is that? You didn’t even have to flip these easy sheet pan pancakes. Customizable. You can add one topping or as many toppings as you please, or you can bake these up without any toppings and just serve them with maple syrup. Delicious. Did I say that already? Oh yes, they are so, so yummy! Everyone-pleasers. You can customize the toppings to whatever your family’s favorites are. I added berries for Desi, bananas for myself, and chocolate chips for Jay. Allergy friendly. If you are gluten free you can use a batter made with gluten free flour from my gf vegan pancake recipe to make these. They are already soy free and nut free. Kid-friendly. Most kids love pancakes, but these sheet pancakes will get some extra love, guaranteed, as they definitely did from my son. You can also get the kiddos involved with mixing the batter and especially the toppings.
How to make vegan sheet pan pancakes
Preheat oven to 500 degrees Fahrenheit/260 degrees Celsius. Oil a sheet pan that’s approximately 18 by 13 inches. In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a smaller bowl or measuring cup mix the milk with the apple cider vinegar and vanilla. Add the vegetable oil and maple syrup, if using. Add the wet ingredient mix to the flour and combine with a whisk or spatula until just mixed. Don’t overmix pancake batter to keep gluten from forming. Some lumps are fine, but there shouldn’t be any streaks of dry ingredients. Stir in the chia seeds into the batter. You can skip the chia seeds but they are really amazing in here. You can also add flax meal if that’s what you prefer. Oil the sheet pan and pour in the batter. Add the toppings of your choice, if you wish, or you can just bake the pancake as is. I divided the pancake into four quadrants and added a different topping to each. Some toppings will release liquid, like the strawberries and bananas did, so the pancakes were a bit more gooey, but they were also more delicious. Place the sheet pan in the oven and immediately turn down the temperature to 400 degrees Fahrenheit/206 degrees Celsius– this is a trick I learned from here. The high temperature when the batter hits the pan helps give it a bit of a boost in rising, making the pancakes softer and fluffier. Bake 22 minutes or until a toothpick comes out clean. Cool 10 minutes before cutting and serving.
More favorite vegan pancake recipes
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