Vegan Sheet Pan Pancakes

5 from 10 votes

These delicious vegan sheet pan pancakes are light and fluffy and they are ready so quickly. Add a variety of toppings so everyone can pick their favorite!

Prep Time20

Cook Time22

Total Time42

Course: Breakfast/Brunch

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 255kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl
Small bowl
18 by 13 baking sheet

Ingredients

2½ cups whole wheat pastry flour (or unbleached all purpose flour)
1 tablespoon baking powder
1½ teaspoon baking soda
½ teaspoon salt
2 cups oat milk (or any nondairy milk)
1 tablespoon apple cider vinegar
2 tablespoon maple syrup (or sugar, optional)
2 teaspoon pure vanilla extract
2 tablespoon avocado oil or any neutral oil (optional, can sub with applesauce for oil-free pancakes)
¼ cup vegan yogurt (optional)
2 tablespoon chia seeds (optional)

Optional toppings

2 bananas (sliced)
1 cup strawberries (sliced)
1 cup blueberries
½ cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 500 degrees Fahrenheit/260 degrees Celsius.
Whisk the flour with the baking powder, baking soda and salt in a bowl.
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.
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.
Place the sheet pan in the oven and immediately turn down the temperature to 400 degrees Fahrenheit/206 degrees Celsius. Bake 22 minutes or until a toothpick comes out clean.
Cool 10 minutes before cutting and serving.

Notes

Nutrition info doesn't include toppings.

Nutrition