The Best Sheet Pan Pancakes (Vegan + Easy)

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

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5 from 9 votes

The Best Sheet Pan Pancakes (Vegan + Easy)

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: -6 servings

Calories: 397kcal

Author: Michelle Cehn

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