This vegan sheet pan pancake is fluffy, moist, hands-off to make, and will bring you to a level of joy you’ve never experienced before. This fact comes from personal experience. Here’s the thing, this isn’t your typical recipe blog. It also includes a recipe for the perfect day, so read on my friends! Obviously, the day revolves around this vegan sheet pan pancake.
The beauty of a sheet pan pancake is that it makes a large quantity of pancakes in a short amount of time and with minimal effort. Perfect for feeding your family or meal prepping for the week ahead. You get to skip the whole standing over the stove for 20 minutes part! It starts with a simple batter, lightly sweetened with a ripe banana and a touch of maple syrup. Pour the batter out in a thin layer over a sheet pan and bake it in the oven. The result is a fluffy, soft, melt-in-your-mouth sheet pan pancake.
No no no, it is not a cake disguised as a breakfast item!!!! Don’t do me like that. It is just the most efficient and easy way to make pancakes. Genius.
Sheet Pan Pancake Customizations
You can easily customize the pancake to your liking. This recipe is for a Cinnamon Swirl sheet pancake which we then topped with fresh strawberries. You can also sprinkle on any combination of these toppings before you bake:
- chocolate chips
- sliced banana
- strawberries
- blueberries
- raspberries
- chopped pecans
I love making a 5-minute berry sauce to serve on top. In a small pot with a lid, add frozen berries and an optional touch of maple syrup or sugar. Once they start to defrost, remove the lid and cook on low until the berries soften and release liquid. After simmering for a few minutes, finish with a squeeze of lemon juice and pour all over your pancake. Top with coconut yogurt or whipped cream if you will. YUM!
Recipe for the Perfect Day
Don’t think I forgot about tying all of this together. Again, this comes from personal experience. The day happened by chance and we’ve been trying to recreate it ever since. Julie and I lived in Chicago at the time (the main reason why we haven’t quite gotten it right again lol) and woke up to a Saturday snow day. We made a butt load (ew why is that a saying and why am I using it) of coffee and this sheet pan pancake. We headed to our comfy couch and proceeded to watch as much Love Island UK as humanly possible while sipping coffee, eating the vegan sheet pan pancake and watching the snow fall. FLAWLESS DAY I TELL YOU. So as soon as you see that snow, you know what to do: move to Chicago. JK make the sheet pan pancake.
Storing Leftovers
Leftovers will last in the fridge for 3-4 days. You can reheat them the oven by preheating to 350, covering the pan in tinfoil and heating for about 5 minutes. You can also use a microwave or toaster oven to reheat the leftovers. They will last in the freezer for 3 months. Cut into individual squares and reheat as desired.
Lastly, if you are ever bored, ponder this: is a pancake just a cake with the sweetener poured on the outside instead of in it?
Looking for a high protein breakfast? Try our Cheesy Protein Packed Tofu Scramble!
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Vegan Sheet Pan Pancake with Cinnamon Swirl
Description
Less work, more pancake! This vegan sheet pan pancake is fluffy, moist, hands-off to make, and will bring you and anyone you make it for a level of joy you have yet to experience.
Ingredients
- 2 3/4 cups almond milk
- 1 tablespoon apple cider vinegar
- 3 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ripe banana
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon cinnamon
Optional toppings:
- fresh strawberries
- coconut yogurt
Instructions
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Prepare the oven and pan: Preheat the oven to 425 degrees and line a sheet pan with parchment paper (or grease it very well).
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Make the vegan buttermilk: Combine almond milk and apple cider vinegar. Whisk and set aside for 10 minutes to thicken.
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Combine the dry ingredients: In a medium-sized mixing bowl whisk together the flour, baking powder, baking soda, and salt.
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Combine the wet ingredients: In a smaller mixing bowl, use a fork to mash the banana. Add the maple syrup, melted coconut oil, vanilla, and vegan buttermilk. Whisk to combine.
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Add the wet to the dry: Pour the wet ingredients into the dry and whisk to combine everything. Do not overtax. The batter will be thick, airy, and slightly chunky. Just how we like it!!
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Pour into the pan: Pour the batter into the pan. Use a spatula to gently spread and smooth the top.
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Sprinkle cinnamon sugar: In a small bowl, mix the coconut sugar and cinnamon. Sprinkle it over the batter and use a knife to gently swirl it in.
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Bake: Bake for 15-17 minutes or until a toothpick comes out clean.
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Serve: Serve with maple syrup, fresh fruit, and coconut yogurt or whipped cream.
Notes
If you don’t have a sheet pan, you can use a 13×9 inch baking pan. You may need to add 3-5 minutes of cook time, as the pancake will be thicker.