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vegan sheet pan pancake topped with strawberries

Vegan Sheet Pan Pancake with Cinnamon Swirl

  • Author: Julie and Amy


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.


Units Scale
  • 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


  1. Prepare the oven and pan: Preheat the oven to 425 degrees and line a sheet pan with parchment paper (or grease it very well).

  2. Make the vegan buttermilk: Combine almond milk and apple cider vinegar. Whisk and set aside for 10 minutes to thicken.

  3. Combine the dry ingredients: In a medium-sized mixing bowl whisk together the flour, baking powder, baking soda, and salt.

  4. 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.

  5. 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!!

  6. Pour into the pan: Pour the batter into the pan. Use a spatula to gently spread and smooth the top.

  7. 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.

  8. Bake: Bake for 15-17 minutes or until a toothpick comes out clean. 

  9. Serve: Serve with maple syrup, fresh fruit, and coconut yogurt or whipped cream.


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.