Everyone can have piping hot pancakes at the same time when you make and serve these healthy, oven-baked vegan sheet pan pancakes for breakfast. They are fluffy, tender and whole wheat and everyone gets the topping they love!
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 sheet pan pancakes whole wheat, as my pancakes always are. Once you eat wholegrain pancakes, it is pretty much impossible to return to the white flour ones. The wholegrain pancakes are more richly flavored, nutty, and they are soft and light so you get more of the good stuff without any of the bad.
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 batter to adding the toppings. And speaking of toppings, your imagination is the limit.
Why you’ll love these vegan sheet pan pancakes
- They’re soft and fluffy. In other words they are the perfect pancakes. And you didn’t even have to flip them.
- They’re healthy. The pancakes are all whole wheat, and there is plenty of other good stuff that goes into them–oat milk 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.
- They’re 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.
- They’re delicious. Did I say that already? Oh yes, they are.
- They are 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.
- They are extra kid-friendly. Most kids love pancakes, but these will get some extra love, guaranteed. You can also get the kiddos involved with mixing the batter and especially the toppings.
- Whole wheat pastry flour (or unbleached all purpose flour). Use the whole wheat if you can. If you can source only regular whole wheat flour, you can make these with a half-half mix: half whole wheat and half all purpose flour.
- Baking powder
- Baking soda
- Oat milk (or any nondairy milk). Soy milk, almond milk, cashew milk are all fine.
- Apple cider vinegar: This, mixed in with the milk, acts like buttermilk in the pancakes, giving them a nice rise in the oven.
- Maple syrup (or sugar, optional). You don’t have to sweeten the batter, especially as you’ll likely serve syrup at the table, but it adds a nice flavor.
- Pure vanilla extract
- Vegetable oil (optional, can sub with applesauce for oil-free pancakes). I don’t usually add oil to my pancake batter but I do add some in this case because it makes the pancakes tender and also helps them release better from the pan.
- Vegan yogurt (optional). This helps keep the pancakes soft and moist and also combines with the baking soda, along with the ACV, to give the pancakes a nice rise.
- Chia seeds (optional). For a nice crunch and more healthfulness. You can sub with flax meal or leave them out.
Optional topping ideas
- Sliced bananas
- Strawberries, blueberries, raspberries or any berry.
- Jelly or jam. Heat a fourth of a cup of jam (for one of four quadrants) and then dollop it on the pancake batter. Use a spoon to swirl it through the batter.
- Sliced apples
- Chocolate chips
- Crushed candy bars or cookies
How to make vegan sheet pan pancakes
- Preheat oven to 500 degrees Fahrenheit. 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– 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.
How to serve the sheet pan pancakes
Serve with maple syrup and more fresh fruit on the side.
Or spritz on a dollop or two of vegan whipped cream.
When I am feeling extra decadent, we eat these with a scoopful of vegan vanilla ice cream.