Vegan Sheet Pancakes (Gluten-Free & Oil-Free)

Soft, fluffy vegan sheet pancakes bake all at once, with no flipping and no batches to juggle. Made with plain pantry ingredients, my vegan sheet pan pancakes are gluten-free and oil-free, with plenty of room for berries, chocolate chips, or everyone’s go-to toppings.

Introduction

A plate of fluffy pancakes is a one of my go-to ways to start the day, especially on relaxed weekends. Standing at the stove while everyone else eats? Much less enjoyable. My vegan sheet pan pancakes are the solution for all of us: bake the whole batch at once, so you can sit down to breakfast, too.

I love how practical they are: stir together a plain batter, pour it into a rimmed baking sheet, and let the oven do the work. The pancakes bake up tender and fluffy, with lightly golden edges and just enough sweetness to welcome a drizzle of maple syrup. Pour yourself another cup of coffee while they bake.

You can keep your vegan sheet pancakes plain or scatter fruit and other toppings over the batter. Blueberries, blackberries, and raspberries are especially inviting, but there is no need for everyone to agree on one flavor. Give each section of the pan a different topping.

A pan of pancakes is handy for a family breakfast, and the leftovers are just as useful. I love them for straightforward breakfasts throughout the week, warmed and plated or eaten on the go. Two pieces with a little nut butter or seed butter between them make a satisfying pancake sandwich.

Why You’ll Love This Recipe

• No flipping or cooking in batches.Everyone’s pancakes bake in the same pan.
• Vegan, egg-free, and dairy-free.Flaxseed meal or ground chia seeds helps bind the pancakes without eggs.
• Gluten-free.Use a gluten-free all-purpose flour blend and gluten-free ingredients as needed.
• Oil-free.The basic recipe contains no added oil; line the pan with parchment and choose toppings without added oil to keep it that way.
• Straightforward to make nut-free.Choose a nut-free nondairy milk and nut-free toppings.
• Make several flavors at once.Add different toppings to different sections of the pan.
• Great for making ahead.Refrigerate or freeze the pieces for another morning.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Gluten-free all-purpose flour blend:The foundation of the pancakes. I also have a tested combination of oat flour and chickpea flour option, detailed in the substitutions below.
• Flaxseed meal or ground chia seeds:Use the ground form, rather than whole flaxseeds, to help hold the pancakes together without eggs.
• Baking powder:Gives the pancakes their rise. Choose certified gluten-free baking powder as needed.
• Salt:Balances the mild sweetness. Adjust it to your taste or omit it as needed.
• Nondairy milk:Almond milk works well, as do oat milk, soy milk, or cashew milk. Choose a milk that you like, and that suits your dietary needs.
• Maple syrup:Adds a little sweetness to the batter, leaving room for your go-to toppings. I have alternatives for many other kinds of sweeteners in the recipe notes.
• Optional toppings:Berries, bananas, vegan chocolate chips, nuts, seeds, or a sprinkle of cinnamon sugar let you personalize the pan. Check labels when maintaining vegan, gluten-free, nut-free, or oil-free options.

How to Make Vegan Sheet Pancakes

Note that the complete instructions are also in the recipe card below.

1. Prepare the oven and pan.Preheat the oven to 425°F (215°C). Line an 18 × 13-inch (33×45 cm) rimmed baking sheet with parchment paper for an oil-free option, or coat it with nonstick cooking spray.

1. Make the batter.In a large mixing bowl or other large bowl, whisk the dry ingredients (flour, flaxseed meal, baking powder, and salt) until evenly blended. Add the wet ingredients (nondairy milk and maple syrup) until no dry flour remains. A few small lumps are fine; avoid overmixing.

1. Fill the pan.Pour the pancake batter into the prepared baking sheet and spread it evenly.

1. Optional: Add toppings.Scatter toppings over the surface of the batter, if desired.

1. Bake the pancakes.Bake for 15 to 19 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out with moist crumbs attached. Let the pancake cool in the pan for 5 minutes. Slice into squares, remove with a spatula, and serve warm, or cool completely for storing.

Taste and Texture

Vegan sheet pan pancakes have a soft, fluffy center and lightly golden edges. The batter is only mildly sweet, so you can enjoy the pieces plain, add juicy berries before baking, or finish your serving with maple syrup. They are tender enough for a plated breakfast and straightforward to pick up for a quick snack.

Storage

• Refrigerate:Cool the pancake pieces completely, then store in an airtight container in the fridge for up to 3 days. Pancakes with fresh fruit added are reliable eaten within 2 days.
• Freeze:Store the completely cooled pieces in an airtight container in the freezer for up to 3 months, including versions with fresh fruit.
• Rewarm:Heat in the microwave, toaster oven or toaster until warm.

Serving Suggestions

Serve vegan sheet pancakes warm with maple syrup and fresh fruit, or enjoy them plain. For a more substantial breakfast, add a spoonful of nut butter or seed butter.

I love these pancakes when a crowd is over, such as for a holiday brunch. It is so straightforward, and I do not miss out on any of the visiting time standing over a hot stove.

Cooled individual pancakes make straightforward handheld breakfasts and snacks. I strongly suggest sandwiching two pieces with peanut butter or your go-to nut butter or seed butter (so yummy!) for a quick breakfast to take with you.

Flavor Variations

Scatter blueberries, blackberries, raspberries, or diced strawberries over the batter before baking. Use one kind or a mixture. Pitted cherries or diced stone fruits (e.g., apricots, plums, peaches) are wonderful, too, when they are in season.

Sprinkle vegan chocolate chips (or chocolate chunks), sliced or diced bananas, or both over the batter before baking. Chocolate chips + toasted pecans + vanilla is an all-time go-to.

Stir 1 to 2 teaspoons of vanilla extract or 1 teaspoon of almond extract into the batter. Either is wonderful solo (with a drizzle of maple syrup, for serving), or a great base for adding any of the other toppings.

Add 2 to 3 teaspoons of finely grated lemon, orange, or lime zest to the batter. Some of my go-to combinations are lemon zest + blueberries, lime zest + sliced bananas, or orange zest + chocolate chips.

Divide the surface into halves or quarters and add a different topping to each section. Try berries on one section, chocolate chips on another, and leave some plain.

Add a light sprinkle of cinnamon sugar, raisins or other chopped dried fruit, chopped nuts or seeds (e.g., pecans, walnuts, green pumpkin seed (pepitas), sunflower seed kernels, hemp hearts, sliced almonds), unsweetened flake coconut, or vegan rainbow sprinkles.

You can also swirl runny nut butter or seed butter (e.g., pumpkin seed butter, sunflower seed butter, peanut butter, roasted flaxseed butter, almond butter, cashew butter) or vegan Nutella into the top of the batter.

Tips for Success

• Use the right pan.I use a large sheet pan (18 × 13-inch rimmed half-sheet pan). I have not tested smaller pans, and a thicker pancake will need longer to bake.
• Mix just until blended.Stir until no pockets of dry flour remain. The batter can still look slightly bumpy; overmixing can make the pancakes dense and firm.
• Keep the oven closed while they bake.Opening it early can cause the center to sink.
• Check the center for doneness.Look for lightly golden edges and a toothpick with moist crumbs attached.
• Let the pancake cool briefly.Wait 5 minutes before cutting and serving.

Ingredient Substitutions

• Regular all-purpose flour:If you do not need gluten-free pancakes, use an equal amount of regular all-purpose flour.
• Oat flour and chickpea flour:I have also had success replacing the gluten-free flour blend with 1 cup oat flour (120 grams) plus 1 cup chickpea flour (120 grams). Use certified gluten-free oat flour as needed.
• Sweetener:The maple syrup can be replaced by the liquid or granular sweetener of your choice, such as coconut sugar, granulated cane sugar, date sugar, brown sugar, agave nectar, date syrup, or brown rice syrup. You can also omit the sweetener, if you like.
• Ground chia seeds:Use an equal amount in place of the flaxseed meal.
• Nondairy milk:Use an equal amount of oat, soy, cashew, or another nondairy milk in place of almond milk. Choose a nut-free option for nut-free pancakes.
• Dairy milk:An equal amount can replace the nondairy milk if you do not need the pancakes to be vegan or dairy-free.
• Salt:Adjust to taste or omit as needed.
• Optional added fat:For extra-tender pancakes, replace 2 to 3 tablespoons of the milk with melted vegan butter (sticks, not tub spread) or oil, such as avocado oil, light olive oil, or melted coconut oil. The pancakes will no longer be oil-free.

Frequently Asked Questions

Yes! Leave off the fruit and other toppings for a pan of plain pancakes. Serve with your go-to toppings after baking, or enjoy the pieces as they are.

Yes, the basic recipe has no added oil. I suggest lining the pan with parchment paper instead of using cooking spray and choosing toppings without added oil. The optional butter or oil substitution makes a version that is no longer oil-free.

I have not tested smaller pans. I suggest using an 18 × 13-inch rimmed baking sheet for the thickness and baking time given here. A thicker pancake will need more time in the oven.

Yes. Cool the pieces completely before storing. Refrigerate for up to 3 days, or up to 2 days when fresh fruit is added. For longer storage, freeze for up to 3 months.