Sheet Pan Pancakes

by: Ashley Shapiro

Vegan, Oil Free, Nut-Free, Gluten free option 

Why I love them

This recipe is super easy to make using whatever you have on hand, and even better it’s made using just one bowl and a cookie sheet. It’s perfect for a simple weekend brunch, slice into bars or use cookie cutters to add a little flare. This is also a great meal prep option – simply slice, let cool, and freeze for your very own “toaster” pancakes. Get creative with your mix in’s and toppings – these never get old! 


2 cups whole wheat flour or all purpose flour, could also use a 1:1 GF substitute

1/4 cup maple syrup 

½  tablespoons baking powder

½ teaspoon salt

2 cups plant-based milk (such as almond, coconut, oat, soy)

1 tablespoon apple cider vinegar, or lemon juice 

¼ cup applesauce, or 1 ripe banana, mashed

1 teaspoon vanilla extract


  1. Preheat oven to 425F, and grease a cookie sheet 
  2. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, salt) until well combined
  3. Then add wet ingredients to the bowl (maple syrup, applesauce or banana, plant based milk, apple cider vinegar or lemon juice, vanilla) and mix until just combined – don’t over mix!!
  4. Fold in any mix in’s (chocolate chips, fruit, sprinkles)
  5. Bake for 15 minutes 
  6. Cut and serve with your favorite toppings 

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