Easy Vegan Sheet Pan Pancakes

• 2 cups flour: I typically use a mix of 1 1/2 cups all-purpose flour and 1/2 cup whole wheat or whole wheat pastry flour for a balanced texture and flavor. All-purpose flour alone also works beautifully.
• 2 tablespoons cornstarch or tapioca starch: This secret ingredient contributes to an extra tender and light pancake texture.
• 1 tablespoon flaxseed meal: Acts as our essential egg binder, creating the perfect structure for these vegan pancakes.
• 3 tablespoons sugar: Adds a touch of sweetness to enhance the overall flavor. Adjust to your preference.
• 1 1/2 teaspoons baking powder: Crucial for providing a significant lift and fluffy texture.
• 1/4 teaspoon baking soda: Works in conjunction with the vinegar to create a chemical reaction, boosting the rise and tenderness.
• 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
• 1/4 teaspoon cinnamon: Offers a warm, cozy aroma and taste. Feel free to experiment with other spices like nutmeg or cardamom.
• 2 teaspoons white or apple cider vinegar: When mixed with non-dairy milk, it creates a quick homemade vegan “buttermilk,” essential for fluffy pancakes.
• 1 1/2 cups non-dairy milk: I find a blend of coconut milk and oat milk yields a rich, creamy result, but any non-dairy milk like almond or soy will work.
• 1/2-1 teaspoon vanilla extract: A must-have for classic pancake flavor.
• A few drops of almond extract (optional): Adds a delightful depth of flavor, complementing the vanilla.
• 3 tablespoons oil: Use a neutral-tasting oil (like canola, vegetable, or melted coconut oil) to add richness and moisture.
• 1/4 cup club soda: The carbonation creates extra lightness and fluffiness in the batter. You can substitute with more non-dairy milk if preferred.
• Toppings of choice: Get creative with fresh berries, chocolate chips, sliced bananas, chopped nuts, or a delicious cinnamon sugar swirl.

1. Begin by combining all the dry ingredients in a large mixing bowl. This includes the flour, cornstarch, flax meal, sugar, baking powder, baking soda, salt, and your chosen spices (like cinnamon). Whisk these thoroughly to ensure they are well combined and evenly distributed.



2. In a separate medium-sized bowl, mix the vinegar into the non-dairy milk. Let this mixture sit for 5-10 minutes. This will cause the milk to curdle slightly, creating a vegan “buttermilk” that adds tanginess and helps activate the leavening agents. Once rested, pour this buttermilk mixture into the bowl with the dry ingredients. Add the oil and vanilla extract, then mix lightly with a whisk or spatula until just combined. Be careful not to overmix at this stage; a few lumps are perfectly fine.



3. Next, gently fold in 1/4 cup of club soda into the batter. Mix until the batter is smooth but still slightly thick. The carbonation from the club soda is key to achieving extra fluffy pancakes. If your batter appears too stiff, you can add another tablespoon of club soda or non-dairy milk until it reaches a pourable, yet substantial consistency.



4. Prepare a 10×15 inch (or similar size) baking sheet. For best results and easy removal, either grease it very thoroughly or line it with parchment paper. Pour the pancake batter evenly onto the prepared baking sheet. Use a spatula to gently spread the batter from edge to edge, ensuring a consistent thickness for even baking.



5. Now comes the fun part: add your favorite toppings! Scatter fresh berries, chocolate chips, or sliced fruit over the batter. For a delightful cinnamon swirl, mix 1 teaspoon of cinnamon with 2 teaspoons of maple syrup and an optional 1 teaspoon of oil. Drizzle this mixture over parts of the batter and gently swirl with a knife or toothpick. Bake in a preheated oven at 425 degrees F (220 C) for approximately 15 minutes, or until the pancakes are golden brown and cooked through.



6. Once baked, carefully remove the sheet pan from the oven and let the pancakes cool for about 5 minutes. This cooling period allows them to set slightly, making them easier to handle. If you used parchment paper, you can slide the entire pancake sheet off the pan onto a cutting board. Otherwise, slice them directly in the baking sheet. Cut into squares, or use cookie cutters for fun shapes. Serve warm with a generous drizzle of maple syrup and a dollop of vegan butter.



7. For the perfect cinnamon swirl topping: In a small bowl, combine 1 teaspoon of ground cinnamon with 2 teaspoons of maple syrup and an optional 1 teaspoon of oil. Mix well until smooth. After pouring the pancake batter into the sheet pan, drop spoonfuls of this cinnamon mixture over the batter. Use a knife or a toothpick to gently swirl the cinnamon syrup through the batter, creating beautiful patterns before baking.

• Gluten-Free Option: To make these pancakes gluten-free, substitute the all-purpose flour mixture with 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. When using this gluten-free blend, reduce the non-dairy milk slightly to 1 1/4 cups instead of 1 1/2 cups, as gluten-free flours can absorb liquid differently.
• Pumpkin Spice Swirl: For a seasonal twist, mix 1-2 teaspoons of pumpkin spice with 1 tablespoon of maple syrup and an optional 1 teaspoon of oil. Drizzle this autumnal blend over the batter and swirl before baking.
• Presentation Ideas: While square pancakes are charmingly rustic, you can easily elevate their presentation. Once cooled, use a large round cookie cutter to create perfectly shaped individual pancakes, or even smaller cutters for mini pancake bites, ideal for children or appetizers.
• Freezing for Future Feasts: These sheet pan pancakes are excellent for meal prep and freeze beautifully. Once completely cooled, cut them into individual portions and store them in airtight freezer bags or containers. They can be reheated in a toaster, microwave, or oven for a quick breakfast any day of the week.
• Choosing Your Non-Dairy Milk: The type of non-dairy milk can influence the flavor and texture. Full-fat coconut milk (from a carton, not a can), oat milk, or soy milk will result in richer, creamier pancakes. Almond milk works well for a lighter option.
• Don’t Overmix: Overmixing pancake batter develops the gluten in the flour, leading to tough pancakes. Mix until just combined; a few lumps are normal and will result in a tender crumb.
• Adjusting Sweetness: The recipe calls for 3 tablespoons of sugar, which provides a balanced sweetness. If you prefer less sweet pancakes, you can reduce the sugar, especially if adding sweet toppings like chocolate chips or plenty of syrup.

Nutrition Information (per serving)