Breakfast Just Got A Lot Easier With These Light & Fluffy Vegan Sheet Pan Pancakes With Berries. Easy To Make And Same Great Flavor But No More Waiting Or Flipping.
Enjoy These Pancakes With A Side Of Tofu Scramble Eggs And Coffee With Pumpkin Spice Creamer.
Want To Save This Recipe?
We'll email this post to you, so you can come back to it later!
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important tips/tricks in the post.
PIN this Vegan Gluten Free Sheetpan Pancakes to try later!
Jump to:
Why You’ll Love These Sheetpan Pancake?
- Easy, no fuss pancake recipe. Easy to make a lot at one time. Double the recipe for more.
- Endless possibilities for add-ins. Have several different variations all in one pan.
Key Ingredients
All Purpose Gluten-Free Flour
Plant-Based Milk
Baking Powder - helps with rise of pancakes.
Hemp Seeds - add mellow nutty flavor and extra protein.
Vegan Pancakes Topping Suggestions:
- Plums
- Berry compote
- Fresh Berries
- Pure maple syrup
- Whipped cream
Instructions
Step 1: Preheat oven to 400 degrees. Prepare a ¼ (13" X 18") baking sheet pan with parchment paper. Cut strawberries and rinse berries. Set aside.
Step 2: In a medium-sized bowl, whisk all dry ingredients.
Step 3: Add all wet ingredients and mix well.
Step 4: Pour into sheet pan lined with parchment paper or spray baking sheet with oil. Spread to the edges. Add ½ cup blueberries and 1 cup strawberries on top.
Step 5: Cook in 400 degree oven for 20 minutes or until cooked through and golden brown.
Step 6: Cut into squares and serve immediately, or freeze up to 1 month. Serve with toppings.
Step 7: To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
Recipe FAQ
Sheet pan pancakes are exactly what they sound like. Pancakes baked in a sheet pan instead of fried on the stove. Because of the shape of the pan you get squares instead of circle pancakes and you get a large quality of pancakes done at the same time.
Yes, they are a complete protein. Meaning they have all 9 essential amino acids. You can get lots of protein on a vegan diet, but complete plant-based proteins are a little rarer.
We try to sneak these five complete plant proteins in whenever we get a chance: hempseeds, pistachios, quinoa, chia seeds and soy.
Storage
- To Store. Leftovers pancakes keep well for a few days in the refrigerator. Cool before refrigerating. Store in airtight container. Store in refrigerator for up to 3 days.
- To Freeze. Cool before freezing then wrap the waffles tightly in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 1 month. Thaw completely before warming them up.
- Prepare In Advance. The same can be said for the batter, which can be made the night before and cooked the next morning with great results.
Related Breakfast Recipes
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Vegan Gluten-Free Sheetpan Pancakes
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- ¼ Sheet Pan (13" X 18")
Ingredients
Dry Ingredients
- 1 ½ cups All-Purpose Gluten-Free Flour
- 2 tablespoons Sugar
- 2 tablespoons Egg replacer dry powder We use Bob’s Red Mill
- 2 tablespoons Hemp seeds
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon
Wet Ingredients
- 1 ½ cups Plant-Based Milk
- ½ cup Dairy-Free Butter melted and cooled
- 4 tablespoons Water
- 1 teaspoon Vanilla extract
Berries
- ½ cup Blueberries Rinsed
- 1 cup Strawberries Rinsed, hulled and chopped
Instructions
- Preheat oven to 400 degrees. Prepare a ¼ (13" X 18")sheet pan with parchment paper. Cut strawberries and rinse berries. Set aside.
- In a medium-sized bowl, whisk all dry ingredients
- Add all wet ingredients and mix well
- Pour into sheet pan lined with parchment paper or spray baking sheet with oil. Spread to the edges. Add ½ cup blueberries and 1 cup strawberries on top.
- Cook in 400 degree oven for 20 minutes or until cooked through
- Serve with toppings
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this gluten-free vegan recipe a try, let us know! Leave a comment, or take a picture and tag us on Instagram #thevgnway and be sure to check out more of our plant-based gluten-free breakfast recipes
Live Love and Eat Good Food!
The Vgn Way
Sherri
Made with the kids. Nice fluffy pancake. Good to have for Saturday breakfast. I didn’t put the fruit on top. I had different toppings, that way everyone could choose the topping they like on.