September has arrived, and I am here to irritate you with how excited I am about fall recipes and fall-inspired flavors in general. We’re going to start with these vegan cinnamon sugar sheet pan pancakes with whipped maple butter. I assure you, we are off to a very solid start in the autumn recipes department. These pancakes are incredibly simple to make, baked all at once in a sheet pan (no flipping!). Then, you can cut them into squares and serve with the maple butter and some maple syrup. These sheet pan pancakes taste like a churro. I mega-delicious maple churro! This pancake recipe creates insanely fluffy and so very moist pancakes.
What You Need For These Cinnamon Sugar Pancakes:
- All purpose Flour, Baking Powder, Cinnamon and Salt: These are the dry ingredients for the pancake batter.
- Non-dairy Milk and Apple Cider Vinegar: I like to use oat milk and mixed together they make a vegan “buttermilk.”
- Vanilla, Maple Syrup and Vegan Butter: These are the remaining wet ingredients for the batter and also make the whipped maple butter.
- Cane Sugar: Mixed with cinnamon to make the topping.
Once you pour the simple batter for these vegan cinnamon sugar sheet pan pancakes into the baking sheet, you sprinkle the batter with cinnamon sugar. Then, swirl it into the batter and then top with more. The result is addictive and you’ll be curious about how these pancakes can be quite so delicious. They are so dang easy and perfect to feed a crowd for breakfast if you are having a brunch party or have family in town for the holidays. I doubt you’ll have leftovers. But if you simply want them for yourself, store these babies in the freezer and go crazy on a weekday morning. They’re great to put in a toaster oven! If you fall inspired breakfasts, you should try my Vegan Pumpkin Butter Coffee Cake!
Why Should You Make These Vegan Sheet Pan Pancakes?
- They are probably the best pancakes I’ve ever had.
- Baking pancakes all at once is the greatest thing.
- The whipped maple butter should probably put on everything.
- These pancakes taste like a churro and I’m not mad about it.
- They are a must make this fall and winter!
Vegan Cinnamon Sugar Sheet Pan Pancakes
Ingredients
Cinnamon Sugar Pancakes
- 3 Cups Non-dairy milk, unsweetened I used oat milk
- 1 Tablespoon Apple cider vinegar
- 3 Cups All purpose flour
- 3 Tablespoons Baking powder
- 2 1/2 teaspoons Cinnamon, divided
- 1 teaspoon Salt
- 2 teaspoons Vanilla
- 1/3 Cup Maple syrup
- 1/3 Cup Vegan butter, melted
- 1/3 Cup Organic cane sugar
Whipped Maple Butter
- 1/2 Cup Vegan butter, room temperature
- 1/4 Cup Maple syrup
Instructions
- Preheat the oven to 425 degrees(F).
- In a liquid measuring cup, measure out the non-dairy milk and then pour in the apple cider vinegar, and whisk to combine. Set aside for a few minutes while you prep the dry ingredients.
- Now, in a large mixing bowl, sift the flour, baking powder, and 1 teaspoon of cinnamon, reserving the rest. Then stir in the salt.
- Then pour the non-dairy milk, apple cider vinegar mixture into the bowl as well as the vanilla, maple syrup and vegan butter.
- Whisk to combine until everything is completely combined and smooth.
- Take a large sheet pan(11×16 or 11×17 inch) and line with parchment paper.
- Pour the batter onto the sheet pan and smooth the batter out evenly.
- Then in a small mixing bowl, stir together the cane sugar and the remaining 1 1/2 teaspoons of cinnamon.
- Sprinkle about half of the cinnamon sugar over the batter, then using a knife or rubber spatula swirl the cinnamon sugar into the batter. Then sprinkle the rest of the cinnamon over the top of the batter.
- Bake for 15 to 17 minutes or until a toothpick comes out clean from the center of the pancakes.
- While the pancakes bake, make the maple butter. Add the vegan butter and maple syrup to a medium sized mixing bowl or the bowl of a stand mixer. Then beat with a the whisk attachment of a hand mixer or the whisk attachment of the stand mixer.
- Whip until the butter and maple syrup are light and fluffy. It may take a few minutes. Put the maple butter in the fridge until ready to serve.
- Once the pancakes are baked, let them cool for a few minutes, then cut into squares. Serve with the maple butter and maple syrup if desired.
Video
Nutrition
This looks so good, and SIMPLE. Could you make the batter and leave in the fridge until ready to cook? Thank you.
Made this as a special treat for breakfast today…the house smelled amazing! Thanks for another scrumptious sheet pan pancake recipe.
Just made these for the kids and husband for breakfast and everyone loved them! So tasty with the cinnamon and I loved making them in the over so they were all ready at once.
Delicious! A hit with my family. Nice easy Saturday treat.
These exceeded my expectations. They’re perfect. I did have some concerns when I made the batter because it was looser than I am used to for pancake batter but I trusted the process and it was perfect. Not too sweet, and totally delicious. Thank you for the recipe!
This recipe is magical lol…cut it dead in half since only 2 people live in our house and it came out perfect. Thank you for sharing!
Amazing! I don’t know which I like more, this recipe or the pecan pie French toast from your cookbook 🙂 I did halve the recipe since I was cooking for 3 people, but next time, I will make the full amount so I have more to freeze for later.
Perfection! So fluffy, easy and delicious!
This has become such a staple recipe in our house, especially when we have overnight guests. They satisfy vegan and non vegan foodies alike! Such a yummy treat for all ages. Thanks!
Could this be made with gluten free flour?
Love your recipes!
I have not tested this recipe using gluten free flour, but a 1:1 gluten free all purpose flour should work fine!
Can I make the batter the night before?
Yes, that should work out fine if you mix it and store in the fridge until ready to use!