Vegan Triple Berry Sheet Pan Pancakes

I absolutely love pancakes, and absolutely hate cooking them. Call me lazy, or call me unable to sit still. Either way, I hate the tedious act of coking a bunch of pancakes in batches. Waiting for each to bubble on top, then flipping and waiting, then doing it over and over. Depending on how many people I am cooking for, this kills me. These vegan triple berry sheet pan pancakes save you all the hassle. You have a great batch of pancakes done all at the same time, ready serve so everyone can sit and eat together!

Also, did I mention that these are the fluffiest pancakes of all time. Thanks to the large amount of baking powder reacting with the vegan buttermilk that is made with apple cider vinegar. The batter puffs up immediately and becomes nice and bubbly. It remains that way, and turns into the lightest and fluffiest pancakes I have ever had.

I love to have people over for brunch, but I hate being in the kitchen the whole time while other people socialize, trying to make things to order. These sheet pan pancakes completely take that out of the equation! You can make any flavor combination you would like, but these triple berry pancakes are perfect for spring! The blueberries get all hot and burst in the oven and it is pure bliss, and these happen to be refined sugar free! 

Vegan triple berry sheet pan pancakes are where it is at! Do you have a lot of family in town? Friends coming over? Lots of children? Or just want to eat a lot of pancakes by yourself?(this one is me) These pancakes are perfect for so many occasions! So easy! So delicious! I am totally obsessed with making these. 

I hope you fall madly in love with sheet pan pancakes, you will wonder why you never cooked pancakes this way before! Enjoy and as always, have fun!

Tools I Used:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
OXO Good Grips 4-inch Pizza Wheel and Cutter
OXO Good Grips Large Silicone Flexible Turner


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Vegan Triple Berry Sheet Pan Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

The fluffiest vegan pancakes ever, studded with three types of berries and baked in a sheet pan. So easy!

Course: Breakfast
Servings: 16 square pancakes
Author: Lauren Hartmann
  • 3 C. Almond milk
  • 1 Tbsp. Apple cider vinegar
  • 3 C. All purpose flour
  • 3 Tbsp. Baking powder
  • 1 tsp. Salt
  • 2 tsp. Vanilla
  • 1/3 C. Maple syrup
  • 1/3 C. Veggie oil or coconut oil(melted)
  • 1 C. Strawberries, chopped
  • 1 C. Blueberries
  • 1/2 C. Raspberries
  • 1 tsp. Lemon zest, optional
  1. Preheat oven to 425 degrees.

  2. In a medium sized mixing bowl, combine the almond milk and apple cider vinegar. Let sit while you start the rest so it thickens a bit.

  3. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together just to combine. Set aside.

  4. Add the vanilla, maple syrup and oil to the almond milk mixture, and stir.

  5. Slowly add the wet ingredients to the dry ingredients, whisking together until fully combined. 

  6. Stir in the lemon zest if using. Pour into an 11x16in. sheet pan that is lined with parchment paper and sprayed with non stick spray. Smooth out the batter.

  7. Bake at 425 degrees for about 5 minutes, then sprinkle the berries on top. Rotate and bake another 10-12 minutes, or until fully baked and tooth pick comes out clean. Then if you want to brown the top, you can broil at this point for 3-4 minutes or so until brown. Serve with maple syrup or powdered sugar or both!

Recipe Notes

The batter will puff up and get super fluffy when you add the wet ingredients to the dry because of the vinegar reacting with the baking powder. You want this to happen, it makes them super fluffy!

If you add the berries before you bake, they will all sink to the bottom, which is why you need to bake for about 5 minutes first. 

If  you broil for a few minutes to brown, just make sure you keep your eye on it so it doesn't burn.




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  • Reply
    April 29, 2017 at 5:25 pm

    Very good! Served this to my husband, two kids and my mom and we all enjoyed it. Added chocolate chips to a portion, and left out the raspberries (didn’t have any). Yum!

    • Reply
      Lauren Hartmann
      April 29, 2017 at 5:30 pm

      Yay! The addition of chocolate chips sounds amazing! Great idea. Thank you so much for the feedback!

  • Reply
    May 1, 2017 at 5:17 pm

    Can I substitute anything to make them even a little healthier. Maybe cut back some of the oil or use a different flour?
    Thanks for your help ????

    • Reply
      Lauren Hartmann
      May 1, 2017 at 5:26 pm

      I have been told a few people had success with oat flour and coconut flour! I have not tested it myself, but I am pretty sure any flour substitute would work. You may be able to sub some of the oil for apple sauce or banana. I hope this helps. These are definitely not fool proof ideas, but definitely worth a shot!

  • Reply
    May 1, 2017 at 9:58 pm

    Can you freeze this?

    • Reply
      Lauren Hartmann
      May 2, 2017 at 12:44 am

      I think that would work. They keep well in the fridge and toast really nicely. I have not frozen them yet, but I am quite certain you could wrap them and freeze them. Then toast when ready to eat!

  • Reply
    Hajnalka Manyi
    May 6, 2017 at 6:47 pm

    Hi! It looks amazing! I really want to try this. I was just wondering if I could use frozen fruit to make it?

    • Reply
      Lauren Hartmann
      May 6, 2017 at 7:27 pm

      I think that would work! I would just let them thaw a bit, so you can sprinkle them on top!

  • Reply
    May 16, 2017 at 9:56 pm

    Could I use any non dairy milk such as soy milk?

    • Reply
      Lauren Hartmann
      May 16, 2017 at 10:23 pm

      Absolutely! Almond milk is just my preference, but any non dairy milk will work!

  • Reply
    July 22, 2017 at 8:59 pm

    Can I refrigerate the mixed ingredients overnight so I can bake in the morning?

    • Reply
      Lauren Hartmann
      July 22, 2017 at 9:04 pm

      Yes, I think that would work! I have not tried that, but I am pretty sure that would work out.

      • Reply
        July 22, 2017 at 5:12 pm

        Perfect, I’ll give it a try. Thank you!

        • Reply
          Lauren Hartmann
          July 22, 2017 at 9:15 pm

          No problem! I hope it goes well!

  • Reply
    Michelle Metheney
    August 28, 2017 at 10:38 pm

    I love breakfast but I hate making it… this was an awesome solution and SO good!! I actually forgot the 1/3c maple syrup but I don’t like them super sweet anyway so no biggie. They were completely done cooking after 10 minutes though! Not sure if that was because of the lack of syrup.
    Thanks for the great recipe!

    • Reply
      Lauren Hartmann
      August 29, 2017 at 1:26 pm

      Yay! I’m so glad you liked them. The main reason I made this recipe is because I feel the exact same way! I’m not sure why yours were done so fast, but I am going to put a note on the recipe, so thank you so much for the information!

  • Reply
    October 9, 2017 at 8:47 pm

    These sound great! Do you have to eat them right away? Or can they be reheated or eaten cold? Thinking about baking them in the morning and taking them on the go for later.

    • Reply
      Lauren Hartmann
      October 9, 2017 at 9:49 pm

      I have reheated them in a toaster oven and they were great, I have also eaten them cold😃 I think they hold up well for a few days, I just keep them in the fridge.

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    January 30, 2018 at 5:31 pm

    Hi! We liked these and I’m excited to try some variations with the toppings in the future. I only had a 9×13 pan, so it took about 25 minutes total to bake since it was thicker.

  • Reply
    March 4, 2018 at 8:45 pm

    I LOVE this as is, but I made another batch with the Gluten Free Bob’s Red Mill Muesli and Enjoy Life chocolate chips on top, and it’s absolutely delicious!! I cannot get enough! I cook it on a Silpat and the thinner portions get a little crispy–SO good!! I do hope someone will try it!!

    • Reply
      May 21, 2018 at 5:32 pm

      A few things I’ve learned after making them several times…
      -let the batter sit a few minutes before pouring into the sheet pan, this makes them fluffier as long as you didn’t over-mix them
      -try sliced bananas and mini chocolate chips on top
      -if you warm up the almond milk before adding the warm coconut oil it doesn’t chill into little spheres in your liquid when you pour it in, thus being more evenly distributed in the final batter
      -if you only have lemon juice and no lemon zest, that works too

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    Teri Keegan
    July 23, 2018 at 6:09 pm

    Is 3 Tbsp. Of baking powder correct? I need to watch my salt. There is 95mg of sodium in 1/8 tsp of baking powder. 3 Tbsp would be over 2,200mg of sodium which is almost the recommendation for an average adult for the whole day. Could I use less or something else?

    • Reply
      Lauren Hartmann
      July 23, 2018 at 7:09 pm

      3 Tbsp. is correct. It makes them super fluffy. So, you can use less if you want, but I’m not sure how dense they will be. Also, this recipe makes A LOT of pancakes, so you would really only get a small portion of that. These pancakes feed a crowd. I hope that is helpful!

  • Reply
    October 20, 2018 at 8:55 pm

    Your sheet pan pancakes are the bomb! I just made this recipe with chopped fresh cranberries and subbed in applesauce for the oil. Absolutely delicious!

    • Reply
      Lauren Hartmann
      October 20, 2018 at 10:45 pm

      Yay! Cranberries sound amazing! I will have to try that.

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