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
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees.
- 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.
- In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together just to combine. Set aside.
- Add the vanilla, maple syrup and oil to the almond milk mixture, and stir.
- Slowly add the wet ingredients to the dry ingredients, whisking together until fully combined.
- 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.
- 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!
Notes
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!
Yay! The addition of chocolate chips sounds amazing! Great idea. Thank you so much for the feedback!
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 ????
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!
Made this today with rice/potato flour that is a gluten free pain flour mix we get from Aldi. Worked a treat even at the same ratio. We left out the oil completely and used agave syrup cause we had run out of maple syrup. Topped with a sprinkle of coconut sugar and the whole family loved it. Going to be a new favourite.
So it worked without oil? Like you didn’t need to sub applesauce or anything?
I use one can of coconut cream and then whatever plant milk I have to equal the 3 cups then I omit oil . I have been making it this way for years, we LOVE it!
Can you freeze this?
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!
Hi! It looks amazing! I really want to try this. I was just wondering if I could use frozen fruit to make it?
I think that would work! I would just let them thaw a bit, so you can sprinkle them on top!
Hi! How wet/ moist should these be inside after cooking. I just made them and the flavor was amazing, but mine were just too wet inside. I do think my oven played a major role in that.
They really shouldn’t be wet, pretty moist but not wet. They may have just needed to cook longer. Some ovens run cooler than they are supposed to.
Mine were too… I think it was the size of the pan. The recipe says it needs to be 11×16 or something like that and I used 9×13 – I’m going to try again!!
Same. But I think it was my pan size. Make sure you use the size of the pan she suggests, I used 9×13 for the whole batch, I think the thinner the batter is when in the dish the better it will cook-even if you have to split into two dishes.
I made this today with frozen berries and it turned out excellent.
I use frozen Fruit and it works great!
Could I use any non dairy milk such as soy milk?
Absolutely! Almond milk is just my preference, but any non dairy milk will work!
Can I refrigerate the mixed ingredients overnight so I can bake in the morning?
Yes, I think that would work! I have not tried that, but I am pretty sure that would work out.
Perfect, I’ll give it a try. Thank you!
No problem! I hope it goes well!
For anyone reading this, you cannot use coconut oil if you are refrigerating it overnight as it will harden (even if you add it to the cold mix in the am). Also you would have to keep the wet separated from the dry and the mix together in the morning. 🙂
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!
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!
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.
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.
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.
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!!
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
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?
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!
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!
Yay! Cranberries sound amazing! I will have to try that.
Crystal, did you happen to sub applesauce for all of the oil? And were they still fluffy?
Stupid question…
When you say rotate do you mean flip it over og just rotate the sheetpan?
Not a stupid question! Just rotate the sheet pan! No need to flip the pancakes!
Just made these and I am so impressed. I like them better than the buttermilk recipe I usually make. (Also got to eat breakfast with my family!) I substituted Oat Milk for the Almond and added a bit of lemon juice as I had no zest and the flavor was great. So fluffy!
I wasn’t sure this was going to work because I had so many substitutions: whole wheat pastry flour instead of all purpose, I didn’t have enough baking powder so added a bit of baking soda (but not the remaining amount because I wasn’t sure what it would do) and thawed frozen fruit. It turned out just perfectly though and will be a staple for breakfast from now on. My girls devoured it (my oldest actually has a stomach ache because she overindulged) and we still have 2 or 3 days left over for future breakfasts. Winning!
These came out amazing and were perfect for a group brunch!!
I made this for father’s day and it was a hit! Thanks for consistently posting quality recipes.
Beautiful! So easy and delicious!
Made this today using Oatmilk, whole wheat flour, frozen blueberries, and fresh raspberries/strawberries. Very good!
I split it into 2 pans prior to baking and only topped one with berries because our teenage daughter won’t eat berries 🙁 . She still loved hers though!
I’m case anyone is wondering spelt flour works perfectly! It’s the same measurement too.
So easy and soooo good! As are all your recipes:)
So good! Came out great using whole wheat all purpose flour FYI (all other ingredients exactly as in recipe)
Thanks for this terrific recipe! I used 2/3 whole wheat pastry flour and 1/3 whole wheat flour, and used mixed frozen berries, slightly thawed, plus one diced banana. I also added some chopped walnuts and a handful of vegan chocolate chips. I used half vanilla extract and half almond extract. So much easier than making individual pancakes, and really delicious. Some leftovers are in the refrigerator, some in the freezer. Since we’re under a statewide “stay at home” order because of COVID-19, we’re being very conscious about our food – not letting anything go to waste, cooking from scratch more, etc. So this recipe was really great, since we had a yummy breakfast, and have some future meals in the fridge and freezer. Many thanks, Lauren!
If we do not have apple cider vinegar, would regular like white vinegar work?
Yes, white vinegar will work fine!
Made these a few times and I love them !!
We have used half chocolate almond milk and it makes them so yummy. We’ve added bananas and vegan choc chips as well. We’ve used frozen fruit as well as fresh fruit and it it’s always delicious. Great recipe! Posted to my insta as well and tagged you.
I’ve tried several different vegan pancake recipes, and have eaten many more variations in restaurants. They were all either too dense, too blah or not tasty at all. These are by far my FAVORITE vegan pancakes! I made this exactly as the recipe was written and YUM. My non-vegan boyfriend loved them also. This is certainly going to be my new go to for pancakes and I’m very excited to try the pumpkin chocolate sheet pan pancakes you have a recipe for as well as other variations my partner and I can think up!
I can’t have baking powder, can I substitute with club soda?
I have not tried that, but I do think it would work!
These are so fabulous! So I accidentally added THREE TIMES the amount of apple cider vinegar. It made the pancakes have a slightly bitter aftertaste but they were still so great! I love this recipe for company because making pancakes for company is a pain in the butt and very hard to time.
Perfection! My kids love pancakes but I always shy away from making them because they take so long to make. Popped these puppies in the oven this morning and right after adding the berries the power went out! No problem, left them in for the same amount of time and the still came out beautiful ❤️ Definitely a keeper!
I substituted some of the flour and milk for some sourdough discard. It needed a few extra minutes of baking but it turned out SO GOOD!!!! I used approx 1 cup sourdough starter , decreased flour to 2 cups (and a tiny bit extra) and 2.5 cups milk. I would wait maybe 8 minutes before adding the fruit when baking. Love this recipe
These are amazing!! I used soymilk and subbed applesauce for the oil. They were fluffy and so delicious. *game changer* I don’t see myself flippin pancakes anymore 🙂
Question. I just made the pumpkin sheetpan pancake you have on here. It was THE MOST AMAZING pancakes we have ever had…and my husband is a chef. So, obviously, my next step is to try the triple berry I read about. My question is how do these work the same when they have an entire cut more milk than the other recipe with the same amount of flour?
Because the sheetpan pancakes have pumpkin in them! We think you’ll love the Triple Berry Sheetpan Pancakes.
Made it gluten free using king arthur one to one. Used a 9×13 cake pan. For the fruit I dumped a large can of drained peaches on the bottom, which I buttered first, and then poureed batter on top. Took about 20 minutes in the oven and then I added melted butter and brown sugar to the top and broiled for 3 minutes. Thick fluffy and delicious. It’s just like the non vegan version my dad used to make. Next time I’ll double the peaches and cold butter the pan bottom and sides with brown sugar so I get caramelized edges.
These pancakes are delicious and so easy! I subbed part of the flour for 2 cups of oats and 1/3cup each of hemp hearts and ground flax. Whizzed in my blender and added 1cup of white flour then everything else to my blender, blended, then poured into my prepared pan. It took minutes to assemble these on a work-day morning. Even my picky toddler loved it!
This was delicious! Easy and quick. I used blackberries, added white chocolate chips, cinnamon and shredded coconut. Family loved it. Thank you for the yummy recipe.
This is so easy and delicious! My whole family loves. I like that I can serve them after just over 15 minutes in the oven, instead of standing over the stove for longer. I highly recommend! We do sub spelt flour in place of AP flour.
These are absolutely fantastic, and they reheat really well!! I have done a variation with diced and cinnamon coated apples. I bet this would be fantastic with sliced bananas. Endless possibilities. I tell everyone who will listen about your site!! It’s amazing.
Used 1 C oat flour and 2 of all purpose. used 1/3 C applesauce instead of oil. used frozen berries, It was a big hit with the family and I will do it again!
Such a good idea! I’ll make a whole pan for myself and eat it throughout the work week!