Easily feed your family and guests with these vegan apple sheet pan pancakes. They are the simple, fluffy, flavorful breakfast treat that everyone will love and that won’t have you standing over a hot pan all morning long!
Sheet pan pancakes are a perfect breakfast solution when you have many mouths to feed and want something a bit more special. We are fans of this easy recipe, especially since you can make it your own with endless variations of mix-ins and toppings.
Ingredients for Vegan Pancakes
There are a couple of ingredients that make this a vegan option without sacrificing any amazing pancake texture or flavor.
Flaxseed Meal – Ground flaxseed mixed with water replaces the egg in a typical pancake recipe and provides some structure. Simply mix it with water and allow it to thicken to a consistency similar to egg whites before combining it with the other wet ingredients. The flax also adds a bit of nutty flavor, which pairs perfectly with the apples and cinnamon.
Coconut Oil – A neutral oil that is still solid at room temperature replaces dairy butter. It melts easily but doesn’t add too much liquid to the batter. And it has a mild flavor that won’t interfere with the spices or apple, or anything else you want in your pancakes.
Almond Milk – Our first choice of non-dairy milk. You can sub in your favorite. Oat or soy milks would also be great here. We do love the way the flavor of the almond milk compliments the nuttiness of the flax. It pairs very well with the apple and cinnamon flavors, too.
Making These Pancakes Your Own
There really are a million ways to customize these pancakes. You can omit the cinnamon and apples for a simple base in which to mix berries, other fruits, various spices, chocolate chips, or nuts. One of the nice things about making these in a sheet pan is that you can do a simple base, then sprinkle toppings on in sections, so that everyone will have a choice.
If you are feeding a large crowd, double the recipe and bake in two pans. This also allows you to include more mix-in options.
Serve with some warm pure maple syrup, some vegan butter, a sprinkle of cinnamon sugar, some powdered sugar, or all of the above!
Other Amazing Breakfast Options
If you are hosting, consider a bigger breakfast spread. You can be as fancy and elaborate as you want! The nice thing about these recipes is that many of them can be made ahead of time. Keep egg casserole, scones, or muffins in the freezer to pull out when you need them. Hosting guests has never been easier!
- Egg Casserole with Bacon and Spinach
- Creamy Crustless Quiche with Zucchini, Bacon, and Corn
- Cranberry Orange Breakfast Cookies
- Gluten-Free Blueberry Almond Muffins
- Apple Cinnamon Scones
- Mom’s Cinnamon Swirl Quick Bread
- The Best Bakery Style Raspberry Muffin Recipe
Fluffy Vegan Apple Sheet Pan Pancakes
- 1 ounce (1/4 cup) ground flax seed
- 6 ounces (3/4 cup) water
- 16 ounces (scant 4 cups) all purpose flour
- 5-1/2 ounces (3/4 cup) brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon baking powder
- 1 teaspoon coarse kosher salt or 1/2 teaspoon table salt
- 20 ounces (2-1/2 cups) unsweetened almond milk
- 4 ounces (1/2 cup) melted coconut oil
- 2 tablespoons pure vanilla extract
- 2 large (or 3 medium) apples peeled, cored, and diced small (about 1-1/2 cups diced)
- Prep: Preheat your oven to 350 degrees F. Prepare a sheet pan by lining it with parchment paper or spraying it with baking spray.
- Mix Your Flax Egg: In a medium bowl, whisk together the ground flax seed and water. Set aside to thicken for 5 minutes.
- Mix Dry Ingredients: In a separate large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt.
- Mix Wet Ingredients: When the flax seed has thickened, add the almond milk, coconut oil, and vanilla. Whisk until fully combined.
- Combine it All: Add the milk mixture to the flour mixture and stir just until no white streaks of flour remain and all of the dry ingredients are incorporated. Stir in the diced apples.
- Bake: Spread the batter in an even layer onto your prepared sheet pan and bake in your preheated oven for 20-23 minutes, or until it is fluffy, set, and lightly browned all over.
- Serve: Allow to cool slightly before cutting into large squares. Serve right away with maple syrup and/or your favorite pancake toppings.
- These can easily be made into traditional pancakes by scooping up the batter and cooking individual pancakes on a medium-high griddle until fluffy and golden.
- For a fun alternative, bake as directed, then use cookie cutters to cut out fun shapes.
- To soften the apples more, saute them in a non-stick skillet for 5 minutes to soften, then cool slightly before adding to the batter.
- In addition to or instead of the apples, you can add berries, chocolate chips, or other mix-ins to the batter before baking. Stir these in at the end or use them to top portions of the batter after it’s in the sheet pan, before baking.
- Leftovers will keep for 2-3 days in an airtight container in the refrigerator.