These vegan banana sheet pan pancakes are soft, fluffy, and naturally sweetened with ripe bananas. Baked in the oven instead of cooked individually in a skillet, they make breakfast simple, convenient, and delicious. Serve them with fresh fruit, maple syrup, or your favorite plant-based toppings.
Whether you’re preparing a weekend brunch or planning quick breakfasts for busy mornings, this easy vegan pancake recipe is a great way to enjoy a homemade plant-based meal with minimal effort.
Why You’ll Love These Vegan Banana Sheet Pan Pancakes
- No flipping required: Bake the entire batch at once without standing over a hot skillet.
- Simple ingredients: Made with ripe bananas, flour, plant-based milk, and everyday baking ingredients.
- Completely vegan: No eggs or dairy products are needed.
- Easy to customize: Add blueberries, vegan chocolate chips, cinnamon, or chopped nuts.
- Perfect for meal prep: Refrigerate or freeze individual portions for convenient breakfasts.
Ingredients You’ll Need
- 2 medium ripe bananas: Choose bananas with brown spots for natural sweetness and moisture.
- 2 cups all-purpose flour: Provides structure and a tender texture.
- 1 3/4 cups unsweetened plant-based milk: Almond, soy, or oat milk works well.
- 2 tablespoons maple syrup: Adds sweetness to the batter.
- 2 tablespoons neutral oil: Helps keep the pancakes moist.
- 1 tablespoon apple cider vinegar: Supports the leavening process.
- 2 teaspoons baking powder: Helps create a fluffy texture.
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips or blueberries (optional)
You will also need parchment paper and a rimmed baking sheet measuring approximately 13 × 18 inches.
How to Make Vegan Banana Sheet Pan Pancakes
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a rimmed 13 × 18-inch baking sheet with parchment paper.
Step 2: Mash the Bananas
Place the peeled bananas in a large mixing bowl and mash with a fork until mostly smooth. A few small lumps are fine.
Step 3: Mix the Wet Ingredients
Add the plant-based milk, maple syrup, oil, apple cider vinegar, and vanilla extract. Whisk until evenly combined.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet mixture. Stir gently until the flour is incorporated. Avoid overmixing, which can make the pancakes dense.
Step 5: Spread the Batter
Pour the batter onto the prepared baking sheet and spread it evenly with a spatula. Sprinkle blueberries or vegan chocolate chips over the top if desired.
Step 6: Bake Until Golden
Bake on the middle oven rack for 15–20 minutes. The pancakes are ready when the surface is set, the edges are lightly golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool, Slice, and Serve
Let the pancakes rest for 5 minutes. Cut into squares or rectangles and serve warm with maple syrup, sliced bananas, fresh berries, or peanut butter.
Tips for Soft and Fluffy Vegan Pancakes
Use Ripe Bananas
Very ripe bananas provide more sweetness and are easier to mash.
Avoid Overmixing
Mix only until the flour is incorporated. A few small lumps are fine. Overmixing can make the pancakes chewy.
Measure the Flour Correctly
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. This helps prevent dry pancakes.
Spread the Batter Evenly
An even layer helps the center and edges cook at a similar rate.
Check the Center Before Slicing
Use a toothpick to check the thickest part before removing the pan from the oven.
Easy Topping Ideas
- Banana and cinnamon: Add sliced bananas and cinnamon.
- Blueberry pancakes: Scatter blueberries over the batter before baking.
- Chocolate chip pancakes: Sprinkle vegan chocolate chips over the surface.
- Peanut butter banana: Serve with peanut butter and sliced banana.
- Berry breakfast squares: Add strawberries or raspberries after baking.
- Nutty crunch: Sprinkle chopped walnuts or pecans over the batter.
Ingredient Substitutions
Can I Use Whole Wheat Flour?
Yes. Replace part or all of the all-purpose flour with whole wheat flour. The pancakes may be denser, so adjust the plant-based milk if necessary.
Can I Make Them Gluten-Free?
Use a gluten-free all-purpose baking blend designed to replace regular flour. Adjust the liquid according to the blend’s instructions.
Can I Use Oat Milk?
Yes. Unsweetened oat milk works well and complements the banana flavor.
Can I Replace the Maple Syrup?
You can use agave syrup or another liquid sweetener. You can also reduce the sweetener if your bananas are very ripe.
Can I Make the Pancakes Without Oil?
You can experiment with unsweetened applesauce instead of oil, although the texture and browning may change.
How to Store and Reheat
Refrigerator Storage
Cool completely and store in an airtight container in the refrigerator for up to 4 days.
Freezer Storage
Freeze the cooled squares in a single layer. Transfer to a freezer-safe container with parchment paper between layers. For best quality, use within 2 months.
How to Reheat
- Microwave: Heat an individual square for 20–40 seconds, adding more time if needed.
- Oven: Reheat at 325°F (165°C) until warmed through.
- Toaster oven: Heat until warm and lightly crisp around the edges.
Frequently Asked Questions
Are Vegan Banana Sheet Pan Pancakes Healthy?
They can be part of a balanced breakfast. Bananas provide carbohydrates and some fiber, while the overall nutritional profile depends on the ingredients, portion size, and toppings.
Why Are My Sheet Pan Pancakes Gummy in the Middle?
The batter may be too thick, the pancake layer may be too deep, or the pancakes may need more baking time. Check the center with a toothpick before serving.
Can I Prepare the Batter the Night Before?
For the fluffiest results, mix the batter just before baking. You can measure the dry ingredients in advance to save time.
Can I Make These Pancakes Without Eggs?
Yes. This recipe contains no eggs. Mashed bananas provide moisture and help bind the batter, while baking powder and baking soda help it rise.
What Size Baking Sheet Should I Use?
A rimmed 13 × 18-inch half-sheet pan works well. A smaller pan creates a thicker pancake and may require additional baking time.
Can I Serve These Pancakes for Brunch?
Yes. Cut into small squares and serve with fruit, maple syrup, and vegan toppings for an easy brunch platter.
Final Thoughts
These vegan banana sheet pan pancakes are an easy way to enjoy a warm, homemade breakfast without cooking individual pancakes. With ripe bananas, fluffy batter, and your favorite toppings, they are perfect for family breakfasts, weekend brunch, and meal prep.
Bake a batch, slice it into squares, and enjoy a convenient plant-based breakfast throughout the week.
If you try this recipe, let us know which toppings you chose and how your pancakes turned out!
