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overhead view of plated pancakes topped with butter and syrup

Sheet Pan Pancakes (Gluten-Free and Vegan)

Gluten-Free Sheet Pan Pancakes are the perfect way to serve and enjoy homemade, deliciously fluffy oven-baked pancakes for a crowd. These vegan pancakes made with non-dairy buttermilk taste just like regular pancakes but they are easier to prepare and take a fraction of the time to cook!
4.95 from 18 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 5 minutes
Total Time: 30 minutes
Servings: 8
Calories: 216kcal


  • 2 1/2 cup Gluten-Free All-Purpose Flour can sub regular flour
  • 3 tbsp Coconut Sugar can sub brown sugar
  • 2 tbsp Baking Powder
  • ½ tsp Sea Salt
  • 2 tsp Vanilla Extract
  • cup Applesauce
  • 1 tsp Cinnamon

Vegan Buttermilk

  • 2 1/4 cup Non-Dairy Milk of Choice
  • 2 tbsp Apple Cider Vinegar or fresh lemon juice

Optional Add-Ins

  • ½ cup Fresh Blueberries
  • ½ cup Fresh Strawberries hulled and sliced
  • ¼ cup Chocolate Chips


  • Pre-heat the oven to 400 degrees.
  • Prepare the vegan buttermilk. Mix the apple cider vinegar with the non-dairy milk and set it aside. Allow the mixture to curdle before using, about 5-7 minutes.
  • Whisk the dry ingredients together in a large bowl and set aside.
  • Pour in the vegan buttermilk, apple sauce, and vanilla extract. Stir to combine. Do not overmix. (Some lumps are okay.)
  • Let the mixture sit for at least 5 minutes. (30 minutes is best.)
  • Lightly coat a half sheet pan baking sheet with nonstick spray, making sure to get the sides and corners.
  • Pour batter onto the sheet pan. Tap the pan on the counter a few times to even out and flatten the batter. Sprinkle on fresh fruit and chocolate chips, as desired.
  • Bake for 15-18 minutes, until the pancakes are set and cooked through.
  • Allow the pancakes to cool for 5 minutes. Then slice and serve with maple syrup, fresh fruit, Nutella, jam, or whipped cream. Enjoy!



  • Use 1 large egg instead of applesauce
  • Use regular buttermilk instead of vegan buttermilk
  • Use regular flour instead of gluten-free flour.
  • Add 1 tbsp vegan or regular butter to the pancake mix for a buttery flavor.


Serving: 1serving | Calories: 216kcal | Carbohydrates: 46.8g | Protein: 3.6g | Fat: 0.7g | Sodium: 156mg | Potassium: 392mg | Fiber: 0.4g | Sugar: 4.2g | Calcium: 166mg | Iron: 1mg