These Eggless Sheet-Pan Pancakes are perfect to feed a crowd without standing around in your kitchen all morning flipping pancakes! They’re fluffy, light, totally customizable just adding favorite toppings, and ready in a flash.
Pancakes are a favorite in most households, including mine, but sometimes I don’t feel like being stuck in the kitchen flipping pancake after pancake. That is when this Easy Eggless Sheet-Pan Pancakes recipe comes in handy!
Using the base of my popular Eggless Pancake recipe for these sheet pan pancakes makes this recipe a breeze!
Your next breakfast will be a breeze with these Eggless Sheet-Pan Pancakes!
Easy Egg-Free Sheet-Pan Pancakes Recipe Highlights
- I love them because they’re super versatile since you can bake off a couple of sheet pans at a time and fill them each with different toppings so you can even offer different flavors to your family or guests.
- Plus, they’re fluffy, light, and taste absolutely delicious.
- They are easy to make with simple ingredients.
- Perfect to feed a crowd.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired!
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Sugar: Regular white sugar, also known as caster sugar.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Toppings, such as fruits, chocolate chips, and/or nuts are optional (see the full list of toppings and favorite combinations below).
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix dry ingredients. Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl.
2 -Add wet ingredients: buttermilk, melted butter, and vanilla, and mix until combined.
3 – Spread batter into the prepared baking sheet. Top with optional add-ons, if using.
Bring back your passion for baking, even if you cannot use eggs!
4 – Bake until golden brown and a toothpick comes out clean.
5 – Slice and Serve!
Eggless Sheet Pan Pancake Mix-In Ideas
- FRUITS: Strawberries are usually the most popular option, but you can also use other berries, bananas, apples, etc.…
- CHOCOLATE CHIPS: Semi-sweet chocolate chips are our go-to, but peanut butter chips, cinnamon chips, or butterscotch chips are also a great addition.
- NUTS: if you don’t have nuts restrictions in your family, you can add 1/2 to 1 cup of chopped nuts, such as pecan and walnuts.
Sheet-Pan Pancakes Favorite Flavor Combinations
LEMON POPPY SEEDS: Add 1 tablespoon of lemon zest + 2 teaspoons of poppy seeds to the batter. Bake, slice, and serve!
BANANA WALNUT: Make the batter as instructed. Add 1/2 cup of chopped walnuts to the batter. Spread batter into the prepared baking sheet. Distribute banana slices on top. Bake, slice, and serve!
BERRY MIX: Mix 1 cup of your favorite berries, such as strawberries (thinly sliced), blueberries, raspberries, or blackberries. Make the batter as instructed. Spread batter into the prepared baking sheet. Distribute the berry mix on top. Bake, slice, and serve!
CINNAMON ROLLS (this is our favorite combination): Add 1 teaspoon of ground cinnamon to the batter. Spread batter into the prepared baking sheet. Bake, as soon as the sheet pan pancakes are ready, brush the top with melted butter (about 1 tablespoon of butter). Then mix 2 tablespoons of granulated sugar + 1/2 teaspoon ground cinnamon. Sprinkle the sugar mixture over the warm sheet-pan pancakes. Slice, and serve with cream cheese frosting!
APPLE PIE: Add 1 cup of diced apples and 1 teaspoon of apple pie spice to the batter. Spread batter into the prepared baking sheet. Bake, slice, and serve with a drizzle of salted caramel!
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
My favorite dairy-free butter brands for baking are:
Frequently Asked Questions
No, I don’t recommend it. As soon as the batter is mixed together the baking soda and baking powder are activated so if they are not baked right away, they will not rise properly.
Yes, add small spoonfuls then swirl it in with a toothpick before baking.
Probably, but I haven’t made sheet pan pancakes using a mix. This recipe from scratch is so incredibly easy that I haven’t seen the need to use a pancake mix.
Serve with your choice of syrup, butter, powdered sugar, or all three!
Storing & Freezing Instructions
Store: Your leftover pancakes will last up to 3 days stored in an airtight container in the fridge.
Freeze: Slice the pancakes into your desired size. Place slices on a large plate or tray, freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag. Freeze for up to 1 month.
Reheat: Let the pancakes thaw at room temperature, then reheat in the microwave at 10-second intervals until warmed through. You can also reheat them in the oven at 325º F (165 º C) for 5-10 minutes.
More Eggless Breakfast Recipes You’ll Love!
- Eggless Blueberry Pancake Muffins
- Eggless Pancakes
- Easy Eggless Chocolate Chip Pancakes
- Eggless Waffles
- BEST Eggless French Toast
- Easy Eggless Chocolate French Toast
- Eggless Blueberry Pancake Muffins
- Eggless Sugar Donut Muffins
- Browse more eggless breakfast ideas…
Easy Eggless Sheet-Pan Pancakes
Ingredients
- 2 cups (280 g) all-purpose flour
- 5 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 2 cups (480 ml) buttermilk
- 4 tablespoons (60 g) unsalted butter, melted
- 2 teaspoons pure vanilla extract
Add-ons Ideas (optional):
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup diced apples
- 1 banana, thinly sliced
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup cinnamon chips
- 1/2 cup butterscotch chips
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 425º F (218º C) and lightly grease a 10 × 15 inch or 13 x 18 inch (25 x 38 cm or 33 x 45 cm) rimmed baking sheet.
- Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl and stir using a balloon whisk to combine.
- Add the wet ingredients: buttermilk, melted butter, and vanilla, and mix until combined. Let the batter rest for 5 – 10 minutes.
- Spread batter into the prepared baking sheet. Top with optional add-ons, if using
- Bake for 10-12 minutes, until golden brown and a toothpick comes out clean.
- Slice and serve as desired.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
