Vegan Cinnamon Roll Sheet Pan Pancakes (2024)

Published: Dec 19, 2021 · Modified: Sep 2, 2022 by Andrew Bernard · This post may contain affiliate links · 44 Comments

Jump to Recipe Jump to Video Print Recipe

Vegan Cinnamon Roll Sheet Pan Pancakes are out of this world amazing. Fluffy, soft, and full of cinnamon sugar flavor! You’ll want to double the batch!

Vegan Cinnamon Roll Sheet Pan Pancakes (1)

If you love cinnamon rolls and you love pancakes, then you are going to go crazy for these.

No more standing around the stove while you impatiently wait for the flipping of each individual pancake. Make the batter, pour, and throw in the oven to bake while you get to go do other things!

Literally it’s that simple.

This is less than 10 minutes of prep and ready in under 30 minutes. You can add in your favorite toppings and get super creative with how swap out the ingredients.

Never miss another post! Sign up for our weekly newsletter and get them all delivered easily! Plus, 15 easy recipes delivered immediately!
Sign Up For My Newsletter Today!

Vegan Cinnamon Roll Sheet Pan Pancakes (2)

VEGAN SHEET PAN PANCAKESINGREDIENTS:

Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy sheet pancakes recipe:

Dairy Free MilkandApple Cider Vinegar–When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
flour– the star of the show! we really recommend using all-purpose flour
vegan sugar– We add a little sugar since these are supposed to be pancake. If you want to learn more aboutwhy your sugar may not be vegan, you can learn more by clicking on the link.
baking powder– This is helping us get the rise we need from the flour when baking and the baking soda is helping in that as well
vanilla – helps to enhance the flavor
salt– do not omit here, the salt helps to tighten the gluten strains, but also really brings the flavor out
coconut cream – the thick part on top of chilled canned coconut milk is what we are using for this recipe. We are using this as an egg replacer for this recipe, but also helps with texture as well
oil – helps with moisture, texture, and richness. We are using vegetable oil in the recipe in our photos
cinnamon and brown sugar – this is how we are getting our cinnamon roll flavor!

SUBSTITUTIONS AND VARIATIONS:

Flour–can use a 1:1 gluten free blend if needed
Apple Cider Vinegar–white vinegar or lemon juice could be subbed
vegan sugar– brown sugar, granulated date sugar or coconut sugar could be substituted
Oil– use your favorite baking safe oil or vegan butter instead of vegetable oil
Coconut Cream– Subs for the coconut cream include: flax egg (2 tablespoon ground flax with 6 tablespoon water and let sit for 10 minutes), or ½ cup of one of the following: unsweetened applesauce, banana, pumpkin or sweet potato puree, or non-dairy yogurt. Some of these may alter taste and texture.

Vegan Cinnamon Roll Sheet Pan Pancakes (3)

Frequently Asked Questions:

Does the pan size affect the outcome?

Yes! In the photo above there are two different pan sizes being used. On the left, an 18×13 baking sheet was used and it shows a thinner pancake. Still very fluffy compared to traditional pancakes though. This will give you more pancake pieces as it’s spread out more though. On the right, we used a 13×9 pan. That gives you a smaller amount but so much fluffier.

What are the best add-ins ideas for vegan sheet pan pancakes?

While we are showing photos with fresh strawberries and vegan chocolate chips, we have so many other ideas for vegan pancake add-ins :

nuts – like walnuts or pecans
blueberries
raspberries
blackberries
diced apples
diced pears
coconut flakes
cranberries
orange zest
lemon zest
vegan white chocolate chips
chopped vegan bacon (already cooked)
shredded carrots
zucchini
eggnog
crushed pineapple
and more!

Vegan Cinnamon Roll Sheet Pan Pancakes (5)

What are the best vegan pancake flavor combinations?

Cinnamon Roll – cinnamon and sugar combined and swirled in – see our take on this
Cheesecake – diced up frozen vegan cheesecake
Chocolate Chip – add chocolate chips
Mint Chocolate Chip – replace half the vanilla extract with mint extract and add chocolate chips
Strawberry Banana—slice strawberries and replace the coconut cream with mashed banana
PB& J – replace the coconut cream with peanut butter and then dollop jelly on top (before or after baking)
Banana Nut (Walnut)—replace the coconut cream with mashed banana and add chopped walnuts
Pumpkin Pie – swap the coconut cream for pureed pumpkin, then add in 1-2 teaspoon of pumpkin pie spice
Sweet Potato Pie– swap the coconut cream for mashed sweet potato, then add in 1-2 teaspoon of pumpkin pie spice
Apple Cinnamon – replace the coconut cream with unsweetened applesauce, add apple pie spice, then add small diced apples on top
Pear Cinnamon – optional: replace the coconut cream with pureed pears, add pie spices, then add small diced pears on top
Eggnog – swap the non-dairy milk for non-dairy eggnog, add cinnamon and nutmeg to the batter
Gingerbread – add ginger, cinnamon and cloves. Swap half the cane sugar for molasses
Carrot Cake – add shredded carrots to the top and add in warm spices like cinnamon, ginger and nutmeg
Macadamia Cookies – finely chopped macadamia nuts and vegan white chocolate chips
Raspberry White Chocolate – use chopped raspberries and vegan white chocolate chips. Adding a little raspberry extract here is great as well
Orange Cranberry – zest from a full orange, swap half the non-dairy milk for orange juice, and add chopped cranberries on top (fresh preferred, but dried would work too)
Mixed Berry – add a mixture of chopped strawberries, blackberries, raspberries, blueberries
Coconut – use coconut milk and add coconut flakes to the top (before of after baking). Chocolate chips on this one are great as well
Lemon Blueberry – zest from a full lemon, use lemon juice instead of apple cider vinegar, and replace ¼ of the vanilla extract with lemon extract. Add blueberries to the top (fresh preferred, but dried would work too)
“Bacon” – cooked, chopped vegan bacon on top, this is also great if you swap half the cane sugar with maple syrup or go “Elvis” with bananas and chocolate chips added with vegan bacon
Zucchini – shredded zucchini (squeeze out as much liquid as you can). Also great with warm spices like cinnamon, cloves, and nutmeg
Tropical – use coconut milk, add chopped fresh pineapple and coconut shreds to the top (if using canned, drain very well)

Vegan Cinnamon Roll Sheet Pan Pancakes (6)

What other vegan breakfast ideas could I make?

There are literally a ton of different vegan breakfasts that you could create; however, we are going to pull some of our favorites that we think you should also try!

The Best Vegan Omelet
Vegan Tofu Scramble
The most amazingVegan Chocolate Cinnamon Rolls
Glazed Vegan Donuts
Vegan Apple Cinnamon Oatmeal
DeliciousVegan Banana Bread
Vegan French Toast
Vegan Lemon Blueberry Pancakes

We have more than 60vegan breakfast ideas that aren’t smoothiesso make sure you check them all out.

Pin this vegan sheet pan pancakes recipe for later!

Print Recipe

Vegan Cinnamon Roll Sheet Pan Pancakes

Vegan Cinnamon Roll Sheet Pan Pancakes are out of this world. Fluffy, soft, and full of cinnamon sugar flavor! You'll want a double batch!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 pieces

Calories: 289kcal

Author: Andrew Bernard

Ingredients

▢ 2 ½ cups non-dairy milk
▢ 2 ½ tablespoon apple cider vinegar
▢ 1 tbsp vanilla extract
▢ 3 cups all-purpose flour
▢ ⅓ cup vegan cane sugar
▢ 2 tablespoon baking powder
▢ ¾ teaspoon salt
▢ ¼ tsp baking soda
▢ ½ cup coconut cream (the thick part on top of canned coconut milk)
▢ 6 tablespoon neutral oil
▢ ⅔ cup brown sugar
▢ 1 tablespoon cinnamon

Instructions

Preheat oven to 425 degrees F.
In a medium bowl, add the non-dairy milk, vinegar and vanilla together. Set aside for 10 minutes.
To a separate large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
After milk mixture has sat for 10 minutes, add in the coconut cream and oil. Whisk together well.
Add the wet ingredients to the dry ingredients, then whisk together, scrapping down the sides If needed. DO NOT OVERMIX! Let mixture sit for at least 5 minutes before pouring.
Grease a 18×13 baking sheet for a thinner but more mass pancake or a 13×9 for a smaller but fluffy sheet pancake.
Pour all of your batter and spread evenly. In a small bowl, combine the brown sugar and cinnamon together. Spoonful small amounts across the top of your batter. Use a knife or toothpick to make swirls in the batter.
Place into the oven and bake for 12-15 minutes.

Video

Notes

*See post for ideas, tricks, and more information!

Nutrition

Tried this recipe? 🌟Share So We Can See! @makeitdairyfree or tag #makeitdairyfree!