This vegan sheet pan pancakes recipe is better than bisquick. There. I said it. I woke up today and chose violence (but in a delicious way 😉 These pancakes are made in one sheet pan, easy to slice, easy to serve, warm, buttery and vegan! If you are running behind on ideas this Mother’s Day (aka me) then these sheet pan pancakes are an absolute MUST. It’s a quick brunch that takes almost no effort. You just mix, bake and serve!
But if you do want to ~get a little extra~ you can make this 15-minute cherry and lemon jam. It’s fresh, spring-y and so easy to make. All you need is a skillet, some water and a few minutes of stirring to get this fresh, tart, perfectly balanced topping.
This whole recipe could not be easier, but I’ve written out some deets and explanations below. If you’re looking for a bit more info on how to make sheet pan pancakes, I highly recommend you skim through it!
Table of contents
- Why this type of pancakes?
- What’s the benefit of sheet pan pancakes?
- How to make the cherry compote
- How to serve/assemble the sheet pan pancakes recipe
- Substitutions, tips and tricks to make this better than bisquick
Why this type of pancakes?
There are SO many reasons why I’m a fan of sheet pan pancakes. First off, I’m a fan of pancakes in general. (If you haven’t checked out my pancake section, you definitely should!)
But I’m always the one flipping pancakes for every brunch or gather, and while it’s fun to be the chef, sometimes I just want to chill and have a mimosa y’know? And that’s where sheet pan pancakes come in. You still get all of the fluff and flavor of pancakes, but no flipping needed. Plus they are all warm and ready at the same time! If you have a crowd to feed, sheet pan pancakes are your best bet.
And Bisquick has a recipe out there for sheet pan pancakes, but why not make it better? I made this recipe sweet, buttery, super fluffy and VEGAN, so it will beat the bisquick sheet pan pancakes any day.
Plus with all the ingredients combined together, you don’t even need to top with maple syrup for this recipe! The pancakes themselves are so sweet that a tart cherry compote and a bit of whipped topping are just enough to bring everything together!
What’s the benefit of sheet pan pancakes?
I touched a bit on this above, but the benefit of sheet pan pancakes is if you are lazy, but like to party. Ok, just playin’ with you. There are SO many benefits to these pancakes that I had to make a LIST. And you know I love a good list.
The reason sheet pan pancakes just *might* be superior are:
- Every pancake is the same – You get CONSISTENCY with sheet pan pancakes. All caps because I love consistency. You know how sometimes when you make pancakes, the first batch is underdone and the second is a little overdone. And it takes a few minutes to start to get them perfect? You don’t have to worry about that with this recipe, and that’s one of the best parts!
- You can serve everything at the same time – Along with all the pancakes being the same, they are all done at the same time. Which is a party host’s dream tbh. You just pull them out of the oven and then boom. Everything is ready!
- They are almost impossible to burn – ok yes, you can burn them, but not in the same way that a pancake can go from zero to sixty in 30 seconds. These are not as temperamental as norma pancakes, which is why I keep them around as a brunch staple!
How to make the cherry compote
Is it jam, is it compote? Who knows, who cares? Actually jk…I care a lot, even though I use the names interchangeably lol.
The definition of a compote is a fruit cooked or preserved in syrup, while a jam is cooked in sugar. Since we are using maple syrup for this recipe, a compote is a better descriptor. But it sounds so stuffy. But I still love it so much sooo compote it is!
Also to be able to tell people you just whipped up a quick compote? Seriously. What a flex.
You only need a few things for this compote (all the exact measurements are in the recipe box below!)
- Frozen cherries
- Lemon zest
- Lemon juice
- Maple syrup
Now frozen fruit is kind of magical, because when you freeze fruit, the water content inside of the fruit expands, so when you thaw it again, the water melts, decreases in volume, and the cellular walls collapse. (Bet you didn’t come here for a science lesson lol – but it’s so cool!).
So when you cook down frozen fruit and add a bit of syrup, it only takes about 10-15 minutes of light simmering to get a soft, jammy texture. You also don’t have to watch it like a hawk. You can stir intermittently and wait for the cherries to do their thing. Easy compote = easy brunch.
How to serve/assemble the sheet pan pancakes recipe
I love the photo above because it shows the true aftermath of the recipe. Also it’s just me in my full aesthetic. But there are a ton of options as you assemble your pancakes, but no matter what, in minutes they’ll end up looking like that 😉
Here’s how I like to assemble my pancakes:
- Cut the sheet pan in to 16 squares, each serving will include 4 squares.
- Stack two squares on top of each other, then a huge dollop of compote, then two more squares.
- Add another dollop of compote, an optional whipped topping and lemon zest. Serve!
Or you can treat these like regular pancakes:
- Cut the sheet pan into 8 squares, each serving will include 2.
- Spread out the pancakes on a plate, cover each one generously with cherry compote.
- Top with an optional whipped topping and lemon zest!
Either option is sure to be a stunner, but if you want that “magazine-level” look, I’d definitely go with the first stack! Of course, I’m a huge proponent of playing with your food, so mix up the plating however you like!
And if you make something particularly gorgeous (which I know you will, obvi) please tag me on Instagram so I can see!
Substitutions, tips and tricks to make this better than bisquick
Ah yes, my favorite section – the substitution section! But for real, I know you guys love to ask about subs, so I love to provide! Here is a list of substitutions you can use if you don’t have the exact ingredients on hand.
The best part of this recipe is it’s super flexible! You can make it gluten free, non-vegan, and adjust based off of your allergy needs.
substitutions you can use in this recipe
For the pancakes
- For the 150 grams all purpose flour – you can use 180 grams oat flour if you are gluten free, this is about 1 cup fo oats, blended into flour!
- For the vegan butter – you can use regular butter as well! I have also tested it with coconut oil, but that was not my favorite option. I highly recommend sticking with butter if you can!
- 1/2 cup maple syrup – you can also use honey, agave, or any other liquid sweetener for this! And if you only want to use 1/3 cup to lighten the sweetness, that totally works as well.
- 1/2 cup plant milk of choice – If you want to use dairy milk that’s completely fine! I’ve found milk is not too finicky of an ingredient, and it can be substituted in many ways.
- 1 pinch salt – do not omit – I will come for you.
For the lemon cherry jam
- 2 cups frozen cherries – or any frozen fruit! I’m not picky at all! I would say avoid the tropical fruits (mango, pineapple, etc.) But any other fruit or berry should make a great addition!
- 1 tbsp lemon zest – this is not totally necessary, but it is such a lovely addition. Since you probably already have the lemon to use, get on your microplane game and add in the zest!
- Juice from 1 lemon – or a lime will work! Or even apple cider vinegar. I just really want an acid in there to help break out the sweetness.
- 1/2 tbsp maple syrup – you can also substitute this for sugar if that’s all you have!
A few tips as you make this recipe
I don’t like to overrun you with tips, but here are few quick-and-dirty hacks to keep in mind as you made these pancakes!
- Don’t overmix the batter – it will be a bit thick, so you don’t want to develop too much gluten in the mix! Just stir until everything is combined.
- No parchment paper? Just grease your pan instead! – It will give you the same result, I just prefer parchment paper because there’s a little less clean up that way.
- Use a thin spatula to slice and serve the pancakes – they will be a bit delicate, so the thinner your spatula, the easier time you will have portioning everything out!
- No time to make the compote? Sub for your favorite jam – we NEVER judge store bought here 🙂
And if you make this recipe and come up with a few tips yourself, I’d love to hear them in the comments. We’re all about sharing the knowledge here, so maybe I could add them to the list!
Looking for other pancake recipes? Check out the below for a few of my favs:
And that’s about it! I’m infinitely grateful for everyone who made it this far, and I hope you feel more prepared than ever for brunch. Now please get a bellini for me and get on making this! PS plz tag me on Insta or Pinterest so I can see your creations!
Sheet Pan Pancakes with Lemon Cherry Jam
For the vegan pancake batter
- 150 grams all purpose flour (OR 180 grams oat flour if you are gf) about 1 cup, packed
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup melted vegan butter I like Country Crock plant-based!
- 1/2 cup maple syrup
- 1/2 cup plant milk of choice
- 1 pinch salt
For the lemon cherry jam
- 2 cups frozen cherries
- 1 tbsp lemon zest
- Juice from 1 lemon
- 1/2 tbsp maple syrup
- 2 tbsp water
- Preheat your oven to 350F.
- In a small bowl, whisk together the melted butter, maple syrup and almond milk. Set aside.
- In a larger bowl, whisk together the flour, baking powder, cinnamon and salt. Pour the wet ingredients into the dry and fold into a smooth batter.
- On a parchment lined rimmed baking sheet (very important that it has a rim!) spread the batter out into an even, thin layer. It should be a little bit less than 1 cm thick.
- Bake at 350F for about 15-18 minutes.
- While the pancakes are baking, mix together the cherries, lemon juice, lemon zest and maple syrup in a large bowl.
- Put a skillet on medium heat and add the cherry mixture. Pour in the 2 tbsp of water. Cook and stir until the cherries begin to cook down. Use a wooden spoon to smash up the cherries as you cook. In about 10-15 minutes it should turn into a thick, jammy texture.
- Turn off the heat and set the cherry jam aside.
- Take the sheet pan pancakes out of the oven and slice into 8 (or 16) square pieces.
- Stack up the pancakes while layering in some of your jam. Top with an optional whipped topping and lemon zest, and serve warm!