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Cherry and Almond Vegan Sheet Pan Pancakes

  • Author: Maša Ofei
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Makes 8 Large Pancakes


These fluffy, soft and easy to make pancakes will be your new go-to breakfast recipe when you want a weekend breakfast treat midweek!



  • 2¼ cup / 535ml unsweetened plant milk*
  • 2 tablespoons apple cider vinegar (or lemon juice)
  • 1 teaspoon vanilla extract


  • 2 cups / 270g unbleached plain flour
  • 1 cup / 100g almond flour
  • ¼ cup / 40g coconut sugar
  • 1½ tablespoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt



  1. Preheat oven to 200 degrees Celcius (390 degrees Fahrenheit) and line a 25.4cm x 38.1cm / 10 inch x 15 inch (or similar) sheet pan with parchment paper.
  2. In a measuring jug or smaller bowl, combine the milk and apple cider vinegar and mix. This will curdle to make your vegan buttermilk. Set aside.
  3. In a large bowl, sift in all the dry ingredients and whisk together to combine.
  4. Add the buttermilk and vanilla extract to the dry ingredients and whisk until combined. Don’t over whisk! You want nice fluffy pancakes.
  5. Let it sit for 5 minutes.
  6. Pour into the sheet pan and top with sour cherries and flaked almonds.
  7. Place in the oven and bake for 20-30 minutes until a skewer comes out clean. Mine took 25 minutes.
  8. Cut into 8 large pancakes and serve with toppings of choice. We enjoy them with coconut whipped cream and maple syrup.


Plant-milk: Please make sure that you use unsweetened milk as otherwise, the milk might not curdle. Soy, almond, oat and coconut milks seem to work well.

  • Diet: Vegan

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