Okay, so here’s the deal. While the title of this recipe has Cinnamon Roll in it, here’s the bottom line. These are standard delicious and fluffy sheet-pan pancakes that are easy to make and take the stress out of pancake flipping. If you wish to go beyond the traditional pancake (and, dare I say, get epic?), I’m offering options for cinnamon roll, triple berry, and even chocolate chip pancakes— the choice is yours! But let’s be real, if this was just called this Sheet-Pan Pancakes . . . would you have stopped to read the recipe?

Beyond the Cinnamon Roll Sheet Pan Pancakes [Vegan]

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12 pancakes


For Pancakes:

  • 3 cups (375 g) all-purpose or gluten-free all-purpose flour
  • 1/2 cup (50 g) organic cane sugar
  • 1 tablespoon (14 g) baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups (475 ml) unsweetened plain soy or almond milk
  • 2 teaspoons (10 ml) vanilla extract
  • Cooking spray

For Cinnamon Roll Pancakes:

  • 3 tablespoons (42 g) vegan butter, melted
  • 1/4 cup (38 g) light brown sugar
  • 1 tablespoon (7 g) ground cinnamon

For Very Berry Pancakes:

  • 2 cups (300 g) frozen or fresh mixed berries of choice

For Chocolate Chip Pancakes:

  • 1 bag (10 ounces/280 g) vegan chocolate chips

For Cinnamon Roll Glaze:

  • 1 cup (120 g) confectioners’ sugar
  • 1 to 2 teaspoons unsweetened plain soy, almond milk, or water


  1. Preheat the oven to 425°F (220°C, or gas mark 7). Line an 11 x 16–inch (28 x 41–cm) sheet pan with parchment paper, enough so it goes up over the edge of the sheet pan.
  2. To make the pancakes: Add the flour, sugar, baking powder, salt, and cinnamon to a bowl. Whisk until well combined. Add the milk and vanilla, and whisk until just combined with a few lumps. Do not overmix. Spray the prepared sheet pan with cooking spray, pour the pancake batter onto the sheet pan, and spread until it is evenly dispersed.
  3. To make the cinnamon roll pancakes: Whisk together the butter, brown sugar, and cinnamon in a small bowl until well combined. Drizzle the mixture over the pancakes, then take a butter knife and drag the tip of the knife through the batter from one end of the sheet pan to the other in 3 lines from one side of the tray to the other. Then do the same dragging the butter knife from top to bottom in 4 lines, creating a variation of swirls with the cinnamon mixture in the batter.
  4. To make the very berry pancakes: Spread the batter on the sheet pan and evenly disperse the berries over the batter.
  5. To make the chocolate chip pancakes: Add the chocolate chips to the pancake batter before pouring the batter on the sheet pan.
  6. For all variations: Bake for 12 to 14 minutes, or until a toothpick inserted in the middle comes out clean.
  7. To make the cinnamon roll glaze: Add the confectioners’ sugar and milk to a bowl, and whisk until smooth and creamy. Drizzle the glaze over the top after pancakes have cooled briefly for 5 minutes. Drizzle more glaze when plating, if desired.


Make all three variations at once by quartering the batter so you have 4 sections of pancake on the sheet tray. Add one-quarter of the additive ingredients (e.g., chips, berries, cinnamon mixture) as needed for each variation. Leave one quarter of the sheet pan as a plain pancake or have fun and add your favorite pancake fillings to the final quarter. For those with a sweet tooth, the glaze can be used with the very berry and chocolate chip variations as well.


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