These sheet pan applesauce pancakes are a game-changer. Fluffy, perfectly spiced, and baked in one pan, they’re ideal for meal prep and packed with plant protein.

I love these sheet pan applesauce pancakes because they tick all the boxes: they’re quick, healthy, and incredibly satisfying. Instead of standing over a stove flipping pancakes one by one, you simply pour the batter into a sheet pan and let the oven do the work. They’re lightly sweetened with brown sugar and applesauce, which also makes them super moist without needing loads of oil. The addition of pea protein powder boosts the protein content, making them a filling breakfast that keeps you going until lunch. Spices like cinnamon, ginger, and nutmeg give them a cozy, warming flavour, perfect for mornings when you want comfort food with a healthy twist.

I originally set out to make pumpkin pie pancakes (because, yum), but pumpkin purée turned out to be impossible to find — I checked two Coles and three speciality grocers with no luck. And honestly, I don’t think most people want to schlep around town hunting for canned pumpkin either. So I decided to swap in applesauce, and it worked beautifully with all the spices. If you’re in the US, pumpkin purée will be much easier to grab and it would make a delicious alternative, but I promise the applesauce version is just as lovely. You’ll usually find applesauce in a few random supermarket spots — in the “International” aisle (it’s big in the Netherlands as a relish), with the dressings and sauces (obvs), or in the baby food section, which is actually perfect if you’re after one without added sugar.

Because they’re baked as a slab, you can easily cut them into portions for the week, making them excellent for meal prep. They store well, reheat beautifully, and taste just as good on day three as they do fresh out of the oven. Best of all, they’re completely vegan and use wholesome, accessible ingredients that most people already have in their pantry.

Main Ingredients & Why We Use Them

All-purpose flour – the base of the batter that keeps the pancakes fluffy and soft.
Cornstarch (cornflour) – lightens the texture and makes the crumb more tender.
Pea protein powder – adds a big boost of plant protein so these pancakes are filling and meal-prep friendly.
Brown sugar – brings a gentle caramel sweetness that pairs perfectly with the spices.
Cinnamon, ginger, cloves & nutmeg – a cozy mix of warm spices that give the pancakes a pumpkin-pie vibe (without the pumpkin!).
Baking powder & baking soda – help the batter rise so the sheet pan bake turns out fluffy instead of dense.
Fine salt – just a little to balance the sweetness and make the flavors pop.
Applesauce – the secret to moisture and natural sweetness while also acting as an egg replacer.
Soy milk + lemon juice – creates a quick vegan “buttermilk” for extra tenderness.
Soy vanilla yogurt – adds creaminess and helps keep the bake moist.
Toppings: soy yogurt, maple syrup, roasted pecans – the perfect finish for serving; crunchy, creamy, and sweet all at once.

Sheet Pan Applesauce Pancakes Ingredients

How to Make Sheet Pan Pancakes

Making these pancakes couldn’t be easier. You start by curdling the soy milk with lemon juice to create vegan buttermilk. While that sits, whisk together your dry ingredients and spices in a large bowl. In another bowl, mix the applesauce, yogurt, and buttermilk until smooth. Combine the wet and dry mixtures, let the batter rest for a few minutes.

Pour into a greased sheet pan. Bake until golden (check regularly – I overcooked mine by a minute and the edges crisped up!) and slice into neat squares or rectangles. Serve warm with a drizzle of maple syrup — no flipping required!

Variations and Substitutes

You can swap the pea protein powder for soy or rice protein if that’s what you have on hand, though flavours may vary slightly, or you can skip it entirely if you’re not fussed about protein – just add less milk. Instead of soy milk, almond or oat milk also works when curdled with lemon juice. For a gluten-free version, use a gluten-free all-purpose flour blend. If you’re not into pecans, try walnuts, blueberries, or even a sprinkle of pumpkin seeds. Want extra indulgence? Add dark chocolate chips to the batter. The beauty of this recipe is how versatile it is — you can adapt it to suit your pantry and taste.

Equipment

You don’t need much, just a couple of large mixing bowls and a decent sized tray for baking. I used a size 12″ by 16″ tray but you could use larger if you want them spread thinner.

How to Serve It

I love cutting these pancakes into squares and serving them warm with a dollop of soy vanilla yogurt, a drizzle of maple syrup, and a scatter of roasted pecans. They’re delicious with fresh berries on the side or even with a spoonful of peanut butter if you want extra protein.

How to Store It

Once baked and cooled, slice into 8-10 squares and store them in an airtight container in the fridge for up to 5 days. You can also freeze them individually wrapped for up to a month. To reheat, just pop them in the toaster oven or microwave until warm.

How to Make It