Description
These Sheet Pan Pancakes are a delightful way to enjoy breakfast. With simple ingredients like flour, plant milk, and vegan butter, you can create a large batch that’s perfect for families. Each bite is fluffy and delicious, making it an ideal choice for a quick breakfast or brunch. Serve with your favorite toppings for extra flavor!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 2 cups unsweetened soy milk or other plant milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 4 tablespoons melted vegan butter or vegetable oil
- vegan chocolate chips
- blueberries or strawberries
- bananas + drizzle of peanut butter/vegan nutella
- rainbow sprinkles
- vegan butter and syrup, for serving
Instructions
- Preheat the oven to 425°F and grease a large rimmed baking sheet (11×17 inches is ideal, 10×15 will work as well or even 13×18).
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- Pour in the soy milk, apple cider vinegar, vanilla extract, and melted vegan butter into the dry ingredients and stir with a large spoon until just combined. Be careful not to over mix; some lumps are okay.
- Spread the pancake batter evenly onto the prepared baking sheet.
- Add your choice of toppings—chocolate chips, blueberries, banana slices with peanut butter, or rainbow sprinkles—arranging them in sections if preferred.
- Bake for 15-17 minutes until the top is lightly golden. Slice and serve hot with maple syrup and vegan butter.
Notes
Feel free to mix and match toppings to suit your taste.
For a fluffier pancake, avoid overmixing the batter.
Allow the pancakes to cool slightly before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg