Description

These Sheet Pan Pancakes offer irresistible flavor and simplicity, making them perfect for quick breakfasts or weekend brunch. Whip up this easy recipe with key ingredients like flour, plant milk, and a variety of delicious toppings—it’s a crowd-pleaser for the whole family!

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
1 cup vegan chocolate chips
1 cup blueberries or strawberries
2 ripe bananas, sliced
drizzle of peanut butter or vegan nutella
3 tablespoons rainbow sprinkles
vegan butter and syrup, for serving

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Instructions

Preheat the oven to 425 degrees F and grease a large rimmed baking sheet (11×17 inches is ideal).
In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
Incorporate the milk, apple cider vinegar, pure vanilla extract, and melted vegan butter into the dry ingredients. Mix until just combined, avoiding overmixing to keep some lumps.
Spread the pancake batter evenly onto the prepared baking sheet.
Add your choice of toppings on the batter, sectioning if necessary (chocolate chips, blueberries, sprinkles, bananas, etc.).
Bake for 15-17 minutes until the top is barely golden brown. Slice and serve immediately with maple syrup and vegan butter.

Notes

Feel free to mix and match toppings based on preference.
For a fluffier pancake, let the batter sit for 5 minutes before pouring on the baking sheet.
These pancakes are great served with fresh fruit and a drizzle of syrup.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 5g
Sodium: 300mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg