Description

These Sheet Pan Pancakes are a delightful twist on the classic. Simple to prepare, they are packed with flavor and ready to serve a crowd for breakfast with minimal effort. Enjoy them topped with fruit or chocolate for a delicious start to your day!

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

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Instructions

Preheat the oven to 425°F and grease a large rimmed baking sheet (11×17 inches is ideal, a 10×15 will also work).
In a medium bowl, mix together the flour, baking powder, salt, and sugar.
Add the plant milk, apple cider vinegar, vanilla extract, and melted vegan butter to the dry ingredients and stir until just combined, leaving some lumps in the batter.
Pour the batter evenly onto the prepared baking sheet.
Sprinkle your choice of toppings over the batter, arranging them by preference (chocolate chips, blueberries, sprinkles, etc.).
Bake the mixture for 15-17 minutes, or until the top is slightly golden brown, then slice and serve warm with maple syrup and vegan butter, if desired.

Notes

Toppings can vary; get creative with your favorites!
Ensure not to overmix the batter to keep pancakes fluffy.
For a fun twist, consider using different flavored plant milk.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 4g
Sodium: 200mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg