Description

These Sheet Pan Pancakes offer a delightful twist on breakfast. With a variety of toppings, they are easy to prepare and perfect for family gatherings or quick mornings. Their fluffy texture and sweet flavor make them a favorite among pancake enthusiasts.

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 bananas, sliced
Drizzle of peanut butter or vegan nutella
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, combine the flour, baking powder, salt, and granulated sugar, whisking until well mixed.
Add the soy milk, apple cider vinegar, vanilla extract, and melted vegan butter to the dry mixture. Stir gently until just combined; lumps are okay.
Pour the batter onto the greased baking sheet, spreading it uniformly.
Top the batter with your choice of toppings, sectioning them as preferred (e.g., chocolate chips, blueberries, or bananas with nutella).
Bake for 15-17 minutes or until the top is lightly golden brown. Slice and serve warm with vegan butter and syrup.

Notes

Easy to customize with your favorite toppings like fruit or chocolate chips.
Serve immediately for the best texture, or store leftovers in the fridge for a quick reheating option.
For extra flavor, consider adding a dash of cinnamon to the batter.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 6g
Sodium: 180mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg