Description
These Sheet Pan Pancakes are a delightful way to enjoy breakfast! With a fluffy texture and endless topping options, they’re perfect for family brunches or quick weekday meals.
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, with drizzle of peanut butter or vegan nutella
- 1/4 cup 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).
- In a medium bowl, mix the flour, baking powder, salt, and sugar until combined.
- Add the soy milk, apple cider vinegar, vanilla extract, and melted vegan butter to the dry ingredients; stir until just combined, with some lumps remaining.
- Pour the batter into the prepared baking sheet, spreading it evenly.
- Sprinkle your desired toppings over the batter, arranging them in sections if preferred.
- Bake for 15-17 minutes until the top is barely golden brown. Slice and serve warm with maple syrup and vegan butter.
Notes
You can customize the toppings based on your preferences, such as nuts or different fruits.
For extra flavor, consider adding a pinch of cinnamon to the batter.
Ensure not to overmix the batter for fluffy pancakes.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg