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🥞 Vegan Sheet Pan Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon cinnamon
- 1 teaspoon salt
Wet Ingredients
- 2 cups non-dairy milk mixed with 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Optional Mix-Ins
- mix-ins of choice like berries, chocolate chips, sprinkles, etc. Or serve them plain!
Instructions
- Mix together the non-dairy milk and vinegar in a measuring cup, if you haven't already. Set that aside to thicken. This is your vegan buttermilk! Also line an 11x16" or 11x17" sheet pan with parchment paper and preheat the oven to 425℉.
- In a medium bowl, whisk together the dry ingredients. Make a well in the center, then add your wet ingredients, and mix to combine into a slightly lumpy, pourable batter.
- Pour the batter into the lined sheet pan, and either spread with a spatula or tip the pan around gently to spread it out. Sprinkle on any mix-ins you're using. You can sprinkle them all over or do "zones" with different mix-ins in different areas of the sheet pan.
- Bake for 15 to 17 minutes in the oven. The sheet pan pancakes should be browned around the edges but not too brown on top.
- Remove the pan from the oven, then slice and serve topped with vegan butter and maple syrup or powdered sugar. Or both, if you want to get fancy!
Notes
Nutritional information doesn't include mix-ins or toppings, because everyone is going to use different amounts and different options.
If using mix-ins, especially wet ones like frozen fruit, make sure not to overload the pancakes, or they can fall apart. You can be generous, but you don't want clumps of berries, for example, because then there won't be enough pancake to hold it all together.
I have also used this technique with boxed pancake mix! Just make the whole box, and follow the baking directions included here.
Slice up leftover vegan sheet pan pancakes, and store in an airtight container in the refrigerator or freezer. Pop them in the toaster to warm them back up.
Servings 8
Nutrition
Calories: 171kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 639mg | Potassium: 121mg | Fiber: 1g | Sugar: 8g | Vitamin A: 233IU | Vitamin C: 4mg | Calcium: 266mg | Iron: 2mg
