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🥞 Sheet Pan Snickerdoodle Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon cream or tartar optional
- ½ teaspoon cinnamon
- 1 teaspoon salt
Wet Ingredients
- 2 cups non-dairy milk mixed with 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons vegan butter melted
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Instructions
Make the sheet pan pancakes.
- 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.
- Bake for 13 to 16 minutes in the oven. The sheet pan pancakes should be browned around the edges but not too brown on top.
Make the snickerdoodle topping.
- In a small bowl, mix together the cinnamon and sugar. Remove the pan from the oven, and brush the whole top with the vegan butter. Sprinkle on the cinnamon sugar, and use the back of a spoon to spread it around. Slice into individual snickerdoodle pancakes, and serve!
Notes
If you can't find cream of tartar, you can omit it or replace it with 1 teaspoon lemon juice instead.
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: 219kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 662mg | Potassium: 126mg | Fiber: 2g | Sugar: 15g | Vitamin A: 369IU | Vitamin C: 4mg | Calcium: 275mg | Iron: 2mg
