Description

Fluffy and delicious, these Sheet Pan Pancakes are a game changer for breakfast! With simple ingredients like flour, soy milk, and maple syrup, this recipe caters to all taste preferences and is perfect for a quick yet satisfying meal.

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
1/2 cup vegan chocolate chips
1/2 cup blueberries or strawberries
2 bananas + drizzle of peanut butter/vegan nutella
1/4 cup 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 (ideal size is 11×17 inches, but 10×15 or 13×18 will also work).
In a medium-sized bowl, whisk together the flour, baking powder, salt, and sugar.
Combine milk, apple cider vinegar, pure vanilla extract, and melted vegan butter in the bowl with dry ingredients and stir gently until just combined, ensuring some lumps remain.
Pour the batter onto the prepared baking sheet and spread it evenly.
Sprinkle your choice of toppings over the batter, which can include chocolate chips, blueberries, rainbow sprinkles, or banana slices with peanut butter/vegan nutella.
Bake for 15-17 minutes, or until the top is barely golden brown. Slice and serve immediately with maple syrup and vegan butter if desired.

Notes

Feel free to customize toppings based on your preferences or what you have on hand.
Make sure not to over mix the batter for fluffier pancakes.
Serve warm for the best flavor and texture.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 5g
Sodium: 150mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg