Description
These Sheet Pan Pancakes are easy to make and packed with flavor. With simple ingredients like all-purpose flour and almond milk, they make a perfect breakfast for any occasion. Top them off with your favorite fruits and enjoy a delicious, homemade 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
- 1 tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 4 tablespoons melted vegan butter
- 1 cup vegan chocolate chips
- 1 cup blueberries
- 1 cup sliced bananas
- Drizzle of peanut butter or vegan nutella
- Rainbow sprinkles
- Vegan butter and syrup, for serving
Instructions
- Preheat the oven to 425°F (220°C) and grease a large rimmed baking sheet (ideal size: 11×17 inches, but 10×15 or 13×18 will also work).
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- Add soy milk, apple cider vinegar, vanilla extract, and melted vegan butter to the dry ingredients and mix until just combined; some lumps are okay.
- Spread the pancake batter evenly onto the prepared baking sheet.
- Sprinkle your choice of toppings on the batter, such as chocolate chips, blueberries, or sliced bananas with nutella.
- Bake for 15-17 minutes until the top is barely golden brown. Slice and serve hot with maple syrup and vegan butter.
Notes
Feel free to mix and match toppings to suit your taste.
Ensure not to overmix the batter for fluffier pancakes.
Great for meal prep; slice and reheat as needed!
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg