Description

These Sheet Pan Pancakes are an exciting twist on a breakfast classic. Bursting with flavor, they are easy to make, require minimal prep time, and can be customized with your favorite toppings. Perfect for feeding a crowd or enjoying on a cozy Sunday morning!

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
1/2 cup peanut butter or vegan nutella
1/4 cup rainbow sprinkles
vegan butter and syrup, for serving

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Instructions

Preheat the oven to 425°F and grease a large rimmed baking sheet.
In a medium bowl, whisk together flour, baking powder, salt, and sugar.
Add the soy milk, apple cider vinegar, vanilla extract, and melted vegan butter to the dry ingredients. Stir until just combined, leaving some lumps.
Pour the batter onto the prepared baking sheet, spreading it evenly.
Sprinkle your choice of toppings over the batter based on preference, dividing into sections if desired.
Bake for 15-17 minutes or until the top is barely golden brown. Slice and serve warm with syrup and vegan butter.

Notes

Feel free to mix different toppings in each section for variety.
For an extra fluffy pancake, ensure to not overmix the batter.
Store leftovers in an airtight container in the fridge for quick breakfasts.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 5g
Sodium: 200mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg