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Vegan Sheet Pan Pancakes

 

 

 

 

 

Let’s talk pancakes!

 

As a seasoned foodie and mom of 2, I love to make recipes as seamless as possible. When it comes to pancakes, believe it or not, I dread cooking one pancake at a time. Unless you have a large flat top griddle to work with, this is typically what you’ll see. Cooking on average about 10 pancakes, it feels like it takes a century to throw together just some pancakes.

If you’re searching for a solution, sheet pan pancakes are it!

We explored this concept about 2 years ago and honestly it was still a win even cooked in a baking dish! If I had to have a preference, it would honestly be a sheet pan pancake versus the traditional as I found the texture to even be better! Another reason for sheet pan pancakes? Serving brunch to multiple people who have multiple preferences, this is the answer! Bonus, you could even make them in bulk and freeze!

 

 


 

So what’s great about the sheet pan pancakes? Everything! They are quick, easy, affordable, you can use the base and pack on whatever fruit or fillers you desire, tailor them to any season, they are light, fluffy, require no oil or vegan eggs, are good for any season, great for entertaining, cuts down on cook time, and are just so fun!

 


 

If you love fun brunch concepts, you have to try these vegan Sheet Pan Pancakes!!

 

 

 

 

 

Why this recipe is great: 

 

 

Quick

Easy 

Affordable

Contains no oil

No need to make a vegan egg

Cuts cook time down to just 10mins

 

 

 

 

 

 

Print
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Vegan Sheet Pancakes


  • Author: Gabrielle
  • Total Time: 15 mins
  • Yield: 6 - 10 pancakes 1x

Ingredients

Units Scale
  • 1 cup flour
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1 teaspoon almond or vanilla extract
  • Toppings of choice

 


Instructions

  1. Preheat oven to 425
  2. In a medium bowl, add the flour, sugar, baking powder, salt, and stir to combine.
  3. In a bowl combine the almond milk, lemon juice, and almond or vanilla extract.
  4. Blend until smooth.
  5. Pour 1 cup of the the liquid mixture into the dry mixture and whisk until smooth.
  6. Let the batter rest for 5 minutes. Pour the batter onto a greased baking sheet
  7. Top with toppings of choice and bake for 10 minutes.

Notes

  • It made 6 pancakes in this casserole dish. The bigger the dish/tray, the thinner pancake will be.
  • You can always double the recipe to make more
  • Prep Time: 5 mins
  • Cook Time: 10 mins

 

 

 

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4 Comments

  1. Celestine says:

    Hi – have you tried making these with oat flour? Or 1/2 gluten free Better Batter and 1/2 oat flour?
    I may just try this and let you know how they turn out. I love the sheet pan pancake ideas! I don’t like making one at a time pan pancakes either!
    Best, Celestine

    1. Let me know if you try it! 🙏 Also wondering🍀

    2. Yes, I used only oat flour, but added about a 1/2 cup more. So good!

  2. I just made these and they are so good. I doubled the recipe and put it in a large cake pan. I added chocolate chips on top *the mini ones. My granddaughters loved them !!

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