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:
Contains no oil
No need to make a vegan egg
Cuts cook time down to just 10mins