Description

These Sheet Pan Pancakes are a delightful breakfast option featuring a fluffy texture and loaded with your favorite toppings. Perfect for family gatherings or a quick breakfast fix, this recipe combines simple ingredients like flour and soy milk, creating a delicious and convenient meal for all to enjoy.

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 or strawberries
2 bananas
4 tablespoons 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 degrees F and grease a large rimmed baking sheet (11×17 inches is ideal).
In a medium bowl, whisk together flour, baking powder, salt, and sugar.
Pour in the soy milk, apple cider vinegar, vanilla extract, and melted vegan butter. Mix until just combined, leaving some lumps.
Spread the pancake batter evenly on the prepared baking sheet.
Sprinkle your desired toppings over the batter, creating sections for different flavors.
Bake for 15-17 minutes or until the top is lightly golden brown. Cut and serve immediately with maple syrup and vegan butter.

Notes

Feel free to customize toppings according to your taste.
Serve warm for the best flavor and texture.
Ensure not to overmix the batter for fluffy pancakes.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 5g
Sodium: 250mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg