Vegan Sheet Pan Pancakes are a game-changer for busy mornings or when you’re feeding a crowd. This method of baking pancakes in a single pan eliminates the need for standing over a hot stove, flipping individual pancakes, and ensures perfectly cooked pancakes every time. Plus, the possibilities for flavors and mix-ins are endless!
Why You’ll Love This Recipe
This recipe is:
- Easy and Convenient: No flipping required, simply bake and serve.
- Quick: Ready in under 30 minutes.
- Customizable: Add your favorite fruits, nuts, or chocolate chips.
- Perfect for Meal Prep: Enjoy leftovers throughout the week.
Ingredients You’ll Need
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups plant-based milk (unsweetened almond milk or soy milk recommended)
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil, plus extra for greasing the pan
Vegan Sheet Pan Pancake Ingredients
Making the Vegan Sheet Pan Pancake Batter
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan with coconut oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the plant-based milk, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix the batter.
- Gently fold in the melted coconut oil.
Vegan Sheet Pan Pancake Batter
Baking the Pancakes
- Pour the batter into the prepared baking pan and spread evenly.
- At this stage, you can add your favorite toppings like blueberries, chocolate chips, or chopped nuts directly onto the batter.
- Bake for 20-25 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
Vegan Sheet Pan Pancake Baking
Chef’s Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before pouring it into the pan. This allows the gluten to relax, resulting in a lighter texture.
Serving Your Delicious Creation
Once baked, let the sheet pan pancakes cool slightly before slicing and serving. You can enjoy them as is or get creative with toppings:
- Fresh fruit like strawberries, bananas, or raspberries
- Maple syrup or agave nectar
- Vegan whipped cream or coconut yogurt
- A sprinkle of powdered sugar
- A drizzle of nut butter
Vegan Sheet Pan Pancake Serving
Vegan Sheet Pan Pancake FAQs
Can I make these gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free blend.
Can I make these ahead of time?
Yes, these pancakes are perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What can I use instead of apple cider vinegar?
You can substitute the apple cider vinegar with lemon juice in equal amounts. This ingredient helps activate the baking soda for a fluffy texture.
Can I freeze leftover pancakes?
Absolutely! Let the pancakes cool completely, then freeze individual portions between parchment paper in a freezer-safe container or bag. Reheat in the toaster or oven when ready to enjoy.
What are some other topping ideas?
Get creative! You can add chopped nuts, seeds, shredded coconut, vegan chocolate chips, or even spices like cinnamon or nutmeg to the batter. For savory pancakes, try adding chopped herbs, vegan cheese, or sauteed vegetables.
“[Vegan sheet pan pancakes] are a fantastic way to enjoy a classic breakfast treat without the fuss,” says renowned vegan chef, Emily Carter. “The versatility of this recipe is what makes it so special. You can easily adapt it to your liking and dietary needs.”
So, ditch the individual pancakes and give this easy and delicious sheet pan method a try. It’s guaranteed to become a new favorite in your household!
