Are you ready to revolutionize your breakfast routine with a delightful twist on a classic favorite? Say goodbye to flipping individual pancakes and hello to the effortless joy of Easy Vegan Sheet Pan Pancakes! In just 30 minutes, you can whip up a fluffy, golden-brown pancake masterpiece that serves four—perfect for family gatherings or lazy weekend brunches. With simple ingredients and minimal prep, this recipe promises a deliciously satisfying start to your day that everyone will love. Trust us, once you try these sheet pan pancakes, you’ll never go back to the old way!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups almond milk
- 1 tablespoon vanilla extract
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper, ensuring complete coverage with slight overhang for easy removal.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk thoroughly to ensure even distribution of leavening agents.
- Create a well in the center of the dry ingredients and pour in the almond milk, vanilla extract, and vegetable oil.
- Gently mix the wet and dry ingredients with a whisk or spatula until just combined. Be careful not to overmix; some small lumps are acceptable and will help maintain a fluffy texture.
- Pour the batter evenly into the prepared parchment-lined baking sheet, using a spatula to spread it to the edges, creating an even layer approximately 1/2 inch thick.
- Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Use the parchment paper edges to lift the pancake sheet onto a cutting board.
- Cut into squares or rectangles using a sharp knife. Serve warm with maple syrup, fresh berries, or your favorite vegan toppings.
Tips
- Preheat Properly: Ensure your oven is fully preheated to 425°F (218°C) before placing your pancake sheet in. This helps achieve that perfect golden-brown crust.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense pancakes, while a few lumps will keep them fluffy.
- Parchment Paper: Line your baking sheet with parchment paper, leaving a slight overhang. This makes it super easy to lift the pancakes out after baking.
- Customize Your Toppings: Feel free to get creative! Add blueberries, chocolate chips, or even nuts into the batter for added flavor and texture.
- Serving Suggestions: Serve your pancakes warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or a side of fresh berries for a refreshing touch.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave for a quick breakfast on the go!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
