Description

These Sheet Pan Pancakes are a game changer for breakfast! With a simple mix of flour and soy milk, they bake quickly and are topped with your favorite fruits and chocolate chips, making every bite a delightful experience. Perfect for family meals or a cozy brunch, these pancakes are easy to share and 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 or other plant milk
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
4 tablespoons melted vegan butter or vegetable oil
1 cup vegan chocolate chips
1 cup blueberries or strawberries
2 bananas, sliced + drizzle of peanut butter/vegan nutella
1/2 cup rainbow sprinkles
vegan butter and syrup, for serving

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Instructions

Preheat your oven to 425°F and grease a large rimmed baking sheet (11×17 inches is ideal).
In a medium bowl, combine the flour, baking powder, salt, and sugar by whisking them together.
Add the soy milk, apple cider vinegar, vanilla extract, and melted vegan butter to the dry ingredients. Stir gently until just combined, leaving some lumps.
Pour the batter onto the prepared baking sheet, spreading it evenly.
Sprinkle your favorite toppings over the batter, such as chocolate chips, blueberries, or rainbow sprinkles, in sections if desired.
Bake for 15-17 minutes, until the top is barely golden brown. Slice and serve hot with syrup and vegan butter if you wish.

Notes

Feel free to customize your toppings based on personal preference.
Make sure not to overmix the batter; some lumps are okay for fluffy pancakes.
These pancakes can be made ahead of time and reheated for quick breakfasts.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 6g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg