Description

These Sheet Pan Pancakes are a delightful and simple treat, perfect for serving a crowd! With an enticing blend of flavors and topped with your favorite fruits and chocolates, they provide an easy, homemade breakfast that everyone will love.

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
1/2 cup vegan chocolate chips
1 cup blueberries or strawberries
2 bananas + drizzle of peanut butter/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-sized bowl, whisk together the flour, baking powder, salt, and sugar.
Add the milk, apple cider vinegar, pure vanilla extract, and melted vegan butter to the dry ingredients, stirring until just combined. Some lumps are fine.
Pour the batter onto the prepared baking sheet, spreading it evenly.
Sprinkle your choice of toppings onto the batter, sectioning them as preferred.
Bake for 15-17 minutes until barely golden brown on top. Slice and serve immediately with maple syrup and vegan butter.

Notes

Feel free to mix and match toppings based on your preferences.
For a sweeter pancake, add extra sugar or maple syrup into the batter.
These pancakes can be served warm or kept for a quick breakfast later.

Nutrition

Serving Size: 1 slice
Calories: 150
Sugar: 4g
Sodium: 200mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg