Description

These sheet pan pancakes are a delightful blend of fluffy texture and vibrant toppings, making breakfast a breeze for anyone. Perfect for gatherings or as a delicious homemade treat, they’ll satisfy your cravings and add a touch of joy to your morning routine.

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
1 cup sliced strawberries
2 bananas
4 tablespoons peanut butter or vegan nutella
1/2 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.
Pour the soy milk, apple cider vinegar, pure vanilla extract, and melted vegan butter into the bowl with the dry ingredients. Stir until just combined, taking care not to over mix.
Spread the pancake batter evenly onto the prepared baking sheet.
Sprinkle your choice of toppings onto different sections of the batter, including chocolate chips, blueberries, rainbow sprinkles, sliced bananas, and vegan nutella.
Bake for 15-17 minutes until barely golden brown on top. Slice and serve immediately with maple syrup and vegan butter, if desired.

Notes

For gluten-free pancakes, substitute all-purpose flour with a gluten-free blend.
Feel free to mix and match toppings to suit your preferences or dietary needs.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 5g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg