Vegan Sheet Pan Pancakes
User Reviews
5
Vegan Sheet Pan Pancakes
Description
The recipe blends dry ingredients including flours, starches, flaxseed meal, sugar, baking powder, baking soda, salt, and cinnamon for structure and flavor. Wet ingredients of vinegar mixed into non-dairy milk simulate buttermilk’s acidity, promoting a tender crumb. Adding oil and vanilla enriches the batter. Club soda stirred in provides lift and lightness. The result is a thick, spreadable batter that is poured and evenly spread on a greased or parchment-lined baking sheet.
Baked in a single pan at 425°F for about 15 minutes, the pancakes develop a golden top with soft, moist texture inside. Cooling briefly before slicing helps it hold together. Optional toppings like berries or chocolate chips can be stirred in or placed on top before baking for added flavor and texture.
This sheet pan pancake is practical for serving multiple people at once and can be customized with various toppings. The recipe includes a gluten-free substitution using almond flour, oat flour, and potato starch with slightly less non-dairy milk to adjust consistency.
Ingredients
- 2 cups flour I usually use 1 1/2 cup all-purpose and 1/2 cup whole wheat or whole wheat pastry flour, all all purpose works as well
- 2 tablespoons cornstarch or tapioca starch
- 1 tablespoon flaxseed meal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon or other spices of choice
- 2 teaspoons white vinegar or apple cider vinegar
- 1 1/2 cup non-dairy milk I like to use a mix of coconut milk and oatmilk
- 1/2-1 teaspoon vanilla extract
- almond extract a few drops; optional
- 3 tablespoons neutral cooking oil generic cooking oil
- 1/4 cup club soda or use more milk
- berries chocolate chips, banana, or a cinnamon sugar swirl, toppings of choice
Instructions
- In a bowl, combine all the dry ingredients: that's the flour, cornstarch, flax meal, sugar, baking powder, baking soda, salt, and cinnamon or other spices that you plan to use. Mix really well.
- Then in another bowl, mix in the vinegar into the non-dairy milk and let it sit for a few minutes. Add that buttermilk mixture to the dry. Add the oil and vanilla and mix in lightly.
- Then add in a 1/4 cup of club soda and mix until the mixture is a smooth batter. If the batter is too stiff, add another tablespoon of club soda.
- Prepare a 10x15 inch or larger baking sheet by either greasing really well or lining with parchment. Drop the batter into the baking sheet and spread it out evenly with a spatula.
- Top it with toppings of choice then bake at a preheated 425 degrees F (220 c) oven for 15 minutes . Take the baking sheet out of the oven at the 15-minute mark.
- Let it sit for 5 minutes to cool then if you lined it with parchment, you can slide the pancake off of the baking sheet. If not then slice within the baking sheet or use cookie cutters to make favorite shaped. Serve with some maple syrup and vegan butter.
- For the cinnamon swirl: mix 1 tsp cinnamon with 2 tsp maple syrup and 1 tsp oil (optional) then drop using a spoon. Swirl the cinnamon syrup using a knife or toothpick
Notes
- For a gluten-free version, replace the flour blend with 1 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch; reduce non-dairy milk to 1 1/4 cups to maintain batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 162mg | 7% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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