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Pan of sliced sheet pan pancakes with berries.

Sheet Pan Pancakes

Print Recipe
These fluffy sheet pan pancakes bake in one pan for an easy, no-flip breakfast that’s perfect for busy mornings or brunch.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 25 minutes
Total Time 45 minutes
Servings 12 pancakes
Calories 118
Author Jessica Hylton

Ingredients

  • 2 cups soy milk 480mL or any vegan milk
  • 4 teaspoons apple cider vinegar or lemon juice 20mL
  • 2 cup all-purpose flour 240g
  • 2 tablespoon baking powder 28 ⅘g
  • 1 teaspoon sea salt 5 ⅗g
  • 2 tablespoon granulated sugar 25g any kind, or maple syrup or agave
  • 2 teaspoon vanilla extract or vanilla paste
  • 2 tablespoon vegan butter or oil 28g + extra for the griddle/pan

Instructions

  • Preheat the oven to 425℉. Grease a 13x18 pan and set aside.
  • Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.
  • In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
  • Add the sugar, vanilla extract, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
  • Pour into your 13x18 sheet pan and add your desired toppings (fruit, chocolate chips, etc.).
  • Bake for 15-18 minutes until golden brown.
  • Remove, allow to cool for at least 15 minutes and then you can slice into the pancakes.
  • Slice into 12 slices. Serve pancakes hot and drizzle with maple syrup on top and more of your favorite toppings. Enjoy!

Notes

  • Refrigerator: Store cooled sheet pan pancakes in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze the pancake slices in a freezer bag or airtight container with parchment paper between the layers for up to 2 months.
  • To reheat: Warm in the microwave or reheat in a toaster oven until heated through.

Nutrition

Calories: 118kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 442mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 244IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 1mg