How do you make vegan buttermilk for these pancakes?

To create vegan buttermilk, simply combine the unsweetened almond milk (or other dairy-free milk) with white vinegar (or apple cider vinegar) and let the mixture sit for 5-10 minutes until it thickens slightly.

Can I use a different type of flour for the sheet pan pancakes?

Yes, while the recipe calls for whole wheat pastry flour, you can substitute organic unbleached flour if that is what you have on hand.

What is the best way to avoid tough pancakes?

To ensure your pancakes are tender, be careful not to overmix the batter. Stir just until the wet and dry ingredients are combined, scraping down the sides as needed, and don't worry about a few lumps.

What are some good topping ideas for these baked pancakes?

You can add your desired toppings directly to the batter on the sheet pan before baking. After baking, serve with warm maple syrup, fresh fruit, chopped nuts, or vegan whipped cream.

How should I store leftover Sheet Pan Pancakes?

Once completely cooled, cut the pancake into squares and store them in an airtight container in the refrigerator for 3-4 days, or freeze them for up to 1 month for a quick future breakfast.

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Sheet Pan Pancakes
[Vegan]

Name: Sheet Pan Pancakes [Vegan]
Cook time: 30 min
Yield: 12
Ingredients: 3 cups of whole wheat pastry flour (can sub organic unbleached flour); 2 tablespoons of dry sweetener (date sugar, coconut sugar, organic cane sugar); 2 tablespoons of baking powder; 1/4 teaspoon of baking soda; 2 1/2 cups of unsweetened almond milk or dairy-free milk of choice; 2 1/2 tablespoons of white vinegar (may sub apple cider vinegar); 1 tablespoon of pure vanilla extract

SM By: Shane Martin

Author Bio

Shane is just an average, ordinary guy who makes plant-based cooking casual, easy, and delicious.... Read More

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fluffy-vegan-sheet-pan-pancakes-oilfree-easy-filling-vegan-plantbased-recipes-shaneandsimple-11

Golden brown vegan sheet pan pancakes cut into squares, topped with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup.

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Discover more recipes with these ingredients

Sheet Pan Pancakes [Vegan]

Dairy Free

Vegan

Easy vegan sheet pan pancakes are a quick and easy way to make breakfast for a crowd without the hassle of standing over a stove flipping individual pancakes. Soft, fluffy, and oil-free, you’ll never want pancakes any other way.

Ingredients You Need for Sheet Pan Pancakes [Vegan]

For the Dry Ingredients:

3 cups of whole wheat pastry flour (can sub organic unbleached flour)
2 tablespoons of dry sweetener (date sugar, coconut sugar, organic cane sugar)
2 tablespoons of baking powder
1/4 teaspoon of baking soda

For the Wet Ingredients:

2 1/2 cups of unsweetened almond milk or dairy-free milk of choice
2 1/2 tablespoons of white vinegar (may sub apple cider vinegar)
1 tablespoon of pure vanilla extract

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How to Prepare Sheet Pan Pancakes [Vegan]

Preheat your oven to 425°F (218°C) and line an 18×13 baking sheet with parchment paper.
In a large mixing bowl, combine the flour, dry sweetener, baking powder, and baking soda. Mix well.
In a separate bowl, whisk together the almond milk, vinegar, and vanilla extract until well combined. Set aside for 5-10 minutes giving the milk and vinegar time to set up and make vegan buttermilk.
Pour the wet ingredients into the dry ingredients and stir, scraping downs the sides as needed. Be careful not to overmix the batter, or your pancakes may turn out tough. The batter should be fairly smooth with some lumps.
Pour the batter onto the sheet pan, spread it out evenly with a spatula, and add your desired toppings.
Bake for 12-15 minutes, or until the pancake is golden brown around the edges and a toothpick inserted in the center comes out clean.
Remove the sheet pan from the oven and let the pancake cool for a few minutes.
Cut the pancake into squares and serve with warm maple syrup, more fresh fruit, chopped nuts, or vegan whipped cream.