Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)
Sheet Pan Pancakes (Sourdough Discard Option)
NUTRITION · PER SERVING55M COOK
CAL 6%·PRO 8%
CARBS 17G58% OF CAL
2G FIBER12G OTHER2G TOTAL SUGAR
FAT 3G21% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy sheet pan pancakes made with soy milk and vegan butter, baked all at once instead of flipped individually. Perfect for feeding a crowd at brunch or busy mornings.
mainamericanbaked good🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 cups soy milk (480mL or any vegan milk)
- 4 teaspoons apple cider vinegar or lemon juice (20mL)
- 2 cups all-purpose flour (240g)
- 2 tablespoons baking powder (29g)
- 1 teaspoon sea salt (6g)
- 2 tablespoons granulated sugar (25g any kind, or maple syrup or agave)
- 2 teaspoons vanilla extract or vanilla paste
- 2 tablespoons vegan butter or oil (28g + extra for the griddle/pan)
At a glance
PER SERVING · TIME 55M
CAL 6%·PRO 8%
CARBS 17G58% OF CAL
2G FIBER12G OTHER2G TOTAL SUGAR
FAT 3G21% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 26mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 58mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.