Vegan Sheet Pan Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan pancakes baked instead of pan-fried, making them ideal for feeding a crowd. Light and fluffy with the option to top with fresh berries or other toppings. Perfect vegan breakfast option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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 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
- a few drops of almond extract optional
- 3 tablespoons oil
- 1/4 cup club soda (or use more milk)
- toppings of choice such as berries (chocolate chips, banana, or a cinnamon sugar swirl)
At a glance
PER SERVING · TIME 30M
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
- 182mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 10mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.