Have you ever woken up on a Sunday, sat up and rubbed your eyes, wishing for pillowy pancakes, smothered in maple syrup, to magically appear? Enter these sheet pan pancakes. It takes five minutes to whip up this plant-based, refined sugar–free “buttermilk” pancake batter and fifteen minutes to bake the pancakes in the oven. Boom! Your wish is my command.
Serves: 6 to 8
3 cups (720 ml) soy milk or other nondairy milk
1 tbsp (15 ml) apple cider vinegar
3 cups (360 g) all-purpose flour
3 tbsp (36 g) baking powder
1 tsp salt
1 tbsp (15 ml) pure vanilla extract
½ cup (120 ml) pure maple syrup, plus more as needed
⅓ cup (80 ml) vegetable oil
Sliced fresh strawberries (optional), for serving
Grated vegan chocolate (optional), for serving
Coconut Whipped Cream or store-bought vegan whipped cream (optional), for serving
Preheat the oven to 400°F (204°C). Spray an 11 x 7–inch (28 x 18–cm) rimmed baking sheet with nonstick spray.
To make the pancakes, whisk together the milk and vinegar in a medium bowl. Set the bowl aside to let the mixture thicken and curdle slightly to create vegan buttermilk.
In a large bowl, sift the flour and baking powder together. Stir in the salt. Set the bowl aside.
Whisk the vanilla, maple syrup and oil into the buttermilk.
Pour the buttermilk mixture into the flour mixture a little at a time, whisking constantly, until all of the buttermilk mixture is incorporated.
Then, pour the batter into the prepared rimmed baking sheet. Smooth the batter out evenly.
Bake the pancake for 15 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let the pancake cool for 1 minute, then cut it into squares and serve it with the strawberries, chocolate and Coconut Whipped Cream (if using).