Vegan Sheet Pan Pancakes
Vegan sheet pan pancakes - These delicious vanilla pancakes are ultra fluffy, so easy to make and you can top them with whatever you like!
Servings 4 people
Equipment
- 23 x 33 cm / 9 x 13 in sheet pan/roasting tin
Ingredients
- 275 g (2 ¼ cups) plain (all-purpose) flour
- 30 g (3 packed Tablespoons) cornflour (cornstarch)
- 3 teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 75 ml (5 Tablespoons) neutral oil
- 60 ml (4 Tablespoons) maple syrup
- 1 Tablespoon vinegar
- 1 Tablespoon vanilla extract
- 400 ml (1 + ⅔ cup) unsweetened non-dairy milk (I use soy)
- toppings of your choice (optional, see post above for ideas)
Instructions
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Grease an approx 23 x 33 cm/9 x 13 in tin that is at least 3 cm/1 in deep and line it with baking parchment. (If it is a good non-stick one you don't need to line it).
- Stir together the flour, cornflour, baking powder, bicarbonate of soda and salt in a large bowl.
- Add the oil, maple syrup, vanilla extract and vinegar then gradually stir in the milk with a balloon whisk until it is just combined. Don't over-beat the batter, a few small lumps is ok.
- Pour the batter into the prepared tin and spread it level. Scatter over your desired toppings if using.
- Bake for 12-15 minutes until golden and set. A skewer inserted into the centre (avoiding any toppings) should come out clean.
- Allow to cool for 5 minutes then slice into squares and serve, ideally right away.
Notes
- See post above for tips, details, topping ideas and substitutions.