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sheet pan pancakes

Dairy-Free Sheet Pan Pancakes Recipe

  • Author: Steph Jenkins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6
  • Category: Breakfast
  • Method: Baked
  • Diet: Vegetarian

Description

These sheet pan pancakes are the easiest way to make pancakes in the morning. Just pop them in the oven!


Ingredients

  • 2 c. dairy-free milk
  • 2 Tbs. lemon juice or vinegar
  • 2 c. flour (whole grain, white, and spelt all work here)
  • 2 eggs
  • 2 Tbs. maple syrup or honey (optional)
  • 1/2 tsp salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 tsp baking soda
  • 2 Tbs melted butter, coconut oil, or other oil

 

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Instructions

Optional Soaking Step (for whole grain flour):

  1. The night before making pancakes, combine the milk with the lemon juice or vinegar. Let it sit for 5-10 minutes.
  2. Stir the flour and milk mixture together in a glass bowl. Cover and let it sit overnight on the counter or in the fridge.

The Next Morning:

  1. Preheat the oven to 425 F. Thoroughly grease 1-2 baking sheets (2 smaller ones or 1 large one. You can use 1 smaller one if you want thicker pancakes) or line them with parchment paper. 
  2. Combine all ingredients in a large bowl and whisk together, being careful not to overmix.
  3. Pour half of the pancake batter onto each baking sheet in an even layer. If necessary, use a spatula to spread the batter. Bake for 15-20 minutes, until golden brown.
  4. Serve warm with maple syrup.

 

Notes

Leftover or Meal Prepping Hack: Freeze leftover pancakes between sheets of parchment paper, foil, or plastic wrap. When ready to reheat, forego the microwave and pop them in the toaster!


Nutrition

  • Calories: 248
  • Sugar: 6g
  • Sodium: 487mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 55mg

Keywords: one pan, whole wheat, real food, kid-friendly