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Eggless Sheet Pan Pancakes

By: Jigna
These Eggless Sheet Pan Pancakes are soft, fluffy, and all baked at once in the oven; no flipping and no eggs required. Made with simple pantry staples, this easy oven-baked pancake recipe is perfect for busy mornings, weekend brunches, or meal prep.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 Pancakes
Course: Breakfast
Cuisine: American
Diet: Eggless, Vegetarian

Ingredients
  

  • 2½ cups (300g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups (480ml) milk
  • 1 tablespoon apple cider vinegar
  • 6 tablespoon (85g) unsalted butter, melted
  • 1 teaspoon vanilla

Toppings of choice

  • Strawberries
  • Blueberries
  • Banana slices
  • Chocolate chips

Instructions
 

  • Preheat the oven to 425°F (220°C). Lightly grease a 13x18-inch baking sheet with cooking spray.
  • Whisk together flour, sugar, baking powder, and salt in a large mixing bowl until well combined.
  • Add melted butter, milk, vinegar, and vanilla to the dry ingredients.
  • Stir together until well combined. Do not overmix; a few small lumps are okay.
  • Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
  • Sprinkle the strawberries, chocolate chips, and banana slices over the batter in three sections. Bake until golden on top, about 15 minutes or until the toothpick inserted comes out clean.
  • Cut into squares and serve with butter and maple syrup!

Storing Suggestions

  • Store leftover Eggless Sheet Pan Pancakes in an airtight container in the fridge for up to 3 days.
  • Reheat in the microwave for a few seconds or warm in the oven at 350°F.
  • These pancakes also freeze well for up to one month.

Notes

  1. Measuring: It is essential to measure the ingredients correctly. Use the kitchen scale if you have one for the best results.
  2. Batter: Do not overmix the batter, as the overmixing results in dense pancakes. A few lumps in the batter are perfectly fine.
  3. Baking Pan: Use the right pan size for this recipe. A 13x18-inch pan ensures even thickness and proper baking.
  4. Toppings: Press the toppings gently into the batter so they stick and bake evenly. Fruits: You can use frozen fruits for the toppings. However, do not thaw the frozen fruits.

Nutrition (Approximate Values)

Calories : 120kcalCarbohydrates : 17gProtein : 3gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 12mgSodium : 149mgPotassium : 58mgFiber : 0.5gSugar : 4gVitamin A : 145IUVitamin C : 0.1mgCalcium : 75mgIron : 1mg
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