Vegan Triple Berry Sheet Pan Pancakes

breakfast | April 2, 2017 | By

I absolutely love pancakes, and absolutely hate cooking them. Call me lazy, or call me unable to sit still. Either way, I hate the tedious act of coking a bunch of pancakes in batches. Waiting for each to bubble on top, then flipping and waiting, then doing it over and over. Depending on how many people I am cooking for, this kills me. These vegan triple berry sheet pan pancakes save you all the hassle. You have a great batch of pancakes done all at the same time, ready serve so everyone can sit and eat together!

Also, did I mention that these are the fluffiest pancakes of all time. Thanks to the large amount of baking powder reacting with the vegan buttermilk that is made with apple cider vinegar. The batter puffs up immediately and becomes nice and bubbly. It remains that way, and turns into the lightest and fluffiest pancakes I have ever had.

I love to have people over for brunch, but I hate being in the kitchen the whole time while other people socialize, trying to make things to order. These sheet pan pancakes completely take that out of the equation! You can make any flavor combination you would like, but these triple berry pancakes are perfect for spring! The blueberries get all hot and burst in the oven and it is pure bliss, and these happen to be refined sugar free! 

Vegan triple berry sheet pan pancakes are where it is at! Do you have a lot of family in town? Friends coming over? Lots of children? Or just want to eat a lot of pancakes by yourself?(this one is me) These pancakes are perfect for so many occasions! So easy! So delicious! I am totally obsessed with making these. 

I hope you fall madly in love with sheet pan pancakes, you will wonder why you never cooked pancakes this way before! Enjoy and as always, have fun!

Tools I Used:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
OXO Good Grips 4-inch Pizza Wheel and Cutter
OXO Good Grips Large Silicone Flexible Turner

 

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Print
Vegan Triple Berry Sheet Pan Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

The fluffiest vegan pancakes ever, studded with three types of berries and baked in a sheet pan. So easy!

Course: Breakfast
Servings: 16 square pancakes
Author: Lauren Hartmann
Ingredients
  • 3 C. Almond milk
  • 1 Tbsp. Apple cider vinegar
  • 3 C. All purpose flour
  • 3 Tbsp. Baking powder
  • 1 tsp. Salt
  • 2 tsp. Vanilla
  • 1/3 C. Maple syrup
  • 1/3 C. Veggie oil or coconut oil(melted)
  • 1 C. Strawberries, chopped
  • 1 C. Blueberries
  • 1/2 C. Raspberries
  • 1 tsp. Lemon zest, optional
Instructions
  1. Preheat oven to 425 degrees.

  2. In a medium sized mixing bowl, combine the almond milk and apple cider vinegar. Let sit while you start the rest so it thickens a bit.

  3. In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together just to combine. Set aside.

  4. Add the vanilla, maple syrup and oil to the almond milk mixture, and stir.

  5. Slowly add the wet ingredients to the dry ingredients, whisking together until fully combined. 

  6. Stir in the lemon zest if using. Pour into an 11x16in. sheet pan that is lined with parchment paper and sprayed with non stick spray. Smooth out the batter.

  7. Bake at 425 degrees for about 5 minutes, then sprinkle the berries on top. Rotate and bake another 10-12 minutes, or until fully baked and tooth pick comes out clean. Then if you want to brown the top, you can broil at this point for 3-4 minutes or so until brown. Serve with maple syrup or powdered sugar or both!

Recipe Notes

The batter will puff up and get super fluffy when you add the wet ingredients to the dry because of the vinegar reacting with the baking powder. You want this to happen, it makes them super fluffy!

If you add the berries before you bake, they will all sink to the bottom, which is why you need to bake for about 5 minutes first. 

If  you broil for a few minutes to brown, just make sure you keep your eye on it so it doesn't burn.

 

 

 

18 Comments

  1. Kristie

    April 29, 2017 at 5:25 pm

    Very good! Served this to my husband, two kids and my mom and we all enjoyed it. Added chocolate chips to a portion, and left out the raspberries (didn’t have any). Yum!

    Reply
    • Lauren Hartmann

      April 29, 2017 at 5:30 pm

      Yay! The addition of chocolate chips sounds amazing! Great idea. Thank you so much for the feedback!

      Reply
  2. Kim

    May 1, 2017 at 5:17 pm

    Can I substitute anything to make them even a little healthier. Maybe cut back some of the oil or use a different flour?
    Thanks for your help ????

    Reply
    • Lauren Hartmann

      May 1, 2017 at 5:26 pm

      I have been told a few people had success with oat flour and coconut flour! I have not tested it myself, but I am pretty sure any flour substitute would work. You may be able to sub some of the oil for apple sauce or banana. I hope this helps. These are definitely not fool proof ideas, but definitely worth a shot!

      Reply
  3. Heather

    May 1, 2017 at 9:58 pm

    Can you freeze this?

    Reply
    • Lauren Hartmann

      May 2, 2017 at 12:44 am

      I think that would work. They keep well in the fridge and toast really nicely. I have not frozen them yet, but I am quite certain you could wrap them and freeze them. Then toast when ready to eat!

      Reply
  4. Hajnalka Manyi

    May 6, 2017 at 6:47 pm

    Hi! It looks amazing! I really want to try this. I was just wondering if I could use frozen fruit to make it?

    Reply
    • Lauren Hartmann

      May 6, 2017 at 7:27 pm

      I think that would work! I would just let them thaw a bit, so you can sprinkle them on top!

      Reply
  5. Keely

    May 16, 2017 at 9:56 pm

    Could I use any non dairy milk such as soy milk?

    Reply
    • Lauren Hartmann

      May 16, 2017 at 10:23 pm

      Absolutely! Almond milk is just my preference, but any non dairy milk will work!

      Reply
  6. Alayna

    July 22, 2017 at 8:59 pm

    Can I refrigerate the mixed ingredients overnight so I can bake in the morning?

    Reply
    • Lauren Hartmann

      July 22, 2017 at 9:04 pm

      Yes, I think that would work! I have not tried that, but I am pretty sure that would work out.

      Reply
      • Alayna

        July 22, 2017 at 5:12 pm

        Perfect, I’ll give it a try. Thank you!

        Reply
        • Lauren Hartmann

          July 22, 2017 at 9:15 pm

          No problem! I hope it goes well!

          Reply
  7. Michelle Metheney

    August 28, 2017 at 10:38 pm

    I love breakfast but I hate making it… this was an awesome solution and SO good!! I actually forgot the 1/3c maple syrup but I don’t like them super sweet anyway so no biggie. They were completely done cooking after 10 minutes though! Not sure if that was because of the lack of syrup.
    Thanks for the great recipe!

    Reply
    • Lauren Hartmann

      August 29, 2017 at 1:26 pm

      Yay! I’m so glad you liked them. The main reason I made this recipe is because I feel the exact same way! I’m not sure why yours were done so fast, but I am going to put a note on the recipe, so thank you so much for the information!

      Reply
  8. Rosie

    October 9, 2017 at 8:47 pm

    These sound great! Do you have to eat them right away? Or can they be reheated or eaten cold? Thinking about baking them in the morning and taking them on the go for later.

    Reply
    • Lauren Hartmann

      October 9, 2017 at 9:49 pm

      I have reheated them in a toaster oven and they were great, I have also eaten them cold😃 I think they hold up well for a few days, I just keep them in the fridge.

      Reply

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