Hey there, fellow pancake enthusiasts – I’ve been on a mission to create the ultimate vegan sheet pan pancake recipe, and let me tell you, the journey was worth it! These pancakes are just as good as the original.
I’m a big pancake lover, so I had crazy high quality standards for the recipe. The pancakes should be fluffy, soft and crispy on the surface. And of course, the taste should be authentic too. It shouldn’t be a second-rate version of the “real thing”. No way – it should be just as delicious.
It took me a while to develop the recipe but here it is – perfect vegan sheet pan pancakes ❤️ It really doesn’t get any better than this!
This recipe is also available in Finnish in my other blog, Melkein vegaani.
In this article
- The secret to perfect vegan pancake batter
- How to make perfect vegan sheet pan pancake
- Baking and browning the pancake
- Serving the pancakes
For this recipe, you need:
- two bowls for the batter
- a whisk
- a sheet pan
- parchment paper
- a pastry brush
The secret to perfect vegan pancake batter
Since no eggs are used, the batter has to rise and hold together in other ways. You don’t need to replace the eggs with any special binder, but you do need to increase the amount of flour slightly.
You’ll also need baking powder and vinegar.
The amount of baking powder (2 tablespoons) in the batter may surprise you, but this is not a typo. Without the eggs, the batter will not rise as easily, so a larger amount of baking powder is needed. So don’t skimp on the baking powder but don’t use too much, either, or you will taste it.
A little apple cider vinegar should also be added. If you can’t find apple cider vinegar, apple cider vinegar will probably do the trick (I haven’t tried it, but there’s not much difference in taste).
How to make perfect vegan sheet pan pancake
Mix the plant milk and vinegar in a small bowl.
Mix the dry ingredients in a larger bowl.
Add the plant milk and vinegar mixture to the dry ingredients, a little at a time. Mix until smooth, but avoid whisking unnecessarily to prevent the batter from collapsing.
Let the batter rest for about 5 minutes. The vinegar and baking powder will cause the batter to rise and form small air pockets.
Melt the margarine and add it to the batter. Mix gently.
Pour the batter onto a sheet pan lined with parchment paper.
The combination of vinegar and baking powder will make the batter rise right before your eyes! Avoid beating the batter unnecessarily to prevent it from collapsing.
Baking and browning the pancake
You should bake your vegan pancake in two stages. The first stage is to allow the batter to rise and cook, which takes about 20 minutes. Please note that vegan pancakes do not bubble up in the oven in the same way as egg pancakes.
Also, because the batter contains no animal protein, it doesn’t brown much in the oven, so the pancake will be completely colourless after the first bake.
To get a crispy, golden surface on the pancake, brush it with a combination of plant milk and syrup. The syrup will brown the surface and give the pancake a lovely crispy finish. Warm a splash of plant milk and mix in maple syrup in a ratio of 1+2.
Tip: To get a surface that browns properly, brush the pancake twice all over. To get the best browning effect, add a generous layer of the plant milk and syrup mixture over the pancake.
After brushing, put the pancake back in the oven for 10 minutes. At this point you can move the baking tray closer to the top of the oven or use a convection oven. You can also raise the temperature slightly.
Serving the pancakes
Serve the pancakes with any of the following:
- your favorite jam
- maple syrup
- whipped cream
Enjoy! Let me know in the comments how your pancake turned out!Print
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