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June 29, 2021
The easiest, most tasty pancakes EVER. Cinnamon streusel swirled throughout a pancake batter that makes 10-12 servings in one bake? Yes, please! We aren't here to take the fun out of flipping pancakes, but these sheet pan pancakes offer the opportunity to infuse a delicious streusel through each piece, which we think takes the "cake." Plus, sheet pan pancakes offer a variety of perks that will have you adapting pretty much every pancake recipe you have in your recipe box.
Baking pancakes in a sheet pan means you can make a large batch at one time, allowing you to entertain for brunch with ease. No more jumping up from the table each time someone finished their stack early, or allowing pancakes to cool before getting served.
Their unique shape is so much fun...perfect for kids or adults who want to mix things up a bit.
Add more tasty ingredients to the recipe. We love dropping berries in the bottom of the pan, for a "berry" surprise base in each bite. Or, try swirls of different flavors, like the cinnamon, pecan, sugar mixture that runs throughout.
Get a beautiful rise and fluff with each pancake, so nobody gets short-changed at the breakfast table.
Make the batter the night before (and refrigerate), for an even easier morning.
These pancakes taste just like a buttermilk sheet pan pancake, but are actually vegan friendly!
All-purpose flour: We will leaven this batter with a few different ingredients, so there is no need for self-rising flour. You are welcome to substitute with whole wheat flour, for a nuttier alternative.
Baking soda: Use as for leavening with the acidic plant-based buttermilk.
Cornstarch: The addition of cornstarch allows the sheet pan pancakes to develop a more tender crumb.
Baking powder: Inserted as the main leavening agent.
Kosher salt: We used Pink Himalayan, but you are welcome to use the salt of your choice. If possible, avoid a coarse sea salt. The finer-grained salt will distribute throughout the batter more evenly.
2 cups plant-based milk: When combined with lemon juice, this creates a buttermilk alternative that tastes like the real thing, while keeping the recipe vegan!
Juice of 1 1/2 lemons: This does not need to be exact. Use medium-sized lemons.
2 flax meal eggs (2 tbsp flax meal, 6 tbsp water; combined, stirred, and placed in the refrigerator): Stir thoroughly to combine and place in the refrigerator to allow the mixture to thicken and adopt the consistency of eggs.
Pecan oil: We adore pecan oil, as a neutral-flavored oil that is packed with nutrients. However, you are welcome to use the oil of your choosing (olive oil, etc.). Just make sure the oil flavoring isn't overpowering.
1 cup pecan halves, lightly toasted and chopped: Reserve 1/4 cup to sprinkle on top of batter before baking. We toast ours in a skillet (no added oil or butter) over medium heat for about 4 minutes. Allow to cool for a few minutes before chopping.
1/4 cup light brown sugar: Gently pack the brown sugar for the proper measurement in this recipe. Substitute with dark brown sugar for a more robust flavoring.
2 1/2 tbsp granulated sugar, reserved from earlier: Use 2 tbsp for the cinnamon streusel and the final 1/2 tablespoon to sprinkle over the top of the batter for a little carmelization in the oven.
1 tbsp ground cinnamon: A special spice that makes these extra tasty and will fill your home with delicious aromas!
Mix the wet ingredients and dry ingredients separately, before whisking the dry ingredients into the wet. Use a slightly larger bowl for the wet ingredients, so you don't run out of space.
Lightly toast the pecan halves in a dry skillet over medium heat, before chopping. This will unlock their nutty undertones and add a flavor kick to the pancakes.
Stick close to the oven while baking; these only need 14 minutes to bake. Insert a toothpick or knife in the center to test doneness.
If you are not concerned with following a vegan-friendly diet, you are welcome to use traditional buttermilk instead of the plant-based milk and lemon juice mixture. You can also substitute the flax meal eggs with regular eggs. Both the buttermilk and egg substitutions are 1:1 substitutions, so no adjustments are necessary.
If you don't have pecan oil handy, olive oil or another neutral-flavored oil of your choosing will work fine.
For those limiting sugar intake, you are welcome to use coconut sugar in place of light brown sugar and Stevia sweetener in place of granulated sugar.
Rated 4.5 stars by 2 users
Pancakes perfect for any time of year! Cinnamon pecan sheet pan pancakes are delicious, blending the perfect amount of spice and nuttiness for extra special pancakes with each slice. Plus, sheet pan pancakes give you the fluffy texture we all desire, without the added work of standing over a griddle for half the brunch. Create a batch today and prepare to entertain with ease.
2 1/2 cups all-purpose flour
4 tsp baking powder
2 tsp cornstarch
1 tsp baking soda
1 tsp kosher salt
2 cups plant-based buttermilk (soy milk and lemon juice)
Juice of 1 1/2 medium to large lemons
1/4 cup granulated sugar (reserve 2 1/2 tbsp for the end)
2 flax meal eggs (2 tbsp flax meal, plus 6 tablespoons water)
4 tbsp pecan oil, or neutral-flavored oil of your choosing
1 cup pecan halves, lightly toasted and chopped
1/4 cup light brown sugar
2 1/2 tbsp granulated sugar, reserved from earlier
1 tbsp ground cinnamon
Preheat oven to 410ºF. If you have not done so already, combine flax meal and water, stirring until thoroughly combined and allowed to rest in the refrigerator.
Stir fresh lemon juice into the plant-based milk and allow to sit at room temperature while you prepare the remaining ingredients.
Whisk together dry ingredients (flour, baking powder, baking soda, cornstarch, and salt) in a medium bowl, until evenly combined.
In a larger bowl, combine the wet ingredients (plant-based buttermilk, granulated sugar, flax meal eggs, and pecan oil) until combined. Gently whisk the dry ingredients into the wet, making sure to stir until few or no clumps remain.
Stir 3/4 cups of the pecan pieces into the batter, reserving the rest for later. Pour batter into a lightly-greased half-sheet pan and spread evenly from corner to corner. You'll notice the batter will bubble as the leavening process starts, even before adding it to the oven!
Combine light brown sugar, 2 tbsp granulated sugar, and ground cinnamon in a small bowl. Sprinkle over the batter. Using a knife or large toothpick, swirl the streusel mixture into the batter, in both a horizontal and vertical direction.
Sprinkle remaining pecans and granulated sugar over the pancakes.
Bake for 14 minutes, or until a knife or toothpick inserted in the center comes out clean when removed. Serve warm with maple syrup, or the topping of your choice. Of course, be sure to garnish with a few more pecans!
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