Easy Eggless Sheet Pan Pancakes are quick to prepare and perfect for feeding a crowd. They are fluffy and delicious.
Eggless Sheet Pan Pancakes are a game-changer for breakfast enthusiasts. These pancakes save time and effort by eliminating the need for individual flipping. Simply prepare the batter, spread it on a sheet pan, and bake. The result is a large, fluffy pancake that can be cut into perfect portions.
Ideal for busy mornings or brunch gatherings, this recipe caters to those with dietary restrictions or preferences. It’s a versatile dish, allowing for various toppings and mix-ins. Enjoy a stress-free breakfast with these easy, eggless sheet pan pancakes, perfect for any occasion.
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Ingredients
Flour, baking powder, sugar, and plant-based milk create the base for these fluffy, eggless sheet pan pancakes. Adding vanilla extract and your favorite toppings ensures a delicious, customizable breakfast.
Basic Ingredients
Mix flour, sugar, baking powder, and salt in a bowl. Then, add milk, melted butter, and vanilla extract. Stir until the batter is smooth. Pour the batter onto a sheet pan. Spread it evenly using a spatula. Bake until golden brown. Let it cool before cutting into squares.
Optional Add-ins
Add chocolate chips, berries, or nuts to the batter. Swirl in some peanut butter or jam. Sprinkle cinnamon or cocoa powder on top. Add a handful of dried fruits for extra flavor. Try shredded coconut for a tropical twist. Mix in some mashed bananas or pumpkin puree.
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Tools Needed
Mixing bowl, whisk, and a sheet pan are essential for making these easy eggless sheet pan pancakes. Ensure you have measuring cups and spoons on hand.
Kitchen Essentials
A large sheet pan is necessary for making these pancakes. Use a mixing bowl to prepare the batter. A whisk helps mix the ingredients smoothly. A measuring cup and spoons ensure accurate measurements. A spatula is useful for spreading the batter evenly.
Recommended Brands
| Item | Brand |
|---|---|
| Sheet Pan | Nordic Ware |
| Mixing Bowl | Pyrex |
| Whisk | OXO |
| Measuring Cups & Spoons | Cuisipro |
| Spatula | Wilton |
Preparation
Start by preheating the oven to 350°F and preparing a sheet pan with parchment paper. Mix flour, sugar, baking powder, and salt in a bowl.
Mixing The Batter
Use a large bowl to mix the dry ingredients. Combine flour, sugar, baking powder, and salt. Add the wet ingredients next. Pour in milk, melted butter, and vanilla extract. Stir everything until the batter is smooth. Make sure there are no lumps. The batter should be thick but pourable. Adjust with more milk if needed.
Prepping The Pan
Preheat your oven to 350°F (175°C). Line a sheet pan with parchment paper. Grease the parchment paper with cooking spray or butter. Pour the batter into the pan. Spread it evenly with a spatula. The batter should cover the entire pan. Bake for 15-20 minutes until golden brown. Check with a toothpick; it should come out clean.
Baking Instructions
Preheat your oven to 375°F. Make sure it is hot before you bake. Use the middle rack for even baking. Check the oven thermometer to be sure.
Bake the pancakes for 15-20 minutes. Look for a golden-brown color on top. Use a toothpick to check if it is done. The toothpick should come out clean.
Serving Suggestions
Slice these Easy Eggless Sheet Pan Pancakes into squares and serve with fresh berries and a drizzle of maple syrup. Pair with a side of crispy bacon or a dollop of whipped cream for a delightful breakfast treat.
Toppings
Fresh fruits like strawberries, blueberries, and bananas are perfect. For a sweet touch, drizzle some maple syrup or honey. Add a sprinkle of powdered sugar for a classic taste. Try some chocolate chips or nuts for a crunchy bite. A dollop of whipped cream makes it extra special. You can also use peanut butter or jam for a different flavor.
Side Dishes
Pair your pancakes with crispy bacon or sausage. Fresh fruit salad adds a refreshing touch. A glass of orange juice or milk is a great choice. For a savory option, try scrambled tofu or vegetables. Yogurt with honey complements the sweetness. Toast with butter or jam is another simple side.
Storage Tips
Store leftover pancakes in the fridge. Use an airtight container to keep them fresh. Pancakes stay good for up to 3 days. Reheat in the microwave for a quick breakfast. Ensure they are completely cool before storing.
Freeze pancakes for longer storage. Place parchment paper between each pancake. Use a zip-top freezer bag to store them. Pancakes last up to 2 months in the freezer. Reheat in a toaster or oven for best results.
Troubleshooting
Batter too thick? Add a bit more milk. Batter too thin? Mix in more flour. Pancakes not rising? Check the baking powder’s date. Edges burning while center is raw? Reduce oven temperature.
Pancakes sticking to pan? Use more oil or a non-stick spray. Uneven cooking? Spread the batter evenly. Too dry? Add a splash of milk. Too crumbly? Mix in a bit of oil or melted butter.
Credit: mommyshomecooking.com
Frequently Asked Questions
How To Make Eggless Sheet Pan Pancakes?
Combine flour, baking powder, sugar, milk, and oil. Pour into a greased sheet pan and bake until golden.
Can I Use Almond Milk Instead?
Yes, almond milk works well as a substitute for regular milk in this recipe.
Are These Pancakes Suitable For Vegans?
Yes, these eggless sheet pan pancakes are suitable for vegans if you use plant-based milk.
What Toppings Go Well With These Pancakes?
Fresh fruits, maple syrup, and nuts are excellent toppings for these eggless sheet pan pancakes.
Conclusion
Creating eggless sheet pan pancakes is simple and fun. Perfect for busy mornings or family gatherings. Enjoy delicious, fluffy pancakes without the hassle. This recipe ensures everyone gets a warm, tasty breakfast. Try it today and experience the ease of sheet pan cooking.
Share your creations and spread the joy of effortless baking!