What To Know
- Eggless sheet pan pancakes are the perfect solution for those with egg allergies or those looking for a vegan-friendly breakfast option.
- The secret to these pancakes lies in the combination of baking powder and buttermilk, resulting in a fluffy and airy texture.
- Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Indulge in the irresistible aroma of freshly baked pancakes without the hassle of eggs! Eggless sheet pan pancakes are the perfect solution for those with egg allergies or those looking for a vegan-friendly breakfast option. With their fluffy texture and golden-brown exterior, these pancakes will become a staple in your morning routine.
Why Opt for Eggless Sheet Pan Pancakes?
- No Egg Allergies: Enjoy pancakes worry-free, even if you’re allergic to eggs.
- Vegan-Friendly: Create delicious vegan pancakes that are just as satisfying as traditional ones.
- Time-Saving: Baking a sheet pan of pancakes simultaneously saves you time and effort.
- Fluffy Texture: The secret to these pancakes lies in the combination of baking powder and buttermilk, resulting in a fluffy and airy texture.
- Golden-Brown Exterior: The crispy edges and golden-brown color add an irresistible touch to your breakfast.
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil, plus more for greasing the pan
Simple Instructions:
1. Preheat the Oven: Set your oven to 425°F (220°C).
2. Prepare the Pan: Grease a 13×9-inch sheet pan with vegetable oil.
3. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and vegetable oil.
5. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
6. Pour the Batter: Pour the batter onto the prepared sheet pan, spreading it evenly to the edges.
7. Bake: Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
8. Cut and Serve: Remove the sheet pan from the oven and cut the pancakes into squares or wedges. Serve immediately with your favorite toppings.
Toppings to Elevate Your Pancakes:
- Fruit: Fresh berries, sliced bananas, or diced apples add sweetness and freshness.
- Syrup: Drizzle with maple syrup, honey, or agave nectar for a classic touch.
- Whipped Cream: Top with a dollop of whipped cream for a fluffy and indulgent treat.
- Nuts: Sprinkle with chopped walnuts, almonds, or pecans for a crunchy addition.
- Chocolate Chips: Fold in chocolate chips for a decadent and irresistible flavor.
Tips for Perfect Eggless Sheet Pan Pancakes:
- Don’t Overmix the Batter: Overmixing will result in tough pancakes. Stir until the ingredients are just combined.
- Use Fresh Buttermilk: Fresh buttermilk produces fluffier pancakes. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Preheat the Pan: A preheated pan ensures that the pancakes cook evenly and develop a crispy exterior.
- Cook Until Golden Brown: The edges should be golden brown before removing the pancakes from the oven. This ensures they are cooked through.
- Serve Immediately: Pancakes are best enjoyed fresh and warm. Serve them immediately with your favorite toppings.
FAQs about Eggless Sheet Pan Pancakes:
Q: Can I use almond milk instead of buttermilk?
A: Yes, you can use almond milk as a substitute for buttermilk. However, your pancakes may be slightly less fluffy.
Q: How can I make gluten-free eggless sheet pan pancakes?
A: Substitute the all-purpose flour with your preferred gluten-free flour blend.
Q: Can I store leftover pancakes?
A: Yes, you can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave before serving.
