Sheet pan pancakes
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians. Click here to view and print the PDF version of this recipe.
Servings: 20
Serving size: 2.9oz
Ingredients
For buttermilk
- 4 cups Non-Dairy Milk, Soy, unsweetened
- 1/3 cup Oil, Canola
- 1/4 cup Vinegar, Apple Cider
- 2 teaspoons Extract, Vanilla
For pancakes
- 2 2/3 cups Flour, Whole Wheat
- 1 1/3 cups Flour, All-purpose
- 1/3 cup Sugar, White, granulated
- 8 teaspoons Baking Powder
- 1 teaspoon Salt, Kosher
Instructions
For buttermilk
- In a bowl, soy milk, oil, vinegar and vanilla and set aside for 10 minutes.
For pancakes:
- Combine flours, sugar, baking powder and salt in a stand mixer with paddle attachment and mix for 1 minute on low speed to combine. Mix in buttermilk until incorporated. Do not overmix. Batter will be slightly lumpy and foamed.
- Preheat oven to 375°F. Portion batter into oiled half sheet pan. (Optional: add diced fruit, frozen fruit, chocolate chips, dried fruit, etc. to top of pancakes) Bake 15 minutes until set and golden. Cool for 10 minutes.
For service
- Cut half sheet pan into 20 pieces (5 by 4) approximately 3 1/2 inches by 3 1/4 inches.
Notes
Each piece provides 1 grain equivalent.
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.
Nutrition
Serving: 2.9oz | Calories: 150kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Sodium: 72mg | Fiber: 2g | Sugar: 4g