Go Back
–+ servings
Vegan Lemon Blueberry Sheet Pan Pancakes Hero Image
Print

Vegan Lemon Blueberry Sheet Pan Pancakes

Vegan Lemon Blueberry Sheet Pan Pancakes
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 squares
Author Aimee Stock

Equipment

  • Sheet Pan (I used a quarter size for this recipe)
  • Parchment
  • Cooking Spray

Ingredients

FOR THE VEGAN "BUTTERMILK" MIXTURE:

  • 1/2 c PLUS 2 1/2 Tbsp Almond Milk
  • 1 tbsp Vinegar

FOR THE "DRY" MIXTURE:

  • 3/4 c All Purpose Flour
  • 1 tbsp Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/8 tsp Salt

FOR THE "WET" MIXTURE"

  • 1 tbsp Oil
  • 1/4 c Applesauce
  • 1/2 tsp Lemon Zest
  • 1 c Blueberries plus a few more for sprinkling
  • PLUS YOUR ALMOND MILK MIXTURE

FOR SERVING:

  • Powdered Sugar
  • Maple Syrup

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment. For extra assurance, give it a light spray of cooking spray.
  • Combine almond milk and vinegar to create a vegan "buttermilk". Set aside.
  • Now, combine the dry ingredients and give it a good whisking.
  • Combine the remaining wet ingredients in a separate bowl, adding in your vegan buttermilk mixture.
  • Mix the dry and wet ingredient together. Do not over mix.
  • Spread into prepared pan, smoothing with a spatula. Sprinkle with a few more blueberries, if desired.
  • Bake for 10-12 minutes or until a toothpick inserted comes clean.
  • Remove to a cutting board and slice into 12 pieces.
  • Serve with powdered sugar or pure maple syrup!

Notes

FOR A STANDARD HALF-SIZED SHEET PAN, DOUBLE THIS RECIPE :)