I absolutely love how these Vegan Lemon Blueberry Sheet Pan Pancakes turned out! Inspired by a banana sheet pan pancake in a magazine, I thought I would give this a try. What a great way to cook for a crowd on a busy morning! They were light and fluffy, topped with powdered sugar and/or pure maple syrup – simply delicious! Let me show you how I make them.
How to make Powdered Sugar Vegan Lemon Blueberry Sheet Pan Pancakes
The first thing you need to prepare is the vegan “buttermilk” mixture. I learned this technique many years ago from Martha Stewart of all people! It sounds crazy, but really works! You simply add vinegar, in this case I used apple cider vinegar, to almond milk and allow it to sit for 5 or 10 minutes. It gives your baking the same effect as whole milk buttermilk with that little bit of tang. It’s a great trick!
Now onto the “dry” mixture which consists of combining flour and sugar.
Baking powder AND baking soda are necessary for this recipe since we are not using an egg. This makes them rise and allows for that light and fluffy aspect we are looking for.
I know it seems counterintuitive, but even baking requires a bit of salt. It really brings out the flavor of the ingredients.
About that egg… I almost always use unsweetened applesauce as my egg-replacer in baking for vegan recipes. It just works!
Add a little lemon zest.
And some neutral-flavored oil.
Your almond milk mixture should be ready and you may notice some bubbling or curdling, but that is what we want! Add that to the “wet” mixture and whisk to combine.
IMPORTANT CHEF’S NOTE!
You absolutely MUST line a sheet pan (I used a quarter sheet pan for this recipe, not a standard half – double the recipe for a half sheet pan). I also used cooking spray on top of the parchment I lined this pan with for a little added assurance that I could get it out.
Another good tip is to cut your parchment a bit larger so you can use that excess to help lift the whole thing from the sheet pan. Use an spatula to make sure the batter is even. I also add a few more blueberries to the top (they have a tendency to sink into the batter when baking).
Bake at 425 degrees Fahrenheit and bake for about 10 to 12 minutes, or until a toothpick inserted comes out clean. Allow to cool enough to handle and remove the entire thing from the pan. Cut into slices and serve warm.
Powdered sugar adds a pretty finishing touch to this recipe.
But I like to add a bit of pure maple syrup. These ARE pancakes after all 🙂
Did you make my recipe for Powdered Sugar Vegan Lemon Blueberry Sheet Pan Pancakes? Leave me a comment below and let me know what you thought! 🙂
Vegan Lemon Blueberry Sheet Pan Pancakes
- Sheet Pan (I used a quarter size for this recipe)
- Cooking Spray
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
- Powdered Sugar
- Maple Syrup
- 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!