Make a large batch of these Vegan Sheet Pan Pancakes without flipping a single pancake! You will LOVE the flavor and convenience of these baked blueberry pancakes! These vegan blueberry pancakes are kid-friendly, freezable, and so easy to make.
Preheat the oven to 425ºF. Line a 12 x 16 inch baking pan with parchment paper and spray or brush with coconut oil.
In a medium sized mixing bowl, combine the milk and apple cider vinegar. Let it sit while you prepare the rest so it thickens a bit.
In a large mixing bowl, combine the flour, baking powder and salt. Whisk together to combine and set aside.
Add the vanilla, maple syrup, and coconut oil to the milk mixture and stir.
Slowly add the wet ingredients to the dry ingredients, whisking together until fully combined.
Pour the pancake batter into a 12 x 16 inch sheet pan that is lined with parchment paper. Give it a gently tap to smooth out the batter, or use a spatula to smooth it out.
Bake for about 5 minutes, then sprinkle the blueberries on top. Bake for another 15-20 minutes, or until fully baked and a toothpick comes out clean. Serve with maple syrup and more blueberries on top. Enjoy!
The parchment paper is key to ensuring your pancakes don't stick to the pan!
The pancakes will be super fluffy if you use apple cider vinegar. The vinegar reacts with the baking powder making the batter puff and get fluffy
If you add the blueberries before you bake the pancakes, they will sink to the bottom, that’s why you need to bake it for 5 minutes at first. If you don't want to remember to add the blueberries, just sprinkle them on the batter on the baking sheet before baking