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Sheet Pan Pancakes

ByMarisa

Sheet pan pancakes are a huge time-saver. You can bake once, cut into squares, and store extras in the fridge or freezer. To freeze, lay slices flat with parchment between layers. Reheat in the toaster, oven, or microwave—no need to thaw! This makes them perfect for busy weekday mornings or snacks on the go.

Why It’s Great for Toddlers with MSPI or CMPA

This recipe skips both dairy and soy, making it a safe and satisfying breakfast for toddlers with milk and soy protein intolerances. The texture is soft and easy to chew, perfect for little ones transitioning to solids. Because the recipe uses basic, accessible ingredients, it also makes allergen-conscious cooking feel effortless.

Boosting Lactation

To help support milk supply, stir in:

  • 1–2 tablespoons of ground flaxseed
  • 1–2 teaspoons of brewer’s yeast
    These ingredients blend easily into the batter and offer natural lactogenic support without affecting the taste or texture noticeably.

Recommended Dairy-Free Milks & Vegan Butters

Dairy-Free Milks:

  • Oat milk (e.g., Planet Oat, Oatly): creamy, toddler-friendly
  • Ripple milk (pea-based): high in protein and nutrient-dense
  • Almond milk (e.g., Califia, Silk Unsweetened): light, neutral flavor

Vegan Butters:

  • Country Crock Plant Butter (Avocado or Olive Oil) – widely available and great for baking
  • Earth Balance Soy-Free Sticks – ideal for baking and spreading
  • Miyoko’s Creamery Vegan Butter – rich, cultured flavor
Sheet Pan Pancakes
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Sheet Pan Pancakes

Recipe by MarisaCourse: Breakfast
Servings

4

servings

Ingredients

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 2 eggs

  • 1/2 cups non-dairy milk

  • 4 tablespoons melted vegan butter

  • 1 tsp vanilla extract

  • Fresh or frozen fruit (sliced strawberries, bananas, blueberries, raspberries)

  • Avocado oil

Directions

  • Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
  • In the same bowl, create a crater in the middle by pushing dry ingredients to the side then add in the dairy free milk, eggs, melted vegan butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined.
  • Coat a 11×17-inch rimmed baking sheet with a light layer of avocado oil. I like to use a silicone baking brush to paint the sheet evenly.
  • Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet .
  • Add your desired toppings.
  • Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
  • Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Drizzle with syrup and extra toppings if you like.