Crazy-Fluffy Buttermilk Sheet Pan Pancakes

Crazy-Fluffy Buttermilk Sheet Pan Pancakes

Crazy-Fluffy Buttermilk Sheet Pan Pancakes, Southern Vegan by Lauren Hartmann. Photography by Julie Grace and Lauren Hartmann.

Southern Vegan

Eating vegan doesn’t mean sacrificing satisfying homestyle flavours with this impressive array of southern-inspired plant-based dishes. This is southern cooking for a new generation. Rediscover the region’s most beloved dishes and unearth new favourites with this collection of 60 plant-based recipes by vegan blogger Lauren Hartmann.

Whether you’re from the South or just long for its flavours, you’ll be reaching for seconds of dishes like:

· Blackened Tofu Coleslaw Sandwiches
· Nashville Hot Cauliflower
· Cajun Brussels Sprouts with Cheesy Grits
· Jalapeno Hushpuppies with Sweet Butter
· Mississippi Mud Cheesecake

With shrewd substitutions and clever techniques for recreating the textures and flavours that define the region-but without all the meat and dairy-Lauren will lead you on a journey to create healthier new culinary traditions without giving up the cuisine you love.

This book has 60 recipes and 60 photos.

Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet is available at and


Crazy-Fluffy Buttermilk Sheet Pan Pancakes

Have you ever woken up on a Sunday, sat up and rubbed your eyes, wishing for pillowy pancakes, smothered in maple syrup, to magically appear? Enter these sheet pan pancakes. It takes five minutes to whip up this plant-based, refined sugar–free “buttermilk” pancake batter and fifteen minutes to bake the pancakes in the oven. Boom! Your wish is my command.

Serves: 6 to 8

3 cups (720 ml) soy milk or other nondairy milk

1 tbsp (15 ml) apple cider vinegar

3 cups (360 g) all-purpose flour

3 tbsp (36 g) baking powder

1 tsp salt

1 tbsp (15 ml) pure vanilla extract

1⁄2 cup (120 ml) pure maple syrup, plus more as needed

1/3 cup (80 ml) vegetable oil

Sliced fresh strawberries (optional), for serving

Grated vegan chocolate (optional), for serving

Coconut Whipped Cream (page 151) or store-bought vegan whipped cream (optional), for serving

Preheat the oven to 400°F (204°C). Spray an 11 x 7–inch (28 x 18–cm) rimmed baking sheet with nonstick spray.

To make the pancakes, whisk together the milk and vinegar in a medium bowl. Set the bowl aside to let the mixture thicken and curdle slightly to create vegan buttermilk.

In a large bowl, sift the flour and baking powder together. Stir in the salt. Set the bowl aside.

Whisk the vanilla, maple syrup and oil into the buttermilk.

Pour the buttermilk mixture into the flour mixture a little at a time, whisking constantly, until all of the buttermilk mixture is incorporated.

Then, pour the batter into the prepared rimmed baking sheet. Smooth the batter out evenly.

Bake the pancake for 15 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let the pancake cool for 1 minute, then cut it into squares and serve it with the strawberries, chocolate and Coconut Whipped Cream (if using).

Recipe reprinted with permission from Page Street Publishing.

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