Pancakes for a crowd have never been easier when you swap the griddle for a sheet pan. These vegan-friendly cinnamon swirl pancakes require no flipping. Instead, the fluffy batter is baked in the oven. Deep sugary spirals? Check! Luscious icing drizzle? Check! Take it from us — they’re cinn-ply irresistible.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 servings (12 pancakes) |
Ingredients
- 4 tablespoons vegan unsalted butter, melted and cooled slightly
- 1/3 cup vegan granulated sugar
- 1 tablespoon fresh lemon juice (from 1/2 lemon)
- 1 1/2 teaspoons kosher salt
- 2 1/4 cups plus 4 teaspoons oat milk
- 1 tablespoon plus 1 teaspoon vanilla bean paste
- 2 3/4 cups all-purpose flour (see Cook’s Note)
- 1 tablespoon baking powder
- 1/4 cup firmly-packed vegan light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup vegan confectioners’ sugar
- Maple syrup, for serving, optional
Instructions
- Position an oven rack in the middle of the oven and preheat to 500 degrees F. Brush 2 tablespoons of the melted vegan butter on a 13-by-18-inch rimmed sheet pan and set aside.
- Whisk together the vegan granulated sugar, lemon juice, salt, 2 1/4 cups of the oat milk, 1 tablespoon of the vanilla bean paste and the remaining 2 tablespoons melted vegan butter in a large bowl. Whisk together the flour and baking powder in another large bowl. Pour the wet ingredients into the dry ingredients and whisk together until just combined (it’s OK if there are a few lumps). Transfer 1/4 cup of the batter to a small bowl and set aside.
- Pour the remaining batter onto the prepared sheet pan and smooth out the top with a rubber spatula. Tap the sheet pan on the counter a few times to even out and flatten the batter.
- Stir the brown sugar and cinnamon into the reserved batter in the small bowl. Transfer the mixture to a small piping bag or resealable bag and cut about 1/4 inch off the tip. With the long side of the sheet pan facing you, pipe 12 spirals on top of the batter (3 rows by 4 columns of spirals).
- Put the sheet pan in the oven and immediately reduce to 400 degrees F. Bake, rotating halfway through, until golden brown and a cake tester inserted in the center comes out clean, 20 to 22 minutes. Let cool slightly, about 10 minutes.
- Meanwhile, whisk together the vegan confectioners’ sugar with the remaining 4 teaspoons oat milk and 1 teaspoon vanilla bean paste in a small bowl. Drizzle the icing over the pancake. Cut the pancake into 12 squares and serve with a drizzle of maple syrup if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 486 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 2 g |
| Sugar | 40 g |
| Protein | 10 g |
| Cholesterol | 30 mg |
| Sodium | 493 mg |