Hey guys! Are you looking for a super easy and delicious breakfast that you can whip up for a crowd? Or maybe you're just trying to avoid milk in your cooking? Either way, you've landed in the right spot! Today, we’re diving into the wonderful world of sheet pan pancakes – specifically, how to make them without milk. Trust me, you won't even miss it! This recipe is a game-changer, especially if you're cooking for a big family or a brunch party. It's quick, it's simple, and cleanup is a breeze. So, grab your mixing bowls and let's get started!

Why Sheet Pan Pancakes?

Before we jump into the recipe, let's talk about why sheet pan pancakes are so awesome. First off, they're incredibly convenient. Instead of standing over a hot griddle flipping individual pancakes, you just pour the batter onto a sheet pan and bake it in the oven. This means you can make a large batch of pancakes all at once, which is perfect for feeding a crowd. Plus, it frees you up to do other things while the pancakes are baking, like making coffee or prepping other breakfast dishes.

Another great thing about sheet pan pancakes is that they're easy to customize. You can add all sorts of toppings to the batter before baking, like chocolate chips, blueberries, or even chopped nuts. This allows you to create a variety of different pancake flavors with minimal effort. And because the pancakes are baked in the oven, they come out fluffy and evenly cooked every time. No more worrying about burnt edges or raw centers!

Finally, sheet pan pancakes are a great option for people with dietary restrictions. This recipe is specifically designed to be milk-free, which makes it perfect for those who are lactose intolerant or have a milk allergy. But even if you don't have any dietary restrictions, you'll still love this recipe. The pancakes are light, fluffy, and full of flavor, and they're sure to be a hit with everyone who tries them.

What Makes This Recipe Milk-Free?

The secret to making delicious milk-free pancakes is to find the right substitute for milk. In this recipe, we're using a combination of apple sauce and water, which provides the moisture and richness that you would normally get from milk. The apple sauce also adds a touch of sweetness and helps to keep the pancakes moist and tender. You can also use other milk alternatives like almond milk, soy milk, or oat milk, but I find that the apple sauce and water combination works best.

Choosing Your Milk Substitute

When it comes to choosing a milk substitute, there are several options to consider. Almond milk is a popular choice because it's low in calories and has a mild, slightly nutty flavor. Soy milk is another good option, as it has a creamy texture and a neutral flavor that works well in most recipes. Oat milk is a newer milk alternative that's becoming increasingly popular. It has a slightly sweet flavor and a creamy texture that's similar to dairy milk.

However, for this recipe, I highly recommend using apple sauce and water. The apple sauce not only provides moisture but also adds a subtle sweetness that complements the other ingredients. It also helps to create a light and fluffy texture that's perfect for pancakes. Plus, it's a great way to add some extra nutrients to your breakfast.

Ingredients You'll Need

Okay, let's get down to the nitty-gritty. Here’s what you’ll need to make these amazing milk-free sheet pan pancakes:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 2 large eggs
• 1 cup apple sauce
• 1 cup water
• 2 tablespoons melted butter or oil
• Optional toppings: chocolate chips, blueberries, chopped nuts, etc.

A Quick Word on Ingredients

Let's break down these ingredients a bit, shall we? First off, the flour, baking powder, salt, and sugar are your basic dry ingredients. Make sure your baking powder is fresh – that's key for getting those pancakes nice and fluffy. The eggs help bind everything together and add richness. As we discussed earlier, the apple sauce and water are our milk substitutes. And finally, the melted butter or oil adds flavor and helps to prevent the pancakes from sticking to the pan. Feel free to use your favorite type of oil, such as coconut oil or vegetable oil.

Step-by-Step Instructions

Alright, let's get cooking! Here's how to make these delicious milk-free sheet pan pancakes:

1. Preheat your oven to 425°F (220°C). While the oven is heating, grease a large sheet pan with butter or cooking spray.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make sure to get rid of any lumps in the flour.
3. In a separate bowl, whisk together the eggs, apple sauce, water, and melted butter or oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter – a few lumps are okay.
5. Pour the batter onto the prepared sheet pan and spread it out evenly.
6. If desired, sprinkle your favorite toppings over the batter. Chocolate chips, blueberries, and chopped nuts are all great options.
7. Bake for 15-20 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.
8. Let the pancakes cool slightly before cutting them into squares and serving.

Pro Tips for Pancake Perfection

• Don't overmix the batter: Overmixing can result in tough pancakes. Mix the wet and dry ingredients until just combined. A few lumps are okay.
• Use a hot oven: A hot oven is essential for getting those pancakes nice and fluffy. Make sure your oven is fully preheated before putting the pancakes in.
• Don't overcrowd the pan: Make sure to spread the batter out evenly on the sheet pan. If the batter is too thick, the pancakes may not cook evenly.
• Get creative with toppings: Feel free to experiment with different toppings. Chocolate chips, blueberries, chopped nuts, and even sprinkles are all great options.

Serving Suggestions

Now that you've got a pan full of golden, fluffy pancakes, let's talk about serving them up! These sheet pan pancakes are delicious on their own, but they're even better with some toppings. Here are a few of my favorite serving suggestions:

• Classic toppings: Serve the pancakes with butter and maple syrup for a classic breakfast treat.
• Fresh fruit: Top the pancakes with fresh berries, sliced bananas, or diced mango for a healthy and delicious breakfast.
• Whipped cream: Add a dollop of whipped cream for a decadent and indulgent treat.
• Chocolate sauce: Drizzle the pancakes with chocolate sauce for a rich and chocolatey breakfast.
• Nutella: Spread the pancakes with Nutella for a sweet and satisfying breakfast.

And there you have it – a delicious and easy recipe for milk-free sheet pan pancakes! I hope you enjoy this recipe as much as I do. It's perfect for a quick and easy breakfast, a brunch party, or any time you're craving pancakes without the hassle of flipping them one by one. Give it a try and let me know what you think!

Variations and Add-ins

One of the best things about sheet pan pancakes is how versatile they are. You can easily customize the recipe to suit your tastes and preferences. Here are a few variations and add-ins to try:

• Chocolate Chip Pancakes: Add 1 cup of chocolate chips to the batter before baking for a chocolatey treat.
• Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries to the batter before baking for a fruity twist.
• Banana Pancakes: Add 1 mashed banana to the batter for a naturally sweet and moist pancake.
• Cinnamon Swirl Pancakes: Swirl cinnamon sugar into the batter before baking for a warm and comforting flavor.
• Savory Pancakes: Omit the sugar and add savory ingredients like shredded cheese, chopped ham, or diced vegetables for a savory breakfast.

Storing and Reheating

If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pancakes for a few seconds or warm them in a toaster oven until heated through. You can also freeze the pancakes for longer storage. Wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. To reheat frozen pancakes, thaw them in the refrigerator overnight and then microwave or toaster oven until heated through.

Final Thoughts

Okay, guys, that's a wrap on our milk-free sheet pan pancake adventure! I hope you found this recipe helpful and that you're excited to try it out. Remember, cooking should be fun and stress-free, so don't be afraid to experiment and make this recipe your own. Whether you're dealing with dietary restrictions or just looking for a convenient way to make pancakes for a crowd, this recipe is sure to become a new favorite.

So, go ahead and give it a try. And be sure to share your creations with me on social media – I can't wait to see what you come up with! Happy cooking!