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–+ servings
Sheet pan pancakes

Sheet Pan Pancakes with Lemon Cherry Jam

This is a quick brunch staple in my house. These vegan "pancakes" are baked on one sheet pan, then all you need to do is slice and serve! Top them with a homemade jam that takes less than 20 minutes to make and you'll be in breakfast heaven.
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 servings

Ingredients

For the vegan pancake batter
  • 150 grams all purpose flour (OR 180 grams oat flour if you are gf), about 1 cup, packed
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup melted vegan butter, I like Country Crock plant-based!
  • 1/2 cup maple syrup
  • 1/2 cup plant milk of choice
  • 1 pinch salt
For the lemon cherry jam
  • 2 cups frozen cherries
  • 1 tbsp lemon zest
  • Juice from 1 lemon
  • 1/2 tbsp maple syrup
  • 2 tbsp water

Instructions 

  1. Preheat your oven to 350F.
  2. In a small bowl, whisk together the melted butter, maple syrup and almond milk. Set aside.
  3. In a larger bowl, whisk together the flour, baking powder, cinnamon and salt. Pour the wet ingredients into the dry and fold into a smooth batter.
  4. On a parchment lined rimmed baking sheet (very important that it has a rim!) spread the batter out into an even, thin layer. It should be a little bit less than 1 cm thick.
  5. Bake at 350F for about 15-18 minutes.
  6. While the pancakes are baking, mix together the cherries, lemon juice, lemon zest and maple syrup in a large bowl.
  7. Put a skillet on medium heat and add the cherry mixture. Pour in the 2 tbsp of water. Cook and stir until the cherries begin to cook down. Use a wooden spoon to smash up the cherries as you cook. In about 10-15 minutes it should turn into a thick, jammy texture.
  8. Turn off the heat and set the cherry jam aside.
  9. Take the sheet pan pancakes out of the oven and slice into 8 (or 16) square pieces.
  10. Stack up the pancakes while layering in some of your jam. Top with an optional whipped topping and lemon zest, and serve warm!