Vegan Chocolate Peanut Butter Swirl Sheet Pancakes

Make fresh pancakes quickly and easily with these super fluffy vegan chocolate and peanut butter swirl sheet pancakes. Pour the batter into a rimmed baking sheet and enjoy the morning while the oven does all the work for you. Only 10 ingredients and naturally sweetened with bananas, they’re the perfect weekend breakfast.

Stack of vegan chocolate peanut butter swirl sheet pancakes on a white plates.

Why you’ll love them

Aside from these being a quick weekend breakfast clean up (you only need 1 bowl), they are insanely easy to make and taste JUST LIKE pan-fried pancakes. But without the extra oil. Without hovering over the stove. And without the messy flipping. But if that’s not enough, here are just a few other reasons why you’ll love these sheet pancakes.

  • Fluffy
  • Sweet
  • Simple
  • Peanut buttery
  • Satisfying
  • Customizable
Pan of vegan chocolate peanut butter swirl sheet pancakes.

Pancake Batter

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly spray with cooking spray.

Begin by making the vegan buttermilk. Whisk together the flaxmilk and apple cider vinegar. Set aside for 10-15 minutes until thickened.

In a seperate bowl, mash the bananas. Add the flour, baking powder, salt, baking soda, and vegan chocolate chips. Gently and carefully mix the dry ingredients without combining them with the mashed bananas.

Now add the vegan buttermilk, and vanilla. Whisk all the ingredients together until they’re just combined.

Pour the pancake batter into the prepared baking sheet. Evenly spread the batter over the baking sheet. Drop 1 tablespoon of runny peanut butter into each corner section of the baking sheet and 1 tablespoon in the middle. Using a butterknife, carefully swirl the peanut butter into the pancake batter.

Close up of vegan chocolate peanut butter swirl sheet pancakes on a white plates.

Baking the Pancakes

Bake the pancakes for 15 minutes. They are finished when the edges are golden brown and a toothpick inserted into the middle comes out clean.

Slice into squares and serve topped with your favorite pancake toppings. Store these vegan chocolate and peanut butter swirl pancakes in the refrigerator for 3-4 days or freeze and store up to 3 months.

The next time you want a simple, delicious breakfast that doesn’t keep to you chained to the stove make these simple and fluffy vegan chocolate and peanut butter swirl sheet pancakes. Be sure to let me know what you think. Enjoy friends!

Ingredient Health Benefits

Bananas- vitamin C, B6, fiber, potassium

Peanuts- antioxidants

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Vegan Chocolate Peanut Butter Swirl Sheet Pancakes

Erin
Make fresh pancakes quickly and easily with these super fluffy vegan chocolate and peanut butter swirl sheet pancakes. Pour the batter into a rimmed baking sheet and enjoy the morning while the oven does all the work for you. Only 10 ingredients and naturally sweetened with bananas, they're the perfect weekend breakfast.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine Naturally Sweetened, Oil-free, Vegan
Servings 18 pancakes

Equipment

  • Rimmed baking sheet

Ingredients
  

  • 2 cups plain, unsweetened plant-based milk
  • 2 tbsp apple cider vinegar
  • 2 ripe bananas, mashed
  • 3 cups all-purpose flour
  • 2 tbsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 2 tsp vanilla
  • ½ cup chocolate chips optional add-ins
  • 5 tbsp runny peanut butter

Instructions
 

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly spray with cooking spray.
  • Begin by making the vegan buttermilk. Whisk together the almond milk and apple cider vinegar. Set aside for 10-15 minutes until thickened.
  • In a seperate bowl, mash the bananas. Add the flour, baking powder, salt, baking soda, and vegan chocolate chips. Gently stir the dry ingredients withough mixing in the bananas (yet).
  • Whisk in the vegan buttermilk, and vanilla until just combined.
  • Pour the pancake batter into the prepared baking sheet. Drop 5 tablespoons of runny peanut butter into the batter. 1 tablespoon in each corner of sheet and 1 in the middle. Using a butterknife, gently swirl the peanut butter into the batter.
  • Bake the pancakes for 15 minutes. They are finished when the edges are golden brown and a toothpick inserted into the middle comes out clean.
  • Slice into squares and serve topped with your favorite pancake toppings. Store in the refrigerator for 3-4 days or freeze and store up to 3 months.
Keyword 1 bowl, 10-ingredients, almond milk, baking, bananas, easy, fluffy, fluffy pancakes, kid-friendly, naturally-sweetened, no added sugar, plant-based milk, quick, simple, vegan baking, vegan buttermilk

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