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We love pancakes but we don’t necessarily love standing over a frying pan for ages making individual pancakes for a kitchen full of people.

Everyone ends up eating in dribs and’s not very social. Plus, we hate the smell of vegetable oil in the house. If you’re the same, then we’ve got good – no, great – news: this sheet-pan sharing vegan pancake recipe is an absolute doddle to make. We go for delicious, sweet, tutti-frutti vibes which works a treat. The berries in the pancake burst slightly whilst cooking, creating pockets of ooey, gooey, berry joy. It disappeared in seconds at BOSH! HQ.

No need to wait until pancake day- we think this is a great choice as a vegan pudding recipe too!




  • 250g plain flour
  • 3 tbsp caster sugar
  • 2 tbsp baking powder
  • Pinch salt
  • 500ml plant based milk
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 50g strawberries
  • 50g blackberries
  • 50g blueberries
  • 50g raspberries

To Serve

  • Maple syrup
  • Soya cream
  • More berries!


  • Baking tray
  • Greased parchment paper


  1. 1.

    First, make the pancake batter. Pour the flour, sugar, baking powder and salt into a bowl and stir them together to combine.

  2. 2.

    Get your plant-based milk and, together with the apple cider vinegar and vanilla extract, pour into a separate bowl and let the liquid rest for 5 minutes.

  3. 3.

    Pour the wet mixture into dry mixture and whisk together until well combined. Let the batter sit for 3-4 minutes

  4. 4.

    Prepare the fruit. Wash and lightly pat dry the berries. Hull (or core) and quarter the strawberries.

  5. 5.

    Make your pancakes. Pour the batter into the middle of the baking sheet and roll it around so it’s an even depth all over the pan. Push the berries into the pancake batter, making sure you have an even coverage. Put the tray in the oven and bake for 15-17 minutes until it’s fluffy and turning golden on top.

  6. 6.

    Pancake time! Carefully take the pancake out of the sheet, cut into 6 slices and plate up. Drizzle over maple syrup and soya cream, sprinkle with berries and serve immediately. Don’t expect leftovers.