Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or spray generously with cooking spray.
In a large mixing bowl, add the Bisquick pancake mix, non-dairy milk, maple syrup, vanilla extract and sea salt. Gently mix the wet ingredients into the dry ingredients until combined (some lumps are okay).
Pour the batter onto the half sheet pan and spread into a thin, even layer.
Lightly press the strawberry slices into the top of the pancake batter (or leave them plain!).
Bake for 15-17 minutes on the top rack, or until a knife comes out clean. If desired, broil for 1-2 minutes for color.
Allow to cool for a couple of minutes, then serve with additional strawberries, maple syrup and powdered sugar, if desired.
Freezer Instructions
Allow the pancakes to cool completely (preferably on a wire rack so they don't get soggy on the bottom. Once cool, transfer to a freezer bag. If layering in the bag, place a sheet of parchment paper or wax paper between each layer. Freeze for up to 2 months. Reheat from frozen in air fryer for 2-3 minutes at 350F or microwave.
Notes
I used Bisquick Original Pancake & Baking mix. Since this pancake mix is also suitable for regular baking, it is not super sweet which I prefer. If you are using a sweeter pancake mix, halve the maple syrup called for to prevent the pancakes from being too sweet.
Use the correct sized sheet pan! If you use a different sized pan, it will alter the thickness of the pancakes and change the baking time required.
Be sure to use the parchment paper or spray generously. This prevents any sticking and makes the pancakes extremely easy to remove. I do not recommend trying to go without.
If you have the time, allow the plant milk and maple syrup to come to room temperature before preparing the batter, about 1 hour. This makes for fluffier pancakes and smoother batter.