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Start your day with a hassle-free breakfast that’s both delicious and easy to make! This Gluten Free Sheet Pan Pancake is a game-changer for busy mornings. With minimal prep and maximum flavor, it’s the perfect way to enjoy a classic breakfast without the fuss.
I remember the first time I tried making pancakes in a sheet pan. It was a weekend morning, and I wanted something special for my family but didn’t want to spend hours in the kitchen. That’s when I discovered this amazing Gluten Free Sheet Pan Pancake recipe. It quickly became a favorite, and now, I’m excited to share it with you!
Get ready to cook up a storm with this simple yet satisfying recipe. Whether you’re feeding a crowd or just want leftovers for the week, this Gluten Free Sheet Pan Pancake is sure to impress.
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. Preheat your oven to 400 degrees and line your sheet pan with parchment paper. This will ensure your Gluten Free Sheet Pan Pancake cooks evenly and doesn’t stick.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Bobs Red Mill All Purpose Flour | 1 ½ cups |
| Baking powder | 2 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter, melted and cooled | ½ cup |
| Eggs | 2 |
| Vanilla | 1 teaspoon |
| Coconut sugar (or regular) | 2 tablespoon |
| Almond milk | 1 ½ cups |
Step-by-Step Guide
- Preheat your oven to 400 degrees.
- Line a 13′ x 9′ sheet pan with parchment paper.
- In a medium-sized mixing bowl, whisk together the Bobs Red Mill All Purpose Flour, baking powder, and salt.
- Add the melted and cooled butter, eggs, vanilla, coconut sugar, and almond milk to the dry ingredients. Mix well until combined.
- Pour the batter into the prepared sheet pan.
- Bake in the preheated oven for about 20 minutes or until the Gluten Free Sheet Pan Pancake is cooked through.
- Serve with your favorite toppings and enjoy!
Pointers for Perfection & How to Store
For the best results, make sure your butter is cooled before adding it to the batter. This will prevent the eggs from cooking prematurely. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the Gluten Free Sheet Pan Pancake for up to a month. Just reheat in the oven or toaster when you’re ready to enjoy it again!
If you loved this recipe, you might also enjoy our Gluten Free Waffle Recipe.
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Gluten Free Sheet Pan Pancake
- Total Time: 25
- Yield: 12 squares 1x
- Diet: Gluten Free
Description
This Gluten-Free Sheet Pan Pancake is the ultimate breakfast hack for busy mornings or feeding a crowd. Forget standing over the stove flipping pancakes one by one! Simply pour the fluffy, vanilla-scented batter into a sheet pan, top with your favorite fruits or chocolate chips, and bake until golden. It’s effortless, customizable, and perfect for meal prep.
Ingredients
— Dry Ingredients —
2 cups gluten-free all-purpose flour blend (Measure for Measure)
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
— Wet Ingredients —
1 ½ cups buttermilk, room temperature (or milk with 1 tbsp vinegar)
2 large eggs, room temperature
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
— Topping Ideas —
1 cup fresh berries (sliced strawberries, blueberries, or raspberries)
½ cup chocolate chips (ensure gluten-free)
Sliced bananas or nuts
Instructions
1. Preheat your oven to 425°F (220°C). Grease a standard 13×18 inch rimmed baking sheet (half sheet pan) generously with butter or cooking spray. (Lining with parchment paper is recommended for easy cleanup).
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. Whisk Wet Ingredients: In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined and no dry streaks of flour remain. (Do not overmix; a few small lumps are fine).
5. Spread: Pour the batter onto the prepared baking sheet. Use a spatula to spread it evenly into the corners.
6. Top: Sprinkle your chosen toppings (berries, chocolate chips, etc.) evenly over the batter. You can even do different toppings on different sections (e.g., half chocolate, half fruit) to please everyone.
7. Bake: Bake for 12–15 minutes, or until the pancake is puffed, golden brown, and springs back when lightly touched in the center.
8. Serve: Remove from the oven. Let it cool for 5 minutes, then slice into squares. Serve warm with maple syrup and butter.
Notes
Buttermilk Substitute: If you don’t have buttermilk, mix 1 ½ cups of whole milk with 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using. The acid helps the pancakes rise.
Flour Note: A blend with xanthan gum is essential for structure. If your blend lacks it, add ½ teaspoon.
Meal Prep: These reheat wonderfully! Slice the cooled pancake into squares and store in the fridge for 5 days or freeze for up to 2 months. Reheat in the toaster or microwave.
Dairy-Free: Use almond milk mixed with vinegar (for ‘buttermilk’) and melted coconut oil instead of butter.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 6
- Sodium: 210
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Your Burning Questions Answered!
Can I use a different type of flour?
Yes, you can substitute the Bobs Red Mill All Purpose Flour with another gluten-free flour blend, but the texture might vary slightly.
- Can I make this recipe dairy-free?
- Absolutely! Just use a dairy-free butter substitute and ensure your almond milk is unsweetened.
What toppings go well with this Gluten Free Sheet Pan Pancake?
Fresh fruits, maple syrup, nut butter, or even a dollop of whipped cream are all great options.
Dig In & Enjoy!
There you have it—a simple, delicious, and gluten-free breakfast that’s perfect for any day of the week. Whether you’re serving a crowd or meal prepping for the week, this Gluten Free Sheet Pan Pancake is sure to become a staple in your kitchen. For more delicious ideas, follow me on Pinterest.