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