No more standing over a hot griddle for half your morning flipping one pancake at a time! These super simple gluten free sheet pan pancakes are delicious and so easy.
My girls love gluten-free pancakes, but sometimes I just don’t have the time to stand around and flip individual pancakes all morning long. Now with these easy sheet pan pancakes I don’t have to. The recipe calls for simple ingredients that I always have as pantry staples in the house. Win!
You can really use any pancake recipe or any mix you’d like, so if you don’t need to be gluten free just use your normal pancake recipe or substitute out the flour in the recipe below.
You can even take this base recipe and change it up with some different mix-ins! Some of our favorite add-ins are blueberries, chocolate chips, or even some diced strawberries to the batter for a new variation! This is your time to get creative because it’s a breakfast you can get on the table in minutes!
This method of making fluffy pancakes is perfect for a large family or even for just the busy mom!
Ingredients:
- 2 eggs
- 4 TBSP pure maple syrup
- 1/2 tsp salt
- 3 tsp baking powder
- 1 tsp vanilla extract
- 2 cups gluten-free flour, I like to use my homemade blend that I share in my Gluten Free Homestead Pantry e-book whichever one you use make sure it has xanthan gum in it.
- 1 cup milk, more or less to the right consistency
- 3 tablespoons of melted butter
How to make gluten-free sheet pan pancakes:
- Pre-heat your oven to 350 degrees.
- Butter or oil a 15.25″ x 10.25″ sheet pan. If you don’t have that size, use what you have. The batter just won’t fill the whole pan but that’s ok!
- In a large bowl add egg, maple syrup, salt, vanilla and baking powder. Whisk until all combined and there are no clumps. It’s important to use a whisk for this.
- Add in the flour, milk, and butter. Whisk together until well combined and there is no clumps.
- Pour your batter into your prepared baking sheet or you can even skip the buttered sheet pan step and lay down some parchment paper for easy clean up. Spread out the batter into an even layer with a rubber spatula.
- Bake in the oven at 350 degrees for 15-20 minutes or until the top of the pancakes is golden brown and a toothpick inserted in the center of the pancakes comes out clean.
- Remove from the oven and let cool slightly.
- Slice into squares or use fun cookie cutters and cut out fun shapes! Top with some homemade butter and a drizzle of maple syrup.
In our house we like to minimize any added sugar as much as possible. However, you can make this recipe with sugar in place of the maple syrup. We think the maple syrup makes it sweet enough!
Now that you have your squares you are ready to add your favorite toppings to your pancakes and enjoy them nice and warm, just like a regular pancake. We like to add a side of fresh fruit to complete out our meal.
Some of the different toppings we like on our pancakes are:
- butter
- peanut butter
- pure maple syrup
- powdered sugar
- sprinkle chocolate chips or strawberries with homemade whipped cream (for a treat of course)
How to store your sheet pan pancakes.
The best way to store any left overs is in an airtight container in the refrigerator. They will keep for about a week. We like to pop them in the toaster or in a toaster oven on a busy morning when we are needing something quick.
This sheet pan pancake recipe doubles or even triples well. So feel free to make a large batch of these homemade pancakes and pop the leftovers in the freezer in a freezer bag.
When you are ready to eat them, simply pull them out of the freezer and defrost them on the counter. If you use a microwave you can heat them up there or again we like to pop them in the toaster.
This easy recipe is on the menu lineup every week. I just love a good hot breakfast that I can whip up in 5-10 minutes and it’s an added bonus if it is a huge hit with the whole family.
Gluten Free Sheet Pan Pancakes
You never have to stand over a hot griddle again flipping indivudual pancakes. These gluten free sheet pan pancakes are the perfect breakfast for those busy mornings.
Ingredients
- 2 eggs
- 4 TBSP pure maple syrup
- 1/2 tsp salt
- 3 tsp baking powder
- 1 tsp vanilla extract
- 2 cups gluten-free flour
- 1 cup milk, more or less to the right consistency
- 3 tablespoons of melted butter
Instructions
- Pre-heat your oven to 350 degrees.
- Butter or oil a 15.25" x 10.25" sheet pan. If you don't have that size, use what you have. The batter just won't fill the whole pan but that's ok!
- In a large bowl add egg, maple syrup, salt, vanilla and baking powder. Whisk until all combined and there are no clumps. It's important to use a whisk for this.
- Add in the flour, milk, and butter. Whisk together until well combined and there is no clumps.
- Pour your batter into your prepared baking sheet or you can even skip the buttered sheet pan step and lay down some parchment paper for easy clean up. Spread out the batter into an even layer with a rubber spatula.
- Bake in the oven at 350 degrees for 15-20 minutes or until the top of the pancakes is golden brown and a toothpick inserted in the center of the pancakes comes out clean.
- Remove from the oven and let cool slightly.
- Slice into squares or use fun cookie cutters and cut out fun shapes! Top with some homemade butter and a drizzle of maple syrup.
Drop a comment below, have you ever made sheet pan pancakes before?
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