Gluten Free Sheet Pan Pancakes

These gluten free sheet pan pancakes are a light and fluffy take on classic pancakes but with a more hands off approach! Add chocolate chips, blueberries, banana or any of your favorite mix ins!

I’ve had the idea of doing gluten free sheet pan pancakes for a while, and wow I wish I did it sooner because they are SO easy to make. They have the same delicious flavor and texture as regular stove top pancakes, but without the work. No hovering over the stove top waiting to flip.

The batter is essentially the same as traditional gluten free pancake batter, but instead of baking on the stove, we’ll just pop everything onto a baking sheet and bake for about 12 minutes and that’s it! While you can definitely use a box mix for sheet pan pancakes, making from scratch is much better! If you love this recipe, try my gluten free crepes next.

Tips before we get started!

• The batter will be fairly thick, but you want to avoid adding any more milk. Thick batter yield fluffier pancakes!
• Be sure to very generously grease your baking sheet. There is butter in the batter, but a well greased baking sheet will prevent any unnecessary sticking. You can also line the pan with parchment paper if you’re worried about sticking.
• I used a 10×15 baking sheet, also known as a half sheet. You can use a slightly smaller size, but the pancakes will be thicker and therefore require a longer bake time. The center should look pretty matte and a toothpick will come out clean when they are done.

How to make sheet pan pancakes

Preheat the oven to 425 degrees Fahrenheit. Generously grease a 10×15 baking sheet and set aside.

In a medium mixing bowl, add in all wet ingredients. Whisk well to combine until the eggs are completely broken up. Whisk in the dry ingredients, aside from any mix ins, making sure to spoon and level the flour to measure.

Pour into the prepared baking sheet and spread evenly. Add any toppings you desire, I like to do a few different sections with chocolate chips, blueberries, strawberries etc. but you can also mix them all up together!

Bake for 11-14 minutes or until a toothpick comes out clean. Remove from the oven and let cool for about 10-15 minutes, then slice and serve with maple syrup and enjoy! Try my matcha pancakes next!

Key Ingredients & swaps

FLOUR. These sheet pan pancakes use gluten free all purpose baking flour as the base. I used Bob’s Red Mill, but King Arthur also works great!

EGGS. You need 2 eggs to help bind all ingredients together and help make the pancakes fluffy! You can try an egg replacer such as apple sauce or a store bought egg replacer, but eggs will yield the fluffiest texture!

MILK. I used soy milk because that’s what I had on hand, but any kind of milk will work- dairy or non-dairy. Same with the butter- just use a dairy free butter like Earth Balance if you need!

SUGAR/MAPLE SYRUP. We’ll use both white sugar and maple syrup to sweeten these pancakes. You can decrease the amount of white sugar you use, but I don’t recommend decreasing the maple syrup as this also adds moisture.

BAKING POWDER. A full tablespoons of baking powder will make these pancakes super fluffy. You do not want to sub for baking soda- baking powder is key here!

How to store and freeze

Once cooked, these sheet pan pancakes will store in the fridge for about 3 days. To heat them up, you can pop them in the microwave, toaster, or heat them up on a pan on the stove until warm. I also sometimes just grab them right from the fridge when I’m rushing out the door and need a quick snack!

You can also freeze these gluten free pancakes! Just keep them in a freezer safe bag or container for up to 2 months. Reheat in the toaster for best results.

More breakfast recipes you’ll love!

• Oat Flour Pancakes
• Protein Overnight Oats
• Vanilla Chia Pudding

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