Gluten Free Sheet Pan Pancakes
by: claire cary
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!
Equipment
Ingredients
Wet
- ¼ cup unsalted butter melted
- ¼ cup white sugar
- 2 tablespoons maple syrup
- 2 eggs
- 1 ¼ cup milk
- 1 teaspoon vanilla extract
Dry
- 2 cups gluten free all purpose baking flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Generously grease a 10x15 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!
Notes
If you use a smaller baking sheet, that's totally fine, but the pancakes will be thicker and need a longer baking time.
Serving: 2pancakes / Calories: 306kcal / Carbohydrates: 45g / Protein: 8g / Fat: 12g / Saturated Fat: 6g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 3g / Trans Fat: 0.3g / Cholesterol: 81mg / Sodium: 448mg / Potassium: 115mg / Fiber: 4g / Sugar: 16g / Vitamin A: 398IU / Calcium: 225mg / Iron: 2mg
