I saw sheet pan pancakes on Food Network and knew I had to make a gluten free version. No more standing at the stove flipping one pancake at a time, pour the batter into a sheet pan, slide it in the oven, and get the rest of breakfast ready while it bakes. Feeds a crowd, and everyone can pick their own mix-ins so nobody has to agree on chocolate chip versus blueberry.
The Best Gluten Free Flour For Pancakes
I use Bob's Red Mill All Purpose Flour in this gluten-free sheet pan pancake recipe. It's the same gluten-free flour I use in my simple Gluten Free Pancake and it's just so convenient! It mixes two different types of rice flour, potato starch, sorghum flour, tapioca flour, and xantham gum.
It has a light non-grainy taste that works well in baked goods, pancakes, and waffles.
If you've been gluten-free for a while, you know how hard it is to find the right flour substitute.
I love using Bob's mix because you simply scoop what you need and move on! No extra measuring or opening up a bunch of bags of flour.
You'll simply combine your gluten-free flour with a few simple ingredients, and you're good to go!
Thinking about going gluten free? Check out my Gluten Free Guide For Beginners here.
Sheet Pan Pancakes Gluten Free Tips
Now, if you are looking for that perfect golden brown color, you get when cooking pancakes in a skillet with butter...you won't find that here.
That golden color comes from flipping pancakes on a griddle or pan.
These Sheet Pan Gluten-Free Pancakes are more like cake!
They have a light color on top and are nice and fluffy on the inside.
We love to save them for dessert! Don't tell anyone, but my favorite toppings are ice cream, chocolate sauce, and whipped cream!
Equipment
You don't need anything special for this recipe:
- A ¼ sheet pan (13" x 9")
- Parchment paper, not wax paper (more on that below)
- A medium mixing bowl and a whisk
Ingredients for Sheet Pan Pancakes
These pancakes are so easy to mix up in one bowl. The ingredients are simple.
- gluten free flour
- baking powder
- salt
- unsalted butter
- eggs
- vanilla
- sugar
- almond milk
Sheet Pan Pancakes Toppings
Just like regular pancakes, you can add different toppings to make everyone in your house happy! Drop your favorite add-ins into the pancake batter before it bakes or add them on top of the baked gluten free pancakes right before serving.
- pure maple syrup
- berries
- peanut butter
- banana slices
- honey
- apples and cinnamon
- chocolate syrup
- chocolate chips
- nuts, seeds
- whipped cream
- ice cream
Substitutions
Here are a few ingredients readers and I have swapped in this recipe with good results:
- Whole milk instead of almond milk. Works just fine, same texture.
- Mashed banana stirred into the batter. Adds natural sweetness and a softer bite.
- A scoop of plain protein powder. Makes for a more filling breakfast.
- Almond extract instead of vanilla. A nice change if you want it.
I haven't tried other gluten-free flour blends in this recipe myself, so I can't vouch for how they'd turn out. If you experiment, I'd love to hear how yours goes in the comments.
Variations
- Chocolate chip. Stir a handful right into the batter before it bakes.
- Blueberry. Fold in fresh or frozen blueberries for a fruitier version.
- Apple cinnamon. Stir in diced apple and a pinch of cinnamon for a cozy, fall-friendly batch.
Tips and Tricks
Why are my gluten free pancakes rubbery?
Just like baking with regular flour, it's possible to overmix your gluten free pancake batter. Try to whisk your ingredients just until they come together.
Do gluten-free pancakes taste different?
If your gluten free flour is high in almond or coconut flour, you'll likely notice a different flavor or texture. I recommend using a neutral flour substitute made with rice flour for a really smooth, neutral flavor.
Is there a gluten free flour that tastes good?
I love using Bob's Red Mill All-Purpose Gluten Free mix. It's so convenient to use, and it just tastes really light. You aren't bogged down with too much almond flour or coconut flour, and the texture is smooth, not gritty.
Why are my pancakes gooey?
If the center of the pancakes is still gooey, they either were not baked long enough or at a high enough temperature. This is part of why I love sheet pan pancakes. Because you aren't standing there flipping each one, all of your pancakes will come out perfectly baked every time.
Should I use parchment paper or wax paper?
Parchment paper only. Wax paper isn't rated for oven heat, it can scorch or stick to the batter and make a mess. Parchment is the only one that works here.
Can I use whole milk instead of almond milk?
Yes, whole milk works just fine in place of almond milk with no other changes needed.
Storage
Let the pancakes cool completely, then store leftover slices in an airtight container in the fridge for up to 4 days. Reheat in the toaster oven for the best texture, a few minutes at 350 degrees does the trick.
To freeze, layer slices between pieces of parchment paper in a freezer-safe container or bag and freeze for up to 2 months. Reheat from frozen in the toaster oven.
These gluten-free sheet pan pancakes are one of my favorite easy breakfast recipes. I love whipping up a big batch for my large family. The leftover pancake slices (if there are any) reheat great in the toaster oven, honestly, I can eat these for breakfast or dessert.
I'm pretty sure these oven-baked pancakes will be your new favorite pancakes. Let me know what you think in the comments below.
More Gluten Free Breakfast Ideas
- Sausage and Egg Casserole
- Keto Almond Flour Pancakes
- Gluten free Waffles with Almond Flour
- Gluten Free Breakfast Casserole
Gluten Free Sheet Pan Pancakes
Ingredients
- 1 ½ cups Bobs Red Mill All Purpose Flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoon coconut sugar (or regular)
- 1 ½ cups almond milk
Instructions
- Preheat oven to 400 degrees. Prepare a ¼ sheet pan with parchment paper.
- In a medium sized mixing bowl, whisk all dry ingredients. Add all wet ingredients and mix well.
- Pour into a 13' x 9' sheet pan lined with parchment paper. Cook in 400 degree oven for about 20 minutes or until cooked through.
- Serve with toppings.
Equipment
- ¼ sheet pan (13" x 9")
- Parchment paper
- A medium mixing bowl and a whisk
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Krissy Allori says
These are such a great idea! I've been watching the amount of gluten I eat due to inflammation so it's nice to have this option when I am craving pancakes. Thanks!
Kushigalu says
Never tried making this before. These pancakes look so perfect and delicious!
Lizet says
My boys are going to love this! and adding chocolate and blueberries is just going to make their day even more.
Annissa says
What a great way to make pancakes for a crowd! I get tired of flipping pancakes when I have a houseful. This saves so much time!
Carrie Robinson says
Such a great way to make pancakes for a crowd! 🙂
Alice says
My family and I LOVED it!!!! This will be in our regular weekend rotation!
Thanks so much for this super easy and tasty recipe!!!!
Karen Kelly says
So glad you liked it!
Stacy says
Easy peasy, first go was a success according to kids - and I loved not taking forever to flip pancakes for 7. Making again in the with surprise treat chocolate chips, serving with banana and bacon. Since thinking is hard in the morning (all my mamas with teething toddlers feel me) I have all wet except butter in one jar in the fridge, butter softening on the counter, and the dry mixed in another jar. Looking forward to a brainless, delicious breakfast tomorrow!
Karen Kelly says
Thanks for the tips! So glad you like them.
Stacy says
Ok one more tip- this morning I just mixed in the softened butter to the dry stuff (creamed maybe is the word) and then added the wet and mixed until bigger chunks were gone but not totally smooth. It sat a bit while bacon finished up in the oven. I really like the texture of them this way!
TammySweets says
hey, so im trying to make these gluten free pancakes for my kids, but i dont got the bob's mill thing. can i use something else or nah? would love some advice, Karen Kelly.
FitMom101 says
Hey, you can actually use any gluten-free flour mix that has a similar composition. Check for ones that have rice flour and tapioca, those usually work well!
grillmaster98 says
never thought about doing pancakes on a sheet pan. does it really taste the same as the skillet ones? kinda doubting it.
Jenny_the_reader says
I'm intrigued by the blend of flours mentioned in the recipe. How important is the xantham gum in the mix? Can it be omitted or is there a substitute? Appreciate any guidance!
Felix says
These came out great! But you may want to edit so it says to line with parchment paper only, not waxed - waxed paper can easily start a fire in the oven as it's not made for high oven temperatures. I lightly oiled the pan instead and that also worked great. Thanks!
Esme says
made this for my family tonight. I was completely out of ideas for dinner so I went with a simple breakfast. Everyone loved the pancakes!! Even my kiddos friends that aren't used to gluten free foods went for seconds. Next time I will double the recipe
Karen Kelly says
I'm so glad you liked it and now you have a new easy dinner idea!
Dave K says
all this gluten free talk, but does anybody actually feel better eating like this? seems like a lot of hassle for pancakes.
Lexi says
I made this recipe today, except used 1% milk (didn't have any almond milk), and 1/4 cup unsalted butter, and 1/4 cup palm shortening (because I didn't have enough unsalted l unsalted l unsalted butter), and it came out gummy and undercooked. I even cooked it 25 minutes, instead of 20. I'm not sure what went wrong, because I am always very careful with my measuring of ingredients. I'm sorry, but IDK how this came out good for anyone else.
Karen Kelly says
I'm sorry this happened, but when you substitute ingredients I can't help since it's not the same recipe. I have not tried this with palm shortening
.
Mary says
Would this work in a 9 x 13 inch cake pan? Looks good.
Karen Kelly says
Hi Mary, sorry I haven't tried that so I'm not sure it would work.
Mary P says
It worked good. I doubled it and put it in a 9x13 inch pan.y whole family gobbled it up.
Karen Kelly says
That's great to hear! Thanks.
zebracookie45 says
Just made these sheet pan pancakes and OMG! They turned out so fluffy and yummy :). Gonna add blueberries next time. Anyone tried adding chocolate chips?
ChocoChipLover says
Yes! Chocolate chips make everything better. They melt slightly and turn the pancakes into a heavenly dish. Must try!
HealthyEats says
Just a tip, if you're adding chocolate chips, maybe look for darker, less-sweetened ones? Could help keep it on the healthier side.
Katie says
The recipe for the pancakes is great. However do NOT use wax paper in place of parchment. They are not one in the same. I thought, hey why not I’ll try the wax paper since I was out of parchment - the batter stuck to it like glue and we had to ever so slowly scrape off the paper on the bottom. Suggestion to remove that from your recipe so others don’t encounter the same mishap.
Karen Kelly says
Thank you so much for this tip!
Michelle says
Soooooo delicious! My kids absolutely loved these! We tripled the batch and put extras in the fridge for easy breakfast all week. So convenient for my big family. Thank you!
Betty Jane Quadrato says
can I use reg whole milk instead of almond milk
Karen Kelly says
Yes that should work just fine!
Courtney H says
I added: 1 banana, 1 scoop plain protein protein, used almond extract instead of vanilla, Namaste organic gluten free all purpose flour, and used whole milk! They turned out so delicious!
Karen Kelly says
Love all of your tips thanks!