Gluten Free Sheet Pan Pancakes are easily made with pantry staples but are baked in a sheet pan! They are great for feeding the whole family at once or for super easy meal prep to enjoy all week. Add your favorite mix-ins to make them extra special.
When I saw these Sheet Pan Pancakes on Food Network, I knew I had to make some gluten free ones right away.
We love homemade pancakes, but who has time to stand there and flip each one? These easy sheet pan pancakes allow you to make an entire batch of pancakes at the same time.
No more babysitting individual pancakes. With this recipe, you can put together the rest of your weekend breakfast while your batch of pancakes is in the oven!
I mean, how cool is this to feed a crowd of three hungry teenagers? Plus, you can add different mix-ins, make half chocolate chip, and have blueberry. I mean we can never get everyone in the house to agree on the same flavor, right?
My love for sheet pan dinners runs deep. I love nothing more than an easy dinner where all ingredients are prepared on one sheet pan like...
Is there anything we can't cook on a sheet pan?
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 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!
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
- unsalted butter
- 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 pancakes right before serving.
- pure maple syrup
- peanut butter
- banana slices
- apples and cinnamon
- chocolate syrup
- chocolate chips
- nuts, seeds
- whipped cream
- ice cream
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.
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
Gluten Free Sheet Pan Pancakes
- sheet pan
- 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
- Preheat oven to 400 degrees. Prepare a ¼ sheet pan with parchment or waxed 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.
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!
Never tried making this before. These pancakes look so perfect and delicious!
My boys are going to love this! and adding chocolate and blueberries is just going to make their day even more.
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!
Such a great way to make pancakes for a crowd! 🙂
My family and I LOVED it!!!! This will be in our regular weekend rotation!
Thanks so much for this super easy and tasty recipe!!!!
So glad you liked it!
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!
Thanks for the tips! So glad you like them.
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!