Gluten Free Sheet Pan Pancakes are easily made with pantry staples but cooked in a sheet pan! They are great for a crowd or meal prepping for breakfast 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.
I mean how cool is this to feed a crowd of three hungry teenagers? AND you can also add different mix-ins to half and 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...
- Sheet Pan Salmon and Brussels Sprouts
- Sheet Pan Jerk Chicken with Pineapple
- Sheet Pan Chicken Stir Fry
- Sheet Pan Sausage and Peppers
I mean is there anything we can't cook on a sheet pan?
These Sheet Pan Gluten Free Pancakes are based on my simple Gluten Free Pancake recipe using Bob's Red Mill All Purpose Flour. There's no need to mix your own gluten free flour and no need to add xanthan gum because it's included in this Bob's Red Mill mix. I
t has a light non-grainy taste that works well in baked goods, pancakes, and waffles.
Making sheet pan pancakes saves a ton of time. I mean who wants to stand over the stove for endless hours flipping pancakes batch after batch? Not me!
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.
These Sheet Pan Gluten Free Pancakes are more like cake!
Serve them for dessert if you like with ice cream, chocolate sauce, and whipped cream
Ingredients for Gluten Free 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 Pancake Toppings
- pure maple syrup
- berries
- apples and cinnamon
- chocolate syrup
- nuts, seeds
- whipped cream
- ice cream
Gluten Free Sheet Pan Pancakes
Equipment
- sheet pan
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 or waxed paper.
- In a medium sized 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.
Krissy Allori
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
Never tried making this before. These pancakes look so perfect and delicious!
Lizet
My boys are going to love this! and adding chocolate and blueberries is just going to make their day even more.
Annissa
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
Such a great way to make pancakes for a crowd! 🙂
Alice
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
So glad you liked it!
Stacy
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
Thanks for the tips! So glad you like them.
Stacy
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!