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Gluten Free Sheet Pan Pancakes

These gluten-free sheet pan pancakes are easy to make, quick to bake, and perfect for feeding a crowd, eliminating the hassle of flipping each pancake individually.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Pancake Base
  • 2 cups gluten-free all-purpose flour Use a good quality mix for best results.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ½ cups milk (or non-dairy alternative) Almond milk or coconut milk works well.
  • ¼ cup melted butter (or coconut oil)
  • 1 teaspoon vanilla extract
Optional Toppings
  • to taste fresh fruits
  • to taste syrup
  • to taste whipped cream
  • to taste nuts

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
  5. Pour the batter onto the prepared baking sheet, spreading it evenly to the edges.
  6. If desired, sprinkle your choice of toppings over the batter before baking.
Baking
  1. Place the baking sheet in the preheated oven and bake for 15-20 minutes until golden and a toothpick comes out clean.
  2. Once baked, remove from the oven and allow to cool for a few minutes.
  3. Cut into squares or rectangles and serve warm.

Notes

These pancakes can be customized with chocolate chips, blueberries, or you can add spices like cinnamon for flavor. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.