Why Make This Recipe

Gluten Free Sheet Pan Pancakes are a fantastic solution for busy mornings or brunch gatherings. They offer all the deliciousness of traditional pancakes but without the hassle of flipping each pancake individually. This recipe allows you to bake a large batch in one go, making breakfast easy for the whole family. Plus, with gluten-free ingredients, everyone can enjoy them!

How to Make Gluten Free Sheet Pan Pancakes

Ingredients:

2 cups gluten-free all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 ½ cups milk (or non-dairy alternative)
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
Optional toppings: fresh fruits, syrup, whipped cream, or nuts

Directions:

Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper for easy removal.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined; be careful not to overmix.
Pour the batter onto the prepared baking sheet, spreading it evenly to the edges.
If desired, sprinkle your choice of toppings over the batter before baking.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and allow to cool for a few minutes. Cut into squares or rectangles.
Serve warm with your favorite syrup or toppings.

How to Serve Gluten Free Sheet Pan Pancakes

Serve your pancakes warm right from the oven. Drizzle with maple syrup, add fresh fruits like berries or bananas, and top with whipped cream or nuts, if you like. This makes for a delightful breakfast that can satisfy everyone’s tastes!

How to Store Gluten Free Sheet Pan Pancakes

After your pancakes have cooled, you can store the leftovers in an airtight container. They can be kept in the refrigerator for about 3 days. If you want to store them longer, consider freezing the cut pieces. When ready to eat, just reheat in the microwave or oven.

Tips to Make Gluten Free Sheet Pan Pancakes

Be sure to measure your gluten-free flour carefully. Scoop and level it off to get the right amount.
Don’t overmix the batter; it’s okay if there are a few lumps.
Experiment with different toppings to keep breakfast exciting.

Variation

You can add chocolate chips, nuts, or spices like cinnamon to the batter for extra flavor. For a healthier twist, incorporate mashed bananas or applesauce into the mixture!

FAQs

Can I use regular flour instead of gluten-free flour?
Yes, if you don’t need a gluten-free option, feel free to use all-purpose flour instead.

Can I make these pancakes vegan?
Yes, you can replace eggs with a flaxseed meal or chia seed mixture and use a non-dairy milk and coconut oil.

How do I know when the pancakes are done?
The pancakes are ready when the edges are golden brown and a toothpick inserted in the center comes out clean.