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Gluten Free Sheet Pan Pancakes

A simple and delicious way to enjoy pancakes without the flipping hassle, perfect for busy mornings or brunch gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 2 cups gluten-free all-purpose flour Measure carefully by scooping and leveling
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs Use flaxseed meal or chia seed for vegan option
  • 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 Customize as desired

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. Stir until just combined; be careful not to overmix.
  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, or until the edges are golden and a toothpick inserted in the center comes out clean.
Serving
  1. Once baked, remove from the oven and allow to cool for a few minutes. Cut into squares or rectangles.
  2. Serve warm with syrup, fresh fruits, whipped cream, or nuts.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for longer storage. Reheat in the microwave or oven as needed. Experiment with toppings to keep it exciting.