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Gluten Free Sheet Pan Pancakes

Enjoy a mess-free breakfast with these delicious gluten-free sheet pan pancakes, perfect for feeding a crowd or meal prepping for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten free all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk (or dairy-free alternative)
  • 2 large eggs
  • 2 tablespoons melted butter (or coconut oil)
  • 1 teaspoon vanilla extract
Toppings
  • Fresh fruit (such as berries, bananas, or apples) For topping

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and grease a sheet pan.
  2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until combined.
  5. Spread the pancake batter evenly onto the prepared sheet pan.
  6. Add fresh fruit on top of the batter.
  7. Bake in the preheated oven for about 15-20 minutes, or until golden and a toothpick inserted in the center comes out clean.
  8. Remove from the oven, let cool slightly, slice, and serve warm.

Notes

These pancakes can be served warm, topped with maple syrup and powdered sugar. Store leftovers in the fridge for 3-4 days or freeze for later use.