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Gluten-free sheet pan pancakes served with syrup and fresh berries

Gluten Free Sheet Pan Pancakes

Wake up to warm, fluffy pancakes baked to perfection in just one pan, making breakfast a breeze!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup gluten free all-purpose flour Make sure it contains xanthan gum for better texture.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk (or dairy-free alternative) Almond or oat milk can be used.
  • 2 large eggs Can swap with flax eggs for vegan version.
  • 2 tablespoons melted butter (or coconut oil)
  • 1 teaspoon vanilla extract Try experimenting with different extracts like almond or lemon.
Toppings
  • 1 cup Fresh fruit (such as berries, bananas, or apples) Feel free to get creative with toppings!

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.
Baking
  1. Bake in the preheated oven for about 15-20 minutes, or until golden and a toothpick inserted in the center comes out clean.
  2. Remove from the oven, let cool slightly, slice, and serve warm.

Notes

For extra fluffiness, let the batter sit for a few minutes before spreading it in the pan. Store leftovers in the fridge for 3-4 days or freeze for up to a month. Reheat in the microwave.