Here’s a question for you: Do you LOVE pancakes, but NOT LOVE standing at a hot stove flipping pancake after pancake after pancake to feed your family on a Saturday morning? I have the answer for you: Gluten Free Sheet Pan Pancakes!
This is really a brilliant idea I wish I could claim for my own. I’m not sure who first thought of it, but when I saw PaleoGlutenFreeGuy post a coconut flour pancake recipe in a sheet pan on Instagram I wondered where these had been all my life!
The concept is simple, as you simply pour gluten free pancake batter into a sheet pan with sides and bake in the oven rather than making individual pancakes. These are even easier than my previous easier-than-pancakes-solution which was gluten free waffles (still love my waffles though, I gotta say!).
Of course the absolute easiest way to gluten free pancake nirvana is to simply dump my award-winning gfJules Gluten Free Pancake and Waffle Mix into a bowl, whisk it up and pour that batter into a sheet pan, since that takes all of about five minutes!
Add that to the 10 minute bake time and you have fresh gluten free sheet pan pancakes in FIFTEEN MINUTES! Mind. Blown.
I also have a yummy from-scratch recipe for you, of course, but I’m a huge fan of the mix version because … did I mention FIVE MINUTES to mix it up!??
I’ve made this batter at plenty of gluten free shows and I promise you it’s easy to make with a bowl and a whisk, but you can also use your blender if you’re opposed to the arm workout.
Another benefit of the sheet pan pancake version is that you can sprinkle everybody’s favorite add-ins on top of the pancakes which means you can use multiple toppings to make everybody in your house happy! It’s also easily made vegan by using applesauce instead of eggs — so yummy!
And whereas with the real pancake version, when you use berries or chocolate chips and flip them in the pan, they sometimes burn — the sheet pan pancakes don’t have this issue because (wait for it) you don’t flip them!
Just perfectly melty chocolate chips and juicy berries on top!
Once baked, cut into squares or strips for dipping in syrup or even fun shapes with cookie cutters. When will the fun ever end??
Gluten Free Sheet Pan Pancakes
Gluten Free Sheet Pan Pancakes
Gluten free sheet pan pancakes make Saturday mornings (or anytime the pancake craving hits!) silly easy! Just whip up the batter and pour it in the pan! Pancakes are ready in 10 minutes!
Ingredients
OR
- 3 cups gfJules All Purpose Gluten Free Flour (405 gr)
- 6 Tbs. GF instant vanilla pudding mix or milk powder (dairy or non-dairy)
- 2 Tbs. granulated cane sugar
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
PLUS
- 4 eggs (or egg substitute like applesauce or mashed banana)
- 6 Tbs. mild oil of choice (avocado oil, extra virgin olive oil, safflower oil, sunflower oil, vegetable oil, etc.)
- 2 1/2 cups milk (dairy or non-dairy)
- berries, chocolate chips, chopped nuts, etc., if desired
Instructions
Preheat oven to 400F.
In a medium bowl, combine all the liquid ingredients, using only 1 1/2 cups of milk at first. Gradually whisk in dry ingredients with remaining milk until well integrated and only a few lumps remain. Alternatively, add all ingredients to a blender and blend until smooth.
Prepare a 17x11 sheet pan with sides by lining with parchment paper.
Pour batter into pan and spread evenly. Distribute any toppings.
Bake in preheated oven for 10 minutes or until set and lightly browned around the edges. Remove to cool slightly before serving.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 309Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 112mgSodium 673mgCarbohydrates 23gFiber 1gSugar 15gProtein 9g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Is there anything else I can use in place of the milk powder or instant vanilla pudding?
You could try gluten free oat flour or almond meal instead.
~jules
My daughter’s comment upon tasting this was “wow it tastes just like a real pancake!” 😂. This was a delicious and easy. I’ll definitely be making it again. I topped it half mini chocolate chips and half frozen blueberries. Bake time was 13 minutes in my oven.
FANTASTIC!! I’m thrilled to hear that, Bethany, and so happy you’ve found a fast and easy way to bring delicious gluten free pancakes to the table for your family!! Thanks so much for taking the time to leave a comment and to add your bake time!!!
~jules