Gluten Free Sheet Pan Pancakes
Gluten Free Sheet Pan Pancakes transform busy mornings! One pan, fluffy texture, endless toppings—perfect for meal prep and picky eaters.
You know what changed my Sunday mornings completely? Realizing I could bake pancakes instead of standing over a hot griddle flipping them one by one. Game changer!
These Gluten Free Sheet Pan Pancakes are my secret weapon for feeding everyone at once without the chaos. Imagine fluffy, golden pancakes studded with berries, ready in less than 20 minutes—no flipping required.
Whether you’re navigating a gluten-free lifestyle or just need Easy Family Dinner Ideas Gluten Free that work for breakfast too, this recipe delivers. It’s become our go-to for lazy weekend mornings and even busy weekday meal prep.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-free flour blend (I used Bob’s Red Mill) | 2 ½ cups / 370 grams |
| Sugar | 2 tablespoons / 25 grams |
| Baking powder | 1 tablespoon |
| Baking soda | ¼ teaspoon |
| Salt | ½ teaspoon |
| Milk | 2 ½ cups / 300 ml |
| Eggs | 2 |
| Unsalted butter, melted | ¼ cup / 57 grams |
| Vanilla extract | 2 teaspoons |
| Mixed berries | 2 ½ cups / 320 grams |
Instructions
Step 1: Preheat your oven to 425℉ and generously spray a 13×18 inch sheet pan with nonstick spray. This ensures your Gluten Free Sheet Pan Pancakes release easily after baking.
Step 2: Grab a large mixing bowl and combine the gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk everything together until you don’t see any streaks—this helps distribute the leavening agents evenly for that perfect fluffy texture.
Step 3: Pour in the milk, crack in the eggs, add the vanilla extract, and drizzle in the melted butter. Whisk until the dry ingredients are mostly incorporated, but don’t overmix—small lumps are totally fine and actually help keep your pancakes tender instead of tough.
Step 4: Toss in half of your berries and gently fold them through the batter with a spatula. The berries will release a bit of juice as they bake, creating little pockets of fruity sweetness throughout.
Step 5: Pour the pancake batter into your prepared sheet pan and spread it into an even layer with your spatula. Try to get it as uniform as possible so everything bakes at the same rate.
Step 6: Sprinkle the remaining berries over the top—they’ll sink slightly as the pancakes bake and create a beautiful presentation. This is also where kids love to help!
Step 7: Slide the pan into your preheated oven and bake for 15-16 minutes until a toothpick inserted into the center comes out clean. The edges should be lightly golden and the surface should spring back when gently touched.
Step 8: Remove from the oven, let cool for just a minute or two, then slice into squares and serve immediately with butter and maple syrup. The aroma alone will have everyone rushing to the table!
Substitutions
Dairy-Free Adaptation: Swap regular milk for your favorite non-dairy option like almond, oat, or coconut milk to create a Dairy Free Breakfast On The Go. Replace the butter with melted coconut oil or dairy-free butter—the texture stays just as fluffy and delicious.
Egg-Free Version: For a Gluten Egg Free Breakfast, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes). You can also try applesauce or a commercial egg replacer, though the texture will be slightly denser.
Flour Alternatives: While I recommend Bob’s Red Mill 1-to-1 blend, you can experiment with other gluten-free flour combinations that include xanthan gum. Just make sure your blend is designed for baking to get that proper rise.
Sugar Options: Reduce the sugar to 1 tablespoon if you prefer less sweetness, or swap it for coconut sugar or maple sugar for a different flavor profile. Honey works too, though you’ll need to reduce the milk slightly.
Troubleshooting
Pancakes Too Dense? This usually means overmixing the batter—those small lumps we left in are your friends! Gluten-free batters can become gummy when overworked, so mix just until combined.
Soggy Center? Your oven might run cool, or the batter layer was too thick. Check with a toothpick at 15 minutes, and if needed, bake another 2-3 minutes until the center is fully set.
Sticking to the Pan? Make sure you’re using enough nonstick spray and not skipping the cooling time. Let the Gluten Free Sheet Pan Pancakes rest for 1-2 minutes before slicing—they’ll release much easier.
Dry Texture? Gluten-free flour blends vary in absorption rates. If your batter seems too thick before baking, add milk a tablespoon at a time until it’s pourable but not runny—think traditional pancake batter consistency.
Storage & Meal Prep
Well… here’s where these really shine for busy mornings! Store leftover pancakes in an airtight container in the fridge for up to 4 days. They reheat beautifully in the toaster, microwave, or even a quick stint in a warm oven.
For meal prep magic, bake a double batch and freeze individual portions wrapped in parchment paper, then stored in a freezer bag. They’ll keep for up to 3 months and make your Dairy Free Breakfast On The Go incredibly simple—just grab, reheat, and head out the door.
Serving Suggestions
Serve these warm with classic maple syrup and butter, or get creative with your toppings! A dollop of Greek yogurt, a drizzle of honey, or even a smear of almond butter takes these in different directions.
For special occasions like Mother’s Day brunch or holiday mornings, set up a topping bar with fresh whipped cream, chocolate chips, sliced bananas, and extra berries. Kids absolutely love customizing their own squares, and it makes breakfast feel like a celebration.
Variations
Chocolate Chip Version: Skip the berries and fold in 1 ½ cups of chocolate chips instead for a kid-approved twist on these Easy Family Dinner Ideas Gluten Free (yes, breakfast can be dinner at our house!). Add a handful of mini chocolate chips on top before baking for extra melty goodness.
Savory Pancake Bake: Transform this into a savory breakfast by omitting the sugar and vanilla, then folding in cooked bacon bits, shredded cheese, and diced bell peppers. It’s like a pancake and omelet had a delicious baby!
Seasonal Fruit Swaps: Use whatever fruit is in season or on sale—sliced peaches in summer, diced apples with cinnamon in fall, or even frozen fruit in winter. Just make sure to thaw and drain frozen fruit first to avoid excess moisture.
Protein-Packed Option: Stir in a scoop of unflavored protein powder and reduce the flour by ¼ cup to boost the nutrition. This works especially well if you’re using our high-protein breakfast approach throughout the week.
Gluten Free Sheet Pan Pancakes FAQ
Can I make Gluten Free Sheet Pan Pancakes ahead of time?
Absolutely! Bake them the night before and store in the fridge, then reheat individual portions in the morning. They stay fluffy and delicious, making your morning routine so much smoother for this Gluten Egg Free Breakfast option.
What’s the best way to reheat leftovers?
Pop them in the toaster for crispy edges or microwave for 30-40 seconds if you prefer them soft. The toaster method is my personal favorite because it brings back that fresh-baked texture.
How do I prevent the berries from sinking?
Toss them lightly in a teaspoon of gluten-free flour before folding into the batter. This helps them stay suspended throughout rather than all settling at the bottom during baking.
Can I use a smaller pan?
You can use a 9×13 inch pan, but increase the baking time to 20-25 minutes since the batter will be thicker. Watch for that toothpick to come out clean as your doneness indicator.
Why are my Gluten Free Sheet Pan Pancakes not fluffy?
Man, oh man… this usually comes down to expired baking powder or not measuring accurately! Make sure your baking powder is fresh (test it by adding a bit to hot water—it should fizz vigorously) and use proper measuring techniques for your flour.
These Gluten Free Sheet Pan Pancakes have honestly revolutionized how we do breakfast around here. They’re as light and fluffy as a cloud, infinitely customizable, and they save me from that exhausting flip-and-repeat cycle at the stove.
Whether you’re feeding a crowd, meal prepping for the week, or just want Easy Family Dinner Ideas Gluten Free that work morning, noon, or night, this recipe has your back. The best part? Everyone gets to eat at the same time, and you actually get to sit down and enjoy breakfast with your family.
Give these a try for your next weekend breakfast or when you need a Dairy Free Breakfast On The Go solution that doesn’t compromise on taste. I’m betting they become your new favorite way to make pancakes too—no spatula flipping skills required!
If you loved this recipe, you’ll also want to check out our irresistible gluten-free coffee cake for another special breakfast treat, or try our quick weeknight Mongolian beef when you need dinner on the table fast.
Gluten Free Sheet Pan Pancakes
Equipment
- 13×18 inch sheet pan
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 2 ½ cups gluten-free flour blend 370 grams, Bob’s Red Mill recommended
- 2 tablespoons sugar 25 grams
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups milk 300 ml, can use dairy-free
- 2 eggs can substitute with flax eggs
- ¼ cup unsalted butter, melted 57 grams, can use coconut oil
- 2 teaspoons vanilla extract
- 2 ½ cups mixed berries 320 grams
Instructions
- Preheat your oven to 425℉ and generously spray a 13×18 inch sheet pan with nonstick spray. This ensures your Gluten Free Sheet Pan Pancakes release easily after baking.
- Grab a large mixing bowl and combine the gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk everything together until you don’t see any streaks—this helps distribute the leavening agents evenly for that perfect fluffy texture.
- Pour in the milk, crack in the eggs, add the vanilla extract, and drizzle in the melted butter. Whisk until the dry ingredients are mostly incorporated, but don’t overmix—small lumps are totally fine and actually help keep your pancakes tender instead of tough.
- Toss in half of your berries and gently fold them through the batter with a spatula. The berries will release a bit of juice as they bake, creating little pockets of fruity sweetness throughout.
- Pour the pancake batter into your prepared sheet pan and spread it into an even layer with your spatula. Try to get it as uniform as possible so everything bakes at the same rate.
- Sprinkle the remaining berries over the top—they’ll sink slightly as the pancakes bake and create a beautiful presentation. This is also where kids love to help!
- Slide the pan into your preheated oven and bake for 15-16 minutes until a toothpick inserted into the center comes out clean. The edges should be lightly golden and the surface should spring back when gently touched.
- Remove from the oven, let cool for just a minute or two, then slice into squares and serve immediately with butter and maple syrup. The aroma alone will have everyone rushing to the table!
