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Gluten Free Sheet Pan Pancakes Recipe

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3.9 from 2 reviews

These Gluten Free Sheet Pan Pancakes offer a convenient and delicious way to enjoy fluffy pancakes made all at once in the oven. Perfect for a family breakfast, this recipe combines a moist and tender batter with customizable toppings, resulting in a versatile and mess-free pancake experience that everyone will love.

Ingredients

Wet Ingredients

  • 1/4 cup unsalted butter (melted)
  • 1/4 cup white sugar
  • 2 tablespoons maple syrup
  • 2 eggs
  • 1 1/4 cup milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups gluten free all purpose baking flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Toppings (Optional)

  • Chocolate chips
  • Blueberries
  • Strawberries

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 425 degrees Fahrenheit. Generously grease a 10×15 inch baking sheet to prevent the pancake from sticking, then set it aside while you prepare the batter.
  2. Combine wet ingredients: In a medium mixing bowl, add melted butter, white sugar, maple syrup, eggs, milk, and vanilla extract. Whisk these ingredients thoroughly until the eggs are fully incorporated and the mixture is smooth.
  3. Add dry ingredients: Gradually whisk in the gluten free all purpose baking flour, baking powder, and salt into the wet ingredients. Be sure to spoon and level the flour when measuring for accuracy. Mix until just combined for a smooth batter. Avoid overmixing to keep pancakes tender.
  4. Spread batter and add toppings: Pour the batter evenly into the prepared baking sheet. Spread it out smoothly to cover the entire pan in an even layer. If desired, divide the batter into sections and sprinkle toppings such as chocolate chips, blueberries, or strawberries onto each section. Alternatively, mix all toppings together and scatter them evenly over the batter.
  5. Bake and cool: Bake the sheet pan pancakes in the preheated oven for 11 to 14 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the pan from the oven and allow the pancakes to cool for about 10-15 minutes to set properly. Slice into squares and serve warm with additional maple syrup as desired. Enjoy your hassle-free, gluten free breakfast treat!

Notes

  • Measuring the flour by spooning and leveling helps maintain the right texture for the pancakes.
  • Customize toppings to suit your preference; fresh fruits or chocolate chips work wonderfully.
  • Allowing the sheet pan pancakes to cool slightly helps them set, making slicing easier and less messy.
  • Use a baking sheet size close to 10×15 inches for best results; adjust baking time slightly if using a different size.
  • For a dairy-free option, substitute the butter and milk with plant-based alternatives.

Find it online: https://marthatasty.com/gluten-free-sheet-pan-pancakes-recipe/