GLUTEN-FREE SHEET PAN PANCAKES
on Jan 09, 2025, Updated Jun 23, 2025
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Light, fluffy, and totally customizable, this sheet pan pancake recipe is a clever way to serve a crowd without needing to stand by the hot stove all morning long!
This Gluten-Free Sheet Pan Pancake is a more convenient and just as tasty way to enjoy everyone’s favorite breakfast.
This pancake recipe came from my mother-in-law, my beloved recipe tester. She adapted this recipe from her mom so it’s basically a full family affair over here!
All I have to say is that this method is genius! Pouring the batter on a sheet pan means that you can enjoy spending time with your family or finish making your morning beverage of choice instead of standing over the hot stovetop.
Kids love this recipe because they can go crazy with the toppings!
Once the batter is poured, add in whatever your heart desires. Berries, chopped walnuts, sliced almonds, chunks of banana, and chocolate chips are fair game.
I can’t wait for you to give this recipe a try!
Be sure to tag me in your pancake creations over on Instagram, @olivia.adriance. Enjoy!
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Ingredients for Gluten-Free Sheet Pan Pancakes
Pancakes aren’t complicated, and this recipe only requires a few standby ingredients. Here’s what you’ll need.
- Gluten-free Flour Blend: @bobsredmill 1:1 and Paleo Flour are staple gluten-free blends that I keep on hand at all times. I use them to make my Classic Banana Bread recipe too.
- Baking Powder: This helps the pancake rise in the oven, making it light and fluffy.
- Eggs: I haven’t tried an egg substitute so I recommend using whole eggs for this recipe.
- Almond Milk: Any nut milk will do. Look for unsweetened so you can stay in control of how much-added sugar you’re consuming.
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Pin It- Avocado Oil: Avocado oil is a healthier take than canola oil, which is commonly used in batters. Be sure to grease the sheet pan to prevent the batter from sticking.
- Maple Syrup: Pancakes and maple syrup are an inseparable duo! I add some to the batter to give it that little extra flare. Of course, serving the pancake with more syrup never hurts either!
- Coconut Sugar: This natural sugar helps sweeten up the batter.
- Vanilla Extract: A touch of vanilla to enhance the batter (and aroma).
- Fillings: The type of pancake you make is up to you! Customize the recipe by adding berries like raspberries, strawberries, and blueberries, or throw in some chopped almonds or walnuts. Slices of banana are a kid favorite as are handfuls of chocolate chips!
How to Make Sheet Pan Pancakes
Grease a “half sheet” sheet pan (18×13”) with cooking oil, such as avocado oil.
In a large mixing bowl, whisk together eggs, milk, oil, maple syrup, coconut sugar, and vanilla extract.
Measure gluten-free flour, baking powder, and salt and add to the wet ingredients. Stir until just combined.
Pour the batter onto a prepared sheet pan. Let rest while the oven is heating up.
Recipe Tip!
Letting the batter rest for a few minutes can result in fluffier, more tender pancakes.
Heat the oven to 425°F. While the oven is heating, place the fillings of choice — fruit, nuts, chocolate chips, and whatever else you desire — into the batter. If you have kids helping you out, let them go crazy here!
Bake for 12 minutes then remove from the oven and allow to rest 5 to 10 minutes.
Serve with maple syrup and additional toppings of choice. Enjoy!
More Gluten-Free Sweet Breakfast Recipes:
- Gluten-Free Cinnamon Rolls
- Molten Chocolate Chip Baked Protein Oats
- Protein Overnight Oats
- Simple One-Bowl Oatmeal Scones
- Cinnamon Apple Breakfast Quinoa Power Porridge
GLUTEN-FREE SHEET PAN PANCAKES
Ingredients
For the Pancakes:
- 3 cups gluten-free flour blend (I like Bob's Red Mill 1:1 and Paleo Flour)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 eggs
- 2 ¼ cup almond milk
- ⅓ cup avocado oil
- ¼ cup maple syrup
- 3 tablespoons coconut sugar
- 2 teaspoons vanilla extract
Topping Suggestions:
- Raspberries
- Strawberries
- Blueberries
- Sliced banana
- Nuts
- Chocolate chips
Instructions
- Grease a “half sheet” sheet pan (18×13) with cooking oil, such as avocado oil.
- In a large mixing bowl, whisk together eggs, milk, oil, maple syrup, coconut sugar, and vanilla.
- Measure flour, baking powder, and salt and add to combined wet ingredients. Stir to combine.
- Pour into the prepared sheet pan. Let rest while the oven is heating up.
- Heat oven to 425°F. While the oven is heating, place the fillings of choice onto the batter. You can let the kids go crazy here!
- Bake for 12 minutes then remove from the oven and allow to rest 5 to 10 minutes.
- Serve with maple syrup and toppings of choice. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I cut the recipe in half and it came out great!! Highly recommend this!
I’m curious if there is a way to add protein to it, however, it’s amazing how it is! I added cut up apples and cinnamon on one side and chocolate chips on the other.
So happy to hear you loved this one, Sabrina! You definitely could try adding in some protein powder and sub out some of the gluten-free flour. Let me know if you try it!