The Evolution of Breakfast: Mastering Gluten Free Sheet Pan Pancakes
The traditional pancake breakfast, while a beloved staple of weekend mornings, often comes with a significant logistical challenge: the relentless cycle of pouring, flipping, and waiting. For those managing a gluten free lifestyle, this process can be even more arduous as gluten free batters sometimes behave differently on a hot griddle than their wheat-based counterparts. Enter the sheet pan pancake, a culinary innovation that transforms the way we approach brunch.
By shifting the cooking process from the stovetop to the oven, you eliminate the need to stand over a hot flame, allowing the host to join the family at the table while a single, golden, uniform batch of pancakes bakes to perfection.
Gluten Free Sheet Pan Pancakes – Easy Pan Pancake
Ingredients
- 2 ½ cups all purpose gluten free flour
- 3 tablespoons baking powder
- ⅓ cup sugar
- ½ teaspoon salt
- 2 ½ cups milk
- 2 eggs
- ½ cup butter
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 425˚F (220˚C).
- Whisk the flour, baking powder, sugar, and salt in a large bowl.2 1/2 cups all purpose gluten free flour, 3 tablespoons baking powder, 1/3 cup sugar, 1/2 teaspoon salt
- In a separate bowl, whisk the milk, eggs, vanilla and melted butter together.2 1/2 cups milk, 2 eggs, 1/2 cup butter, 2 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and stir just until you see no more flour. (It's okay to have some lumps)
- Line baking sheet with parchment paper and coat with butter
- Pour the batter into the prepared baking sheet and even out the top with a spatula
- Place toppings on top of the batter.
- Bake for 15 minutes or until toothpick comes out clean.
- Melt additional butter and spread across top of sheet pan pancake.
- Set oven to broil.
- Cook 1-2 minutes or until golden brown.
- Slice into squares and serve immediately, or freeze up to 1 month.
Nutrition Details
Recipe Notes
Tried this gluten free recipe?
Let us know how it was!The Science of the Perfect Gluten Free Crumb
Creating a gluten free pancake that maintains a light, airy architecture requires an understanding of moisture and structure. Without the protein network provided by gluten, the batter relies on a high-quality all-purpose gluten free flour blend, preferably one that includes a balanced mix of rice flours, starches (like potato or tapioca), and a stabilizing agent such as xanthan gum.
To achieve a premier lift, the interaction between your leavening agents and acids is crucial. Incorporating buttermilk, or a dairy-free alternative combined with lemon juice, reacts with the baking powder and baking soda to create carbon dioxide bubbles. In the controlled environment of an oven, these bubbles expand evenly across the sheet pan, resulting in a consistent rise that avoids the dreaded “gummy” center sometimes found in thicker gluten free baked goods.
Efficiency and Customization: The Sheet Pan Advantage
The most compelling argument for the sheet pan method is its unrivaled efficiency. A standard 13×18-inch half-sheet pan provides enough surface area to feed a large family or a group of guests in one go. Furthermore, the sheet pan serves as a canvas for gastronomic creativity. Rather than committing an entire batch to a single flavour, you can “zone” your pancake. One corner might feature fresh blueberries and lemon zest, another can be studded with dark chocolate chips, while a third section showcases sliced strawberries or a cinnamon-sugar swirl. This ensures that every dietary preference and flavour craving is met simultaneously.
Preparation and Technique
Success begins with pan preparation. Lining your sheet pan with parchment paper is a non-negotiable step; it ensures a stress-free release and makes cleanup nearly instantaneous. When spreading the batter, aim for an even thickness to ensure the edges don’t crisp too quickly before the center is set.
Baking typically occurs at a moderate 425°F (220°C). This high heat mimics the initial sear of a griddle, setting the structure quickly while allowing the interior to remain moist. You’ll know the pancakes are ready when the top is resilient to a light touch and the edges have turned a delicate golden brown. For those who miss the buttery crispness of a traditional pancake, a light brushing of melted salted butter over the top immediately after exiting the oven provides that quintessential finish.
Meal Prepping for the Modern Lifestyle
Beyond the immediate gratification of a communal brunch, sheet pan pancakes are a powerhouse for meal prep. Once cooled, the pancake “slab” can be sliced into uniform squares or rectangles. These portions stack neatly in airtight containers, separated by parchment paper, and can be stored in the refrigerator for up to five days or frozen for several months.
To reheat, simply pop a square into a toaster oven or air fryer. This method restores the slightly crisp exterior while warming the center, providing a gourmet, gluten free breakfast in the time it takes to brew a cup of coffee. It is the definitive solution for busy weekday mornings when time is at a premium but nutritional quality cannot be sacrificed.
Frequently Asked Questions About This Recipe
Absolutely. You can substitute the dairy milk with an unsweetened almond, soy, or oat milk. To replicate the acidity of buttermilk, add one tablespoon of apple cider vinegar or lemon juice to your plant-based milk and let it sit for five minutes before mixing it into the dry ingredients.
Density is often the result of over-mixing the batter, which can pop the air bubbles needed for lift. Mix until the ingredients are just combined. Additionally, ensure your baking powder is fresh; gluten free flours are heavier than wheat flours and require active leavening agents to achieve a proper rise.
Ensure your oven rack is positioned in the center of the oven. If your oven runs hot on the bottom, you can “double pan” by placing your sheet pan on top of a second empty sheet pan to provide an extra layer of insulation.
Yes, frozen berries work well. However, do not thaw them first, as this will cause the juices to bleed and make the batter soggy. Toss the frozen fruit in a teaspoon of gluten free flour before topping the batter to help them stay suspended rather than sinking to the bottom.
A tablespoon of sugar or maple syrup in the batter aids in caramelization (the Maillard reaction). For extra color, you can lightly brush the top with melted butter five minutes before the baking time is complete.
You can use a 9×13-inch cake pan for thicker, more “focaccia-style” pancakes, but you will need to increase the baking time by 5–8 minutes. For the best surface-area-to-fluff ratio, the standard half-sheet pan (18×13) is recommended.
Made these for the first time today. Family LOVED them! Will be making these again!
So delicious and simple and just simply pretty with the fruit topping it! My family loved it
So good! I had buttermilk on hand and used that instead of regular and it was sooo tasty!
These are super delicious and super easy to make. Light fluffy and easy pancakes every time.
Every time our family makes this, it is filled with different toppings. Always a Sunday must!
These were a lot fluffier than I thought they’d be, but they were delicious! My husband and I both enjoyed them, and so did our baby 🙂 The only thing I added was a splash of vanilla and some cinnamon to go with the berries.
Love how customizable this is! No one complains when sheet pan pancakes are being made. Great recipe!
Thanks for sharing. These worked out great for my whole family.
It was devoured before I could get a photo! I added about 3 Tbsp. of strawberry glaze I had left over and swirled it on top before baking. Amazingly moist and fluffy for gluten free.
This recipe was great!
Years of making pancakes, never thought to use one pan and an oven to make them. Delicious. Simple. Will be repeating.
Thank you for this simple recipe! I have made this twice now and will make it again. My house guests complimented me on making homemade gluten free pancakes that taste so good! The pancake was fluffy, and the sheet pan gave it a nice browned bottom and edges. I love that I could feed a crowd of adults and little kids with something that only took minutes to put together. My friend who was visiting has multiple little kids and some of them are picky eaters. When all of her kids had second helpings she asked for this recipe to make for her family on Christmas mornings.
Made this recipe today and it turned out really good.
Chocolate chips on one side, nothing on the other. The kids are no longer arguing over pancakes. Of course my cookie sheet can make pancakes.
These came out great for us!
Absolutely fantastic every single time! I make a double batch for my big crew every time and they clean the pans!
Tried these for the first time this morning and my son loved them! This recipe was a hit!
Made these many times, with many toppings, always delicious pancake squares.
These were perfect for our busy back to school mornings this week!
What a delicious recipe for easier pancakes! Thank you
Thank you for your sharing!
Thanks!
I cut the recipe in half and used an 8×8. Baked a little longer and they came out thick, but SO fluffy. Love them! May try to use the batter for regular GF pancakes some time… Thank you!