These sheet pan pancakes are ready all at the same time, so they’re the perfect way to serve a crowd. You can add your favorite toppings before or after they’re baked!
What makes these sheet pan pancakes special?
It’s not hard to make regular gluten free pancakes, but I don’t make them nearly as much as I would like. And that’s for one simple reason: I find it hard to motivate myself to stand at a hot griddle pouring, waiting, flipping and waiting. Pancakes can be made ahead of time and kept warm, but they’re best fresh, of course.
If you want to make pancakes at the last minute, try making them in a sheet pan. Preheat your oven, make the batter in one bowl, and pour. About 18 minutes later, all the pancakes are done at once.
If you want to make another tasty pancake, I suggest making my delicious and healthy cornmeal pancakes.
How to make sheet pan pancakes
Make the pancake batter
- This batter is made just like traditional pancakes, but with slightly different proportions.
- Whisk together the dry ingredients in a mixing bowl, add room temperature milk, eggs, and melted butter, and whisk to combine.
- Your batter should be thickly pourable.
Pour batter in a sheet pan & bake
- Pour the batter into a greased or lined rimmed baking sheet like a jelly roll pan.
- Scatter some berries on top if you like.
- Bake at 400°F until done.
Slice and enjoy
- Let the pancakes cool on the pan briefly.
- Slice into portions and serve.
Ingredients & substitution suggestions
Dairy free sheet pan pancakes
There’s dairy in the milk in this recipe and the butter. Any nondairy milk will work in place of the cow’s milk, but my favorite is unsweetened almond milk.
The melted butter is just as easy to replace. Melted and cooled Earth Balance buttery sticks, Spectrum brand butter-flavored nonhydrogenated vegetable shortening, or virgin coconut oil should each work well.
Egg free sheet pan pancakes?
The dry pancake mix is egg-free, but adding the 3 eggs to the batter is essential in this recipe. If you’ve ever used an egg replacer to make pancakes successfully, I think it’s worth a shot here. You may also be able to use a combination of applesauce and additional xanthan gum. It would require some trial and error, though.
FAQs
Yes! If you’re not gluten free, in place of the dry ingredients in this recipe, you can use 2 1/4 cups dry conventional pancake mix, 1 1/2 cups of milk, 3 eggs, and 4 tablespoons of melted butter. Then, make the recipe just as it’s written.
If you’re not gluten free, you can make this recipe by using whole wheat pastry flour in place of the gum-free gluten free flour blend and xanthan gum. I have had a gluten-eating recipe tester make the recipe just like that, and it turned out as expected. For fluffier pancakes, she recommended using whole wheat flour (not whole wheat pastry flour) instead, and increasing the milk from 2 cups to 2 1/4 cups. Everything else stays the same!
You may have used too much milk, depending on the flour that you used. For my gum-free flour with xanthan gum or for whole wheat pastry flour, you need 2 cups of milk; for whole wheat flour, you need 2 1/4 cups of milk. If you used too much milk, the pancakes will deflate quite a bit as they cool, making them dense.
Yes! You can add some chocolate chips on top instead of (or in addition) to berries, or leave the top plain and just add toppings at the end. Just keep your toppings pretty far apart, with about 1/2 to 1 inch between pieces, or the toppings take over!
Yes! You can make this recipe in a quarter sheet pan. You just need to scale it down to 2/3 of what it is now. Since the recipe makes 6 servings, just change the yield to 4 servings, and all of the ingredients will reduce to match. You’ll use 2 eggs, 1 1/3 cups milk, etc. The baking time is the same.
Sheet Pan Pancakes
Ingredients
- 2 ¼ cups ( 315 g ) gum-free gluten free flour blend , or an equal amount, by weight, of whole wheat pastry flour if you’re not gluten free (See Recipe Notes)
- ⅜ teaspoon xanthan gum , (optional) (See Recipe Notes)
- 2 ¼ teaspoons baking powder
- ⅜ teaspoon baking soda
- ¾ teaspoon kosher salt
- 3 tablespoons ( 36 g ) granulated sugar
- 2 cups ( 16 fluid ounces ) milk , at room temperature (See Recipe Notes)
- 3 ( 150 g (weighed out of shell) ) eggs , at room temperature, beaten
- 3 tablespoons ( 42 g ) unsalted butter , melted and cooled
- Berries , for scattering on top (optional)
Instructions
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Preheat your oven to 400°F. Grease or line a 10- x 15- x 1-inch jelly roll pan with parchment paper, and set it aside.
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Place all of the dry ingredients (flour, xanthan gum, baking powder, bakign soda, salt, and sugar) in a large bowl and whisk to combine well.
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If you’re using a store-bought pancake mix, measure out 315 grams of the mixture by weight.
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Create a well in the center of the dry ingredients, and add the milk, beaten eggs, and melted butter to the center.
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Whisk or mix vigorously to combine. The batter will be thickly pourable.
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Pour the batter into the prepared pan and rotate it a bit so the mixture is in a single, even layer.
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(Optional step) Scatter a small handful of blueberries and raspberries evenly over the top of the batter in the pan. There should be large gaps between the berries.
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Place the pan in the center of the preheated oven and bake until puffed and beginning to brown on the edges (about 18 minutes). A toothpick inserted in the center should come out mostly clean (a few moist crumbs are fine).
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Remove from the oven, and allow to cool in the pan for about only a couple minutes before slicing into squares and serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.