Make your morning relaxing and enjoyable Gluten Free Sheet Pan Pancakes Recipe! This sweet, simple batter is the perfect base for all your favorite toppings, and you can have a batch ready in about 20 minutes and enough for 16 people.
These pancakes are perfect for weekday mornings and meal prep, gluten free, dairy free, antiquityand Overall 30!
What are sheet pan pancakes?
These Easy Sheet Pan Pancakes are exactly what they sound like – pancakes cooked on a griddle! They have the same flavor and texture as classic stovetop pancakes, but are easier to make and are my family's favorite dish to cook. All you have to do is combine the ingredients, pour into the pan, and bake.
You don't even need to rest the batter! No more standing over a hot griddle or stove flipping pancakes or eating cold, soggy pancakes.
They're also great to prepare ahead of time, making them one of my favorite freezer breakfasts Smoothie Freezer Packs, frozen breakfast sandwichesand Frozen Breakfast Burritos. Just warm them up, add your favorite toppings and they're sure to be a hit with the whole family!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- flour: The combination of almond flour and tapioca flour makes the pancakes gluten-free without sacrificing fluffy texture. We do not recommend using any other type of flour in this recipe!
- baking powder: Raising agents, which are key to creating a fluffy consistency. Make sure it's fresh or your pancakes won't puff up!
- Salt: Just a pinch enhances the flavor of the rest of the ingredients.
- egg: This adds rich flavor and gives the batter structure, helping the pancakes hold their shape. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do!
- Applesauce: This adds extra sweetness and helps keep the pancakes tender without the need for a lot of oil or butter.
- vanilla: Use store bought or Homemade Pure Vanilla Extract to enhance the sweetness and add a rich vanilla flavor to the batter.
How to Make This Gluten-Free Pancake Recipe
- Prepare: Before you begin, move the oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet: Next, coat an 18×13-inch baking pan with cooking spray. Then, cut a piece of parchment paper to completely cover the bottom (about 16 x 20 inches). Place it in the pan and spray more oil on top and around the pan. Don’t forget the corners!
- Mix dry ingredients: In a large bowl, stir together almond flour, tapioca flour, baking powder and salt.
- Add wet ingredients: Add eggs, applesauce and vanilla extract and beat until smooth. Then, if necessary, fold in any mixture.
- fall: Transfer pancake batter to prepared baking sheet and spread evenly.
- chef: Bake pancakes for 10 minutes, rotating pan halfway through.
- Serve cool: Let the pancakes cool slightly in the pan. Then, place a large cutting board on top of the pan and flip the pancake onto the cutting board. Cut them into 16 pieces and enjoy!
Ingredients and Mixing
I make these pancakes for raspberry, blueberry, Banana Coinand chocolate chipssprinkle each ingredient on 1/4 of the pancake. However, you can use whatever mix and ingredients you like best! Some good options include:
- berries (Strawberries, raspberries, blueberries, etc.)
- coconut flakes
- chopped nuts (walnuts, pecans, almonds, etc.)
- peanut butter, almond butteror sunflower butter
- Fresh cream or coconut whip
- maple syrup
- greek yogurt
Tips for success
- Avoid overmixing. Stir gluten-free pancake mix until ingredients are combined. Otherwise, your pancakes will become tough and rubbery.
- Spread the batter evenly in the baking pan. I like to use a spatula. I then gently tap the baking sheet on the counter to further smooth the batter and remove any air bubbles.
- Avoid using frozen mixes. Excess moisture can seep into the batter, discoloring it and affecting flavor and texture.
- Don’t skip the parchment! Believe me. The extra step is worth it. Without it, pancakes will stick to the pan.
FAQ
Use room temperature ingredients whenever possible to avoid overmixing, and make sure the baking powder is fresh. Also, allow plenty of time for the oven to heat up and be careful not to overbake. This recipe is quite forgiving, though.
Leftovers will stay fresh in the refrigerator for up to 4 days when stored in an airtight container or bag. They also freeze well.
Yes! Once cooled, you can transfer leftovers to a freezer-safe container or resealable freezer bag and freeze for up to 3 months. I recommend placing a piece of parchment paper between individual pancakes to prevent them from clumping.
Heat thawed pancakes in the microwave for 40 seconds, flipping halfway through. Alternatively, heat frozen pancakes in the microwave for 45 seconds. Then, sandwich them and continue to microwave for 45 seconds or until warmed through.
More Easy Pancake Recipes
- 2 cup Almond flour
- 2 cup Tapioca flour
- 3 teaspoon baking powder
- pinch Salt
- 8 Egg
- 1 cup applesauce
- 1 teaspoon vanilla
- Add: 1/4 portion of pan 1/8 cup raspberries, 1/8 cup blueberries, 1 banana, and 1/8 cup chocolate chips
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Move oven rack to middle position and preheat oven to 425 degrees Fahrenheit.
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Spray a rimmed 18” x 13” pan with cooking spray to hold the parchment paper in place.
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Cut a piece of parchment paper approximately 16 x 20 inches to completely cover the bottom. Place on a baking sheet and spray more oil on the parchment paper and around the baking sheet.
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Add almond flour, tapioca flour, baking powder and salt and mix well.
2 cups almond flour, 2 cups tapioca flour, 3 teaspoons baking powder, pinch of salt
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Add eggs, applesauce and vanilla extract.
8 eggs, 1 cup applesauce, 1 teaspoon vanilla extract
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Add in the add-ins, if you add them to the batter like I do! – Sprinkle on top
Add: 1/4 portion of pan
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Pour batter into prepared baking pan. Use a spatula to spread the batter evenly, then tap the pan on the counter a few times to settle the batter.
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Bake for 10 minutes, rotating baking sheet halfway through.
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Let cool in the pan for 5 minutes, then place a large cutting board on top of the pan and flip the pancake onto the cutting board. Cut into 16 pieces and serve immediately.
Storage Tips:
- Storage: Cool completely, store in an airtight container or zip-top bag in the refrigerator for up to 4 days.
- Freeze: Cool completely and transfer to an airtight container or zip-top bag.
- Reheat from the freezer: Place pancakes on a microwave-safe plate and microwave for 40 seconds, flipping halfway through.
- Reheat from frozen: Heat on a microwave-safe plate for 45 seconds, flip and cook for an additional 45 seconds or until heated through.
Serve: 1ServeCalories: 328kilocaloriescarbohydrate: twenty threegramprotein: 18gramFat: No. 19gramSaturated fat: 4gramPolyunsaturated fats: 2gramMonounsaturated fats: 4gramTrans fats: 0.05gramcholesterol: Chapter 452milligramssodium: Chapter 253milligramsPotassium: 182milligramsfiber: 2gramsugar: 3gramVitamin A: Chapter 661IUVitamin C: 0.2milligramscalcium: 146milligramsiron: 3milligrams
