Gluten Free Sheet Pan Pancakes

Every Sunday morning, I find myself craving something special to kickstart the week. That’s when I whip up a batch of Gluten Free Sheet Pan Pancakes. Picture the aroma of fluffy pancakes wafting through the house, everyone gathering around the table, and the joy of sharing a meal together. It’s become a delightful tradition in my home. These pancakes are not just easy to make, but they’re also a fantastic way to enjoy breakfast without the fuss of flipping each pancake individually. Instead, one generous pour of batter into a sheet pan yields a mouthwatering, golden-brown pancake that can be sliced into perfect squares. They’re versatile, too! You can top them with whatever your heart desires, from fresh fruits to maple syrup, making them perfect for any occasion. I remember one Sunday when I made them for my family, and the smiles on their faces were priceless. What’s more, you can easily customize the flavors to cater to everyone’s taste. Whether it’s a quiet family breakfast or a lively brunch with friends, the Gluten Free Sheet Pan Pancakes never disappoint.

What to Gather for Gluten Free Sheet Pan Pancakes

Let’s talk about the ingredients that make the Gluten Free Sheet Pan Pancakes a delicious treat. Each ingredient plays a crucial role in achieving the perfect texture and flavor. From the almond flour to the eggs, they all work in harmony to create a delightful pancake experience.

• 2 cups Almond Flour: This is the star of the show! It provides a nutty flavor and a fluffy texture, making these pancakes gluten-free and delicious.
• 2 cups Tapioca Flour: Adds chewiness and binds the ingredients together, enhancing the overall texture of the pancakes.
• 3 teaspoons Baking Powder: This is what gives your pancakes that delightful rise, making them light and airy.
• Pinch Salt: A little salt helps to balance the sweetness and enhance all the flavors in the batter.
• 8 Eggs: These are essential for structure, moisture, and richness. They help the pancakes stay together while adding protein.
• 1 cup Applesauce: This adds moisture and a hint of sweetness, making the pancakes extra tender.
• 1 teaspoon Vanilla: This enhances the flavor profile, giving the pancakes a warm and inviting taste.
• 1/8 cup Raspberries: Fresh fruit adds a burst of flavor and a pop of color.
• 1/8 cup Blueberries: These little gems not only taste great but also pack a nutritional punch.
• 1 Banana: Sliced bananas add sweetness and a creamy texture when cooked.
• 1/8 cup Chocolate Chips: For those who crave a sweeter pancake, chocolate chips can be a delightful addition!

How to Cook Gluten Free Sheet Pan Pancakes

Cooking Gluten Free Sheet Pan Pancakes is a straightforward process that anyone can master. With just a few simple steps, you’ll have golden brown pancakes ready to be devoured. Let’s dive into the instructions!

1. Start by positioning your oven rack in the middle and preheating the oven to 425 degrees F. This ensures that your pancakes will bake evenly, achieving that perfect golden exterior.
2. Next, grab a rimmed 18” x 13” sheet pan and spray it with cooking spray. This will not only help with easy removal but also keeps the parchment in place, preventing any mess.
3. Cut a piece of parchment paper to cover the bottom of the sheet pan completely, about 16 x 20 inches. Lay it down on the pan and spray a bit more oil on the parchment and around the sides. This extra step ensures your pancakes come out effortlessly.
4. In a large mixing bowl, add the almond flour, tapioca flour, baking powder, and salt. Whisk them together until they’re combined, making sure there are no lumps.
5. Now it’s time to add the wet ingredients! Crack in the eggs, pour in the applesauce, and add the vanilla. Mix until the batter is smooth and well combined. It should be thick yet pourable.
6. If you’re using any add-ins, now is the perfect time to fold in your raspberries, blueberries, banana, or chocolate chips. These will give your pancakes a delightful burst of flavor!
7. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula. After smoothing it out, give the sheet pan a few gentle taps on the counter to settle the batter.
8. Place the sheet pan in the oven and bake for 10 minutes. Don’t forget to rotate the pan halfway through for an even bake. You’re looking for a light golden color on the top.
9. Once baked, allow the pancakes to cool in the pan for 5 minutes. This helps them set before flipping.
10. To serve, place a large cutting board over the top of the sheet pan and carefully flip the pancakes onto the cutting board. Cut into 16 squares and dig in while they’re warm!

Ways to Adapt This Recipe

There are so many fun ways to adapt the Gluten Free Sheet Pan Pancakes recipe to fit your tastes. Here are some ideas to get you started:

• Storage: To store leftovers, cool completely and store in an air-tight container or zip lock bag in the refrigerator for up to 4 days.
• Freezing: Cool completely and transfer to an air-tight container or zip lock bag. They can be frozen for up to 3 months.
• Reheating: To reheat from the fridge, place pancakes on a microwave-safe plate and microwave for 40 seconds, flipping halfway through.
• Reheating from Frozen: Heat on a microwave-safe plate for 45 seconds, flip and cook for an additional 45 seconds or until heated through.
• Flavor Variations: Try adding spices like cinnamon or nutmeg to the batter for a warm twist.
• Different Fruits: Experiment with different fruits based on the season. Apples, peaches, or cherries are great additions!
• Nut Butters: Drizzling almond or peanut butter on top adds a delicious, creamy element to each bite.

Serve This Gluten Free Sheet Pan Pancakes With

• Fresh Fruits: Serve with a side of sliced fruits for a refreshing complement.
• Maple Syrup: Drizzle some real maple syrup over the pancakes for that classic sweetness.
• Greek Yogurt: A dollop of Greek yogurt can add a creamy texture and a boost of protein.
• Nut Butter: Spread some almond or peanut butter on top for an extra layer of flavor.
• Seasonal Treats: In the fall, consider topping with warm apple compote or in the summer, fresh berries.
• Great for Brunch:** These are perfect for any brunch occasion, especially during holidays or family gatherings.

FAQ

Can I make these pancakes ahead of time?

Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the sheet pan. You can also bake the pancakes and reheat them in the microwave for a quick breakfast option.

How do I store the leftovers?

To store the leftovers, allow the pancakes to cool completely and then place them in an airtight container or zip lock bag. They will stay fresh in the refrigerator for up to four days. For longer storage, you can freeze them for up to three months.

Can I use other types of flour?

While this recipe is designed for almond and tapioca flour for a gluten-free option, you could experiment with other gluten-free flours like coconut flour or a gluten-free all-purpose blend. Keep in mind that different flours have varying absorbency, so adjustments in the liquid ingredients might be necessary.

What toppings go well with these pancakes?

These pancakes are incredibly versatile! You can serve them with fresh fruits like berries, bananas, or apples. Drizzle some maple syrup or honey on top, and don’t forget a dollop of yogurt or nut butter for added richness.

Conclusion

The Gluten Free Sheet Pan Pancakes are truly a fantastic way to enjoy a classic breakfast without the hassle of flipping individual pancakes. Their fluffy texture and customizable nature make them a hit with everyone. I encourage you to give them a try; they might just become a staple in your breakfast routine. Enjoy the joy of cooking and sharing these delicious pancakes with your loved ones!

Gluten Free Sheet Pan Pancakes

The perfect way to enjoy breakfast with friends and family, Gluten Free Sheet Pan Pancakes are fluffy, delicious, and easy to make. Enjoy a delightful twist on a classic pancake recipe that will satisfy both kids and adults alike. Serve it warm with your favorite toppings!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 16 servings

Calories 230 kcal

Equipment

• Frying Pan
• Oven
• Whisk
• Baking Sheet

Ingredients

  

• 2 cups Almond Flour
• 2 cups Tapioca Flour
• 3 teaspoons Baking Powder
• 1 pinch Salt
• 8 eggs Eggs
• 1 cup Applesauce
• 1 teaspoon Vanilla
• 1/8 cup Raspberries
• 1/8 cup Blueberries
• 1 banana Banana
• 1/8 cup Chocolate Chips

Instructions

 

• Start by positioning your oven rack in the middle and preheating the oven to 425 degrees F. This ensures that your pancakes will bake evenly, achieving that perfect golden exterior.
• Next, grab a rimmed 18” x 13” sheet pan and spray it with cooking spray. This will not only help with easy removal but also keeps the parchment in place, preventing any mess.
• Cut a piece of parchment paper to cover the bottom of the sheet pan completely, about 16 x 20 inches. Lay it down on the pan and spray a bit more oil on the parchment and around the sides. This extra step ensures your pancakes come out effortlessly.
• In a large mixing bowl, add the almond flour, tapioca flour, baking powder, and salt. Whisk them together until they’re combined, making sure there are no lumps.
• Now it’s time to add the wet ingredients! Crack in the eggs, pour in the applesauce, and add the vanilla. Mix until the batter is smooth and well combined. It should be thick yet pourable.
• If you’re using any add-ins, now is the perfect time to fold in your raspberries, blueberries, banana, or chocolate chips. These will give your pancakes a delightful burst of flavor!
• Pour the batter into the prepared baking sheet, spreading it evenly with a spatula. After smoothing it out, give the sheet pan a few gentle taps on the counter to settle the batter.
• Place the sheet pan in the oven and bake for 10 minutes. Don’t forget to rotate the pan halfway through for an even bake. You’re looking for a light golden color on the top.
• Once baked, allow the pancakes to cool in the pan for 5 minutes. This helps them set before flipping.
• To serve, place a large cutting board over the top of the sheet pan and carefully flip the pancakes onto the cutting board. Cut into 16 squares and dig in while they’re warm!

Notes

• Tip 1: To store leftovers, cool completely and store in an air-tight container or zip lock bag in the refrigerator for up to 4 days.
• Tip 2: Cool completely and transfer to an air-tight container or zip lock bag. They can be frozen for up to 3 months.
• Tip 3: To reheat from the fridge, place pancakes on a microwave-safe plate and microwave for 40 seconds, flipping halfway through.
• Tip 4: Heat on a microwave-safe plate for 45 seconds, flip and cook for an additional 45 seconds or until heated through.
• Tip 5: Try adding spices like cinnamon or nutmeg to the batter for a warm twist.
• Tip 6: Experiment with different fruits based on the season. Apples, peaches, or cherries are great additions!
• Tip 7: Drizzling almond or peanut butter on top adds a delicious, creamy element to each bite.

Keyword Easy Pancake Recipe, Gluten Free Pancakes, Healthy Pancakes, Sheet Pan Pancakes

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.