Gluten-Free Sheet Pan Pancakes
Gluten-free sheet pan pancakes require no standing around and flipping pancakes, but result in the same thick and fluffy pancakes you know and love. They are a simple and easy hands-off way to save time in the morning and an efficient way to serve a crowd!
This is one of the easiest and hands-off ways to make pancakes! They may never replace the old-fashioned way forever (check out our gluten-free pancakes if round pancakes are more your thing), but will become a quick and easy alternative for mornings when time is of the essence (or really when you don’t feel like flipping pancakes). By the time your pancakes are out of the oven, you’ll have had time to pack kids’ school lunches, and maybe even have your morning cup of coffee or your pumpkin spice latte without it getting cold!
About this recipe
Sheet pan pancakes are made by baking the batter on a baking sheet into one ginormous thick and fluffy pancake. Then, you cut them into neat squares and that’s it! There is no standing at the griddle flipping pancakes and no pouring out batter every time. It’s a hands-free situation, leaving you with extra time to do what you need to do on a busy morning. The batter is made in one bowl and baked on one baking sheet which makes for easy clean-up!
This recipe is a gluten-free version of buttermilk sheet pan pancakes. It’s made with a blend of quinoa flour, oat flour, and almond flour. This trio of flours gives the pancakes a subtle grainy flavor. These pancakes can be jazzed up with all sorts of yummy add-ins or kept plain.
One fun advantage is that you can pour the batter onto the pan, and then add things to the entire sheet or just a portion of it. That way you can serve some plain as well as some with extras like blueberries, banana slices, and chocolate chips, and everyone can have their pancake squares exactly how they like them.
Gluten-free sheet pan pancakes make about 12 per baking sheet, depending on the size of pieces. Double the recipe to make two baking sheets and freeze any leftovers for later on. Serve with your favorite toppings from anything as simple as a drizzle of maple syrup to a decadent whipped cream and caramel sauce.
What you need
- Pancake Staples: Eggs, sugar, baking powder
- Melted Butter – Salted butter is used, and there is no added salt in the recipe. If you don’t have salted butter, add 1/4 teaspoon salt to the dry ingredients. You can also use a neutral-flavored oil instead of butter if you prefer.
- Buttermilk – Buttermilk gives the pancakes a rich tangy flavor and moisture. You can substitute regular milk or make your own homemade buttermilk, or use a non-dairy substitute such as almond milk.
- Water – This batter is quite thick, so a little water is needed to thin it out to the correct consistency.
- Quinoa Flour – If you prefer, you can make your own quinoa flour by pulsing uncooked quinoa into a fine powder in your food processor.
- Certified Gluten-Free Oat Flour – You can also make oat flour by pulsing gluten-free oats in a food processor until a rough flour forms.
- Almond Flour – This is made from blanched almonds (skin off) and ground into a fine consistency.
- Cornstarch – Works alongside the eggs to help bind and thicken instead of gluten.
Tip: Each of the flours can be made at home using quinoa seeds, oats, and almonds in a food processor. Buying it in bulk is a great way to save money! Alternatively, each of these flours can be found at your local grocery store or health food store.
How to make this recipe
Preheat the oven and prepare a rimmed baking sheet by spraying it with oil and then lining it with parchment paper. The latter part is optional and is just meant for easy lifting and even easier clean-up. The oil will help the parchment stay in place.
Next, whisk together the eggs and melted butter; then whisk in the buttermilk and water.
Add the flours, cornstarch, sugar, and baking powder. Whisk until smooth.
Pour batter into the prepared pan and spread to the edges.
Bake for 12-15 minutes or until cooked in the middle. Use a pizza cutter or a knife to slice into 12 squares and top with all of your favorites!
How to make these pancakes your own
- Once the pancake batter has been spread into the baking sheet, sprinkle on all kinds of add-ins. Place different add-ins in rows, depending on who wants what! Chocolate chips, blueberries like in this sheet pan gluten-free blueberry pancakes recipe, strawberry slices, banana slices, and raspberries are great options.
- Sprinkles, baby! Check out these Funfetti sheet pan pancakes and make a gluten-free version by adding gluten-free sprinkles to this recipe!
- Does someone special have a birthday? Spell happy birthday in the sheet pan with icing and put it on display before cutting it into slices.
- Serve with a side of candied bacon and a mimosa, caramel iced coffee, or a cherry smoothie for a delicious weekend brunch.
Below are some delicious toppings that can be made quickly and easily!
Make Ahead Ideas
Gluten-free sheet pan pancake batter is pretty much the same as any regular pancake batter. It’s best used within the first 5-10 minutes of preparation. It’s not recommended that you make the batter too far in advance or it loses the light airy consistency and fluffy texture. If you want to prep ahead, you could prepare the flours and mix the dry ingredients a day in advance.
Keep leftovers stored in an airtight container for up to 4 days in the fridge or 2 months in the freezer. If you’re storing a lot, keep them separated by parchment paper, that way you can take out as many as you need as a time without having to thaw them all.
Microwaving pancakes is your best bet to getting them nice and soft. If you have an entire batch you want to reheat at once, use the oven at 350°F to warm them through (5-10 minutes should do!). You can reheat these pancakes directly from frozen.
Other sheet pan recipes
- Carrot Sheet Pan Pancakes
- Oreo Sheet Pan Pancakes
- S’mores Sheet Pan Pancakes
- Banana Nut Sheet Pan Pancakes
- Ham and Pineapple Sheet Pan Pancakes
- Bacon, Jalapeno, and Cheddar Sheet Pan Pancakes
- Pumpkin Sheet Pan Pancakes with Cinnamon Butter
Get the Recipe: Gluten-Free Sheet Pan Pancakes
- 2 eggs
- ½ cup salted butter melted
- ¾ cup buttermilk
- ¾ cup water
- ½ cup quinoa flour
- ½ cup certified gluten free oat flour (see note)
- ½ cup almond flour
- 3 tablespoons cornstarch
- ¼ cup sugar
- 2 tablespoons baking powder
- Preheat the oven to 425°F.
- Prepare a rimmed baking sheet by spraying with oil and then lining with parchment paper. The oil will help the parchment stay in place.
- Whisk together the eggs and melted butter; then whisk in the buttermilk and water.
- Add the flours, cornstarch, sugar, and baking powder. Whisk until smooth.
- Pour batter into the prepared pan and spread to the edges.
- Bake for 12-15 minutes or until cooked in the middle.
- Use a pizza cutter or a knife to slice into 12 squares.
- You can make an oat flour by pulsing gluten free oats in a food processor until a rough flour forms. You can also make the other types of flour if you have a high speed blender or a spice grinder.
- Keep leftovers stored in an airtight container for up to 4 days in the fridge or 2 months in the freezer. If you’re storing a lot, separate layers with parchment paper so you can take out as many as you need as a time without having to thaw them all.
- Reheating: Microwaving pancakes is your best bet to getting them nice and soft. If you have an entire batch you want to reheat at once, use the oven at 350°F to warm them through (5-10 minutes should do!). You can reheat these pancakes directly from frozen.