Sheet Pan Gluten Free Blueberry Pancakes
Sheet pan gluten-free blueberry pancakes are fluffy, tasty, and packed with juicy blueberries! Made right in the oven, this recipe will save you time and effort!
Sheet pan pancakes are a quick and easy breakfast hack every busy household needs! It’s the perfect short cut for making a healthy version to your favorite comfort breakfast. It yields a lot which is great when serving a crowd and it also means you might have leftovers to freeze for later!
About this recipe
Sheet pan gluten free blueberry pancakes are mixed in a bowl like your everyday pancakes then spread onto a sheet pan and baked until done. It’s so easy, done in a fraction of the time, and with minimal effort! No more standing at the griddle watching for bubbles and flipping stacks of pancakes. Once it’s done baking, you can slice the sheet pan pancakes into as large or small a piece as you’d like.
This recipe for gluten-free sheet pan pancakes is not only wheat-free, dairy-free, and refined sugar-free, but they are also keto-friendly, loaded with fresh blueberries and don’t skimp a bit on taste! The almond flour and eggs work together to create a stable pancake making it possible to make it without xantham gum. This healthy pancake recipe is perfect for the entire family, whether you’re following a gluten-free diet or not.
Prep your favorite toppings and enjoy a relaxed version of everyone’s favorite breakfast!
What you need
- Finely Ground Almond Flour – Not to be confused with almond meal. Almond flour is softer and usually finer made from blanched almonds. Almond meal is ground almonds that still have their skin on which makes it a little grittier.
- Baking Powder – Needed to help it rise, especially when using flour that contains no gluten.
- Ground Cinnamon – Adds a lovely hint of cinnamon, which is always a good idea!
- Finely Ground Sea Salt – Brings all the flavors together nicely. Fine sea salt is better than coarse salt, because it distributes through the batter more evenly. Regular table salt will work too.
- Eggs – You’ll need 2 large eggs for this recipe to help bind everything together.
- Almond Milk – You can use any milk you’d like including oat milk, coconut milk, or any dairy milk.
- Pure Maple Syrup – It’s used as an ingredient in the pancake batter itself. Not just as a topping! Don’t use the artificial stuff.
- Vanilla Extract – Using vanilla extract adds warmth and a flavor that pairs so well with cinnamon, and blueberries.
- Fresh Blueberries – Be sure to wash them! Frozen will also work, if blueberries aren’t in season, or frozen is all you have.
How to make it
Preheat the oven and spray a half-sheet pan with non-stick cooking spray and set aside. In a large bowl, combine the almond flour, baking powder, cinnamon, and sea salt.
In a medium mixing bowl, whisk the eggs, almond milk, maple syrup, and vanilla until well-combined.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
Pour the pancake mixture onto the prepared baking sheet and spread it out evenly on the pan.
Sprinkle the blueberries over the pancake batter and bake until golden brown.
Using a pizza cutter is great for cutting even pieces! Serve immediately.
Not all flours are created equal. Unfortunately, there is not a good substitute for almond flour in this recipe since it is the only flour used.
That’s not to say you can’t make gluten-free sheet pancakes with alternative flours such as buckwheat, gluten-free all-purpose, or even coconut flour. You can. It’s just that it would take a different recipe (check out all of our gluten-free recipes!) using different ingredients (xanthan gum, for example) and different measurements. For this one, stick with the almond flour!
Yes, that would work fine. Cook over medium-low heat on a skillet for 2-3 minutes on each side or until cooked through.
How to make these sheet pan pancakes your own
- Double the recipe for full sheet pan size for a larger (or hungrier) crowd.
- Serve with your favorite toppings such as maple syrup, almond butter, chocolate syrup, whipped cream, strawberry sauce, or a sprinkling of powder sugar.
- Substitute blueberries for another type of berry or sliced fruit. Add in some chocolate chips too!
- Swirl in some peanut butter or your favorite fruit jam.
- Add a little lemon zest to the batter for a lemon blueberry combination.
Keep leftovers stored in an airtight container for up to 4 days in the fridge. They also freeze well for up to 2 months, but should be separated by parchment paper, so that they don’t stick together.
To reheat from frozen you can put them back in the oven to bake at 350ºF until warmed through, or a few at a time in the microwave for 20 second intervals.
These pancakes are great with a variety of toppings, but we love them with blueberry sauce, strawberry sauce, or this simple two ingredient lemon glaze. Of course, you can never go wrong with chocolate syrup, either.
Other gluten-free recipes
Get the Recipe: Sheet Pan Gluten Free Blueberry Pancakes
- 3 cups finely ground almond flour 320 g
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- 2 large eggs
- 2 cups almond milk or milk of choice
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries 148 g
- Preheat the oven to 425°F. Spray a half-sheet pan with non-stick cooking spray and set aside.
- In a large bowl, combine the almond flour, baking powder, cinnamon, and sea salt.
- In a medium mixing bowl, whisk the eggs, almond milk, maple syrup, and vanilla until well-combined.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
- Pour the pancake mixture onto the prepared baking sheet and spread it out evenly on the pan.
- Sprinkle the blueberries over the pancake batter.
- Bake for 30 minutes or until golden brown.
- Serve immediately.
- Store any leftovers in the refrigerator for up to 3 days.