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!
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.
Notes
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.