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Make your mornings easy with this crowd-pleasing Gluten Free Sheet Pan Pancakes Recipe! The sweet, simple batter is the perfect base for all your favorite toppings, and one batch is ready in about 20 minutes and makes enough to feed up to 16 people.
Perfect for weekday mornings and meal prep, these pancakes are also gluten-free, dairy-free, Paleo, and Whole30!
What Are Sheet Pan Pancakes?
These easy sheet pan pancakes are exactly what they sound like – pancakes cooked on a sheet pan! They have all the same taste and texture as classic stovetop pancakes but are so much easier to make and my family’s favorite for meal prepping. All you have to do is combine the ingredients, pour them into a pan, and bake.
You don’t even need to let the batter rest! You’ll never have to stand over a hot griddle or stove flipping pancakes or eat cold, soggy pancakes again.
They’re also great to prepare in advance, making them one of my favorite freezer breakfasts alongside my smoothie freezer packs, freezer breakfast sandwiches, and freezer breakfast burritos. Just warm them up, add your favorite toppings, and they’re guaranteed to be a hit with the whole family!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Flour: A combination of almond flour and tapioca flour keeps the pancakes gluten-free without sacrificing the fluffy texture. We don’t recommend using any other types of flour for this recipe!
- Baking Powder: A leavening agent, this is key to creating the fluffy consistency. Make sure it’s fresh, or your pancakes won’t rise!
- Salt: Just a pinch enhances the flavor of the rest of the ingredients.
- Eggs: 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 soft without the need for lots of oil or butter.
- Vanilla: Use store-bought or homemade pure vanilla extract to enhance the sweetness and add rich vanilla flavor throughout the batter.
Kitchen Tools I Use
How to Make This Gluten Free Sheet Pan Pancakes Recipe
- Prepare: Before you begin, move an oven rack to the middle position, and preheat your oven to 425 degrees Fahrenheit.
- Line the baking dish: Next, grease an 18×13-inch baking sheet with cooking spray. Then, cut a piece of parchment paper to completely cover the bottom (about 16×20 inches). Place it in the pan, and spray more oil on top and around the sides of the pan. Don’t forget the corners!
- Combine the dry ingredients: In a large bowl, whisk the almond flour, tapioca flour, baking powder, and salt.
- Add the wet ingredients: Add the eggs, applesauce, and vanilla extract, whisking until smooth. Then, fold in any mix-ins if desired.
- Pour: Transfer the pancake batter into the prepared baking dish, spreading it out evenly.
- Cook: Bake your sheet pan pancakes for 10 minutes, rotating the pan halfway through.
- Cool and serve: Allow the pancakes to cool in the pan slightly. Then, place a large cutting board on top of the pan, and invert the pancakes, flipping them onto the board. Slice them into 16 squares, and enjoy!
Toppings and Mix-Ins
I make these pancakes with raspberries, blueberries, banana coins, and chocolate chips, topping ¼ section of the pancakes with each topping. However, you can use any mix-ins and toppings you like best! Some great options include:
- Berries (Strawberries, Raspberries, Blueberries, etc.)
- Coconut Flakes
- Chopped Nuts (Walnuts, Pecans, Almonds, etc.)
- Peanut Butter, Almond Butter, or Sunflower Butter
- Whipped Cream or Coconut Whip
- Maple Syrup
- Greek Yogurt
Tips for Success
- Avoid overmixing. Whisk the gluten free pancake mix just until the ingredients are incorporated. Otherwise, your pancakes will turn out tough and rubbery.
- Spread the batter out in an even layer in the baking pan. I like to use a spatula. Then, I gently tap the baking dish on the counter to smooth out the batter further and remove any air bubbles.
- Avoid using frozen mix-ins. The excess moisture will bleed into the batter, discoloring it and impacting the taste and texture.
- Don’t skip the parchment paper! Trust me. It’s worth the extra step. Without it, the pancakes will stick to the pan.
FAQs
Use room temperature ingredients when you can to avoid over-mixing, and make sure your baking powder is fresh. Also, allow enough time for your oven to get nice and hot, and be careful not to over bake your pancakes. This recipe is quite forgiving, though.
Stored in an airtight container or ziploc bag, leftovers will stay fresh in the fridge for up to 4 days. They freeze great, too.
Yes! Once cool, you can transfer leftovers to a freezer-safe container or sealable freezer bag, and freeze for up to 3 months. I recommend placing a sheet of parchment paper between the individual pancakes to prevent them from clumping together.
Reheat thawed pancakes in the microwave for 40 seconds, flipping them halfway through. Or, reheat frozen pancakes in the microwave for 45 seconds. Then, clip them over, and continue to microwave for another 45 seconds or until warmed through.
More Easy Pancake Recipes
- Kid-Friendly Spinach Pancakes
- The Best Paleo Pancakes
- 5-Ingredient Protein Pancakes
- Gluten-Free Pumpkin Pancakes
Watch The Video:
Gluten Free Sheet Pan Pancakes Recipe
Ingredients
- 2 cups almond flour
- 2 cups tapioca
- 3 teaspoon baking powder
- Pinch salt
- 8 eggs
- 1 cup apple sauce
- 1 teaspoon vanilla
- Add ins: to 1/4 section of sheet pan 1/8 CUP RASPBERRIES, 1/8 CUP BLUEBERRIES, 1 BANANA, AND 1/8 CUP CHOCOLATE CHIPS
Instructions
- Move the oven rack to the middle position and preheat oven to 425 degrees F.
- Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.
- Cut a piece of parchment paper to cover the bottom completely, about 16 x 20 inches. Place on the sheet pan and spray more oil on the parchment, and around the sides of the sheet pan.
- Add almond flour, tapioca flour, baking powder, and salt and whisk together.2 cups almond flour, 2 cups tapioca, 3 teaspoon baking powder, Pinch salt
- Add in eggs, apple sauce, and vanilla extract.8 eggs, 1 cup apple sauce, 1 teaspoon vanilla
- Add in add-ins, if you add them into your batter like I do! – SPRINKLED ON TOPAdd ins: to 1/4 section of sheet pan
- Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula then tap the sheet pan on the counter a couple times to settle the batter.
- Bake for 10 minutes, rotating the pan halfway through.
- Allow to cool for 5 minutes in the pan then, place a large cutting board over the top of the pan and flip the pancakes onto cutting board. Cut into 16 squares and serve immediately.
Notes
- To store: Cool completely and store in an air-tight container or zip lock bag in the refrigerator for up to 4 days.
- To freeze: Cool completely and transfer to an air-tight container or zip lock bag.
- To reheat from the fridge: Place pancakes on a microwave-safe plate and microwave for 40 seconds, flipping halfway through.
- To reheat from frozen: Heat on a microwave-safe plate for 45 seconds, flip and cook for an additional 45 seconds or until heated through.
