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–+ servings
A plate of sheet pan pancakes topped with butter and raspberries.
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Gluten Free Sheet Pan Pancakes Recipe

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. 
Prep Time5 minutes
Cook Time10 minutes
Cool Time5 minutes
Total Time20 minutes
Course: Breakfast, brunch
Cuisine: American
Diet: Gluten Free
Keyword: gluten free sheet pan pancakes, sheet pan pancakes, sheet pan pancakes recipe
Method: Oven
Servings: 16 servings

Equipment

  • 1 (18x13”) Pan
  • Parchment Paper
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • Measuring Cups
  • Measuring Spoons

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 TOP
    Add 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

*Nutrition information does not include optional toppings. 
Storage Tips:
  • 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.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 23g | Protein: 18g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 452mg | Sodium: 253mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 0.2mg | Calcium: 146mg | Iron: 3mg