Gluten Free Sheet Pan Pancake

This gluten-free sheet pan pancake turns breakfast into a crowd-pleaser with minimal fuss — one pan, a simple batter, and an oven do all the work. It browns around the edges and stays tender inside, perfect for feeding a family or meal-prepping. I’ve baked this several times, dialing in oven temp and batter thickness so it comes out evenly set every time.

Why Make This Recipe

• Feeds a crowd quickly — a single 18×13-inch sheet serves 6–8 with no standing at the stove.
• Hands-off baking creates consistent browning and an even interior texture that kids and adults both like.
• Easy to customize (fruit, chocolate, or savory add-ins) and simple to scale up or down.
• Gluten-free by design and adaptable to dairy-free or vegan needs with small swaps.
• Personal note: I love this recipe because it gives the same comforting pancake flavor while freeing up time to prep coffee and toppings. For another gluten-free pancake idea, I sometimes pair techniques from gluten-free sourdough pancakes when I want tangy depth.

Recipe Overview

• Prep time: 10 minutes.
• Cook time: 12–15 minutes at 425°F (220°C).
• Total time: about 25 minutes including preheating.
• Servings: 6–8 (cut into 12–16 squares).
• Difficulty: Easy.
• Method: Whisk a batter, pour it into a parchment-lined rimmed sheet pan, then bake at high heat until puffed and golden.

My Experience Making This Recipe

I tested the recipe at 425°F and 400°F; 425°F gives the best edge browning without drying the center if you watch the time. I also learned that preheating the pan for 5 minutes in the oven and using a light, even batter yield the most uniform bake.

How to Make Gluten Free Sheet Pan Pancake

Mix 2 cups gluten-free all-purpose flour (with xanthan gum), 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt. Whisk 2 large eggs, 1 3/4 cups milk (or dairy-free milk), 4 tbsp melted butter or neutral oil, and 1 tsp vanilla, then combine until just mixed. Pour into an 18×13-inch rimmed sheet pan lined with parchment so batter is about 1/2-inch thick, and bake at 425°F for 12–15 minutes until golden and set. Expect puffed edges that settle slightly as it cools; cut into squares and serve warm.

Expert Tips for Success

• Measure flour by weight when possible: 2 cups ≈ 260 g for most gluten-free mixes, which avoids a gummy outcome.
• Use a quality gluten-free blend with xanthan gum; if your blend lacks it, add 1 tsp xanthan gum to help structure.
• Preheat the oven and briefly warm the sheet pan (5 minutes) so the batter starts cooking on contact — this gives crisper edges.
• Don’t overmix: fold wet and dry until just combined to keep the crumb tender. A few small lumps are fine.
• For even baking, spread batter with an offset spatula for uniform thickness and rotate the pan halfway through if your oven has hot spots.

How to Serve Gluten Free Sheet Pan Pancake

• Classic: warm with butter and real maple syrup, cut into squares for easy plates.
• Fruit-forward: top with lemon curd and macerated berries or a compote of cinnamon apples.
• Savory twist: serve slices with sour cream, smoked salmon, chives, and capers for brunch.
• Presentation tip: dust with powdered sugar or add a drizzle of melted honey and a scattering of toasted nuts for texture.

Storage and Reheating Guide

• Refrigerate: store cooled slices in an airtight container for 3–4 days. Reheat in a 350°F oven for 8–10 minutes to refresh texture.
• Freeze: place individual slices on a baking sheet to freeze until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheat from frozen: bake at 350°F for 12–15 minutes or warm in a toaster oven for a crisp edge. Avoid long microwave reheats — they make the pancake soggy.

Recipe Variations

• Dairy-free: substitute plant milk (oat, almond) and use 4 tbsp neutral oil instead of butter; bake the same.
• Vegan: replace 2 eggs with 1/2 cup unsweetened applesauce + 1 tsp baking powder extra, and use dairy-free milk and oil. Texture will be slightly denser.
• Mixed-grain: swap 1/3 cup of the all-purpose blend for sorghum or buckwheat flour for nutty flavor; add 1–2 tbsp extra liquid if batter feels thick.
• Add-ins: scatter 1 cup fresh blueberries, 3/4 cup chocolate chips, or 1 cup chopped apples mixed with cinnamon over the batter before baking.

Nutritional Highlights

• Gluten-free base: safe for those with celiac disease or gluten sensitivity when using certified GF flours.
• Adaptable to higher fiber: use whole-grain gluten-free flours or add 2–3 tbsp ground flax for extra fiber and omega-3s.
• Allergen info: contains eggs and dairy in the standard version; swap ingredients to remove these allergens as noted. Portion guidance: plan on 1–2 3×3-inch squares per adult for a balanced meal depending on sides.

Troubleshooting Common Issues

• Center too wet after baking: lower oven to 400°F and bake 4–8 minutes longer; also ensure batter is spread evenly and not too thick.
• Pancake too dense or gummy: likely over-measured flour or overmixed batter. Weigh flour and mix just until combined.
• Edges not crisping: preheat the pan and use a rimmed metal sheet pan rather than glass; higher initial oven temp (425°F) helps create color.

Frequently Asked Questions

Q: Can I use a different size pan?
A: Yes — scale yield and thickness. A smaller pan will make a thicker "pancake" and require longer baking (add 5–10 minutes). A larger pan thins the batter and shortens bake time. Aim for roughly 1/3 to 1/2-inch thickness for best results.

Q: Do I need to grease the parchment or pan?
A: Parchment alone is usually enough; the batter won’t stick to parchment. If you skip parchment, lightly grease the pan with butter or spray to prevent sticking and promote browning.

Q: How can I make the pancake more cake-like or more crepe-like?
A: For cake-like texture, slightly increase sugar to 3 tbsp and add 1/4 tsp extra baking powder. For thinner, crepe-like results, thin the batter with 2–4 tbsp more milk and bake in a larger pan.

Q: Can I make this ahead for a party?
A: Absolutely. Bake, cool completely, then rewarm in a 325–350°F oven for 10–15 minutes before serving. Keep toppings separate and add fresh fruit or syrups just before serving to preserve texture.

Conclusion

For more variations and tested recipes, check these external references: Gluten Free Sheet Pan Pancakes – Seasonal Cravings, Sheet Pan Pancakes, GLUTEN-FREE SHEET PAN PANCAKES, Sheet Pan Pancakes | Cupcakes and Kale Chips, and Gluten Free Sheet Pan Pancakes – Gluten Free Kitchen Adventures. These sites offer helpful photos, tweaks, and additional inspiration to make this recipe your own.

Print