These gluten free pancakes made in a sheet pan are the easiest way to make pancakes for a crowd in minutes. Use our homemade pancakes mix, or your favorite store-bought blend.
Why make gluten free pancakes in a sheet pan?
It's not hard to make pancakes, but I don't make them nearly as much as I would like. And that's for one simple reason.
I find it hard to motivate myself to stand at a hot griddle pouring, waiting, flipping and waiting. Pancakes can be made ahead of time and kept warm, but they're best fresh, of course.
If you want to make gluten free pancakes on the spur of a moment, try making them in a sheet pan. Preheat your oven, line a sheet pan with parchment paper, make the batter in one bowl, and pour. About 15 minutes later, all the pancakes are done at once.
How to use a store-bought gluten free pancakes mix here
There are 8 brands of gluten free pancake mixes that I've personally used and recommend trying. If you'd like to use one of those mixes, or your own favorite gluten free mix, to make pancakes in a sheet pan, here's how I recommend doing it.
One full recipe of our homemade gluten free pancake mix contains weighs about 230 grams. If you'd like to use another brand of mix, simply weigh out 230 grams of that mix, and follow the remaining recipe instructions.
If the brand of gluten free pancake mix you're using contains xanthan or guar gum in the blend, you'll follow the recipe instructions below precisely. If it doesn't contain any gums, you'll use 1/4 cup less milk as described in the ingredient list below.
Ingredients and substitutions
Dairy: There's dairy in the milk in this recipe and the butter. Any nondairy milk will work in place of the cow's milk, but my favorite is unsweetened almond milk.
The melted butter is just as easy to replace. Melted and cooled Earth Balance buttery sticks, Spectrum brand butter-flavored nonhydrogenated vegetable shortening, or virgin coconut oil should each work well.
Eggs: The dry pancake mix is egg-free, but adding the two eggs to the batter is essential in this recipe. Are you feeling adventuresome, though?
Similar to the way in which we made vegan gluten free pancakes recipe, you may be able to use a combination of applesauce and additional xanthan gum. It would require some trial and error, I'm afraid.
Gluten Free Pancakes Made in a Sheet Pan
For the homemade dry pancakes mix
1 1/2 cups (210 g) gum-free gluten free flour blend (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)
1/4 teaspoon xanthan gum (optional)*
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons (24 g) granulated sugar
For the pancakes
1 1/2 cups (12 fluid ounces) milk, at room temperature*
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2 tablespoons (28 g) unsalted butter, melted and cooled
*If you don’t use the optional xanthan gum in the dry pancake mix, or you’re using a packaged mix that doesn’t contain xanthan gum, you should only use 1 1/4 cups (10 fluid ounces) of milk.
Preheat your oven to 400°F. Line a 10- x 15- x 1-inch jelly roll pan with parchment paper, and set it aside. If you only have a 9-inch x 13- x 1-inch quarter sheet pan, use that and increase the baking time by about 3 minutes.
To make the dry mix, place all of the ingredients in a large bowl and whisk to combine well. Store in a sealed container in a cool, dry location or in the freezer for longer storage. If you’re using a store-bought gluten free pancake mix, measure out 230 grams of the mixture by weight.
To make the sheet pan pancakes, place the dry mix in a large bowl, whisk to break up any lumps, and create a well in the center. Add the milk, eggs, and melted butter to the center, and whisk or mix vigorously to combine. The batter will be pourable. Pour it into the prepared pan and rotate it a bit so the mixture is in a single, even layer.
Place the pan in the center of the preheated oven and bake until puffed and beginning to brown on the edges (about 15 minutes for a jelly roll pan; about 18 minutes for a quarter sheet pan). Remove from the oven, and allow to cool in the pan for about only a couple minutes before removing from the pan, slicing into squares, and serving with your favorite pancake toppings.
Big hit today with the family. Worked perfectly and no question that I will be doing this again!
I replaced a bit of the flour with oat flour, as we like a bit more texture / fiber and followed the instructions without xanthan gum. Came out great. Thank you!
Insane! As long as I have an oven, I’ll never make pancakes the same again! I went a bit rouge and added chocolate peanut butter powder and peanut butter chips (your pic of bananas inspired me). And the family of three ate the entire 10 X16 pan . . . .
Nicole Hunn says
Love it, Kelian! I love pancakes, but the flipping and waiting and toiling over a hot griddle is just … ugh. So glad you all loved them!!
What a great idea for pancakes. I was excited to see that you are working on a sourdough starter recipe. Do you have a sourdough bread recipe already that uses yeast? I did a search on your website, but didn’t find one.
Nicole Hunn says
Hi, Julie, I have a full wild yeast sourdough starter recipe, including a whole chapter of recipes using it, in my Bakes Bread book. In the first edition of my first cookbook, I had a simpler liquid sourdough starter recipe that was boosted by use of commercial yeast, and a recipe for sourdough bread using the starter plus commercial yeast. That recipe was replaced by others in the second edition of my first cookbook. There is no recipe for sourdough on the website currently. I hope that answers your question.
Planning to make these for Easter morning, & cut them out with an Egg-shaped cookie cutter. Brilliant!!
Also planning to jazz them up with some orange zest, and an orange syrup. Yum!
Nicole Hunn says
Great idea, MAP!