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.