Gluten Free Sheet Pan Pancakes
These gluten free sheet pan pancakes offer a light and fluffy take on classic pancakes with a hands-off approach.
Equipment
- 10x15 baking sheet
Ingredients
Wet
- ¼ cup unsalted butter melted
- ¼ cup white sugar
- 2 tablespoons maple syrup
- 2 eggs
- 1 ¼ cup milk
- 1 teaspoon vanilla extract
Dry
- 2 cups gluten free all purpose baking flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Generously grease a 10x15 baking sheet and set aside.
- In a medium mixing bowl, add in all wet ingredients. Whisk well to combine until the eggs are completely broken up.
- Whisk in the dry ingredients, aside from any mix ins, making sure to spoon and level the flour to measure.
- Pour into the prepared baking sheet and spread evenly. Add any toppings you desire, I like to do a few different sections with chocolate chips, blueberries, strawberries etc. but you can also mix them all up together!
- Bake for 11-14 minutes or until a toothpick comes out clean. Remove from the oven and let cool for about 10-15 minutes, then slice and serve with maple syrup and enjoy!
Notes
If you use a smaller baking sheet, that's totally fine, but the pancakes will be thicker and need a longer baking time.
Nutrition
Serving: 2pancakesCalories: 306kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 81mgSodium: 448mgPotassium: 115mgFiber: 4gSugar: 16gVitamin A: 398IUCalcium: 225mgIron: 2mg
Tried this recipe?Let us know how it was!