Bake up a pan of these Gluten Free Sheet Pan Pancakes to feed a hungry breakfast or brunch crowd at one time. Easy to personalize, so everyone can enjoy their favorite pancakes.
Whether you have company staying over for the holidays, or your child is having a sleepover, you’ve all been in a situation where you have a group of hungry people looking for breakfast.
Instead of standing at the stove frantically frying up pancakes, and everyone eating them as they come off the griddle, you can now prepare a large batch of pancakes so everyone can eat at the same time.
These gluten free buttermilk pancakes are baked up in a sheet pan with low edges. One sheet pan yields about 24 pancakes, depending on the size you cut them.
Personalize your Gluten Free Sheet Pan Pancakes:
You can personalize your gluten free sheet pan pancakes before baking.
You can sprinkle 1/4 of the pan with mini chocolate chips, another with strawberries. Dot a third with blueberries, and leave the fourth quarter plain for those purists. They can be customized to everyone’s taste.
How to make Gluten Free Sheet Pan Pancakes ahead of time:
To save you even more time, you can bake these Sheet Pan Pancakes ahead of time.
Once they have baked, cut them up and let them cool completely on a wire cooling rack. You can then store them in an air-tight container with pieces of waxed or parchment paper between the layers.
At this point you can either refrigerate them, and take them out as you need them, or you can freeze them.
To reheat them, you can microwave them (not quite as good as fresh), or you can use a toaster or toaster oven. I did reheat some in the toaster, but because of the cut edges and size, I think a counter top toaster oven would work better.
Looking for more Make-Ahead gluten free breakfast ideas? How about:
- The Ultimate Gluten Free Monkey Bread
- Gluten Free Sheet Pan Eggs
- Grab and Go Breakfast Casserole
- Gluten Free Overnight Breakfast Casserole
- Make-Ahead Baked French Toast
- Gluten Free Quiche
Gluten Free Sheet Pan Pancakes Recipe:
- 2 cups brown rice flour
- 3/4 cup potato starch
- 1/3 cup tapioca starch
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1 1/2 cups warm buttermilk
- 1 1/2 cups warm milk
- 3 large eggs
- 1/2 cup unsalted butter, melted (2 Tablespoons will be brushed on after baking)
- 1 1/2 teaspoons pure vanilla extract
- fresh berries, chocolate chips, etc
- Preheat the oven to 425 degrees F. Line a 17x13-inch sheet pan (a Baker's half sheet pan with edges) with parchment paper. Set aside.
- In a large mixing bowl, whisk together the rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, xanthan gum, and salt.
- In a separate mixing bowl, whisk together the buttermilk, milk, eggs, 6 Tablespoons unsalted butter (melted), and vanilla.
- Pour the wet ingredients into the dry ingredients, and whisk to combine.
- Scrape into the prepared baking sheet, spreading into an even layer.
- Top with optional toppings, if you are using.
- Bake in preheated oven for 12-15 minutes, or until the center springs back when gently pressed.
- Remove from oven, and brush on the remaining 2 Tablespoons of melted butter. Place sheet pan pancakes under the broiler for 1-2 minutes, or until the top is very lightly browned.
- Slice, and serve with your favorite pancake toppings. Maple syrup, fruit, whipped cream, etc.
A pizza cutter works great to cut these gluten free Sheet Pan Pancakes into pieces.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.