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If you love a hassle-free breakfast you can prep ahead of time, you have to try these customisable Gluten Free Sheet Pan Pancakes. Soft and fluffy gluten free pancakes with your topping of choice – baked in the oven for less effort and less mess.
Gluten Free Sheet Pancakes Are A Meal Prep Win!
- Love Pancakes, Hate Effort: I absolute love gluten free pancakes, but does anyone feel put off making them sometimes because they’re just TOO. MUCH. EFFORT!? All that mixing, spooning out, frying and flipping feels like a chore when all you want it to big out. But do not fear – I have the solution with my gluten free sheet pan pancakes!
- Dessert for Breakfast? Whether you want to eat these as a prep-ahead breakfast, a brunch treat or a tasty dessert, these sheet pancakes are ideal!
- Super Customisable: You can add your favourite toppings to these fluffy pancakes or divide the tray into segments for a different topping each time. Banana and peanut butter or raspberry choc chip are my favourites!
- Great for Meal Prep: Planning your meals is a great way to save time and money. Simply slice up your pancakes then store or freeze the portions – heat to eat!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free sheet pancakes with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Self-Raising Flour: I usually use the FREEE gluten free self-rising flour. To make your own, mix 300g plain, all purpose or 1:1 gluten free flour with 3 tsp gluten free baking powder. You’ll still need to add the additional baking powder in the recipe!
- Cornflour: Or cornstarch in the US.
- Baking Powder: Always ensure your baking powder is free from gluten.
- Sugar: I use caster sugar (baker’s sugar in the US) but you can use brown sugar, honey or maple syrup if you prefer.
- Buttermilk: To make your own at 1 tbsp lemon juice or vinegar to 165ml milk. Stir well and leave for 5 minutes to curdle. You can use dairy free milk if necessary.
- Milk: Swap for a dairy free milk like soya milk, coconut milk or almond milk if needed.
- Eggs
- Vanilla Extract
Customise Your Toppings!
It’s so easy to customise the toppings for this recipe! Pick one or make a few different ones in one tray. My favourite sheet pan pancake topping are:
- Banana slices
- Peanut butter (or any nut butter of choice)
- Berries – strawberries, raspberries and blueberries
- Chocolate Chips – white, dark, milk… or all three!
- Chocolate spread
- Pistachio spread
- Cinnamon
- Apple chunks
How to Make Gluten Free Sheet Pan Pancakes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these customisable sheet pan pancakes are to make.
Storing and Freezing Instructions
TO STORE: Once baked, I like to slice the pancakes up into portions and pop them in tubs in the fridge. You can reheat them in the microwave for a quick and easy dessert or breakfast. They’ll keep for 2-5 days depending on the toppings.
TO FREEZE: These sheet pancakes also freeze really well. I recommend freezing them in portions and then defrosting and heating before eating.
More Gluten Free Pancake Recipes
If you like these easy sheet pan pancakes then make sure you check out these other gluten free pancake recipes too…
- Gluten Free American Pancakes
- Gluten Free Crêpes
- Gluten Free Blueberry Pancakes
- Buckwheat Galettes
- Banana Protein Pancakes
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Gluten Free Sheet Pancakes Recipe
Equipment
Ingredients
- 300 g gluten free self-raising flour, (see notes if using plain GF flour)
- 50 g cornflour, (corn starch)
- 1 tsp baking powder
- 2 tbsp caster sugar
- Pinch salt
- 165 ml buttermilk, (see notes to make your own)
- 400 ml semi-skimmed milk
- 2 large eggs
- 1 tsp vanilla extract
Toppings of Choice:
- Banana, (sliced)
- Berries, (strawberries, blueberries, raspberries)
- Peanut Butter
- Chocolate Chips
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 4. Line a baking tin with baking paper to stop the pancakes sticking.
- To a large mixing bowl add the self-raising gluten free flour, cornflour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, vanilla extract and eggs.
- Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Leave to rest for a minute. While it’s resting, grease a baking tray (approx 24cm x 33cm x 1.5cm) and line with baking paper.
- Pour the batter into the lined baking tray and smooth out to ensure it is even across the pan.
- Slice your strawberries and chop the dark chocolate into small pieces. Arrange them evenly on the pancake batter and then place the tray in the oven. Bake for 15-20 minutes until golden brown on top – it should spring back when lightly pressed.
- Once baked, remove from the oven and cut into 8 squares – serve hot topped with whatever you like. Maple syrup or ice-cream is a favourite!
Notes
- Using Plain Flour? Add 3 tsp GF baking powder to 300g gluten free plain flour and mix well to make your own GF self-raising flour.
- To Make Buttermilk: Add 1 tbsp lemon juice or white wine vinegar to 165ml milk and stir well. Leave for 5 minutes to curdle to make your own buttermilk.
- Storing:These sheet pancakes can be kept in the fridge for 3-5 days or frozen. Store in portions and reheat when needed. Perfect for meal prep!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and a little comment about this Gluten Free Sheet Pancakes recipe. I’d love to know how you enjoyed yours or what toppings you chose, and any reviews REALLY help support my website. So thank you! xx
Nutrition
More Gluten Free Breakfasts
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