Gluten Free Sheet Pancakes Recipe
These Gluten Free Sheet Pancakes are a delicious buttermilk pancake with your toppings of choice - baked in the oven for less effort and mess. Great for meal prep!
Servings: 8 pancakes
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
Serving: 1slice | Calories: 232kcal | Carbohydrates: 39g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 609mg | Fiber: 2g | Sugar: 10g
