These gluten-free sheet pan pancakes are soft and gooey on the inside, and crispy on the outside. They’re the easiest pancakes ever, no flipping required! Simply combine the ingredients and pop them in the oven! They’re refined sugar-free, oil-free, nut-free and vegan!
Make these on a Sunday morning and have leftovers for breakfast for the rest of the week! These vegan baked pancakes are a perfect meal prep breakfast that will make waking up in the morning A LOT more enjoyable! Add any mix-ins you want to personalise them – I love blueberry and lemon flavour!
Ingredients + Substitutions
Gluten-free plain flour – if you don’t need this to be gluten-free, you can use regular white flour! You can substitute some of the flour with protein powder using a 1:1 ratio if you like. Or you can use self-raising flour, just omit the baking powder in the recipe.
You can use your favourite plant milk. I use soya milk as it’s high in protein!If you don’t need them to be vegan you can use cow’s milk.
Agave can be replaced with maple syrup or any similar syrup.
To flavour these pancakes I used frozen blueberries, you can use fresh, and I also used fresh lemon zest and juice. You can skip this and add in some chocolate chips or banana slices!
How To Make Gluten-Free Sheet Pan Pancakes
Firstly, it’s important to combine all your dry ingredients and mix them well before adding your wet ingredients. You want to make sure the raising agents are evenly distributed!
Next, you can add your wet ingredients straight into the dry ingredients or if you want to do extra washing up you can mix them together in a small bowl and then add it to your dry ingredients. You may notice the milk reacts with the lemon juice, this is fine – it’s almost like buttermilk!
Mix everything together until the batter is thick like pancake batter (duh!).
Fold in your mix-ins, pour into a baking tray lined with baking parchment paper and bake!
The baking tin I use is 20cm x 30cm, if you use a different size you may have to adjust the cooking time! Cook until the top is crispy and the inside is still a bit gooey.
I don’t recommend skipping the parchment paper. Make sure there is an overhang (see photo), this makes it so much easier to remove the pancakes from the dish so that you can slice them with ease!
To make these pancakes higher in protein you can substitute some of the flour with protein powder or even add some peanut butter as a topping. What I like to do is whisk together some coconut yoghurt and protein powder, with a fork, to create a thick whipped cream consistency! I HIGHLY RECOMMEND IT!
How to Store Gluten-Free Sheet Pan Pancakes
These last up to a week in an airtight container in the fridge or in the freezer for up to a month.
Serve hot or cold and top with your favourite toppings!
Best served warm, though! If you can, pop them in the oven (or air fryer) for 5 minutes or in the microwave for a minute to heat up!
Don’t forget to add maple syrup!
Want more Gluten-Free Breakfast Recipes? Try these:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Gluten-Free Sheet Pan Pancakes
- 250 g Plain Flour gluten-free
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1.5 cup Milk or vegan alternative
- 80 g Agave or Maple Syrup
- 1 tsp Vanilla Extract optional
- Blueberries and Lemon Zest, Chocolate or Banana Slices
- Preheat your oven to 180°C / 350°F / 160°C fan and line a (20cm x 30cm)* baking tin with parchment paper.
- Add the dry ingredients into a large mixing bowl and mix well.
- Add in the milk, agave, vanilla and lemon juice and combine everything.
- Fold in your mix-ins.
- Pour the batter into your baking tin and bake for 25 minutes until the top is crispy and the inside a bit gooey.
- Best served warm with maple syrup.
- The baking tin I use is 20cm x 30cm, if you use a different size you may have to adjust the cooking time! Cook until the top is crispy and the inside is still a bit gooey.
- To make these pancakes higher in protein you can substitute some of the flour with protein powder or even add some peanut butter as a topping. What I like to do is whisk together some coconut yoghurt and protein powder, with a fork, to create a thick whipped cream consistency! I HIGHLY RECOMMEND IT!
- See blog post contents for photos of how to make these pancakes.