Gluten free pancakes can be a delicious and healthy breakfast option, but they can also be time-consuming to make. If you’re looking for a quick and easy way to make gluten free pancakes for a crowd, then you need to try this sheet pan pancake recipe. This recipe is simple to follow and yields fluffy, flavorful pancakes every time.
Why You Should Try Sheet Pan Pancakes
Sheet pan pancakes are a game-changer for busy mornings or when you’re feeding a group. Here’s why:
- Easy to make: No more standing over a hot griddle flipping individual pancakes. Just mix, pour, and bake!
- Fast: Sheet pan pancakes cook much faster than traditional pancakes, meaning breakfast is ready in a flash.
- Perfect for meal prep: Bake a batch on the weekend and enjoy easy breakfasts throughout the week.
- Customizable: Get creative with toppings! From chocolate chips to fruit, the possibilities are endless.
Ingredients You’ll Need
- 1 1/2 cups gluten-free all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk of choice
- 2 large eggs
- 4 tablespoons unsalted butter, melted
Making Your Gluten Free Sheet Pan Pancakes
- Preheat and Prepare: Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 9×13 inch baking sheet with butter or cooking spray.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix! A few lumps are okay.
- Bake: Pour the batter into the prepared baking sheet and spread evenly.
- Cook: Bake for 15-20 minutes, or until the pancakes are golden brown and cooked through.
Tips for the Best Sheet Pan Pancakes
- Don’t overmix the batter! Overmixing will develop the gluten in the flour, resulting in tough pancakes.
- Let the batter rest for 5 minutes before baking. This will give the baking powder time to activate and create light and fluffy pancakes.
- Use a toothpick to check for doneness. Insert a toothpick into the center of the pancakes. If it comes out clean, they’re done!
- Serve immediately with your favorite toppings.
Delicious Topping Ideas
- Classic: Butter and maple syrup
- Fruity: Fresh berries, sliced bananas, or a fruit compote
- Decadent: Chocolate chips, whipped cream, or a drizzle of chocolate sauce
- Nutty: Chopped nuts, nut butter, or a sprinkle of cinnamon
Gluten Free Sheet Pan Pancakes: A Breakfast Staple
These Gluten Free Sheet Pan Pancakes are a delicious and easy way to start your day. With just a few simple ingredients and minimal effort, you can have a hot and satisfying breakfast on the table in no time. So ditch the individual pancakes and give this recipe a try – your taste buds (and your schedule) will thank you!
FAQs
Can I use a different size baking sheet?
You can use a slightly smaller or larger baking sheet, but the baking time will need to be adjusted accordingly.
Can I freeze leftover sheet pan pancakes?
Yes! Let the pancakes cool completely, then store them in a freezer-safe bag or container for up to 2 months.
What can I substitute for cow’s milk?
You can use any type of milk you like, such as almond milk, soy milk, or oat milk.
Can I add fruit to the batter?
Yes, you can add up to 1 cup of your favorite fruits, such as blueberries, raspberries, or chopped bananas.
My pancakes came out a little dry. What happened?
Overbaking can cause the pancakes to dry out. Make sure to check for doneness early and use a toothpick to ensure they’re cooked through.
For more delicious gluten free breakfast recipes, check out the gluten free kitchen cookbook. It’s packed with easy and flavorful recipes that will make you excited for breakfast again.