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Easy Sheet Pan Pancakes are a fantastic way to make pancakes! Forget standing over a stove – let the oven do all the work and still have plenty to feed a crowd for breakfast or brunch. These tender, gluten-free pancakes are packed with juicy berries and taste exactly like a good pancake should.
Easy Sheet Pan Pancakes
Homemade pancakes are one of life’s little luxuries. And when you make a batch all at once using the sheet pan method, they’ll taste just as good while saving yourself time. These pancakes are made with gluten-free all purpose flour, so they have that beloved pancake flavor even though they’re gluten-free free. I pack my sheet pancakes with fresh berries for extra flavor and nutrition, too.
You can top these pancakes with maple syrup and butter, or spread them with peanut or almond butter for a more filling breakfast. I love saving leftovers as they are so easy to reheat and make a perfect on- the-go-snack. Check out my add-in suggestions below for even more ways to make these pancakes!
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free, Nut-free
Skill Level: Easy
Why You’ll Love These Oven Baked Pancakes
Who doesn’t love pancakes? Make your life easier by baking them in the oven so you don’t have to stand over the stove pouring and flipping. I love serving these on busy mornings. Here is why you’ll love this sheet pan pancakes recipe:
- Easy. It takes just 5 minutes to whisk up the batter for sheet pan pancakes. It’s the same method you use when you make traditional pancakes, so if you can make regular pancakes, you can make sheet pan pancakes!
- Makes a lot. On a busy weekend morning, it can feel stressful flipping pancakes over a hot pan. When you pop an entire pan of pancake batter into the oven at one time, in about 20 minutes you’ll have a breakfast to feed a crowd!
- Gluten-free pancake perfection. These are a wonderful gluten-free pancake option: lush with berries and light and tender as all good pancakes should be. You can use your favorite gluten-free all purpose or 1:1 flour blend in this recipe.
- A great make-ahead option. Sheet pan pancakes hold up well to being made in advance. You can bake them the night before you plan to serve them, or even a few days before. They also freeze well, so you can enjoy them whenever you wish.
What You’ll Need
Here’s a quick overview of the ingredients you’ll need to make these sheet pancakes. Don’t forget to scroll to the recipe card at the end of this post for the full ingredient amounts.
- Gluten-free Flour Blend: Use your favorite 1:1 all-purpose gluten-free blend in this recipe (I used Bob’s Red Mill).
- Sugar: A little bit of sugar lightly sweetens the pancakes.
- Baking Powder: To lighten the batter.
- Baking Soda: Baking soda and baking powder react to create fluffy pancakes.
- Milk: I like whole milk for richness but you can also use 2% milk.
- Eggs: To bind the batter together.
- Butter: I use unsalted butter in this recipe.
- Vanilla Extract: Pure vanilla extract gives the best flavor.
- Mixed Berries: You can use your choice of berries, like strawberries and blueberries, or stick to one berry.
Variations and Mix-In Ideas
I love adding berries to the batter, but you can throw in some other options as well! Here are some suggestions:
- Chocolate Chips: Try adding a cup of mini or regular chocolate chips to make chocolate chip sheet pan pancakes.
- Coconut: Add toasted coconut flakes to the batter for a coconut flavor. Or mix in some unsweetened shredded coconut for a more subtle touch.
- Toasted Nuts: Toasted, chopped nuts, like walnuts or almonds, would add a lovely crunch to these oven pancakes.
- Ground Spices: You can add 1 teaspoon of pumpkin pie spice or 1 teaspoon of ground cinnamon for extra flavor.
How To Make Sheet Pan Pancakes
See my easy method for making sheet pan pancakes below:
- Prep. Preheat the oven to 425℉ and spray the sheet pan with nonstick spray.
- Combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine. Add the milk, eggs, vanilla extract, and melted butter and whisk until the dry ingredients are incorporated. Fold in half of the fruit.
- Transfer to the pan. Pour the batter into the sheet pan in an even layer. Sprinkle with the remaining fruit.
- Bake. Bake in the preheated oven for 15-16 minutes until a toothpick inserted into the center comes out clean.
- Enjoy. Slice and serve with butter and maple syrup.
Tips for Perfect Sheet Pan Pancakes
As noted, sheet pan pancakes are basically like making regular pancakes, but easier!
- Replace the fruit. The fruit can be replaced with chocolate chips, nuts, granola, etc. See my add-in suggestions above!
- Make a separate section for each person. The mix-ins can easily be divided into sections on the baking sheet so each person who’ll eat the pancakes can choose a different flavor.
- Bake in advance. These pancakes can be made in advance from a few hours to up to the night before. Store them in a sealable bag in the fridge with a piece of parchment paper in between each pancake so that they don’t stick together.
- Swap the milk for buttermilk. For extra fluffy pancakes, you can replace the milk with buttermilk,
- Make this recipe dairy-free. To make these sheet pan pancakes dairy-free, substitute your favorite non-dairy butter for the butter and replace the milk with the non-dairy milk of your choice.
Store leftover slices of pancakes in an airtight container or sealable bag with a piece of parchment paper between each slice for up to 5 days, or in the freezer for up to 3 months. Reheat for approximately 1 minute in the microwave before serving.
What to Serve with Sheet Pan Pancakes
- Smoothie. Go all in on fruit and serve sheet pan pancakes with a fruit smoothie! Choose from my Blueberry Cheesecake Smoothie, Strawberry Banana Coconut Milk Smoothie, or Cherry Vanilla Almond Smoothie recipes.
- Eggs. Baked Eggs or egg muffin cups are wonderful gluten-free options to serve with pancakes.
- Meat. Bacon is always a welcome addition to a breakfast spread or try my filling Gluten Free Ham and Cheese Strata (bonus: it’s another good make-ahead option!).
- Breakfast casserole. For a heartier side for a platter of sheet pan pancakes, you can add a breakfast casserole. My Cheesy Hashbrown Potato Casserole or Gluten-Free Bisquick Casserole loaded with veggies are great options.
Sheet Pan Pancakes
- Preheat the oven to 425℉. Spray a 13×18 inch sheet pan with nonstick spray. Set aside.
- Combine the gluten free flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk until well mixed.
- Add the milk, eggs, vanilla extract and melted butter. Continue to whisk until the dry ingredients are incorporated but small lumps remain.
- Add half of the fruit and fold together with a spatula.
- Pour the pancake batter into the prepared sheet pan. Spread it into an even layer
- Sprinkle the remaining fruit over the top of the batter.
- Baking in the preheated oven for 15-16 minutes until a toothpick inserted into the centercomes out clean.
- Remove from the oven, slice and serve immediately with butter and maple syrup.
- Fruit can be replaced with chocolate chips, nuts, granola, etc. Also, the mix-ins can easily be divided into sections on the baking sheet so each person can choose a different flavor.
- Store leftover slices of pancakes in an airtight container or ziploc bag with a piece of paper towel between each slice. Reheat for approximately 1 minute in the microwave before serving.