These Gluten-Free Sheet Pan Pancakes are the perfect solution for busy mornings or weekend brunches. With their soft, gooey centers and crispy edges, they cater to everyone’s taste buds while being gluten-free, vegan, oil-free, refined sugar-free, and nut-free. You can customize them with your favorite mix-ins like blueberries, chocolate chips, or banana slices. These pancakes make a delightful breakfast option for any occasion!
Why You’ll Love This Recipe
- Easy to Prepare: Simply mix and bake! No flipping required, making breakfast a breeze.
- Customizable: Add your favorite fruits or toppings to create unique flavors every time.
- Healthy Ingredients: Made with wholesome ingredients that fit various dietary needs without sacrificing taste.
- Feed a Crowd: This recipe yields 12 squares, perfect for family gatherings or meal prep.
- Kid-Friendly: Kids will love these pancakes! They’re fun to eat and easy to make together.
Tools and Preparation
Before diving into the recipe, gather your tools. Having the right equipment will ensure a smooth baking experience.
Essential Tools and Equipment
- Baking tin (20cm x 30cm)
- Mixing bowl
- Whisk or spoon
- Parchment paper
- Oven
Importance of Each Tool
- Baking tin: Ensures even cooking and gives the pancakes their signature shape.
- Mixing bowl: A large bowl allows for easy mixing of all ingredients without spillage.
- Whisk or spoon: Essential for combining dry and wet ingredients smoothly.
Ingredients
These easy baked pancakes are soft and gooey on the inside and crispy on the outside. They’re gluten-free, vegan, oil-free, refined sugar-free, and nut-free! You can add blueberries, chocolate chips, banana slices, or whatever your heart desires!
Dry Ingredients
- 250 g Plain Flour (gluten-free)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1.5 cup Milk (or vegan alternative)
- 80 g Agave (or Maple Syrup)
- 1 tsp Vanilla Extract (optional)
Mix-Ins
- Blueberries and Lemon Zest
- Chocolate Chips or Banana Slices
How to Make Gluten-Free Sheet Pan Pancakes
Step 1: Preheat the Oven
Preheat your oven to 180°C / 350°F / 160°C fan. Prepare your baking tin by lining it with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, add all the dry ingredients:
1. Pour in the gluten-free flour.
2. Add baking powder, baking soda, and salt.
3. Mix well until fully combined.
Step 3: Combine Wet Ingredients
Add the wet ingredients into the bowl:
1. Pour in milk (or a vegan alternative).
2. Add agave syrup (or maple syrup) and vanilla extract if using.
3. Stir everything together until you achieve a consistent batter.
Step 4: Fold in Your Mix-Ins
Gently fold in your preferred mix-ins like blueberries or chocolate chips until evenly distributed throughout the batter.
Step 5: Bake the Pancakes
Pour the batter into your prepared baking tin evenly:
1. Spread it out gently with a spatula if necessary.
2. Bake in the preheated oven for about 25 minutes or until the top is crispy while the inside remains slightly gooey.
Step 6: Serve Warm
Once baked, allow them to cool slightly before cutting into squares. These pancakes are best served warm with a drizzle of maple syrup on top!
Enjoy your deliciously fluffy Gluten-Free Sheet Pan Pancakes, perfect for any breakfast table!
How to Serve Gluten-Free Sheet Pan Pancakes
Gluten-Free Sheet Pan Pancakes are versatile and can be enjoyed in various ways. Here are some delicious serving suggestions to elevate your breakfast experience.
Classic Maple Syrup
- Drizzle warm maple syrup on top for a sweet, comforting taste that complements the pancakes perfectly.
Fresh Fruits
- Add a medley of fresh fruits such as strawberries, blueberries, or bananas for a refreshing twist and extra nutrients.
Vegan Yogurt
- Serve with a dollop of vegan yogurt for creaminess and added protein. This also balances sweetness with tanginess.
Nut Butter Spread
- Spread almond or peanut butter on top for a nutty flavor that adds healthy fats and makes the pancakes more filling.
Coconut Whipped Cream
- Top with coconut whipped cream for a light, fluffy addition that enhances the overall texture and taste.
Chocolate Sauce
- Drizzle some chocolate sauce over the pancakes for an indulgent treat that chocolate lovers will adore.
How to Perfect Gluten-Free Sheet Pan Pancakes
To achieve the best results with your Gluten-Free Sheet Pan Pancakes, consider these helpful tips.
Use quality gluten-free flour: Selecting a good quality gluten-free flour blend ensures better texture and taste.
Don’t overmix the batter: Gently mix until just combined to keep your pancakes light and fluffy.
Adjust baking time: Keep an eye on your pancakes while baking, as oven temperatures may vary. They should be golden brown on top.
Let them cool slightly before serving: Allowing them to cool for a few minutes helps them set up nicely without falling apart.
Experiment with mix-ins: Try different fruits or chocolate chips in the batter to create unique flavors every time you bake.
Serve immediately for best taste: These pancakes are best enjoyed hot from the oven, so serve them right away!
Best Side Dishes for Gluten-Free Sheet Pan Pancakes
Pairing side dishes with your Gluten-Free Sheet Pan Pancakes can enhance your breakfast spread. Here are some tasty options to consider.
Bacon Alternatives: Crispy coconut bacon or tempeh strips add a savory touch that contrasts well with sweet pancakes.
Fruit Salad: A vibrant fruit salad brings freshness and color to your plate while providing essential vitamins.
Smoothie Bowl: A thick smoothie bowl topped with granola offers additional nutrition and textures to complement the pancakes.
Chia Seed Pudding: This creamy pudding is packed with fiber and can be flavored in various ways, making it a delightful side dish.
Avocado Toast: Creamy avocado spread on whole-grain toast provides healthy fats that balance out the sweetness of the pancakes.
Breakfast Sausages: Plant-based sausages add protein and heartiness, making your breakfast more satisfying.
Homemade Jam: Serve homemade fruit jam for those who enjoy an extra sweet touch alongside their pancakes.
Granola Parfait: Layered granola with dairy-free yogurt creates a delicious parfait that enhances your breakfast experience.
Common Mistakes to Avoid
Making Gluten-Free Sheet Pan Pancakes can be simple, but there are a few common mistakes that could affect your results. Here are some tips to ensure success.
Skipping the Measurements: Accurate measurements are crucial for gluten-free baking. Always use a kitchen scale or measuring cups to avoid inconsistencies.
Ignoring the Baking Time: Each oven is different. Keep an eye on your pancakes as they bake and adjust the time if necessary to achieve that perfect crispy top.
Not Preheating the Oven: Preheating helps your batter rise properly. Make sure your oven is hot before placing the pan inside for the best results.
Overmixing the Batter: Mixing too much can lead to dense pancakes. Stir until just combined to keep them fluffy.
Neglecting Customization: Feel free to experiment with add-ins like fruit or chocolate chips. Not using any mix-ins can make your pancakes less exciting.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Gluten-Free Sheet Pan Pancakes in an airtight container.
- They will stay fresh for up to 3 days in the refrigerator.
Freezing Gluten-Free Sheet Pan Pancakes
- Allow pancakes to cool completely before freezing.
- Place them in a freezer-safe bag or container, separated by parchment paper.
- They can be stored for up to 2 months in the freezer.
Reheating Gluten-Free Sheet Pan Pancakes
- Oven: Preheat to 350°F (175°C) and heat for about 10 minutes until warm.
- Microwave: Heat one pancake at a time for about 30 seconds or until warm.
- Stovetop: Warm in a skillet over low heat for about 1-2 minutes on each side.
Frequently Asked Questions
Here are some common questions about Gluten-Free Sheet Pan Pancakes that you might find helpful.
Can I make Gluten-Free Sheet Pan Pancakes without sugar?
Yes, you can substitute agave with mashed bananas or unsweetened applesauce for a sugar-free option.
How do I customize my Gluten-Free Sheet Pan Pancakes?
You can add blueberries, chocolate chips, or nuts according to your preference. Get creative with flavors!
What is the best way to serve Gluten-Free Sheet Pan Pancakes?
Serve warm with maple syrup, fresh fruit, or a sprinkle of powdered sugar for extra delight.
Are these pancakes suitable for kids?
Absolutely! These gluten-free sheet pan pancakes are great for kids and can be made even more fun with colorful toppings.
Final Thoughts
These Gluten-Free Sheet Pan Pancakes are not only easy to make but also incredibly versatile. You can customize them with various toppings and mix-ins according to your taste. Whether you’re serving breakfast for family or enjoying a cozy brunch alone, these pancakes will surely satisfy your cravings. Give this recipe a try and enjoy the delightful flavors!
Gluten-Free Sheet Pan Pancakes
Indulge in the delightful experience of Gluten-Free Sheet Pan Pancakes, a perfect breakfast solution for busy mornings or leisurely brunches. These pancakes boast soft, gooey centers and crispy edges, catering to diverse dietary needs as they are gluten-free, vegan, oil-free, refined sugar-free, and nut-free. With the flexibility to customize using your favorite mix-ins like blueberries, chocolate chips, or banana slices, these pancakes are not only tasty but also a fun cooking activity for the whole family. Serve them warm with maple syrup or fresh fruits to elevate your breakfast game!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 12 squares 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Ingredients
- 250 g gluten-free plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1.5 cups milk (or vegan alternative)
- 80 g agave syrup (or maple syrup)
- Optional: 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tin (20cm x 30cm) with parchment paper.
- In a mixing bowl, combine gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, agave syrup, and vanilla extract until blended.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Gently fold in any desired mix-ins like blueberries or chocolate chips.
- Spread the batter evenly in the prepared pan and bake for about 25 minutes until golden brown on top.
- Allow to cool slightly before cutting into squares and serve warm.
Nutrition
- Serving Size: 1 pancake square (100g)
- Calories: 185
- Sugar: 6g
- Sodium: 160mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
