These gluten-free sheet pan pancakes are soft and gooey inside with a crisp edge. They’re the easiest pancakes you’ll make—no flipping required! Just mix the ingredients, pour into a tray, and bake. Refined sugar-free, oil-free, nut-free and vegan.
Make a batch on a Sunday morning and enjoy easy breakfasts all week. These vegan, baked pancakes are ideal for meal prep and can be customised with your favourite add-ins—blueberry and lemon is a favourite here.
Ingredients + Substitutions
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Gluten-free plain flour – if you don’t need them to be gluten-free, regular plain (all-purpose) flour works. You can replace part of the flour with protein powder at a 1:1 ratio. If you prefer self-raising flour, omit the baking powder in the recipe.
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You can use any plant milk you like; soya milk is great for extra protein. Dairy milk can be used if you don’t need the recipe to be vegan.
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Agave can be swapped for maple syrup or another liquid sweetener.
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I used blueberries and fresh lemon zest and juice for flavour. You can use fresh or frozen fruit, or swap in chocolate chips, banana slices, or other mix-ins.
How To Make Gluten-Free Sheet Pan Pancakes
Start by combining all dry ingredients in a large bowl so the raising agents are distributed evenly.
Add the wet ingredients—either pour them directly into the dry mix or combine them first in a smaller bowl if you prefer. The milk may curdle slightly when mixed with lemon juice; that’s normal and works like buttermilk.
Stir until you have a thick pancake-style batter. Fold in your chosen mix-ins, then pour the batter into a baking tray lined with parchment paper.
I use a 20cm x 30cm (8″ x 12″) tin; if your tray is a different size, cooking time may vary. Bake until the top is golden and crispy while the centre remains a touch gooey.
Leave a parchment overhang so you can lift the pancakes out easily before slicing. This makes serving and portioning much simpler.
To boost protein, replace some flour with protein powder or top the squares with nut butter. I also like whipping coconut yoghurt with a scoop of protein powder to create a thick, creamy topping—highly recommended.
How to Store Gluten-Free Sheet Pan Pancakes
Store in an airtight container in the fridge for up to a week, or freeze for up to a month.
They’re tasty hot or cold, but I prefer them warmed. Reheat in the oven or air fryer for 5 minutes, or in the microwave for about a minute. Don’t forget to finish with maple syrup or your favourite topping.
Want more Gluten-Free Breakfast Recipes? Try these:
- Healthy Chocolate Cake
- Buckwheat Pancakes
- Healthy Tiramisu
BAKING IN GRAMS
All recipes here are tested and refined until they’re simple to follow. We recommend weighing ingredients for best results—kitchen scales are affordable and improve consistency. Measuring cups vary widely: one person’s cup of flour can differ by tens of grams, which affects baking outcomes.
If you don’t yet own a scale, use a reliable ingredient weight chart to convert volumes to grams.
Now dust off your apron and get baking!
Gluten-Free Sheet Pan Pancakes
Ingredients
- 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
Instructions
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Preheat the oven to 180°C / 350°F (160°C fan) and line a 20cm x 30cm baking tin with parchment paper.
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Combine the dry ingredients in a large bowl and mix well.
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Add the milk, agave, vanilla (if using) and lemon juice, and mix until combined.
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Fold in your chosen mix-ins.
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Pour the batter into the prepared tin and bake for about 25 minutes, until the top is crispy and the centre remains slightly gooey.
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Serve warm with maple syrup or your favourite topping.
Notes
- The 20cm x 30cm baking tin is what I use; if your tin is a different size, adjust the baking time and watch for a crisp top with a slightly gooey centre.
- To increase protein, replace some flour with protein powder or add toppings like nut butter. Whipped coconut yoghurt mixed with protein powder makes a thick, creamy topping.
- Refer to the photos above for step-by-step visuals.
These nutritional values are a guideline and may vary depending on ingredients and measurements.
Nutrition
Did you make this?Leave a rating and share feedback in the comments. You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki