I can’t say enough good things about this recipe. It is so, SO good. Sheet pan pancakes are the breakfast you want to make when you’re feeding a crowd. This recipe will easily feed 10, and the whole crowd can eat delicious hot pancakes all at once. Have you ever made pancakes for 10 people the traditional way? You have to stack them up on a plate and cover them with foil so that they don’t get cold. Once you’re finally done making all those pancakes half of them are cold and soggy and you’ve still got a ton of dishes to wash. This recipe is here to change all of that!

Paleo/dairy free/gluten free pancakes can be a little tricky. I find that they stick to the skillet quite a bit more than pancakes made with wheat flour and dairy. When I make gluten free pancakes in a skillet, I sometimes end up more with pancakes shards. I know that’s not really a delightful description for a breakfast item, but honestly they still taste good so I eat them anyway. The point I’m trying to make here is that since these are baked in the oven on a sheet pan instead of cooked in a skillet, you absolutely shatter any chances of ending up with pancake shards, and I think that’s pretty sweet. Sheet pan meals for the win ONCE again.

Another genius (if I do say so myself – *brushes shoulder*) part of this recipe? You can make multiple different kinds of pancakes right on the same sheet pan. That’s something you can’t do in the same skillet without washing it in between. The second time I made this recipe I wanted both chocolate chip and blueberry. But not together, because that’s gross and I’m not some kind of psychopath. So I followed the recipe as usual and right after the batter was combined but before the mix-ins were added, I split the batter into two bowls and put my desired mix-ins into each bowl. Genius, I tell you!

Are you team blueberry or team chocolate chip? 9 times out of 10 I’m a chocolate gal myself. Are you team neither and you’re going to put something else in your sheet pan pancakes instead? Let me know!

thehungryhungryhiker

Gluten Free Sheet Pan Pancakes

A gluten free sheet pan recipe for making a dozen servings of pancakes all at once!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • ⅔ cup coconut flour
  • 1⅓ cup tapioca flour/starch
  • pinch sea salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 3 eggs whisked
  • ½ cup butter or ghee melted
  • ½ cup maple syrup
  • 1 cup canned coconut milk
  • 1 tsp vanilla extract
Optional mix-ins
  • chocolate chips I use Enjoy Life
  • blueberries
  • strawberries

Method
 

  1. Preheat oven to 350° F. Line a large sheet pan with parchment paper.
  2. In a medium bowl, whisk all dry ingredients until combined.
  3. In a large bowl, whisk all wet ingredients.
  4. Slowly add the dry ingredients to the wet ingredients. I did mine in three parts and used a silicone tipped wooden spoon. Mix together until just combined. Fold in mix-ins of choice.
  5. Using a silicone spatula, spread the batter evenly on to the sheet pan. Use the silicone spatula to smooth the batter to a uniform thickness throughout.
  6. Bake at 350° F for 20 minutes. The edges will be slightly browned and a toothpick will come out clean when inserted.
  7. Cut as desired. Top with plenty of butter and real maple syrup and enjoy!