Home » Recipes » Sheet Pan Pancakes (Gluten-Free and Vegan)

Sheet Pan Pancakes (Gluten-Free and Vegan)

by Capri Lilly

Gluten-Free Sheet Pan Pancakes are the perfect way to make homemade, deliciously fluffy pancakes for a crowd. These vegan oven-baked pancakes taste just like regular pancakes but they are easier to prepare and take a fraction of the time to cook!

If you are looking for more tasty twists to your pancakes then check out our Vegan Buttermilk Pancakes, Fluffy Pumpkin Pancakes, or Moringa Pancakes next!

Stacked blueberry pancakes on a plate garnished with fruit

I absolutely love pancakes but when it comes time to serve a group, it usually isn’t my first option. You have to make them in batches and the first batch is always cold before everyone has even gotten a chance to eat. These easy gluten-free Sheet Pan Pancakes is a complete game changer and true crowd pleaser!

Using just one sheet pan, I can serve everyone at the same time without standing over a stove. Plus, I can add different toppings to sections of the pan, pleasing even the picky eaters of the group without compromising on taste. These One-Sheet Pan Pancakes are fluffy with bursts of fresh fruit and are ideal for brunches and family breakfast.

A plate of sheet pan cakes topped with butter and garnished with strawberries and blueberries

You’ll love these Gluten-Free Vegan Sheet Pan Pancakes because they are:

  • Convenient – Skip the flipping and making one pancake at a time! This is the easiest way to make pancakes, especially for a crowd!
  • Healthy – Made gluten-free and vegan so even those with dietary restrictions can indulge!
  • Customizable –  Add chocolate chips, berries, apple slices, or anything else you’d like!
  • Delicious – Don’t let the square shape fool you; they have the same flavor and texture as other pancake recipes. Taking a bite of Sheet Pan Pancakes is like having cake for breakfast!
overhead view of a bowl of dry sheet pan pancake ingredients and a measuring cup that contains vegan buttermilk
Ingredients needed to make pancake batter

Ingredients you will need

  • Gluten-Free All-Purpose Flour: If you don’t need a gluten-free option then you can sub with regular flour. Be sure to use precise measurements in order to avoid dry pancakes.
  • Coconut Sugar:  This plant-based natural sweetener is ideal for those concerned with blood glucose levels. However, you can use brown sugar instead.
  • Baking Powder: This ensures the pancakes rise and get fluffy.
  • Sea Salt: Just a pinch.
  • Vanilla Extract: Add a teaspoon or two to enhance the flavor.
  • Applesauce: Helps binds the ingredients together and replaces eggs.
  • Cinnamon: For a touch of spice.

Vegan Buttermilk

If you want the soft texture of regular pancakes, then you have to include this non-dairy buttermilk.

  • Non-Dairy Milk of Choice (almond milk or oat milk are our favorites to use)
  • Apple Cider Vinegar (or Fresh Lemon Juice)

Optional Add-ins

  • Fresh blueberries
  • Fresh strawberries, hulled and sliced
  • Chocolate chips
a clear bowl full of pancake butter
Pancake Batter (Gluten-Free and Vegan)

How to Make Sheet Pan Pancakes

  1. Pre-heat the oven to 425 degrees.
  2. Prepare the vegan buttermilk. Mix the apple cider vinegar with the non-dairy milk and set it aside. Allow the mixture to curdle before using, about 5-7 minutes.
  3. Whisk the dry ingredients together in a large bowl and set aside.
  4. Pour in the vegan buttermilk, apple sauce, and vanilla extract. Stir to combine. Do not overmix. (Some lumps are okay.)
  5. Let the mixture sit for at least 5 minutes. (30 minutes is best.)
  6. Line a 9×13 rimmed sheet pan with parchment paper and lightly coat with nonstick spray, making sure to get the sides and corners.
  7. Pour batter onto the sheet pan. Tap the pan on the counter a few times to even out and flatten the batter. Sprinkle on fresh fruit and chocolate chips, as desired.
  8. Bake for 15-18 minutes until golden brown.
  9. Allow the pancakes to cool for 5 minutes. Then slice and serve with maple syrup, fresh fruit, Nutella, jam, or whipped cream. Enjoy!
four photos that illustrate the process of making sheet pan pancakes

Substitutions

  • Use 1 large egg instead of applesauce
  • Use regular buttermilk instead of vegan buttermilk
  • Use regular flour instead of gluten-free flour.
  • Add 1 tbsp vegan or regular butter to the pancake mix for buttery flavor.

How long should pancake batter rest?

About 30 minutes to allow all the dry ingredients to fully absorb the wet ingredients, creating light and fluffy pancakes when cooked.

Can you substitute gluten-free flour for regular flour in pancakes?

Yes, if using gluten-free flour make sure to use one that contains xanthum gum. We like to use King Author Gluten-Free Measure for Measure Flour or Bob’s Red Mill Bob’s Red Mill – 1 to 1  gluten-free Baking Flour.

Can you make sheet pan pancakes with pancake mix?

Most certainly. Instead of making the pancake batter from scratch, follow the box instructions. Then, spread the batter on a sheet pan and bake!

Pancake Topping Ideas

Tips

  • Use lightly greased parchment paper so that the pancakes do not stick to the sheet pan.
  • Let the batter rest, especially if you’re making gluten-free pancakes. This helps improve the finished texture.
  • Add your favorite fruits. We use strawberries and blueberries.

How to Store Sheet Pan Pancakes

  • Serve: Slice and enjoy with your favorite toppings. 
  • Store: Allow the pancakes to cool completely. Then, place the sliced in a Ziploc bag or airtight container. Store in the fridge for up to 3 days. 
  • Freeze: You can also make these sheet pan pancakes ahead of time and freeze them to enjoy later. Slice the pancake squares, place a piece of wax or parchment paper in between each, and place them in an airtight container. Freeze for up to 3 months. When you’re ready to enjoy the pancakes, let them thaw in the fridge overnight. Then place the pancakes on a baking sheet and cover them with foil to reheat for about 3-5 minutes.
gluten free sheet pan pancakes stacked on a plate in a pool of syrup

I hope you enjoy this Gluten-Free Sheet Pan Pancakes Recipe! 

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Breakfast Ideas! (Vegan + Gluten-Free)

overhead view of plated pancakes topped with butter and syrup

Sheet Pan Pancakes (Gluten-Free and Vegan)

Gluten-Free Sheet Pan Pancakes are the perfect way to serve and enjoy homemade, deliciously fluffy oven-baked pancakes for a crowd. These vegan pancakes made with non-dairy buttermilk taste just like regular pancakes but they are easier to prepare and take a fraction of the time to cook!
5 from 12 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 5 minutes
Total Time: 30 minutes
Servings: 8
Calories: 216kcal

Ingredients

  • 2 1/2 cup Gluten-Free All-Purpose Flour can sub regular flour
  • 3 tbsp Coconut Sugar can sub brown sugar
  • 2 tbsp Baking Powder
  • ½ tsp Sea Salt
  • 2 tsp Vanilla Extract
  • cup Applesauce
  • 1 tsp Cinnamon

Vegan Buttermilk

  • 2 1/4 cup Non-Dairy Milk of Choice
  • 2 tbsp Apple Cider Vinegar or fresh lemon juice

Optional Add-Ins

  • ½ cup Fresh Blueberries
  • ½ cup Fresh Strawberries hulled and sliced
  • ¼ cup Chocolate Chips

Instructions

  • Pre-heat the oven to 425 degrees.
  • Prepare the vegan buttermilk. Mix the apple cider vinegar with the non-dairy milk and set it aside. Allow the mixture to curdle before using, about 5-7 minutes.
  • Whisk the dry ingredients together in a large bowl and set aside.
  • Pour in the vegan buttermilk, apple sauce, and vanilla extract. Stir to combine. Do not overmix. (Some lumps are okay.)
  • Let the mixture sit for at least 5 minutes. (30 minutes is best.)
  • Line a 9×13 rimmed sheet pan with parchment paper and lightly coat with nonstick spray, making sure to get the sides and corners.
  • Pour batter onto the sheet pan. Tap the pan on the counter a few times to even out and flatten the batter. Sprinkle on fresh fruit and chocolate chips, as desired.
  • Bake for 15-18 minutes until golden brown.
  • Allow the pancakes to cool for 5 minutes. Then slice and serve with maple syrup, fresh fruit, Nutella, jam, or whipped cream. Enjoy!

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 46.8g | Protein: 3.6g | Fat: 0.7g | Sodium: 156mg | Potassium: 392mg | Fiber: 0.4g | Sugar: 4.2g | Calcium: 166mg | Iron: 1mg

You may also like

Leave a Comment

Recipe Rating