Description
Fluffy and tender sheet pan pancakes baked in the oven for an easy, crowd-friendly breakfast. Perfectly sliceable and customizable with fresh berries.
Ingredients
- 2 1/4 cups gum-free gluten free flour blend
- 3/8 teaspoon xanthan gum (optional)
- 2 1/4 teaspoons baking powder
- 3/8 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 2 cups milk (room temperature)
- 3 eggs (room temperature, beaten)
- 3 tablespoons unsalted butter (melted and cooled)
- Berries for topping (optional)
Instructions
- Preheat oven to 400°F. Grease or line a 10 x 15 x 1-inch jelly roll pan with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
- Create a well in the center and add the milk, beaten eggs, and melted butter.
- Whisk vigorously until a thick, pourable batter forms.
- Pour the batter into the prepared pan and spread evenly.
- Optional: Scatter berries evenly over the top, leaving gaps between them.
- Bake for about 18 minutes, until puffed and lightly golden at the edges. A toothpick inserted should come out mostly clean.
- Cool briefly, then slice into squares and serve.
Notes
- If your flour blend does not contain xanthan gum, add it for better texture.
- Room temperature ingredients help the batter mix more smoothly.
- You can substitute dairy-free milk and butter if needed.
- Serve with maple syrup, yogurt, or additional fruit.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg
