Gluten free cooks think of cross contact as soon as they hear the word pancakes. The solution is a gluten free pancake bake. Also called sheet pan pancakes, the cooking time varies with the size of pan you choose and it's all cooked in the oven. Make it fun and everyone will want to eat it.
Gluten free eaters want to enjoy all the fun food trends and eat safe food everywhere they travel. Overnight oats, Chia Pudding and egg muffins are also good choices. Smart celiacs have a go-to list for all the situations that come up so add these to your list.
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Ingredients
The major challenge when making any gluten free recipe with flour is the flour! Once you have a flour blend you like (mine is below) and a favourite recipe (this is mine), you can experiment with all the variations you can think of.
- EGFG gluten free flour blend - For me this blend makes dozens of recipes that don't taste gluten free.
- Baking powder & baking soda - Two leaveners are often used to lighten gluten free baked goods.
- Xanthan gum - Helps with structure in many gluten free baking.
- Buttermilk - Used with baking soda this is another ingredient that lightens up baking.
- Add-ins or swirl options - Peanut butter & jam, cinnamon butter, chocolate chips, candy sprinkles and anything that goes on pancakes.
See recipe card for exact amounts
Instructions for Peanut Butter and Jam Pancake Bake
Making swirls with slightly warmed peanut butter and jam is the fun part. In the recipe card I give you all the tips you need to make a perfect pancake bake. Unfortunately it doesn't look as exciting once it's baked so plan to add more jam or fresh fruit if you like.
Variations: Cinnamon Roll Pancake Pie
In my cooking classes I’ve taught many teens to make biscuit-style cinnamon rolls and that is something worth learning. But for a weekend breakfast, this Cinnamon Roll Pancake Pie variation is an easy option.
In 15 minutes your kitchen will smell like cinnamon rolls and you just made pancakes! This sounds like a cool mom trick to me (or a dad trick).
Of course you can make it in a rectangular baking pan with a cinnamon swirl.
I’ve tried making cinnamon swirl pancakes in the past by adding this swirl onto pancake batter as it cooks on the griddle. When I flip them over it makes a mess on the griddle and I never thought it was worth the effort of cleaning it after ever batch of pancakes.
10 Fun Ways To Eat Gluten Free Pancakes
Need some more ideas to make your pancake breakfasts more fun? I did a search of Google images and came up with this list of fun ways to serve pancakes. Make them big or small, thick or thin, stacked high or in a bake. Wrap them around sausages for Pigs-in-a-Blanket or try one of these ideas just for fun.
- PB&J Pancake Bake with swirls of peanut butter and jam.
- Birthday Pancake Bake with candy sprinkles cooked on top, served with whipped cream, more sprinkles and a candle.
- Layered Pancake Cake with thinner pancakes (just like a Crepe Cake).
- Cinnamon Roll Pancake Pie with an icing sugar drizzle or full on cream cheese icing.
- Peanut Butter and Banana Roll Ups made with thinner pancakes.
- Nutella Stuffed Pancakes made with a small frozen circle of nutella topped with more batter so it melts inside as it cooks. (Shout out to Recipe Tin Eats for this idea.)
- Pancake Casserole similar to overnight French Toast (found over at Southern Living)
- Eggs Benedict Pancakes.
- Egg-in-the-Hole Pancakes with a hole cut out of the center after the pancake is flipped. Break an egg right into the hole to cook for the last half of the cooking time.
- Breakfast Charcuterie Board from simple to elaborate, including dollar size pancakes or squares of this pancake bake.
I'd love to hear about your pancake bake in the comments below. If you send me a photo, preferably of a smiling face eating it or holding it, I'd love to share that.
Gluten Free Pancake Bake (Sheet Pan Pancakes)
Ingredients
DRY INGREDIENTS
- 2 cups EGFG gluten free flour blend* 260 grams
- 2 tablespoon sugar
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon salt
WET INGREDIENTS
- 2 eggs
- 2 tablespoon butter melted
- 2 cups buttermilk or sour milk**
Optional Swirls
- ¼ cup each of peanut butter and jam (see notes for more ideas)
Instructions
- Preheat oven to 425°F. Lightly brush 9 x 13-inch baking pan with cooking oil.
- In a large bowl whisk dry ingredients together. Set aside.
- In a 4-cup pyrex measuring cup combine buttermilk, egg and butter.
- Add wet ingredients to dry mixture and whisk until combined. Let batter rest for 5 minutes.
- Pour into baking pan. Bake 18-20 minutes. Decrease cooking time to 15 minutes for a standard size pie plate or a larger sheet pan. Recipe makes 4½ cups of batter.
- Cut and serve with your favourite toppings.
Notes
Nutrition
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New here? I'll help to get you from overwhelmed and frustrated to confident and cooking gluten free food everyone wants to eat, as quickly as possible. Start with these 29 Tips for cooking with GF flour.
🎉 Exciting news! Cooking classes are back and Adventures in a Gluten Free Kitchen, a membership, is coming soon. Join the waitlist!
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Dianne
Does this recipe make regular 3-4 inch griddle pancakes?
Cinde Little
Yes Dianne, this is my regular pancake recipe and you can cook them as you would on a griddle. If you think it's too large the recipe for Pigs in a Blanket is the same but half the size. Enjoy!