Gluten Free Pancake Bake (Sheet Pan Pancakes)

A baking pan of pancake batter topped with blobs of peanut butter and jam; with a knife starting to make swirls from them.

Gluten free cooks think of cross contact as soon as they hear the word pancakes. The solution is a pancake bake, or sheet pan pancakes, cooked in the oven. Make it fun and everyone will want to eat them.

Course Breakfast

Cuisine Canadian

Keyword gluten free pancake bake, gluten free sheet pan pancakes, pancake bake

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 191kcal

Author Cinde Little

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

*My EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.

**Sour milk: Add 1 tablespoon white vinegar to 1-cup measuring cup and fill with milk to measure 1 cup. Stir and let sit for 10 minutes. Commercial buttermilk makes the fluffiest pancakes but sour milk works when you don't have it.

***Variations: Make a swirl pattern using chunky, fruit sauce or sprinkle fresh fruit over the batter before baking. Kids like to add chocolate chips or confetti candy sprinkles.

Cinnamon Roll Pancake Pie: This recipe will fill two shallow 9-inch pie plates. To make the cinnamon-sugar filling combine 2 tablespoon melted butter, ¼ cup packed brown sugar and 1 tablespoon cinnamon. Stir until smooth and transfer to piping bag or plastic bag. Cut off the bag tip and using gentle pressure squeeze in a circular pattern starting in the center of the pancake. Bake at 425°F for 15 minutes.

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