Gluten-Free Sheet Pan Pancakes
Bake an entire sheet pan of fluffy buttermilk pancakes instead of cooking them one by one on the stovetop. This recipe divides the batter into four quadrants, each topped differently: chocolate chips, blueberries, cocoa-banana-honey, and cinnamon-walnut. Perfect for feeding a crowd or batch-cooking breakfast for the week. The method is faster and less hands-on than traditional pancakes, with a tender crumb and even browning across the whole pan.
Ingredients
- 1 tablespoon unsalted butter
- 1 bag Bob's Red Mill Buttermilk Pancake & Waffle Mix
- 2 cup water
- 3 tablespoon mini chocolate chips
- 1 cup fresh blueberries
- ¼ teaspoon unsweetened cocoa powder
- 1 banana, sliced
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoon walnuts
Instructions
- 1
Preheat oven to 425F (425°F).
- 2
Butter a 13x18-inch half-sheet pan thoroughly on bottom and sides.
- 3
Whisk pancake mix and water in a medium bowl until just combined; small lumps are fine.
- 4
Pour batter onto sheet pan and spread evenly.
- 5
Let batter rest 5 minutes.
- 6
Stir together granulated sugar and cinnamon; set aside.
- 7
Divide batter mentally into four equal sections.
- 8
Sprinkle chocolate chips over first section.
- 9
Scatter blueberries over second section.
- 10
Dust cocoa powder over third section and create marble pattern with a toothpick. Top with banana slices and drizzle honey.
- 11
Sprinkle cinnamon sugar over fourth section and top with walnuts.
- 12
Bake 10 to 12 minutes until lightly browned and toothpick inserted comes out clean.
- 13
Serve immediately.
Tips
Do not overwork the batter after mixing; lumps are normal and create fluffier pancakes.
Let batter rest before topping so glutens relax and pancakes cook evenly.
Use a fine mesh strainer to dust cocoa powder evenly without clumps.
Good to Know
Cover cooled pancakes and refrigerate up to 3 days. Freeze in single layer on baking sheet, then transfer to freezer bag up to 1 month. Reheat in 350F (175C) oven for 5-7 minutes.
Mix batter up to 4 hours ahead; cover and refrigerate. Butter pan and set up toppings the night before.
Cut into four squares to serve each flavor section separately, or cut into smaller rectangles for variety. Serve warm with maple syrup, whipped cream, or Greek yogurt.
Common Mistakes
Overwork batter to avoid dense, tough pancakes.
Skip the 5-minute rest to avoid uneven cooking and dense texture.
Use cold butter on pan to avoid burning and ensure even browning.
Substitutions
requires balance testing
FAQ
Can I make this without the pancake mix?
Yes, use a homemade pancake batter (flour, baking powder, salt, sugar, egg, milk, butter). Keep consistency similar to the mix version. Adjust water as needed since homemade batters may vary.
What if I do not have all four topping flavors?
Use only the toppings you have or prefer. The recipe scales easily: reduce batter proportionally or use fewer sections. Total toppings can be doubled on fewer sections.
How long can I keep baked pancakes?
Store covered in the refrigerator up to 3 days or freeze up to 1 month. Reheat in a 350F oven for 5-7 minutes until warm throughout.