Sheet Pan Pancakes

Name: Sheet Pan Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1.5 cups gluten-free flour blend; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup butter, melted and cooled (substitute coconut oil for dairy-free); 2 eggs; 1 tsp vanilla; 2 tbsp coconut sugar; 1.5 milk of choice

Holly Stein

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Category

Breakfast

Looking for an easy breakfast that's perfect for busy mornings, meal prep, and feeding the whole family? These Sheet Pan Pancakes are a simple, freezer-friendly breakfast that comes together in one pan with just a handful of wholesome ingredients. Made with a gluten-free flour blend, eggs, and your favorite milk, they're fluffy, customizable, and easy to portion for quick breakfasts all week long. Add fresh berries, chocolate chips, or collagen peptides for an extra nutritional boost, then freeze the leftovers for a convenient grab-and-go meal. Whether you're preparing meals for postpartum recovery, stocking your freezer before a new baby arrives, or simply making mornings easier, this sheet pan pancake recipe is one you'll come back to again and again.

Ingredients

1.5 cups gluten-free flour blend
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled (substitute coconut oil for dairy-free)
2 eggs
1 tsp vanilla
2 tbsp coconut sugar
1.5 milk of choice

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper or grease well with butter or coconut oil.
Add all ingredients to a mixing bowl and mix well.
Pour into a 9×13-inch sheet pan and bake for about 20 minutes, or until cooked through.
Let cool, then use a knife or pizza cutter to cut into your desired size.