What makes these pancakes quick and easy is that they are made in the oven. I love pancakes. However, the worst part of making them for a group is standing at the stove cooking while everyone else gets to eat. Since these come together so quickly, we have these pancakes every couple of weeks. Make sure you follow the directions to make the buttermilk first, since it does need to sit for a while. If you are able to purchase ready-made buttermilk that fits your dietary needs, you can sub that into this recipe.
I often make half of the pan of pancakes “plain” and add chocolate chips to the other half of the pan. After these are baked, I lift the entire pancake out of the pan. I use the parchment paper as a sling to do this. Then I transfer the whole thing to a cutting board. Cutting them with a pizza cutter makes life easier.
Gluten-Free Buttermilk Sheet Pan Pancakes
Ingredients
Lactose-free buttermilk
- 2 cups lactose-free milk
- 2 tablespoons lemon juice
Pancake batter
- 2 cups all-purpose gluten-free flour blend
- 1 teaspoons xantham gum, if your blend does not already contain xantham gum
- 2 tablespoons granulated sugar
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 2 tablespoons unsalted butter, melted and slightly cooled
- 3 large eggs
- 2 teaspoons vanilla
- 1/4 cup water
Optional add-ins
- 1 cup mini-chocolate chips
- 1 cup berries, raspberries, blueberries, frozen is OK!
Optional toppings
- butter, maple syrup, powdered sugar (aka confectioners sugar), pancake syrup (the fake stuff!), honey
Instructions
- Make the buttermilk: Combine the 2 cups of lactose-free milk with 2 tablespoons of lemon juice. Set aside for at least 10 minutes.
- Preheat your oven to 425 degrees F.
- Line a sheet pan with parchment paper. Set aside.
- In a large bowl, whisk together the flour blend, xantham gum (if using), granulated sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the melted and slightly cooled butter, eggs, vanilla, prepared buttermilk, and water.
- Add the contents of the medium bowl (the wet ingredient) into the large bowl containing the dry ingredients, whisk to combine. Some lumps are OK!
- Pour the batter onto the prepared parchment-lined sheet pan. Spread evenly. Sprinkle your add-ons on top of the batter.
- Bake in a hot oven for 15 minutes, or until brown.
- Remove from the oven and cut with a pizza cutter, serve with the toppings of your choice!
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