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Gluten-Free Buttermilk Sheet Pan Pancakes

Course Breakfast
Cuisine American
Keyword buttermilk, gluten-free, pancakes, sheet pan

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!