Easy gluten-free sheet pan pancakes 3 ways


Those easy gluten-free sheet pan pancakes 3 ways are such a delicious breakfast which you can make ahead of time and enjoy on a busy morning. It is perfect for the whole family and you can make this dairy-free as well if you want it. I use simple ingredients which most of us have at home so lets get into cooking.

What you will need

  • Eggs. I prefer pasture raised organic eggs as I feel that the animals get treated better on the pastures. But you can use what you have on hand.
  • Milk of your choice. I have done this recipe with both almond milk and regular cow’s whole milk. Personally, I prefer it with cow’s milk but you can use what you have on hand
  • Oat flour. I wanted to keep this gluten free so I used oat flour. The texture is not the same as regular sheet pancakes, which are made with white flour, but still it is delicious.
  • Lemon. You will need the juice of half lemon to make your buttermilk. Read more on the next section and don’t skip this step.
  • Pantry staples: coconut oil baking powder and maple syrup. You can substitute the coconut oil with olive oil or avocado oil. Also you can substitute the maple syrup with honey if you are serving to older kids.
  • Toppings of your choice.

Why do I need lemon for this recipe?

I’m sure you wonder why you need to add lemon on your pancakes. The short answer is that it makes it more delicious and more fluffy. Why? Let me explain. When we mix lemon juice with milk, it increases milk’s acidity the calcium causes precipitation of the casein. This is the reason that the milk gets curdled. And this is the way to make buttermilk at home as I know that in a lot of countries you don’t have access to buttermilk.


You can use pretty much what you love to eat with your pancakes. Fresh or frozen fruits, dried fruits, nut butters, seeds butters, nuts and seeds. I like to keep it simple but fun. Here are my favorite flavor combination for toppings

  • Berries and coconut. You can use either fresh or frozen berries with a sprinkle of shredded coconut.
  • Banana and walnuts. My absolute favorite combination. Bananas are naturally sweet and the crunch of the walnuts give the final pancakes such a nice texture. And of course I love to sprinkle with cinnamon.
  • Peanut butter with apples. You can use any nut butter or seed butter that you like and of course any applies that you like. I used Fuji apples today.

How to serve this to babies

Those easy gluten-free sheet pan pancakes 3 ways is a great breakfast for the whole family and you can serve them to babies. Just make sure that you choose the toppings according to their liking. And also make sure that you avoid chopped nuts as they are chocking hazard. Prefer to use nut or seed butters instead. Also, I would recommend to use half to one mashed banana to sweeten the pancakes instead of maple syrup.


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How to store

You can either store those easy gluten-free sheet pan pancakes 3 ways in an air tight container in your fridge for up to 3 days. Or you can even freeze them for up to 3 months in freezer bags. I always have some on my freezer for the difficult weekday breakfasts which I need something quick and easy to serve to the family.

For more one sheet pan meals don’t forget to check out my:

Easy gluten-free sheet pan pancakes 3 ways

Recipe by Panos Eats


Prep time


Cooking time




  • 4 eggs

  • 2 cups milk of your choice

  • 1/4 cup coconut oil, melted

  • 2 tbsp maple syrup or more if you like it

  • 2¼ cups oat flour, packed (10 oz (283.5 grams))

  • Juice of a lemon

  • 2 tsp aluminum free baking powder

  • Toppings of your liking


  • Preheat your oven at 375F (190.56 degrees Celsius) and line a sheet pan (9” x 11”) with parchment paper
  • In a mixing bowl add the milk and lemon juice and set it aside for 5 min. Do not skip this step as this will make the pancakes fluffier.
  • After 5 min, add the eggs and whisk to combine
  • Add the oil (make sure that it is in room temperature and melted) and maple syrup and stir to incorporate
  • Shift in the oat flour and baking powder and stir well to incorporate
  • Place the batter in sheet pan and decorate with the toppings that you like
  • Bake for 15-18 min or until golden brown

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