These Oven Baked Pancakes are a great weekend family breakfast! Forget serving 1 person at a time — with this sheet pan pancake recipe, everyone can enjoy hot pancakes at the same time. These gluten free pancakes are made with whole grain oat flour.
Sheet Pan Pancakes
Pancakes are one of those things — everyone loves them, EXCEPT the person making them. Right, moms?
Typically one person eats at a time, and when yours are ready, you put a few more on to finish cooking up the batter, and they inevitably burn while you’re trying to enjoy your stack.
This is the first time I’ve ever tried baking the batter, and I am a convert! These golden brown beauties are like a lightly sweet oatmeal cake, and make a perfect canvas to build a breakfast masterpiece.
Berries are in season right now, so of course those are going on every meal I can squeeze them into.
The batter is made with a few simple ingredients:
- Oat Flour
- Coconut Oil
- Coconut Milk
- Maple Syrup
- Baking Powder & Salt
It takes about 5 minutes to stir them up in a bowl, and then simply pour it over a sheet pan lined with parchment.
Gluten Free Pancakes in Record Time!
These perfect baked pancakes are great for a lazy weekend. They are so easy, and within 20 minutes, the whole family is brunching together.
Once these are poured onto the baking tray, pop them in the oven for about 12 minutes. While they are baking, slice up some berries, peaches, or bananas. I am showing them covered in maple syrup (because, YUM!), but they honestly don’t need any additional sweetener!
How to Serve Oven Baked Pancakes
With fruit, these oven baked pancakes make a complete meal.
To turn this easy recipe into a full brunch, try serving with:
- Bacon or sausage
- Scrambled Eggs
- Brunch Potatoes
- Cauliflower Fritters
Oven Baked Pancake
- 4 eggs
- 1/2 cup coconut milk full fat
- 1/2 cup maple syrup or date syrup
- 1/2 cup coconut oil
- 1/2 tablespoon baking powder
- 3/4 teaspoon sea salt
- 4 cups oat flour
- In a large mixing bowl, add eggs, coconut milk, maple syrup, and coconut oil. Mix well.
- Add baking powder and salt, and then continue to beat the mixture to fully combine.
- Add the oat flour, half at a time, and mix until the flour is incorporated but a few lumps remain in the batter.
- Use a piece of parchment paper to line the Crisper Tray, and pour pancake batter into the center.
- Use a spatula to spread pancake out to the size of the Crisper Tray. The batter is thick, so there shouldn't be an issue with it spilling over.
- Add to the Sharp Superheated Steam Countertop Oven on the Bake/Reheat setting at 375º F for 9 minutes.
- If baking in a conventional oven, preheat to 375º F, and bake pancake for 12 minutes, or until the top begins to turn golden brown and the top begins to crack slightly.
- Cut baked pancake into squares and serve immediately. If frozen, these can be reheated in the Sharp Superheated Steam Countertop Oven, or a frying pan. I found they really dried out using a microwave.
Other Gluten Free Breakfast Recipes:
- Whole30 Quiche, by Sunkissed Kitchen
- Sweet Corn & Zucchini Pie, by Sunkissed Kitchen
- Whole30 Breakfast Burritos, by Sunkissed Kitchen
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Tania Sheff says
This baked pancake was so tasty! My husband and my toddler loved it too!
Oh, thanks for letting me know Tania! 🙂
Looks so delicious and perfect for brunch!
Hillary E. says
What size sheet pan did you use for this recipe?
Michelle Miller says
I used the sheet pan that came with the oven I created this recipe for — I definitely should update the recipe with a standard sized pan! Thanks for the reminder. The pan was 12×12. However, the batter is very thick so if you add it to a larger pan, it will still stay nice and thick and not spread out too much.