Cooking and Serving: 25 minutes | 6 servings
Ingredients
This batter is made just like traditional pancakes, but with slightly | Your batter should be thickly pourable. | Pour the batter into a greased or lined rimmed baking sheet like a jelly roll
Description
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 6 servings
Ingredients
This batter is made just like traditional pancakes, but with slightly
Your batter should be thickly pourable.
Pour the batter into a greased or lined rimmed baking sheet like a jelly roll
Scatter some berries on top if you like.
Bake at 400°F until done.
Let the pancakes cool on the pan briefly.
Slice into portions and serve.
1/4 cups. Everything else stays the same!
2 ¼ cups (315 g) gum-free gluten free flour blend
⅜ teaspoon xanthan gum, (optional) (See Recipe Notes)
2 ¼ teaspoons baking powder
⅜ teaspoon baking soda
¾ teaspoon kosher salt
3 tablespoons (36 g) granulated sugar
2 cups (16 fluid ounces) milk, at room temperature (See Recipe Notes)
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
3 tablespoons (42 g) unsalted butter, melted and cooled
Berries, for scattering on top (optional)
Instructions
Preheat your oven to 400°F. Grease or line a 10- x 15- x 1-inch jelly roll.
pan with parchment paper, and set it aside.
Place all of the dry ingredients (flour, xanthan gum, baking powder, bakign.
soda, salt, and sugar) in a large bowl and whisk to combine well.
If you’re using a store-bought pancake mix, measure out 315 grams of the.
eggs, and melted butter to the center.
Whisk or mix vigorously to combine. The batter will be thickly pourable.
Pour the batter into the prepared pan and rotate it a bit so the mixture is.
(Optional step) Scatter a small handful of blueberries and raspberries evenly.
Place the pan in the center of the preheated oven and bake until puffed and.
the center should come out mostly clean (a few moist crumbs are fine).
Remove from the oven, and allow to cool in the pan for about only a couple.
minutes before slicing into squares and serving.
Notes
* 2 ¼ teaspoons baking powder
* ⅜ teaspoon baking soda
* ¾ teaspoon kosher salt
* 3 tablespoons (36 g) granulated sugar
* 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
* 3 tablespoons (42 g) unsalted butter, melted and cooled
* Berries, for scattering on top (optional)
* Preheat your oven to 400°F. Grease or line a 10- x 15- x 1-inch jelly roll
pan with parchment paper, and set it aside.
* Place all of the dry ingredients (flour, xanthan gum, baking powder, bakign
soda, salt, and sugar) in a large bowl and whisk to combine well.
* If you’re using a store-bought pancake mix, measure out 315 grams of the
mixture * Create a well in the center of the dry ingredients, and add the milk, beaten
eggs, and melted butter to the center.
* Whisk or mix vigorously to combine. The batter will be thickly pourable.
* Pour the batter into the prepared pan and rotate it a bit so the mixture is
in a single, even layer.
* (Optional step) Scatter a small handful of blueberries and raspberries evenly
over the top of the batter in the pan. There should be large gaps between the
* Place the pan in the center of the preheated oven and bake until puffed and
beginning to brown on the edges (about 18 minutes). A toothpick inserted in
the center should come out mostly clean (a few moist crumbs are fine).
* Remove from the oven, and allow to cool in the pan for about only a couple
minutes before slicing into squares and serving.
About xanthan gum & the amount of milk.
If you don’t use the optional xanthan gum in the dry pancake mix, or you’re
using a packaged mix that doesn’t contain xanthan gum, you should only use 1 2/3
cup (13 1/4 fluid ounces) of milk.
For the flour if you’re not gluten free.
Whole wheat pastry flour works in exactly the same way in this recipe as my
gum-free gluten free flour blend (or Nicole’s Best), plus the added xanthan gum.
You don’t have to change a thing to make the pancakes that way.
If you’d like even fluffier wheat-based pancakes, you can use regular whole
wheat flour. You’ll need to increase the milk to 2 1/4 cups (18 fluid ounces).
That makes fluffier whole wheat pancakes than using whole wheat pastry flour.
Nutritional information.
Nutrition information is per serving using the gluten free flour blend, assuming
6 servings, and is an estimate only from online calculators and excludes any
added berries. It should not be relied upon.
Cholesterol: 107mg | Sodium: 586mg | Potassium: 155mg | Fiber: 5g | Sugar: 12g |
Vitamin A: 425IU | Calcium: 232mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
A close up of a plate of sheet pan pancakes with bananas and syrup
close up of a plate of sheet pan pancakes with bananas and syrup
These gluten free pancakes made in a sheet pan are the easiest way to make
pancakes for a crowd in minutes.
gluten free pancakes made in a sheet pan are the easiest way to make pancakes
for a crowd in minutes.
Raw batter for gluten free pancakes made in a sheet pan.
batter for gluten free pancakes made in a sheet pan.
Gluten free pancakes made in a sheet pan, sliced on the baking tray, served with
sliced bananas and maple syrup.
free pancakes made in a sheet pan, sliced on the baking tray, served with sliced
bananas and maple syrup.