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–+ servings
Sheet pan pancakes topped with berries on a large sheet pan

Gluten-Free Sheet Pan Pancakes

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These gluten-free sheet pan pancakes are the ultimate easy breakfast hack. Make them in bulk on one pan, and serve them throughout the week!
Servings 16 pancakes
Author Michelle

Ingredients

  • 4 whole eggs
  • ⅓ cup milk
  • 1 tbsp avocado oil
  • 3 tbsp Greek style yogurt
  • 1 box Pancake Mix I use Simple mills gluten free mix
  • Mixed berries i use sliced strawberries & whole blueberries

Instructions

  • Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
  • Whisk the eggs, almond milk, yogurt and oil together in a large bowl. Add the pancake mix and stir with a silicone spatula until a smooth batter forms.
  • Pour the prepared batter onto the baking sheet, using the spatula to evenly distribute. Top with berries of your choice and transfer to the preheated oven.
  • Bake for 15-18 minutes, or until lightly golden and baked through. Allow to cool before slicing and serving!

Notes

Add toppings of your choice like berries, bananas, chocolate chips, etc!