Enjoy these dairy-free sheet pan pancakes to save time in the kitchen. These are also gluten-free with an egg-free and vegan option!

Dairy-free Sheet Pan Pancakes (Gluten-free, Vegan)

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If you love pancakes in the morning but hate the idea of going through the effort of making up the mix, pouring, flipping, and working in batches, I’ve got you covered. I’m a huge proponent of batching tasks in life and in the kitchen.

And now making pancakes just got easier. Let me tell you how.

Enter sheet pan pancakes. Not just any sheet pan pancakes, but gluten and dairy-free sheet pan pancakes!

You’re probably wondering what the heck a sheet pan pancake is. I was too until I saw a recipe for them on the back of a Kodiak Cakes box when I was making pancakes for my son using this boxed mix. I don’t eat this brand of pancakes, but as I was making breakfast, I had an epiphany around breakfast batch cooking.

The idea of sheet pan pancakes is that instead of going to the effort of making individual pancakes, you make the batter, spread it on a sheet pan and bake it all at the same time.

It seemed like the most genius thing in the world – and it has proven to be so! I don’t want to use the Kodiak Cake mix myself – they have a plant-based option, but they aren’t gluten-free. And they have a gluten-free option, but they contain eggs. Plus they’re a little more expensive than just making them myself at home.

My homemade gluten-free pancake mix actually works really well for this recipe, so if you mix that up first, you can get two batches of sheet pan pancakes out of one dry mix you make.

To make dairy-free sheet pan pancakes, it doesn’t take long at all – in fact it’s probably the same amount of time that it would be to actually make a whole batch of pancakes individually on a griddle or pan.

What I love most about these sheet pan pancakes

Let me count the ways that I have come to love these sheet pan pancakes…

They work for my diet (are gluten and dairy-free)
They take about 5 minutes to prep
They’re completely customizable
They can be made vegan and egg-free by swapping out eggs for flax eggs
They’re freezer-friendly
I can eat them for multiple breakfasts since I’m making them in a batch
They’re perfect for entertaining a breakfast or brunch with friends and/or family

That’s a lot of things to love, right?! Let’s go through a few of these reasons together.

Dairy-free sheet pan pancakes take about 5 minutes to prep

Seriously. If you have all the ingredients on hand and in your kitchen, you can get everything together and into a sheet pan lickety-split!

One way I make the cleanup even faster is by lining my sheet pan with parchment paper. That makes for no scrubbing and less time doing dishes!

Dairy-free sheet pan pancakes are completely customizable

While I love these gluten and dairy-free sheet pan pancakes plain with vegan butter and maple syrup, you can also customize them to your liking.

If you want to flavor your pancakes, you can sprinkle on fresh sliced berries, sliced bananas, dairy-free chocolate chips, or anything else you love before baking! Choose your own pancake adventure!

They can be made vegan and egg-free by swapping out eggs for flax eggs

If you can tolerate eggs, great! Use an egg in this recipe. If you’re following an egg-free diet, you can swap that out for a flax egg and these pancakes come out great too.

To make a flax egg, combine 1 tbsp ground flax meal with 3 tbsp warm water and let sit on the counter for about 5 minutes. If you do this task first, you can add this ingredient to the bowl last and optimize your kitchen time.

Gluten and dairy-free sheet pan pancakes are freezer-friendly

What’s better than making a bunch of pancakes all at once? Having leftover pancakes for later breakfasts!

This recipe is perfect for stocking your freezer with pancakes that you can reheat any time you (or your kiddo) is in dire need of a special breakfast.

To freeze these pancakes, layer each pancake between parchment paper then place in a freezer-friendly zip top bag. To reheat, pop a pancake in the microwave on a microwave-safe plate for about 30 seconds to one minute or until warmed through.

Batching these sheet pan pancakes saves me tons of time

Not only can you make a whole batch of pancakes at once, but you’re not having to stand over a griddle or hot pan flipping pancakes. While some folks enjoy that ritual, others (like me) like to eat pancakes more than I like to flip them.

This recipe will save you hands-on time in the kitchen and still make the gluten and dairy-free folks in your family happy.

Sheet pan pancakes are great for entertaining

If you host breakfast or brunch for family and friends, this recipe for gluten and dairy-free sheet pan pancakes is a great recipe to pull out. You can be making breakfast in the background (in the oven) while chatting with people instead of hanging out over the hot griddle or pan.

If you want, you can even have your guests choose a section of the pancake to add their own toppings before the pan goes into the oven. It’s fun and allows guests to feel like they’re part of the action.

Have I sold you on these pancakes yet? I hope so. Let’s talk a little bit about what you need to make them come together.

Ingredients for gluten and dairy-free sheet pan pancakes

Let’s go through the ingredients you’ll need to make these sheet pan pancakes. You probably already have most of them on hand right now!

Gluten-free flour blend

I use King Arthur Gluten-free Measure for Measure flour blend. You can use any brand you like and have on hand. I prefer a blend of lighter weight flours, like brown rice flour, sorghum flour, and tapioca starch.

If you like your pancakes to be a little heavier or on the dense and filling side, opt for a more heavy flour, like buckwheat or teff flour. These will also be delicious!

Baking powder

Baking powder is naturally gluten-free, and gives the pancakes some “lift” when they’re cooking up on the griddle. Baking powder contains both an acid and a base, so all you need to do to “activate” it is add water.

Read on: Is baking powder gluten-free?

Salt

To bring out the flavor of pancakes and play off the sweetness of maple syrup or other sweet toppings or mix-ins you might add, a little bit of salt is great added to your gluten-free pancake mix.

Sugar or coconut sugar

To add a little sweetness to your gluten-free pancakes, my pancake mix includes just a small amount of white sugar or coconut sugar. You can choose if you want to omit this ingredient entirely if you don’t want any added sugar in your pancakes.

Read on: Is sugar gluten-free?

Dairy-free milk

Any dairy-free milk that you have on hand will work well. Currently, I keep almond milk and oat milk (by Oatly) on hand. In the version that I photographed, I’ve used oat milk, but anything you love will work here as well.

Egg or flax egg

You’ll need just one egg or flax egg for this recipe. If you can tolerate eggs, feel free to use that here. If you are egg-free, mix up a flax egg with 1 tbsp ground flax meal plus 3 tbsp of warm water and let sit for about 5 minutes before adding to the batter.

If you don’t have eggs or flax eggs on hand, use one of these other egg substitutes:

¼ cup mashed banana
¼ cup applesauce
¼ cup canned pumpkin
3 tbsp peanut butter

Vegan butter or oil

Any vegan butter you have on hand will work for this recipe. I like to use Earth Balance, but any brand will work. If you don’t have that on hand, you can swap this ingredient for another oil you have on hand.

How to make gluten and dairy-free sheet pan pancakes

Let’s go over the steps to make these sheet pan pancakes so you can see how simple they really are!

Preheat the oven

Preheat the oven to 400 degrees F. Line a cookie or baking sheets with parchment paper.

Combine the dry ingredients

In a large bowl, combine the gluten-free flour, baking powder, salt, and sugar. Whisk to combine.

Add the wet ingredients

Add the dairy-free milk, egg or egg substitute, and melted vegan butter or vegetable oil. Whisk well to combine.

Transfer the pancake batter and add toppings

Transfer the batter to parchment-lined baking sheet into an even layer. You can bake the pancakes like this as a plain flavor, or get creative and sprinkle on banana slices, berries, or chocolate chips.

Bake the sheet pan pancakes

Transfer the pan to the oven and bake for 20 to 25 minutes or until pancakes are cooked through. You can test the doneness by inserting a toothpick into the center of the pancakes to see if it comes out clean.

Remove from oven and cool

Remove the sheet pan from the oven to cool. Allow to cool completely.

Cut the pancakes

Cut the pancakes into 12 squares. I like to use a pizza cutter to make quick work of this.

Serve and enjoy

Serve with your favorite pancake toppings, like vegan butter and maple syrup, peanut butter, jam, or fresh fruit.

Tips for freezing gluten and dairy-free sheet pan pancakes

If you’d like to freeze your sheet pan pancakes for later breakfasts, use these tips to make sure they keep well.

Using strips of parchment paper, layer pancakes between layers of parchment paper to prevent sticking. Transfer the pancakes to a freezer bag.
Freeze sheet pan pancakes in the freezer for up to 3 months.
When you’re ready to enjoy a pancake, remove it from the freezer. Microwave on a microwave-safe plate for 90 seconds or until warmed through completely.

If you’re looking for more breakfast ideas for your gluten and dairy-free diet, be sure to check out my Ultimate Gluten-free Dairy-free Breakfast Guide. For more pancakes and waffle recipes, check out these posts:

This recipe is included in my GFDF Fall Bundle. Get the details and get more recipes like this one here or by clicking the image below.

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Yield: 12 pancakes

Dairy-free Sheet Pan Pancakes (Gluten-free, Egg-free and Vegan Option)