Gluten free baked pancakes are a great way to quickly feed hungry tummies, without standing at the stove and flipping multiple pancakes when you’re in a rush.
It’s an easy gluten-free pancake mixture, poured into a baking tray.
It requires simple ingredients, you can make it very low-sugar, it doesn’t take long to bake and provides an easy, filling breakfast or snack for gluten-free. You can use store bought pancake mixes, but see below if you would like an easy recipe to make from scratch. They are fluffy and a mix between pancake and sponge cake = delicious!
You can bake it plain (and add maple syrup or cream on serving) or top it with whatever is popular in your house, sometimes I do half/half or just a sprinkle of choc chips – we make it a lot around here:
Ingredients To Make GF Pancake Bake:
When I said it requires simple ingredients, I wasn’t kidding, this is all you need:
- Butter – best to melt the butter first to achieve a smoother consistency in less time.
- Sugar – granulated/castor sugar works best, with less mixing required 🙂 I keep this fairly low sugar and you can go even lower if you want to.
- Gluten-Free Self-Raising/Self-Rising Flour – this is the gf flour blend that already includes a binder such as xanthan gum and a leavening agent such as baking powder. If you only have all purpose/plain gf flour, then use the same quantity but also add a teaspoon of baking powder.
- Milk – to create the ‘batter’ of pancakes, milk is a must – you can substitute the milk for almond milk if desired.
- Toppings – any toppings you desire, such as choc chips, sprinkles, berries.
Gluten-Free Pancake Tray Bake
- 3 tbsp (40g) butter
- 2 eggs
- 1/2 cup granulated/castor sugar
- 2 cups gluten-free self-raising/self rising flour
- 1.5 cups milk
- pinch of salt
- Heat oven to 175C/350F and grease a rectangular baking tray.
- Melt butter.
- Whisk together melted butter, sugar and eggs.
- Add gluten free flour and salt, before adding in the milk and combining well.
- Pour mixture into the baking tray and top with whatever toppings you prefer (we just sprinkle them on top rather than mixing through).
- Bake for 20 minutes or until set and slightly golden on top.
- Allow to cool slightly before slicing.
- These pancake ‘slices’ are great when served warm and you can easily add maple syrup and/or cream on top.
- They also make a great lunchbox treat.
- I have yet to ever have to freeze any leftovers, but I’m sure they would freeze well and then defrosted/warmed slightly in the microwave.
Interested in more easy gluten-free recipes to try? Be sure to check out:
- Easy Gluten-Free Banana Muffins
- Almond Flour Pancakes That Are Light & Fluffy!
- Toast Cups With Gluten-Free Bread