Easy Almond Flour Sheet Pan Pancakes – Gluten Free!

These easy almond flour sheet pan pancakes will simplify your breakfast routine! They are soft and delicious, naturally gluten-free and low-carb, plus you can customize the toppings to whatever you and your family enjoy! Made with eight simple ingredients and ready in under 20 minutes, these healthy sheet pan pancakes will become your new favorite!

Easy Almond Flour Sheet Pan Pancakes – Gluten Free!

I love a good pancake stack for breakfast. We rotate through tons of pancake recipes in our household, like my protein pancakes and 3-ingredient banana oatmeal egg pancakes, plus so many more kid-approved pancakes.

But when I’m short on time, the last thing I want to do is stand at the stove flipping pancakes. If I’m making a big batch, I can be there for a while!

That’s where sheet pan pancakes come in to save our pancake breakfast.

I use the same pancake mix, but instead, pour the pancake batter onto a baking pan, pop it in the oven, and then 15-17 minutes later breakfast is ready!

Why you’ll love this sheet pan pancake recipe

Family approved – What I love most about these pancakes is that the whole family loves them. It’s fun to try different toppings and then see who picks one. They’re super customizable, plus the kids can help make them!

Hands-off breakfast – Once you make the pancake batter and get it in the oven, breakfast bakes up hands-free. This is awesome if you’re serving a crowd, having people over, or just want to be free to spend your time doing something else while breakfast is cooking.

Meal prep friendly – I love adding these easy sheet pan pancakes into my meal prep routine because it is hands-free cooking! You can easily double the recipe and make 2 sheet pans worth of pancakes at the same time, without any extra work. They keep really well in the fridge and reheat beautifully!

Simple ingredients you’ll need for sheet pan almond flour pancakes

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• eggs
• unsweetened almond milk
• avocado oil
• maple syrup
• vanilla extract
• almond flour
• baking soda
• sea salt

How to make paleo sheet pan pancake mix

Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, or oil it.

Step 2: In a large bowl add the eggs, milk, oil, maple syrup, and vanilla extra together. Whisk it to fully combine.

Step 3: Add the almond flour, baking soda, and sea salt on top of the wet ingredients, and then stir the dry ingredients in until combined. Pour the batter onto the prepared large baking sheet and add your favorite toppings (fresh berries, chocolate chips, etc).

Step 4: Bake for 15-17 minutes, until set. Serve with toppings like fresh fruit and whipped cream, peanut butter, a drizzle of maple syrup, coconut butter frosting, or yogurt and strawberries for an easy breakfast!

Watch me make keto sheet pan pancakes

The full how to video can be watched below, or on my YouTube channel!

Serving suggestion

This is a great recipe for weekdays and weekend breakfasts. Serve alone, or with other favorites to build out a balanced breakfast to share with friends and family.

Try adding these alongside your gluten-free sheet pan pancakes:

• Homemade country breakfast sausage
• Canadian bacon egg cups
• Smoked salmon breakfast casserole
• Cucumber celery green juice
• Strawberry hot chocolate

How to store

Just like traditional pancakes, these leftover pancakes in sheet pan form store really well in the fridge.

Once cooled to room temperature, cut into individual pancakes (squares) and place in an airtight container.

They will last for 5-7 days in the fridge. Reheat in the oven, microwave, or air fryer, and enjoy!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this sheet pan pancakes recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Eggs – Because these are grain-free pancakes, they do need eggs to help with stability. Unfortunately, I wouldn’t recommend an egg substitute.

Almond milk – Any type of milk will work here so use your favorite! Some of our go-to include cashew milk, coconut milk, and flaxseed milk.

Avocado oil – Melted coconut oil, melted butter, or olive oil are all great options.

Maple syrup – Honey can be used in place of maple syrup, or you can also omit it to keep this recipe more keto-friendly.

Almond flour – Other nut flours like cashew flour, pecan flour, tiger nut flour, and walnut flour will work really well in place of almond flour. You can also swap in whole wheat flour or all-purpose flour, however, the texture will not be as soft and tender as you get with nut flour.

More pancake breakfast recipes you’ll love

• Pumpkin Greek yogurt protein pancakes
• Fluffy whole wheat buttermilk pancakes
• Blackberry pancakes

If you try this sheet pan almond flour pancake recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather