Baked Pancakes (Gluten Free)

You probably never heard of pancakes being baked, right? Well…. I certainly didn’t, but I came across a few such recipes, usually called Sheet Pancakes and have been meaning to try them out for some time now. I eventually got around to trying them and only wish I had started earlier…. ha ha.

These baked pancakes are so fluffy and so good! I feel it’s so much better than standing over the stove and making individual ones. Downside is that you get a big batch. So unless you have loads of people to feed, it does not make sense to make such a big batch. The first time I made these, I distributed them to my mum & sis. As for the second batch, half of it has gone to the freezer…. ha ha.

Needless to say, these are gluten free and from my favourite website ‘faithfully gluten free’. I have tried a number of recipes from this website and it always turns out good. The measurements in the recipe are in cups and since I needed measurements in grams, I have converted them to grams and have not made any modifications. Toppings are optional. First time I used dark chocolates and for my second attempt, I used dried cranberries and raisins. Sooo goooood….

Ingredients

Dry Ingredients

  • Brown rice flour – 256 gm
  • Potato starch – 114 gm
  • Tapioca starch – 38 gm
  • Sugar – 2 tbsp
  • Baking powder – 1 tbsp
  • Baking soda – 1 1/2 tsp
  • Xanthan gum – 1 tsp
  • Salt – 1/2 tsp

Wet Ingredients

  • Warm buttermilk – 1 1/2 cups
  • Warm milk – 1 1/2 cups
  • Eggs – 3
  • Butter – 113 gm, melted

Method

  • Preheat the oven to 220 degrees C. Line a sheet pan with parchment paper and butter it.
  • In a large mixing bowl, whisk together the rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, xanthan gum, and salt.
  • In a separate mixing bowl, whisk together the buttermilk, milk, eggs and 6 tablespoons melted butter.
  • Pour the wet ingredients into the dry ingredients and whisk to combine.
  • Scrape into the prepared baking sheet, spreading into an even layer.
  • Top with optional toppings (chocolate chips, raisins, fresh berries, etc.) if you are using.
  • Bake in preheated oven for 15 minutes.
  • Remove from oven and brush on the remaining 2 tablespoons of melted butter. Place sheet pan pancakes under the broiler for 1-2 minutes, or until the top is very lightly browned.
  • Slice and serve with maple syrup.

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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