These Banana Sheet Pan Pancakes are the perfect breakfast to make in the oven and cut back on time. Fluffy and flavorful these are a huge family favorite!

Banana Sheet Pan Pancakes are one of the easiest recipes to make for breakfast. No more flipping pancakes all morning for the whole family, which we all know can be a little time consuming.

Instead, I can enjoy a nice cup of coffee while the oven does all the hard work. I’m a huge banana person and if you know me I’ll eat any and all things banana and these pancakes are one of my favorites

Sheet Pan Pancakes are great for serving a large crowd, or party and they’re good for breakfast or brunch and perfect for the busy mornings, which those busy mornings happen a lot to all of us.

You don’t have to make a bunch of little individual pancakes and try to keep them all warm, instead all the pancakes are made as one big sheet and then cut up altogether when ready to serve. Can you get any better than that?

With banana in the pancakes themselves and then topped with more bananas you really have yourself that perfect flavor that is not to overwhelming.

You can top these with syrup, peanut butter, marshmallow fluff or one of my absolute favorites my Bourbon Caramel Sauce. Whatever your topping choice is, they are bound to be amazing.

Some of our other favorite breakfast recipes we have on our site include: Strawberry Pop-Tarts, Blueberry Overnight Oats, and these Chocolate Nutella Muffins!

WHY THIS RECIPE WORKS:

Easy to feed a large crowd breakfast or brunch.
Minimal ingredients needed means quick and easy!
Great way to use up those ripe bananas.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)

All-purpose flour
Baking powder
Granulated sugar
Salt
Whole milk
Eggs
Vanilla extract
Butter
Bananas

HOW TO MAKE BANANA SHEET PAN PANCAKES, STEP BY STEP:

Preheat oven to 425℉. Line the bottom of a large sheet pan (about 12”x17”) with parchment paper. Lightly spray the paper and sides of the pan with non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl whisk together the milk, egg, vanilla, butter, and mashed banana.
Create a well in the center of the dry ingredients and add your wet ingredients.
Whisk until just combined, it’s ok if there’s lumps. Do not over mix, you’ll have tough pancakes.
Pour batter onto the sheet pan, spread evenly.
Top the pancake with the slices of banana.
Bake for 20 minutes, or until golden brown, and a toothpick poked into the center of the pancake comes out clean. Slice into 12 squares. Serve immediately with more sliced bananas if desired, caramel sauce, or maple syrup.

CAN I USE BUTTERMILK?

You sure can! This makes pancakes even more delicious, and even more tender. Feel free to use it if you have it on hand, if you don’t you can make your own at home.

To do this you will take your 2 1/2 cups milk and add in 2 1/2 Tablespoons of white vinegar or lemon juice, stir and let it sit for 5-10 minutes, stir again and then use as usual.

HOW TO STORE:

If you have leftover Banana Pancakes store them in an airtight container and they will keep in the refrigerator for up to 4 days.

You can freeze any leftover pancakes, to do this freeze the cooled slices of pancakes on a sheet pan in the freezer. Once they’ve frozen, wrap them in plastic wrap and store in a freezer bag or container where they will keep for up to a month.

To defrost, remove pancake slices from freezer and place in the refrigerator overnight. To reheat, bake in the oven for 10 minutes at 350 degrees F or until warmed through. You can also reheat them in the microwave.

TIPS AND TRICKS:

You can use salted or unsalted butter, they’ll both work.
If you don’t have an overripe banana on hand, you can skip them, or just put a yellow banana in the blender with a teaspoon of sugar and a teaspoon of milk for a few seconds in its place.
Treat the enormous pancake as you would a cake to find out when it’s done. It will start to pull away from the sides of the pan, and a toothpick inserted in the center will come out nice and clean.
Overly ripe bananas store really well in the refrigerator for months. Just toss them in a large freezer bag, thaw as needed to use in this recipe or others.
These can be frozen, see my tips above.
Top with your favorite syrups and additions, see some suggestions above.

Looking for a super simple breakfast recipe that will keep you full and the family satisfied? These Banana Sheet Pan Pancakes are just what you’ve been waiting for.

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If you’ve tried this BANANA SHEET PAN PANCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!