Go Back
–+ servings
Square image of stacked pancakes with spoon drizzling sauce over them.
Print Recipe

Banana Sheet Pan Pancakes

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 352kcal
Author: Tornadough Alli

Ingredients

  • 2 ¾ cup all-purpose flour
  • 2 tablespoon baking powder
  • ¼ cup granulated sugar
  • Pinch of salt
  • 2 ½ cups whole milk
  • 2 eggs lightly beaten
  • 1 tablespoon vanilla extract
  • 4 tablespoon butter melted
  • 1 overripe banana mashed
  • 3 yellow bananas thinly sliced

Instructions

  • 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.

Notes

  1. You can use salted or unsalted butter, they'll both work.
  2. 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.
  3. 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.
  4. 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.
  5. These can be frozen, see my tips above.
  6. Top with your favorite syrups and additions, see some suggestions above.

Nutrition

Calories: 352kcal | Carbohydrates: 58g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 94mg | Potassium: 694mg | Fiber: 3g | Sugar: 17g | Vitamin A: 396IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 3mg