Sheet Pan Banana Pancakes
Sheet Pan Pancakes are perfect for those lazy mornings, no flipping required! These easy banana pancakes are oven-baked and ready for your favorite toppings!
Sheet Pan Pancakes are perfect for those lazy mornings, no flipping required! These easy banana pancakes are oven-baked and ready for your favorite toppings, and adaptable for the mix-ins of your choice.
I woke up on Sunday to a Jack Johnson kinda morning. Rain was lightly falling, a breeze whipped the branches of our olive trees, and it was a lazy morning that begged for banana pancakes.
Sunday morning pancakes have always been a tradition at our house, but the truth is, in recent years, I sometimes find myself feeling unmotivated to flip pancakes at the griddle. Even with the extra time I’ve had in the last couple of months, I couldn’t be bothered.
But with the warm rain falling, it seemed like the perfect excuse to spoil the family with pancakes. Rather than flipping pancakes to serve each person (and ultimately being the last to eat), I decided sheet pan pancakes were the logical solution.
How to Make Sheet Pan Pancakes
Oven-baked pancakes are a thing? Yes, they are!
Here’s the beauty of sheet pan pancakes: (1) you can feed everyone at the same time, (2) no flipping required, (3) they’re adaptable to whatever mix-ins you love. Because banana pancakes are a favorite with my family, I topped mine with thin slices of banana and cinnamon sugar. These easy banana pancakes bake in minutes and I love that we can all enjoy them together, at the same time!
The ingredients are pretty much the same as my favorite pancakes, but rather than melting the butter (and dirtying another bowl), I cut the butter into the flour, almost as though I were making scones or biscuits.
As for the milk, buttermilk is usually my first choice, but lately I’ve been really loving kefir. Kefir is a fermented milk rich in probiotics (more than yogurt, even!) and a great substitute for buttermilk in baking. Use whatever you have on hand.
As for the toppings, bananas are always a hit at my house, but throw in some nuts or chocolate chips! Blueberries, strawberries and raspberries are also amazing. Chopped up apples are delicious, too! You can have so much fun with these!
More Pancake Recipes
Oatmeal Pancakes
Sweet Potato Pancakes
(Eggless) Dark Chocolate Pancakes
Sheet Pan Banana Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter cut in cubes
- 2 1/2 cups kefir or buttermilk
- 2 large eggs lightly beaten
- 4 medium bananas sliced
Cinnamon Sugar
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 450°F with one oven rack placed in the center of the oven, and another about 6 inches below the broiler.
- Prepare a (half-sheet sized) sheet pan by lightly spraying with baking spray and lining with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- Cut the butter into the flour using a pastry cutter, two forks, or a food processor until you have coarse crumbs.
- Whisk together the kefir (or buttermilk) and eggs, and stir into the flour. Do not overmix, you should have some lumps.
- Spread the batter into the prepared pan using an offsest spatula and very gently shaking the pan. Top with the sliced bananas.
- Stir together the cinnamon and sugar and sprinkle about half of the mixture over the bananas. Place the sheet pan in the oven to bake for about 8-10 minutes, or until golden brown and a toothpick inserted in the center comes clean.
- Sprinkle a little more cinnamon sugar on top and transfer to the broiler for a minute or two. Keep a close eye on it so that it doesn't burn!
- Remove from oven, let it rest for a few minutes, then slice and serve with your favorite toppings!
Notes
Sheet Pan Banana Pancakes Tips/FAQs
- Should I use kefir or buttermilk? I love either option in this recipe. Buttermilk is, of course, makes for a traditional pancake, and if you do use buttermilk, be sure to use a good quality, thick buttermilk. I personally love Clover buttermilk. However, I also love kefir – the consistency is similar to buttermilk, and this fermented milk is rich in probiotics.
- What is the easiest way to spread the batter? I like using a large offset spatula. Be gentle with the batter and do not tap the batter in the pan to help keep the pancake as fluffy as possible.
- Can the pancakes be frozen? Yes! Cool the pancakes completely on a wire rack. Store the pancakes with a sheet of parchment or wax paper between each pancake in a freezer-safe container. This will make it easy for you to separate one pancake and reheat it!
- How to reheat frozen pancakes: The easiest way to reheat frozen pancakes is in the microwave. Place between 1-4 pancakes on a microwave-safe plate and cover with a damp paper towel. Reheat in 20-second increments until warmed through.
Nutrition
Comments
COOKBOOK
This sounds delicious!
Can the butter just be melted and mixed (instead of cut into the flour)?
Also just to clarify – I spray the baking pan with baking spray, then add the parchment right over that? Do I need to also spray the parchment paper too?
Hi Melissa, you can melt the butter, but I like cutting it into the flour for a light texture. When you line the pan, there is no need to respray the parchment, but a little extra spray doesn’t hurt!
When you say sheet pan, you mean like half-sheet size?
Hi Amy! Yes, I am referring to a half-sheet sized baking sheet. Thanks for clarifying!
two great ideas in one recipe, sheet panned pancakes – how perfect, you mean I don’t have to make 10 individual pancakes, yes! and baked in bananas, what fun, thank you!
Yes! It’s all about working smarter, not harder! Thanks, Sabrina! :)