Sheet Pan Banana Pancakes

Our Sheet Pan Banana Pancakes are soft, fluffy and baked to golden perfection in one pan with no flipping required. Made with mashed overripe bananas, pantry staples, and a hint of vanilla, this recipe is a great way to enjoy the comfort of banana pancakes without the stovetop fuss.

Perfect for busy mornings, feeding a large crowd, or easy meal prep, this easy recipe slices into individual servings and holds well for leftovers or freezing.

Here are a few breakfast and brunch favorites that are perfect for lazy weekends, meal prepping or sharing with friends: Blueberry Pancakes, Eggnog French Toast Bake, Crispy Fluffy Pancakes, Gluten Free Buttermilk Waffles, Bacon Wrapped Sausages, Bacon and Spinach Quiche, Banana French Toast Casserole, Spinach Ham Quiche Lorraine, Strawberry Rhubarb Bread and Strawberry Milkshake with Coconut Milk.

Why You Will Love These Sheet Pan Banana Pancakes

• No Flipping Required: Everything bakes in one pan, so you can skip the griddle.
• Big Batch Friendly: Feeds the whole family or leaves plenty for weekday breakfasts.
• Banana Bread Vibes: The flavor is warm and sweet, like a soft, fluffy version of banana bread.
• Time Saver: A total win for lazy mornings or back-to-school prep.
• Endless Topping Options: Great base for chocolate chips, fresh berries, or a drizzle of maple syrup.
• Great for Meal Prep: These pancakes store well so they are great for meal prep. We pop them in the toast to warm up on busy mornings.

Ingredients

This sheet pan banana pancake recipe comes together quickly with just a few basic ingredients, most of which are kitchen staples.

See the recipe card below for the exact quantities of each ingredient.

• All-Purpose Flour: Provides structure; many options can be subbed here if desired.
• Granulated Sugar: Lightly sweetens the pancakes and balances the banana flavor.
• Baking Powder: Helps the batter rise into a soft, airy bake.
• Sea Salt: Balances the sweetness and enhances flavor.
• Whole Milk: Adds richness and keeps the pancakes moist; any preferences will work here.
• Eggs: Bind the ingredients together and adds protein for a more balanced meal.
• Mashed Banana: Use overripe bananas for the best flavor and natural sweetness.
• Unsalted Butter: Adds richness and helps achieve that soft golden brown top; salted works well in this recipe too.
• Pure Vanilla Extract: Rounds out the flavor and complements the banana.

For this recipe, you'll want to have on hand a large sheet pan, mixing bowl, whisk, spatula, measuring cups and spoons and a pancake flipper.

Substitutions and Variations

This recipe is super flexible — adjust it based on what’s in your fridge or pantry.

• Dairy-Free Alternative: Use almond milk or oat milk in place of whole milk if desired.
• Add-Ins: Stir in chocolate chips, berries, chia seeds, or a sprinkle of cinnamon sugar. For a bit of a treat swirl in some light melted peanut butter or Nutella.
• Flour Swap: Use part oat flour for a heartier texture or a gluten-free blend if needed.
• Extra Fruit: Lightly press some banana slices or fresh fruit on top before baking.
• Fun Shapes: Use a cookie cutter after baking to make it fun for kids or brunch spreads.

How to Make Sheet Pan Banana Pancakes

This is the simplest way to make a big batch of pancakes in under 20 minutes — just whisk, pour and bake.

Preheat oven to 425F and spray a large sheet pan with non-stick spray.

In a large mixing bowl, whisk together your dry ingredients: all-purpose flour, sugar, baking powder and salt.

Add in the milk, beaten eggs, banana, melted butter and vanilla extract. Mix well until there are no lumps.

Spread pancake batter evenly on prepared sheet pan and bake for 14 minutes or until a toothpick comes out with moist crumbs from the center; the tops will just start to get a light golden color.

Slice into 12 portions (or as desired) and serve warm with your favorite pancake toppings.

Hint: Using room temperature ingredients can help the wet ingredients mix more evenly.

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How to Store Sheet Pan Banana Pancakes

These pancakes hold up beautifully and are easy to reheat.

• Refrigerator: Store in an airtight container between sheets of parchment paper for up to 5 days.
• Freezer: Wrap slices in plastic wrap and freeze in a freezer bag for up to 2-3 months.
• Reheating: We love popping them in the toaster to warm them up. Alternatively, you can use the microwave or oven; drizzle some milk on them for added moisture.

What to Serve with Sheet Pan Banana Pancakes

These pancakes are perfect on their own with maple syrup or peanut butter, but you can also enjoy them as part of a larger spread.

• Hot Beverages: Hot chocolate, Baileys hot chocolate, Irish coffee with Baileys, espresso Irish coffee, caramel mocha.
• Brunch Items: Apple cider mimosas, breakfast shot, bacon spinach quiche, eggnog French toast bake, crockpot cinnamon bun casserole, crispy fluffy pancakes, strawberry rhubarb muffins, apple coffee cake, double chocolate muffins, buttermilk waffles, blueberry pancakes, blueberry and lemon scones, strawberry milkshake with coconut milk, sausages wrapped in bacon.

Top Tips

Here are our recommendations to get the best pancakes, every time.

• Mix Until Combined: Avoid over-mixing the pancake batter for light, fluffy texture; mix just until there are no dry steaks.
• Spray the Pan Well: Ensuring you spray the pan well, or using parchment paper allows for the pancakes to come out clean without sticking.
• Spread an Even Layer: To make sure you have uniform baking across the whole sheet pan make sure they are spread evenly.
• Slice Before Serving: Cut into squares or fun shapes for individual servings right in the pan prior to serving.

Frequently Asked Questions About Sheet Pan Banana Pancakes

Do you have questions about making these sheet pan banana pancakes?

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Sheet Pan Banana Pancakes

Eva Filer

Sheet Pan Banana Pancakes are soft, fluffy and baked to golden perfection; no flipping needed. A cozy, easy way to use up ripe bananas!

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 14 minutes mins

Total Time 19 minutes mins

Course 30-Minute Meal, 60 Minutes or Less, Breakfast

Cuisine American

Servings 12

Calories 317 kcal

Equipment

• Large Sheet Pan
• Mixing Bowl
• Measuring Cups and Spoons
• Whisk
• Spatula
• Pancake Flipper

Ingredients

  

1x2x3x

• 350 grams all-purpose flour about 2 ¾ cup
• 50 grams granulated sugar about ¼ cup
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 ¾ cup whole milk
• 4 large eggs beaten
• ½ cup mashed banana about 2 overripe
• ½ stick unsalted butter melted
• ½ tablespoon pure vanilla extract

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Instructions

 

• Preheat oven to 425F and spray a large sheet pan with non-stick spray.
• In a large mixing bowl, whisk together your dry ingredients: all-purpose flour, sugar, baking powder and salt.
• Add in the milk, beaten eggs, banana, melted butter and vanilla extract. Mix well until there are no lumps.
• Spread pancake batter evenly on prepared sheet pan and bake for 14 minutes or until a toothpick comes out with moist crumbs from the center; the tops will just start to get a light golden color.
• Slice into 12 portions (or as desired) and serve warm with your favorite pancake toppings.

Notes

• Using room temperature ingredients can help the wet ingredients mix more evenly.
• Avoid over-mixing the pancake batter for light, fluffy texture; mix just until there are no dry steaks.
• Ensuring you spray the pan well, or using parchment paper allows for the pancakes to come out clean without sticking.
• To make sure you have uniform baking across the whole sheet pan make sure they are spread evenly.
• Cut into squares or fun shapes for individual servings right in the pan prior to serving.

Nutrition

Calories: 317kcalCarbohydrates: 46gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 115mgSodium: 507mgPotassium: 215mgFiber: 2gSugar: 11gVitamin A: 407IUVitamin C: 1mgCalcium: 177mgIron: 3mg

Keyword 30-Minute Meal, Banana, Breakfast, Pancakes, Sheet Pan

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