Sheet Pan Banana Pancakes
Sheet Pan Banana Pancakes are soft, fluffy and baked to golden perfection; no flipping needed. A cozy, easy way to use up ripe bananas!
Servings: 12
Calories: 317kcal
Equipment
- Large Sheet Pan
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk
- Spatula
- Pancake Flipper
Ingredients
- 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
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: 317kcal | Carbohydrates: 46g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 507mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg
