Looking for an easy, delicious breakfast or snack? The Banana Bread Sheet Pan Pancakes are a game-changer! This recipe combines the comforting flavours of banana bread with the fluffiness of pancakes, creating a fun twist on your usual morning routine. Made with wholesome ingredients like oats, eggs, and a touch of cinnamon, these pancakes are both nutritious and satisfying. With a rich banana flavour throughout and a hint of sweetness from coconut or brown sugar, each bite is sure to please your taste buds.
What makes this recipe so special is its simplicity and versatility. You can enjoy these pancakes as a quick breakfast or a healthy snack throughout the day. Plus, baking the pancakes in a sheet pan means no flipping required – just pour the batter in, bake, and slice into perfect pieces! If you’re a fan of banana bread or pancakes, this recipe is the perfect mash-up that combines the best of both worlds.
This easy-to-make recipe is perfect for busy mornings, and it’s a great way to use up ripe bananas. Add your favourite toppings like extra banana slices, nuts, or chocolate chips to elevate the flavour. It’s a dish the whole family will love, and it comes together in just a few simple steps. Let’s get baking!
Why You Will Love These Banana Bread Sheet Pan Pancakes
Simplicity – Just blend, bake, and slice! No flipping or fussing.
Healthy – Packed with oats, banana, and protein from the egg.
Customisable – Top with your favourite fruits, nuts, or chocolate chips.
Versatile – Perfect for breakfast, brunch, or a snack anytime during the day.
Family-friendly – The whole family will enjoy this tasty treat!
Ingredients (Serves 2-4)
- 1 banana (about 100g / 3.5oz) – Provides natural sweetness and moisture to the pancakes.
- 1 large egg – Adds structure and protein to the pancakes.
- 1/2 cup oats (40g / 1.4oz) – A whole grain that adds fibre and texture.
- 1/2 tsp baking powder – Helps the pancakes rise and become fluffy.
- 1/4 tsp cinnamon – Adds a warm, comforting spice.
- 1 tsp coconut or brown sugar (optional) – A small touch of sweetness.
- 100ml (3.4oz) preferred milk – Your choice of milk (almond, oat, cow’s milk, etc.) to bind the ingredients together.
- Additional banana, nuts, and chocolate chips (optional) – For topping the pancakes and adding extra flavour.
Method
- Preheat the oven to 180°C (fan-assisted) / 350°F.
- Blend the banana, egg, oats, baking powder, cinnamon, sugar, and milk together until smooth.
- Pour the batter into an ovenproof dish or a baking tray lined with parchment paper.
- Top with extra banana slices, nuts, and chocolate chips (or other toppings of your choice).
- Bake for 10-15 minutes, or until the top is golden and the centre is set.
- Remove from the oven, slice, and serve. Enjoy!
Nutrition (Per Serving, Makes 4 Servings)
Calories: 190 kcal
Protein: 7g
Carbohydrates: 30g
Fat: 5g
Fibre: 4g
Tips for Making Banana Bread Sheet Pan Pancakes
Use ripe bananas for the best flavour and sweetness. They will provide natural sweetness, so you may even want to reduce or omit the added sugar.
If you don’t have an ovenproof dish, a lined baking tray works perfectly for this recipe. Just ensure the batter is evenly spread out for even baking.
You can use rolled oats or quick oats, but rolled oats will create a slightly heartier texture.
If you prefer a fluffier texture, add an extra 1/4 tsp of baking powder to give it a little extra lift.
For added protein, consider adding a scoop of your favourite protein powder to the batter.
How to Best Serve Banana Bread Sheet Pan Pancakes
- These pancakes are delicious as they are, but they can also be served with your favourite toppings for added indulgence. Top with fresh banana slices, a drizzle of maple syrup, and a dollop of peanut butter for a hearty breakfast.
- For a fun twist, try adding a handful of nuts, such as walnuts or almonds, for extra crunch and healthy fats.
- If you’re a fan of chocolate, sprinkle chocolate chips or chunks over the pancakes before baking for a gooey, chocolatey treat.
- Pair with a cup of tea, coffee, or a smoothie for a well-rounded meal.
- These pancakes are also perfect for meal prepping. Slice them up and store them in the fridge for a quick grab-and-go breakfast.
Customise This Recipe
- This recipe is easily adaptable, so feel free to get creative with your toppings and add-ins.
- For a nut-free version, skip the nuts and use seeds like chia or flaxseeds for an added nutritional boost.
- You can swap the banana for other fruits like blueberries, raspberries, or strawberries for a different flavour profile.
- If you prefer a dairy-free option, use almond or oat milk instead of regular milk, and choose a dairy-free chocolate for the toppings.
- To add more protein, stir in some protein powder, Greek yoghurt, or cottage cheese.
- If you prefer a sweeter flavour, top with maple syrup or a drizzle of honey after baking.
- You can also play around with the spices – add a pinch of nutmeg or vanilla extract for more depth of flavour.
How to Store Banana Bread Sheet Pan Pancakes
- These pancakes can be stored in an airtight container in the fridge for up to 3 days.
- To reheat, simply place them in the microwave for 30-60 seconds or warm them up in a frying pan over low heat.
- If you have leftovers, you can also freeze the pancakes. Place parchment paper between each pancake slice to prevent them from sticking together, and store in a freezer-safe bag for up to 2-3 months.
- When ready to eat, simply thaw in the fridge overnight or reheat directly from frozen in the microwave or oven.
Conclusion
Banana Bread Sheet Pan Pancakes are a delicious, healthy, and easy-to-make breakfast or snack. The natural sweetness of the banana combined with the heartiness of oats makes these pancakes not only tasty but also filling. With the added versatility to top with your favourite fruits, nuts, and chocolate, you can easily customise this dish to suit your preferences.
Perfect for busy mornings or a leisurely brunch, these pancakes are a fun twist on the classic banana bread. They’re quick to prepare, bake up in no time, and taste absolutely delicious. Whether you’re looking to use up ripe bananas or simply want a nutritious breakfast that the whole family will love, this recipe is the answer.
Give it a try today, and enjoy a wholesome, satisfying meal that will keep you energised throughout the day!
You can see this recipe on instagram: 
Banana Bread Sheet Pan Pancakes
Lookingfor an easy, delicious breakfast or snack? The Banana Bread Sheet Pan Pancakes are a game-changer! This recipe combines the comforting flavors of banana bread with the fluffiness of pancakes, creating a fun twist on your usual morning routine. Made with wholesome ingredients like oats, eggs, and a touch of cinnamon, these pancakes are both nutritious and satisfying.
With a rich banana flavor and a hint of sweetness from coconut or brown sugar, each bite is sure to please your taste buds. Baking the pancakes in a sheet pan means no flipping required – just pour
the batter in, bake, and slice into perfect pieces!
Ingredients
- 1 banana (about 100g / 3.5oz) – Provides natural sweetness and moisture.
- 1 large egg – Adds structure and protein.
- 1/2 cup oats (40g / 1.4oz) – A whole grain that adds fiber and texture.
- 1/2 tsp baking powder – Helps the pancakes rise.
- 1/4 tsp cinnamon – Adds a warm, comforting spice.
- 1 tsp coconut or brown sugar (optional) – A small touch of sweetness.
- 100ml (3.4oz) preferred milk – Almond, oat, or cow’s milk to bind ingredients together.
- Additional banana, nuts, and chocolate chips (optional) – For topping.
Instructions
- Preheat the oven to 180°C (fan-assisted) / 350°F.
- Blend the banana, egg, oats, baking powder, cinnamon, sugar, and milk together until smooth.
- Pour the batter into an ovenproof dish or a baking tray lined with parchment paper.
- Top with extra banana slices, nuts, and chocolate chips.
- Bake for 10-15 minutes, or until the top is golden and the center is set.
- Remove from the oven, slice, and serve. Enjoy!
Nutrition Information:
Yield: 2-4Amount Per Serving: Calories: 190Carbohydrates: 30gProtein: 7g
