Banana Nut Sheet Pan Pancakes
Banana nut sheet pan pancakes are a tasty way to simplify your morning routine and to satisfy your craving for a hearty pancake breakfast. This pancake recipe is so tasty and easy, you’ll definitely add it to your weekly rotation!
Baked sheet pan pancakes are a super easy way to enjoy fresh pancakes without spending your morning at the stove. Great for entertaining or for freeing up a few minutes to get that bacon sizzling in the pan, sheet pan pancakes are a surefire way to get a full breakfast on the table without the stress.
About this recipe
These nutty, sweet sheet pan pancakes are the perfect meal to put in the oven when you don’t want to stand at the griddle pouring and flipping pancakes. They’ll leave you more time to sip on your iced vanilla latte or blueberry smoothie.
These banana nut pancakes are your solution if you have other food to prep while your pancakes cook, or if you need to feed a crowd at a brunch or a kids’ playdate. Even if you don’t have plans for a crowd, the simple flavors of pancakes, bananas, walnuts, butter and syrup are sure to draw people far and near to your kitchen.
These pancakes also freeze well, so don’t be afraid to make extras and pop them in your freezer for an easy meal or snack on the go. Simply freeze them in portions so all you have to do is pop them in the microwave to reheat them, or drop them into your lunchbox to enjoy later in the day. This is also a great way to send someone a bonus breakfast if you’re planning to bring them a meal!
Satisfying, simple, and easy to keep on hand: what could be better?
What you need
The ingredients for this recipe are pretty straight-forward, you might even have them all on hand already! As always, this is a quick overview of the recipe; scroll down for the complete printable recipe.
- Dry Ingredients: Granulated sugar, cornstarch, baking powder, salt
- Wet Ingredients: Eggs, milk, vanilla extract, melted butter
- Add-ins: Chopped walnuts and sliced bananas
How to make it
Preheat the oven to 350ºF. In a large bowl, combine dry ingredients: flour, sugar, cornstarch, baking powder, and salt.
In a separate small bowl, combine eggs, milk, vanilla extract, and melted butter, whisking to combine.
Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix, or your pancakes will be tough.
Pour the batter into a sheet pan prepared with parchment paper and greased with butter or cooking spray and jiggle the pan slightly to spread the batter evenly across the pan.
Sprinkle the pancake with chopped walnuts and slices of banana.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
How to make these pancakes your own
- These pancakes are so good with a simple topping of butter, fresh banana slices, chopped walnuts, and pure maple syrup.
- To add a little protein boost, top warm pancakes with nut butter (try this candied almond butter!) and allow to melt for a few seconds.
- For a sweet option, try a little melted caramel sauce, chopped nuts, and whipped cream. You also can’t go wrong with a drizzle of chocolate syrup.
- These pancakes also make a great base for fresh fruit or a fruit sauce, like blueberry sauce, strawberry sauce, or for a cooked fruit topping of apples and cinnamon.
- If you’re hosting a group, you can just cut these pancakes into squares and leave them right on the pan. Set the pan on the table along with sides and toppings and allow everyone to help themselves!
These banana nut sheet pan pancakes can be stored in the fridge for up to 4 days or the freezer for 2 months.
Simply reheat in the microwave in 30 second intervals until warmed through.
Tip! Want a shortcut? You can make this recipe using pancake mix, just add walnuts and bananas!
More banana recipes
Get the Recipe: Banana Nut Sheet Pan Pancakes
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- 2 teaspoons vanilla extract
- 4 tablespoons butter melted
- 1 cup walnuts chopped
- 2-3 bananas sliced
- Preheat oven to 350ºF and line a sheet pan with parchment paper and greased with butter or cooking spray.
- In a large bowl, combine flour, sugar, cornstarch, baking powder, and salt.
- In a small bowl, combine eggs, milk, vanilla extract, and melted butter, whisking to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into prepared sheet pan, jiggling the pan slightly to spread the batter evenly across the pan.
- Sprinkle the pancake with chopped walnuts and slices of banana.
- Bake for 15 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- If desired, top with maple syrup or pancake syrup, and additional walnuts and bananas.
- You can store leftover pancakes in an airtight container in the fridge for 3-5 days. These also freeze really well and can be kept in the freezer for up to 2 months.
- Reheat in the microwave in 30 second intervals until warm.
- If using a 9×13 cake pan, halve the recipe. You can also make a full recipe in a 9×13 pan and increase the baking time, but the final result will be more like a cake than a pancake, and we don’t recommend it for this recipe.
- Running low on pantry ingredients, but have a box pancake mix? Simply follow the box pancake mix and add the walnuts and bananas to it.