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!
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.
Notes
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 9x13 cake pan, halve the recipe. You can also make a full recipe in a 9x13 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.