Get your pancakes made in a flash with this fun method. Sheet Pan Pancakes with Caramelized Bananas will quickly become a breakfast favorite.
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I’m hopping on the newest trend, Sheet Pan Pancakes. How fun are these?! I love the ease of making these pancakes. No portioning and flipping here.
This fun recipe features deliciously sweet caramelized bananas on top but the options are endless.
Ingredients for Sheet Pan Pancakes
How to Caramelize Bananas
Start by slicing the bananas into 1/2-inch slices. Set aside.
Heat a skillet over medium heat and add the butter. Once melted, add the bananas.
Sprinkle with brown sugar and drizzle in maple syrup. Stir gently to combine the ingredients and coat the bananas.
Cook, flipping often, until the bananas are golden and super soft.
Mix Up the Batter
Grab a large bowl and add all the dry ingredients. In a smaller bowl, whisk together the buttermilk, eggs, vanilla extract and melted butter.
Add the wet ingredients to the dry and gently fold together until the batter is just mixed. Be careful not to mix too much as it will result in tough, flat pancakes.
Prepare and Bake Sheet Pan Pancakes
Spray a half sheet pan (13.5″x17.5″) with nonstick spray. Dollop in the prepared pancake batter and evenly spread it out.
Place the caramelized bananas evenly over the top of the pancake batter. Scrape any extra brown sugar sauce onto the pancake batter. You don’t want to lose any of that goodness.
Bake for 15 minutes, until just golden and cooked through.
Additional Topping Options for Sheet Pan Pancakes
The topping options are endless with these sheet pan pancakes. Here are some of my favorite ideas that can be added in addition to the bananas or as a replacement.
Perfect Any Time of the Day
These are obviously perfect for breakfast or brunch but they are equally amazing at other times of the day.
We’re big on breakfast for dinner (hello brinner) so these are a popular option for us in the evening. Because they only take about 30 minutes from start to finish, they make a great weeknight option.
Freezer-Friendly
Another great thing about this recipe?! It’s super freezer-friendly.
I have a few tips for you so that you’ll have success when freezing. Start by baking and completely cooling your sheet pan pancakes.
Once cooled, remove them from the sheet pan and cut them into squares. Place back onto a baking sheet, ensuring they aren’t touching. You may need two baking sheets for this step.
Place in the freezer for 2 hours or up to overnight. Once frozen, place them in a freezer-safe container and store for up to two months. The first freeze ensures they won’t stick together when stored.
When you’re ready to eat, thaw then reheat in the microwave or oven.
More Breakfast Favorites
Sheet Pan Pancakes with Caramelized Bananas
Equipment
- Half sheet pan
Ingredients
- 3 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. salt
- 1 Tbsp. baking powder
- 3 cups buttermilk
- 3 large eggs
- 1 1/2 tsp. vanilla extract
- 4 Tbsp. butter, melted and cooled for 3 minutes
For caramlized bananas
- 1 1/2 Tbsp. butter
- 3 ripe bananas, peeled and cut into 1/2-inch coins
- 2 Tbsp. maple syrup
- 2 Tbsp. brown sugar
Instructions
- Preheat oven to 425 degrees F. In a large bowl, add flour, sugar, salt and baking powder. Stir to combine. In a smaller bowl, whisk together buttermilk, eggs, vanilla and melted butter. Pour liquid into dry mixture and stir until just combined. Set aside.
- For the bananas: heat a skillet over medium heat. Add the butter and melt. Add in bananas, maple syrup and brown sugar. Stir gently to coat the bananas. Cook bananas until golden on one side. Flip and cook another minute until golden. Remove from heat.
- Spray a half sheet pan (13.5"x17.5") with nonstick spray. Spread pancake batter in the prepared pan. Place bananas evenly over the batter. Scrape any leftover butter/sugar mixture from the bananas randomly over the batter. Bake for 15 minutes, until lightly golden and cooked through.
