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Oven Baked Banana Pancake Recipe (Sheet Pan)

Last Updated on November 30, 2023

These oven-baked banana pancakes will turn your good mornings into great ones! A creative breakfast classic that combines the comforting flavors of ripe bananas with the ease of sheet pan cooking.

These pancakes offer pure indulgence, boasting sweet chocolate flavor and caramelized notes from bananas. The texture is a harmonious blend of fluffy and moist, with a golden thin crust. 

eggless banana pancakes

What makes this recipe even more enticing? They’re a breeze to whip up and bake in a single sheet pan, which means no more busy flipping! This will spare you more time to enjoy your morning cup of Joe.

Whether you’re looking to surprise your family with a special breakfast treat, hosting a brunch gathering with friends, or simply seeking a stress-free brekkie, these baked pancakes are sure to satisfy your needs. 

Oven Baked Banana Sheet Pan Pancakes

vegan banana pancake recipe
  • A fantastic meal during a busy morning or a lazy weekend’s brunch.
  • Bananas are nutritious, affordable, and available all year round.
  • You can make this recipe ahead to save time.
  • You can add anything to customize it!
  • It’s not overly sweet.

Ingredients For Breakfast Sheet Pan Pancakes

Serves: 3-4 people, prep time: 10 minutes, bake time: 15 minutes, total time: 25 minutes.

banana pancake ingredients
  • 2 cups/240g all-purpose flour
  • 5 tsp/22g baking powder
  • ½ tsp/1g ground cinnamon
  • ½ tsp/3g sea salt
  • 1 cup/250g mashed very ripe banana (about 2 to 3 bananas)
  • 1 cup/235ml oat milk
  • 3 tbsp/45ml neutral oil (I use grapeseed oil)
  • 2 tbsp/30ml maple syrup
  • ½ cup/90g dark chocolate chips/chunks (vegan)

Directions To Make Banana Pancakes

banana foster pancakes
  1. Preheat oven to 425°F/220 C. Line a 9×13”/23cm x 33cm baking pan with parchment paper or grease well. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Use a whisk to combine the dry ingredients together.
  2. In a large bowl, combine mashed banana, 3 tablespoons of oil, and 2 tablespoons of maple syrup. Whisk until smooth. Add the oat milk and whisk until well blended as well.
  3. Add the flour mixture to the mashed bananas and stir until combined. Add in the chocolate chips and fold it in the batter. Optionally you can reserve 1/3 of the chips to sprinkle on around the batter.
  4. Pour the batter into the prepared pan and spread until level. Sprinkle with more chocolate if desired.
vegan banana pancakes
  1. Bake for 14 to 17 minutes and golden brown on top. Apply the toothpick test. When the toothpick inserted in the center comes out clean the pancake is done. Allow to sit for at least 10 minutes or transfer to a rack and allow to cool before cutting and serving.

Cook’s Notes:

Sift the flour and other dry ingredients before mixing with the wet ingredients for a smoother batter.

*You can also add up to ½ cup/50g chopped walnuts.

Tips, Variations, And Substitutions

banana hotcake recipe

🥞 Serve with berry compote – You can serve these pancakes with berry compote. It adds color and a tangy-sweet taste to them.

🥞 Vanilla extract – This will give this pancake recipe a sweet aroma and taste.

🥞 Chopped nuts – Adding nuts like almonds or walnuts to the pancake will give it a contrast in textures and a pleasant nutty flavor.

🥞 Sliced fresh fruit on top – Give your breakfast some variety and serve the pancakes with sliced bananas, strawberries, pears, and apples.

🥞 Vegan butter – Add this while the pancakes are warm. This will give the recipe a creamy element. This combination is a classic breakfast meal.

🥞 Maple syrup or gingerbread syrup – Drizzle this on the cooked pancakes to add a little bit more sweetness if desired.

🥞 Almond Milk – can take the place of the oat milk and will give the pancakes the same fluffy texture. Milk also keeps the pancakes moist.

🥞 Use a muffin tin – To change the shape of the pancake.

How To Store

banana protein pancakes

Best served the same day. Store in an airtight container and place in the refrigerator. Can last up to 3 days.

If you have leftovers or want to make this recipe ahead, you can whip up a batch and after it’s cooked and cooled down you can cut them into portions keep them in an airtight container, and freeze them. 

They will keep for 5 to 7 days without affecting their quality of texture and taste. 

If you decide to freeze them, you can then reheat them in the oven or microwave. Reheat in a 350°F/175 C oven for 5 to 7 minutes before serving. Or you can use a microwave and heat for 1 minute.

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banana hotcake recipe

Frequently Asked Questions

1. Can I Try This Recipe On The Stove?

Yes, you can, You can make individual pancakes and cook them on the stovetop. Just heat up a pan with a little oil. Once they start to brown along the edges flip them to the other side.

2. How Long Do These Pancakes Last If I Freeze Them?

These pancakes will last for about a week in the freezer. Perfect for busy mornings or a lazy brunch during the weekends.

3. Can I Add Blueberry Or Nuts To Make This For Brunch Or As A Sweet Treat?

You can add anything to this. Drizzle maple syrup, sprinkle fruits, nuts, and more chocolate, or even add vegan ice cream.

eggless banana pancakes

Baked Vegan Banana Pancakes

Looking for a delicious and easy-to-make breakfast option? Try our baked vegan banana pancakes recipe (sheet pan) and start your day right!
5 from 6 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 554kcal
Author: SHU-CHUN

Ingredients

Instructions

  • Preheat oven to 425°F/220 C. Line a 9×13”/23cm x 33cm baking pan with parchment paper or grease well. In a medium bowl, combine flour, baking powder, cinnamon, and salt. Use a whisk to combine the dry ingredients together.
  • In a large bowl, combine mashed banana, 3 tablespoons of oil, and 2 tablespoons of maple syrup. Whisk until smooth. Add the oat milk and whisk until well blended as well.
  • Add the flour mixture to the mashed bananas and stir until combined. Add in the chocolate chips and fold it in the batter. Optionally you can reserve 1/3 of the chips to sprinkle on around the batter. (Note1)
  • Pour the batter into the prepared pan and spread until level. Sprinkle with more chocolate if desired.
  • Bake for 14 to 17 minutes and golden brown on top. Apply the toothpick test. When the toothpick inserted in the center comes out clean the pancake is done. Allow to sit for at least 10 minutes or transfer to a rack and allow to cool before cutting and serving. (Note2)

Notes

(Note1)
*You can also add up to ½ cup/50g chopped walnuts.
(Note2)
Best served the same day. Can be stored in the fridge in a sealed container for up to 3 days. Reheat in a 350°F/175 C oven for 5-7 minutes before serving.
Serve with sliced bananas, chopped walnuts, maple syrup, vegan butter, or more chocolate chips.

Nutrition

Serving: 1person | Calories: 554kcal | Carbohydrates: 87g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 876mg | Potassium: 465mg | Fiber: 5g | Sugar: 25g | Vitamin A: 162IU | Vitamin C: 5mg | Calcium: 474mg | Iron: 4mg

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