WHY YOU’LL LOVE THIS SHEET PAN PANCAKE RECIPE

• No flipping, no batches
  
• Feeds a family all at once
  
• Four flavors in one pan
  
• Light, fluffy texture
  
• Freezer-friendly for busy mornings

Sheet Pan Pancakes

There was a season of life when I was standing at the stove making pancakes one by one while everyone else was already eating.

I don’t miss that season.

This sheet pan pancake recipe changed the whole situation. You mix the batter, pour it into the pan, and suddenly breakfast is done all at once.

No flipping. No babysitting. No one standing there waiting with a plate in their hand.

And the best part? You can divide it up and give everyone what they want. Strawberries for one kid. Chocolate chips for another. Blueberries for you. Bananas for whoever claims them first.

It’s practical. It’s simple. And it still feels like a real pancake breakfast. Just without the chaos.

Simplify morning with more sheet pan breakfasts like my egg in a hole recipe!

Try this sweet & crunchy variation of pancakes, Easy Banana Nut Pancakes!

For more easy breakfast recipes, try sheet pan eggs, fluffy egg bites, this cranberry apple crockpot oatmeal, or Chad’s favorite freezer-friendly breakfast burritos!

INGREDIENT NOTES

• All-Purpose Flour: Spoon and level for accuracy. Too much flour makes dense pancakes.
  
• Baking Powder: This is what gives the lift. Make sure it’s fresh.
  
• Whole Milk: Adds richness and tenderness. Room temperature milk blends better.
  
• Unsalted Butter: Melted and slightly cooled so it doesn’t scramble the eggs.
  
• Pure Vanilla Extract: Adds warmth and depth, so don’t skip it.
  
• Toppings: Here’s where you can get creative! I love adding strawberry and banana slices along with fresh blueberries and chocolate chips, but really, the sky’s the limit.

VARIATIONS

All Chocolate Chip: Cover the entire pan with chocolate chips instead of dividing it into separate toppings.

Mixed Berry: Combine blueberries and sliced strawberries in one section.

Peanut Butter Swirl: Drop spoonfuls of peanut butter over one section and lightly swirl.

Cinnamon Sugar: Sprinkle cinnamon sugar over a quadrant before baking.

Nutty Crunch: Add maple candied walnuts or spiced pecans.

Savory Style: Skip the sugar and vanilla, then top the sheet pan pancake batter with cooked bacon, ham, or shredded cheddar.

SERVING SUGGESTIONS

• Drizzle generously with warm maple syrup.
  
• Add a side of crispy bacon or sausage.
  
• Top with whipped cream for a weekend brunch feel.
  
• Serve with fresh fruit salad.
  
• Double up on fruit flavor with homemade berry jam or fruit topping.

SHEET PAN PANCAKE FAQ

I’ve made thousands of pancakes over the years, and here’s what I know: overmixing is the enemy.

When you stir too much, you develop gluten, and that’s what turns light pancakes into something dense and chewy.

Baking them in a sheet pan actually helps keep them tender because the batter spreads evenly and cooks quickly in a hot oven.

The high temperature activates the baking powder fast, giving you that lift before the structure sets.

And greasing the pan generously? That’s how you get those slightly crisp, buttery edges that taste like the best part of a diner pancake.

This sheet pan pancakes recipe is simple science.

Big surface area. Quick rise. Even heat. Breakfast handled.

TOOLS NEEDED

• 13 x 18-inch Rimmed Baking Sheet: Size matters for proper pancake thickness.
  
• Large Mixing Bowl: For easy whisking.
  
• Whisk: Keeps the batter light.
  
• Rubber Spatula: For spreading the batter evenly.
  
• Knife or Bench Scraper: For clean slices

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Breakfast Recipes

Baked Egg Casserole + Video

Almond Blueberry Breakfast Cake Recipe + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Savory Monkey Bread (Breakfast Recipe) + Video

Print

Sheet Pan Pancakes (4 Ways!)

Make Sheet Pan Pancakes with 4 different toppings so you don’t have to choose just one. A whole batch ready in a flash and no need to flip!

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5

Calories 442cal

Author Donna Elick

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups room temperature whole milk
• 2 room temperature large eggs
• 1/4 cup melted unsalted butter
• 2 teaspoons pure vanilla extract

Toppings of choice, such as:

• Sliced strawberries
• Sliced bananas
• Blueberries
• Chocolate chips

Instructions

• PREP OVEN AND PAN: Preheat the oven to 425°F. Generously grease a 13 x 18-inch rimmed baking sheet with butter or nonstick spray.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons baking powder, and 1/2 teaspoon kosher salt until evenly combined.
• ADD WET INGREDIENTS: Add 2 cups room temperature whole milk, 2 room temperature large eggs, 1/4 cup melted unsalted butter, and 2 teaspoons pure vanilla extract. Whisk just until smooth. A few small lumps are fine. Do not overmix.
• POUR AND LEVEL: Pour the batter onto the prepared baking sheet. Use a rubber spatula to spread evenly to the edges.
• ADD TOPPINGS: Gently tap the pan on the counter a few times to release air bubbles. Visually divide the batter into four sections and sprinkle a different topping over each section.
• BAKE: Bake for 15 to 18 minutes, until the top is lightly golden and the center springs back when gently pressed.
• SERVE: Let cool for 5 minutes. Cut into squares and serve with maple syrup, fresh fruit, or whipped cream.

Notes

Make It Savory: Try bacon, ham, shredded cheddar cheese, or fresh herbs instead of sweet toppings.

Make-Ahead: Bake, cool, and slice. Store in an airtight container for up to 3 days.

Freezing: Freeze sliced pancakes in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster oven until warmed through.

Texture Tip: Avoid overmixing the batter to keep the pancakes light and fluffy.

Nutrition

Serving: 1 | Calories: 442cal | Carbohydrates: 64g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 881mg | Sugar: 15g | Fiber: 2g | Calcium: 426mg | Iron: 4mg

Originally published February 2025, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Pancakes (4 Ways!) appeared first on The Slow Roasted Italian.

Who doesn’t want to kick off their day with a stack of fluffy pancakes? Forget about a boxed pancake mix, and whip up these easy banana pancakes instead!

Not only will you love the first bite of this nutty pancake recipe, but you’ll also appreciate the simple steps to make it, too! 

This delicious recipe really does make the perfect pancakes, where everyone is free to add their own toppings.

I love adding fresh bananas on top for a natural sweetness, but you can easily add chocolate chips, pancake syrup, or warm maple syrup, too.

You get to enjoy your stack of pancakes just how you like them! 

Fair warning – you’ll be hooked the first time you make this recipe. I tend to save it for weekend mornings, but it’s totally up to you!

The recipe card below has all the tips on how to get the fluffiest pancakes ever. 

Banana Nut Pancakes

Nothing beats a tall stack of freshly cooked pancakes on a weekend morning. 

And while classic buttermilk pancakes will never go out of style, I’ve been known to experiment with different flavors like blueberry, strawberry shortcake, and cinnamon streusel.

This recipe for banana nut pancakes combines all the yummy flavors of banana bread with the texture of a light and fluffy pancake. 

All you need is butter for a delicious breakfast treat!

Ingredient Notes and Substitutions

• All-purpose Flour – No fancy ingredients for this banana nut pancake recipe! 
  
  Use the spoon-and-level method for measuring so your batter isn’t too thick — or your pancakes too dry!
  
• Bananas – Overripe bananas are a bit softer and a whole lot sweeter. The peels should be freckled with brown spots.
  
  Use 2 large bananas, or as many as needed to give you about 1 cup of mashed banana.
  
• Light Brown Sugar – This adds a hint of caramel flavor to the batter, perfectly complementing the flavors of banana and pecan in the pancakes.
  
• Baking Powder – Make sure to use baking powder and not baking soda. 
  
  The acid in the buttermilk will react with baking soda right away, leaving you with sad, flat banana nut pancakes.
  
• Melted Butter – Do this first so it has some time to cool before you add it to the batter. I usually just microwave it in 10-second bursts until it’s ready. 
  
  Or, use your favorite neutral-flavored oil instead — canola and coconut oils are popular substitutes.
  
• Buttermilk – If you don’t have any, make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk. Let it sit for a few minutes, then use as directed.
  
• Vanilla Extract – You can sub in an equal amount of vanilla bean paste if you’d like. Just know that you’ll be able to see the tiny flecks in banana pecan pancakes.
  
• Pecans – My top choice for pairing with bananas, but feel free to swap in walnuts instead!

Tips and Tricks to Make Fluffy Banana Pecan Pancakes

• Mash the bananas really well.

Do this in a separate bowl before adding them to the other ingredients. Watch out for larger chunks too — you want the consistency to be as smooth as possible.

If you really want to be sure, toss them in a blender or food processor with the vanilla and melted butter!

• Heat your pan while you mix the batter.

You want it to be nice and hot as soon as you start cooking or your banana and pecan pancakes won’t brown on that side.

Be sure to add some cooking spray or butter first to prevent sticking. You shouldn’t need to add more for the following batches.

And if you notice too much browning, simply turn the heat down a little bit.

• Don’t press down with your spatula.

This will only flatten your banana nut pancakes and make them less fluffy. 

If you’re trying to make sure they’re cooked through, press lightly in the center with the corner of the spatula. It should feel springy and slightly firm when they’re done.

Prep Ahead

• Mash bananas
• Melt butter
• Heat griddle or skillet

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
• Use a Whisk to mix the dry ingredients, then switch to a Silicone Spatula to finish mixing the batter.
• Griddle or Non-stick Skillet, plus a Spatula for flipping
• Measuring Cups and Spoons – Not just for the batter! Use a ⅓ cup measuring cup to pour the batter onto the griddle too.

Serving Suggestions

Whenever I make this recipe for banana nut pancakes, I pair it with candied brown sugar bacon. We don’t even need maple syrup!

I won’t judge if you still add a drizzle, though, and maybe some butter. You could also slather these with peanut butter for a protein boost.

Extra banana slices and chopped pecans add a fancy flair, or try a handful of berries to freshen things up.

And if you really want to be over-the-top, make my stovetop banana pecan syrup to spoon over your stack. YUM!

Storing and Reheating Banana and Pecan Pancakes

If you even manage to have leftovers (trust me, they’re THAT good), you can pop them in the refrigerator for a few days. Store in an airtight container.

You can also freeze leftover banana pecan pancakes — perfect for busy mornings! Flash-freeze them on a baking sheet, then transfer to a freezer-safe storage bag. 

I like to add a piece of parchment between each layer just to prevent sticking. They’ll keep for up to 3 months in the freezer.

Banana Nut Pancake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Breakfast Recipes

Easy Air Fryer French Toast (10 Minute Recipe)

Baked Cinnamon Sugar Donuts (Homemade Recipe)

Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

Almond Blueberry Breakfast Cake Recipe + Video

Print

Easy Homemade Banana Nut Pancakes Recipe

Banana Nut Pancakes may be easy to make, but the flavors in this breakfast treat are anything but simple! Fluffy goodness in every bite!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 7 4 inch pancakes

Calories 117cal

Author Donna Elick

Equipment

• griddle
• mixing bowls
• whisk
• heat-resistant silicone spatula

Ingredients

• 1 1/2 cups all purpose-flour
• 1/4 cup packed light brown sugar
• 1 tablespoon baking powder
• 2 mashed large bananas about 1 cup
• 1 cup buttermilk
• 2 tablespoons melted butter or your choice of flavorless oil
• 1 tablespoon vanilla extract or vanilla bean paste
• 1/2 cup chopped pecans or walnuts

Toppings:

• Banana slices
• Maple syrup
• Butter
• Pecans or walnuts
• Berries

Instructions

• In a large bowl combine all of the dry ingredients (flour, brown sugar, baking powder). Whisk until combined.
• Add the mashed bananas, buttermilk, butter, vanilla, and pecans. Mix until well combined.
• Allow your batter to rest while you heat your griddle or pan on medium-low heat on the stove.
• Spray cooking spray on your pan or griddle and then pour about ⅓ of a cup of the batter onto the warm pan and cook until the pancake starts to bubble on top.
• Flip the pancake over and allow it to finish cooking until golden on the bottom.
• Repeat steps 4 and 5 until you have no more batter.
• Enjoy your pancakes with more banana slices and syrup or topping of your choice!

Notes

If you notice your pancakes getting too dark while cooking them, turn the heat down.

Nutrition

Serving: 1 | Calories: 117cal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 108mg | Sugar: 6g | Fiber: 1g | Calcium: 70mg | Iron: 1mg

Originally published June 2011, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Banana Nut Pancakes Recipe appeared first on The Slow Roasted Italian.