Make whole wheat banana pancakes for the whole family without standing over the stove all morning. This sheet pan recipe allows you to bake up the batter and serve everyone fresh pancake at once!
Your whole family can sit down to warm, fresh banana whole wheat pancakes at the same time. Plus nobody has to stand over the stove flipping pancakes all morning.
It is great drizzled with maple syrup or topped with fresh berries and whipped cream. It is a great easy weekend breakfast that still seems special.
Pancakes are such a fun way to celebrate the weekend. The problem is if you are making more than a few, some poor soul ends up spending too much time flipping them.
Plus either everyone has to eat separately or you have to try to hold the pancakes in a warm place until they are all done. Neither are perfect options.
Baking the whole bowl of batter in a sheet pan means everyone is free to eat together. Plus you can relax while they bake instead of flipping and sweating!
This recipe is healthified a bit as well, so you can feel good about it. The whole wheat adds fiber and helps you feel full longer.
I only used bananas for sweetness. I always have ripe bananas in the freezer, so it was a great chance to use a couple!
If you want a sweeter pancake feel free to add in a Tablespoon or two of sugar, honey or maple syrup. For me the lightly sweet pancake gives room for the maple syrup topping to shine.
The batter comes together super quickly. Just pour it in a greased half sheet pan and chuck it in the hot oven.
If you want to add some of your favorite pancake mix-ins, feel free. Sprinkle some nuts, blueberries or even slices of fresh bananas over the batter before you bake it.
Meanwhile you can pour yourself a cup of coffee or orange juice and feel good about yourself while it cooks. Heck, kick your feet up and enjoy the morning for a bit.
Top you slice of pancake with maple syrup or honey. I also topped some with strawberry slices and maple whipped cream.
That combination felt extra decadent and delicious. Feel free to top them however you top your favorite fluffy pancakes.
Storing Leftover Pancake:
The pancake is best still warm from the oven, but don’t despair if you have some leftover! It stores and reheats well.
Slice the remaining pancakes into individual servings. Place a sheet of wax paper between the layers and place in an airtight container.
If you are going to eat them in a couple of days, store the slices in an airtight container in the refrigerator. If you want them to last up to a couple of months, freeze them instead.
When you are ready, just pull a slice from the fridge or freezer. Warm it for a few seconds in the microwave and top it with your favorite toppings. Yum!
More Great Breakfast Recipes:
If you are looking for a more traditionally shaped pancake, try my whole wheat banana yogurt pancakes. They are delicious and nutritious!
If you want more sheet pan breakfast ideas, check out my Tex-Mex sheet pan breakfast. It is a savory option that is loaded with texture and flavor.
Or try a sausage sheet pan pancake. It is super easy to whip up and gives that sweet and savory feel that is just begging for some maple syrup and a fork!
For another healthier version of pancakes, try oatmeal cottage cheese blender pancakes. There is no processed sugar, a hit of protein and lots of flavor to enjoy!
Banana and Whole Wheat Sheet Pan Pancakes
- 1¼ cups whole wheat flour
- 1 cup all purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 2 cups milk
- 2 large eggs
- ¼ cup vegetable oil or other neutral flavored oil
- 1 teaspoon vanilla
- 1 cup mashed banana
- optional: 1-2 Tablespoons sugar honey or maple syrup for added sweetness
- Preheat oven to 425°F and generously grease a 13×18-inch half sheet pan.
- In small bowl, mix together flours, baking powder, and salt.
- In a larger bowl, mash bananas. Stir in the milk, egg, oil and vanilla.
- Gently stir the flour mixture into the wet ingredients until just mixed.
- Pour into prepared pan.
- Bake 25-30 minutes or until set.
- Slice and serve warm.