Sheet Pan Banana Bread Pancakes
Banana pancakes topped with sliced bananas, toasted walnuts, maple syrup and whipped cream. A quick and easy way to feed a hungry crowd!
Ingredients
- 4 c. pancake mix (I use Bisquick Heart Smart)
- 4 lg. eggs lightly beaten
- 4 lg. bananas mashed
- 2 c. milk
- 2 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 c. chopped walnuts plus more for serving
- Sliced bananas for serving
- pure maple syrup for serving
- Whipped cream for serving
Instructions
- Preheat oven to 425 degrees. Spray a half sheet pan (18 x 13-inches) with non-stick cooking spray and line with parchment paper.
- Measure pancake mix into a large bowl; make a “well” in the middle.
- In a small bowl, lightly beat the eggs. In a separate bowl, mash the bananas with a fork.
- Pour the beaten eggs, mashed bananas, milk, vanilla, cinnamon and chopped walnuts into the “well” of the pancake mix; stir until combined. (The batter will be slightly lumpy.)
- Pour the pancake batter onto the prepared baking sheet, spread evenly to the edges.
- Bake for 12-14 minutes or until golden brown.
- Cut into squares; serve warm topped with chopped walnuts, sliced bananas, maple syrup and whipped cream.
Sorry when you say 2 milk – is 2 cups?
Hi Maria, Yes, the recipe calls for 2 cups of milk. It’s been corrected, Thanks for bringing that to my attention.
This looks delicious. I typically make pancakes with a very similare recipe but am hosting a larger Holiday brunch this year. This looks like the perfect to cook one of my family’s favorite breakfast/brunch treats. Thank you!
These were very tasty (and SO EASY!!) We halved the recipe & added 2 teaspoons baking powder as recommended in another recipe. That’s the only tweak we made. Definitely easier than making pancakes on the stove, one at a time!