Sheet Pan Pancakes let you make pancakes for a crowd without all that time consuming flipping! This recipe gives you everything you love about fluffy and delicious pancakes without all the fuss. It’s the simplest way to feed a crowd and makes a beautiful breakfast or brunch centerpiece topped with fresh sliced bananas, chocolate chips and a drizzle of maple syrup. I love making a batch on Sunday, and then using the leftovers during the week for a quick breakfast for the kids. Check out some more of my favorite make-ahead breakfast recipes:Banana Bread Baked OatmealApple Cinnamon Baked OatmealCarrot Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp cinnamon
- ½ tsp sea salt
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 3 medium bananas, mashed (about 1 cup)
- 3 tbsp unsalted butter, melted
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 450°F. Prepare a sheet pan by lightly spraying with baking spray and lining with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a medium sized bowl whisk together the buttermilk, eggs and mashed banana. Then whisk in the melted butter.
- Pour the wet mixture into the dry mixture and mix gently. Do not overmix, you should have some lumps. Fold in the chocolate chips.
- Spread the batter into the prepared pan
- Place the sheet pan in the oven to bake for about 8-10 minutes, or until golden brown and a toothpick inserted in the center comes clean.
- Remove from oven, let it rest for a few minutes, then slice and serve with your favorite toppings!
What size is your sheet pan? Thanks
Hi!
A standard “cookie sheet” or 12×17 inch sheet pan.