Sheet pan banana pancakes - this easy vegan oven baked pancake makes pancakes for breakfast a breeze! No more standing over a hot stove flipping pancakes, just pour your batter into a sheet pan and bake, they are ready in around 20 minutes!
These pancakes are ultra fluffy, taste like banana bread and you can top them with whatever you like!
After making my Vegan sheet pan vanilla pancakes, I knew I had to make a banana version and they definitely didn't disappoint!
These pancakes are super light and fluffy, moist, just sweet enough, satisfying and so addictive!
They also happen to be really quick and easy to make in just one bowl and can be ready in around 20 minutes, perfect for busy mornings when you still want an indulgent breakfast.
What Are Sheet Pan Pancakes?:
The name is pretty self explanatory, these are simply regular American style pancakes that are baked as one large pancake in a sheet pan (tray bake) rather than frying them individually.
This takes away the hassle of standing over the stove for ages flipping pancakes while the first ones go cold, or everyone having to take turns to eat.
With this recipe, the whole batch is ready at once and you just cut your sheet pan pancake into slices to serve.
You can make it plain, or top it with whatever you like. You can even section it out so that each section has a different topping so that everyone is satisfied!
What Do I Need To Make Them?:
Bananas: Make sure that they are over-ripe. You will need around 3 medium-small banans but it is best to weigh them out. If you don't have quite 250g of banana then you can top it up with a bit of extra milk to make 250g.
Plain flour: Plain (all-purpose) flour is best here, I don't recommend swapping it for anything else.
Cornflour (cornstarch): This gives the pancakes a lighter texture but you can sub it with more plain flour if you don't have any.
Baking powder and soda: You need both for the best light and fluffy texture. Don't swap one for the other, they are not the same.
Salt: This helps to bring out the flavours.
Oil: A bit of oil keeps the pancakes moist and adds richness. I use olive oil but you can use any kind you like, or use melted vegan butter instead.
Maple syrup: I use maple syrup to sweeten the pancakes slightly, they are not overly sweet, just sweet enough. You can use agave, golden syrup or sugar instead.
Vinegar: This reacts with the raising agents to help make the pancakes super light and fluffy. You can use lemon juice instead if you prefer.
Spices: I add cinnamon and nutmeg but you can vary these to suit you. Pumpkin spice or mixed spice would work well.
Milk: You can use any kind of unsweetened non-dairy milk you like but a richer one such as soy, oat or cashew is best. I use soy.
How To Make Sheet Pan Banana Pancakes:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Mash the bananas really well in a large bowl then whisk in the milk, oil, maple syrup and vinegar.
Add the flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt and stir with a balloon whisk until combined.
Pour the batter into a greased and lined 23 x 33 cm/9 x 13 in tin and spread it level then scatter over your desired toppings.
Bake for 12-15 minutes until a skewer inserted into the centre comes out clean.
Fruit: Blueberries are the obvious choice, but sliced strawberries, raspberries, blackberries, cherries, apple, peach, pineapple, banana, pear or mango would all be great. You could also use dried fruits such as raisins or cranberries.
Chocolate: Either chocolate chips or chopped chocolate are delicious options.
Nuts and seeds: Roughly chopped pecans, walnuts, pistachios, hazelnuts, almonds or cashews, or a scattering of pumpkin, sunflower, flax, hemp or chia seeds.
Swirl in: Dollop spoonfuls of jam, peanut butter, biscoff, vegan nutella or cinnamon sugar on top of the batter in the tin and gently swirl in with the back of a knife before baking.
Or use a combination of the above!
Serve with: Maple or golden syrup, yogurt, ice cream, whipped cream, chocolate sauce, berry compote.
All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Don't over-mix the batter as that can result in tough pancakes. Just stir it by hand with a balloon whisk until just combined, a few small lumps is ok.
Don't leave the batter to sit around for too long before you bake it as the raising agents start to work right away.
Be careful not to overbake the pancakes or they can become dry.
They are best served freshly baked, but any leftovers will keep covered in the fridge for up to 2 days. Rewarm in short bursts in the microwave or in a low oven to serve.
Can I Freeze Them?:
Yes these pancakes freeze well.
Slice the pancakes into pieces and place them spaced apart on a parchment paper lined tray. Freeze for 1-2 hours or until solid, then transfer them to a large airtight container or freezer bag.
Let the pancakes thaw at room temperature, then reheat in short bursts in the microwave, or in a low oven to serve.
More Vegan Pancake Recipes:
- Vegan sheet pan vanilla pancakes
- Fluffy vegan chocolate pancakes
- Fluffy vegan banana pancakes
- Fluffy vegan vanilla pancakes
- Vegan pumpkin pancakes
- Vegan crepes with berry compote and chocolate sauce
- Vegan spinach and mushroom crepes with almond cheese
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Sheet Pan Banana Ppancakes (Vegan)
- 250 g (1 cup) very ripe banana (about 3 medium-small bananas)
- 3 Tablespoons neutral oil
- 3 Tablespoons maple syrup (or agave/golden syrup)
- 1 Tablespoon vinegar or lemon juice
- 250 ml (1 cup) unsweetened non-dairy milk (I use soy)
- 225 g (1 ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 25 g (2 ½ packed Tablespoons) cornflour (cornstarch)
- 3 teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- toppings of your choice (optional, see post above for ideas)
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Grease an approx 23 x 33 cm/9 x 13 in tin that is at least 3 cm/1 in deep and line it with baking parchment. (If it is a good non-stick one you don't need to line it).
- Mash the bananas really well in a large bowl then whisk in the milk, oil, maple syrup and vinegar.
- Add the flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt and stir with a balloon whisk until combined. Don't over-beat the batter, a few small lumps is ok.
- Pour the batter into the prepared tin and spread it level. Scatter over your desired toppings if using.
- Bake for 12-15 minutes until golden and set. A skewer inserted into the centre (avoiding any toppings) should come out clean.
- Allow to cool for 5 minutes then slice into squares and serve, ideally right away.