Banana Sheet Pan Pancakes (Easy, Freezer-Friendly)
These banana sheet pan pancakes are an easy way to make a whole batch of pancakes without standing over the stove or flipping them one by one. Made with ripe bananas, eggs, yogurt, walnuts, pumpkin seeds, and dried prunes, they’re naturally sweet, filling, and easy to cut into squares.
I usually make a batch, slice it into 12 large squares, and freeze them for quick breakfasts, after-school snacks, or my daughter’s lunchbox. Just take out what you need!
The original recipe is best suited to older kids who can safely chew nuts, seeds, and dried fruit. See the age adaptations below for younger children.
Why You’ll Love These Baked Banana Pancakes
- No flipping: One batter, one baking sheet, and everything cooks together.
- Naturally sweet: Ripe bananas and prunes provide plenty of sweetness, so added sugar is optional.
- More than regular pancakes: Walnuts, pumpkin seeds, and eggs add protein, healthy fats, and other nutrients.
- Great for meal prep: Cut into squares, freeze, and reheat whenever needed.
- Easy to customize: Change the flour or add-ins to suit your family’s preferences and dietary needs.
If you prefer traditional skillet pancakes, try my soft banana oat pancakes instead.
Ingredients You’ll Need
- Bananas: Three medium, ripe bananas (about 1½ cups mashed) keep the pancakes naturally sweet and moist.
- Eggs: Help bind the batter and provide structure.
- Yogurt: I use thick coconut yogurt, but plain dairy yogurt also works if tolerated.
- Vanilla extract: Adds flavor.
- Flour: Use your preferred baking flour; the texture and baking time will vary depending on the type.
- Walnuts and pumpkin seeds: Add texture, healthy fats, and some protein. For younger children, these need to be finely ground rather than left in pieces.
- Dried prunes: Add sweetness and moisture. Chop finely for older kids or use a smooth puree in an adapted version for younger children.
- Sugar: Optional. I usually skip it because the bananas and dried fruit are already sweet enough.
- Baking soda and lemon juice: Help the pancakes rise.
How to Make Banana Sheet Pan Pancakes
1. Prepare the batter. Mash the bananas in a large mixing bowl. Add the eggs, coconut yogurt, and vanilla extract. Whisk until combined.
2. Add the dry ingredients. Stir in the flour, sea salt, and optional sugar. Fold in the chopped walnuts, prunes, and pumpkin seeds. Mix just until incorporated.
3. Prepare the baking sheet. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet, approximately 9½ × 12 inches, with parchment paper.
4. Add the leavening and spread. Stir the baking soda and lemon juice into the batter, then immediately pour it onto the prepared sheet. Smooth the batter into an even layer using a spatula.
Optional: before baking, sprinkle a little coarse raw sugar and cinnamon over the batter for a lightly sweet, slightly crunchy top.
5. Bake. Bake for approximately 25 minutes, or until the center is set and a toothpick inserted into the thickest part comes out without wet batter. Some gluten-free flour blends may require a few additional minutes.
6. Cool and cut. Remove from the oven and carefully transfer the baked pancake sheet to a wooden cutting board, peeling away the parchment paper. Let cool for about 10 minutes before cutting into 12 large squares.
Serve immediately or cool completely before storing.
Tips for the Best Texture
- Use ripe bananas. The more ripe they are, the sweeter and softer your pancakes will be.
- Don’t overmix the flour. Stir only until combined to avoid a tough texture.
- Use the right pan size. A larger sheet produces thinner squares that bake faster, while a smaller pan creates thicker pieces that need more time.
- Check the center before removing. The top should be set and the middle cooked through, especially when using gluten-free flour.
- Adjust add-ins to your child. Chopped nuts, seeds, and chewy dried fruit aren’t appropriate for all ages.
What Age Are These Pancakes Suitable For?
⚜ Older kids (approx. 3 years+): The original version is intended for children who can comfortably chew the chopped walnuts, pumpkin seeds, and dried fruit. Always supervise eating and adapt the texture to your child’s chewing skills.
⚜ Toddlers (1–3 years): For a toddler-friendly version, replace the chopped walnuts and whole pumpkin seeds with finely ground nuts and seeds, and use smooth prune puree in place of dried fruit pieces. Cut the baked pancake into manageable, soft portions. This adaptation needs to be tested for texture.
⚜ Babies (around 6–12 months): A further-adapted version may be suitable for babies already eating solids and developmentally ready for soft finger foods. Use finely ground nuts and seeds, smooth prune puree, and no added sugar or salt. Make sure it is soft enough to mash easily and contains no hard or chewy pieces. Introduce common allergens such as eggs and wheat appropriately. Test the adapted recipe before offering to your baby.
For a simpler baby-led weaning breakfast that is already designed for younger babies, try my healthy baby banana pancakes.
How to Serve
- For breakfast: Serve warm with plain yogurt, fresh berries, or sliced banana. For an older child who needs a more substantial meal, add a side of eggs or another protein-rich food.
- For a snack: One small square makes a convenient homemade snack, especially with fresh fruit.
- For school lunchboxes: Pack a thawed square with fruit, vegetables, and another suitable lunch item. The pancakes are also enjoyable at room temperature when stored and transported safely.
For more combinations, see my healthy lunchbox ideas for kids.
Make Ahead, Storage & Freezing
These pancakes are particularly convenient for batch cooking.
- Refrigerator: Once cooled, store in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Cut into squares and allow them to cool completely. Place parchment between layers to prevent sticking, then store in an airtight freezer-safe container for up to 2–3 months for best quality.
- To reheat: Thaw overnight in the refrigerator or reheat a frozen square in the oven/ toaster until warmed through.
- For lunchboxes: Thaw safely in the refrigerator and pack in an insulated lunchbox with an ice pack. Keep perishable foods cold until eaten.
Frequently Asked Questions
Can I make sheet pan pancakes with gluten-free flour?
Yes, although the results depend on the flour blend. A gluten-free all-purpose baking mix is a good starting point. Check that the center is fully baked, as some blends absorb more moisture and may need extra baking time.
Do I need to add sugar?
Usually not. Ripe bananas and dried prunes provide natural sweetness. The optional sugar is there if your family prefers sweeter pancakes.
Can I replace the walnuts, pumpkin seeds, or prunes?
You can experiment with your favorite add-ins, such as finely chopped pecans, ground seeds, or small pieces of soft fruit. Keep the overall quantity similar, and remember that changes in moisture can affect the baking time and final texture.
Can I bake these in a regular 9 × 13-inch pan?
A 9 × 13-inch rimmed pan is close to the size I use. The batter will spread slightly thinner, so start checking for doneness a few minutes earlier.
Are these pancakes good for freezing?
Yes. They’re particularly convenient because you can freeze individual squares rather than an entire loaf or stack of pancakes. Reheat only the portions you need, I usually use a toaster.
Have you tried these banana sheet pan pancakes? I’d love to hear which flour or add-ins you used. Leave a comment and a ★★★★★ star rating below to help other parents!
Banana Sheet Pan Pancakes (Easy, Freezer-Friendly)
INGREDIENTS
Wet ingredients
- 3 medium ripe bananas (mashed (about 1½ cups))
- 3 medium eggs
- 3 tbsp thick coconut yogurt (Greek-style (or regular Greek yogurt))
- 1 tbsp vanilla extract
- 1½ tsp lemon juice (or apple cider vinegar)
Dry ingredients
- 1 cup + 3 tablespoons all-purpose flour (regular wheat flour or tested homemade gluten-free all-purpose flour blend)
- ⅕ tsp sea salt
- 1 tsp baking soda
Nuts, seeds & dried fruit
- ¾ cup dried prunes (chopped)
- ½ cup walnuts (chopped)
- ½ cup pumpkin seeds (pepitas)
Optional topping
- 1-2 tsp coarse raw sugar (turbinado or demerara)
- ⅓ tsp cinnamon (sprinkle)
INSTRUCTIONS
- Prepare the oven and pan. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. (I used the 9½ × 12 inches baking tray from my Wonder Oven Pro)
- Mix the wet ingredients. Mash the ripe bananas in a large bowl. Add the eggs, thick coconut yogurt, and vanilla extract. Whisk until well combined.
- Add the dry ingredients. Stir in the flour and sea salt. Mix just until incorporated, without overmixing.
- Fold in the add-ins. Add the chopped walnuts, dried prunes, and pumpkin seeds. Stir to distribute evenly throughout the batter.
- Add the leavening. Stir in the baking soda and lemon juice until evenly combined. Immediately transfer the batter to the prepared baking sheet.
- Spread, top, and bake. Pour the batter onto the parchment-lined baking sheet and spread evenly with a spatula. If desired, sprinkle the top with a little coarse raw sugar and ground cinnamon. Bake at 350°F (175°C) for approximately 25 minutes, or until the center is set and a toothpick inserted into the thickest part comes out without wet batter. The gluten-free version may need a few extra minutes.
- Cool and slice. Remove from the oven and carefully turn the baked pancake sheet onto a wooden cutting board. Peel away the parchment paper and let cool for about 10 minutes. Cut into 12 large squares.
- Serve or store. Enjoy warm or at room temperature. For meal prep, cool completely before transferring the squares to an airtight container for refrigeration or freezing.
NOTES
- Flour options: I’ve tested this recipe with regular all-purpose wheat flour and my homemade gluten-free all-purpose flour blend. Both work well, although gluten-free flour may need a few extra minutes of baking. Other gluten-free blends may behave differently.
- Yogurt: Thick, Greek-style coconut yogurt is my dairy-free choice. Regular plain Greek yogurt also works. Avoid thin, runny yogurt, which can change the batter consistency.
- Texture and thickness: The pancakes are approximately ¾ inch (2 cm) thick, moist, and moderately soft—slightly lighter than banana bread, with some crunch and chew from the nuts, seeds, and dried prunes.
- Optional cinnamon-sugar topping: Before baking, sprinkle a little coarse raw sugar and cinnamon over the batter for a lightly sweet, slightly crunchy top. You can leave it off entirely, the ripe bananas and dried prunes provide plenty of natural sweetness.
- Pan size: I use a 9½ × 12-inch baking sheet. A larger pan makes thinner pancakes that may bake faster; a smaller one produces thicker squares that require more time.
- For younger children: The original version contains chopped nuts, seeds, and chewy dried fruit, which can be choking hazards. For babies and toddlers, these ingredients need to be finely ground or smoothly pureed, and the modified recipe should be tested for a suitably soft texture. Omit the added salt for babies.
- Freezing: Cool completely, cut into squares, and freeze in an airtight container with parchment between layers. Best enjoyed within 2–3 months. Thaw in the refrigerator or reheat individual portions as needed.
NUTRITION
More Homemade Breakfasts and Snacks for Kids
If you like preparing breakfast and snacks ahead of time, you might also enjoy:
- Healthy Banana Carrot Muffins – soft, fruit-and-vegetable muffins for breakfast.
- Banana Bread for Babies, Toddlers & Kids – a moist, sliceable banana bake.
- Chewy No-Bake Snack Bars with Oats and Prunes – another homemade snack with dried fruit, nuts, and seeds.
- Pumpkin Pancakes – soft skillet pancakes with pumpkin puree.
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