Banana Sheet Pan Pancakes (Easy, Freezer-Friendly)
These easy banana sheet pan pancakes are baked all at once, with no flipping required! Made with ripe bananas, yogurt, walnuts, pumpkin seeds, and dried prunes, they are naturally sweet, moist, and moderately soft, with a texture slightly lighter than banana bread. Cut into pancake squares for a healthy make-ahead breakfast, kids' snacks, or school lunchboxes. Freezer-friendly, with tested gluten-free and dairy-free options.
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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
The finished pancakes are approximately ¾ inch (0.8 inch / 2 cm) thick, depending on the baking sheet you use.
- 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.
I’d love to hear how it turned out!Tap ⭐⭐⭐⭐⭐ below to rate it or leave a quick comment! Your feedback helps other readers.👇
NUTRITION
Serving: 1 squareCalories: 178kcalCarbohydrates: 23.9gProtein: 5.5gFat: 7.4gFiber: 2.5gSugar: 8gVitamin A: 60IUVitamin C: 2.1mgCalcium: 23mgIron: 1.1mg