Sheet Pan Banana Nut Pancakes

I always like to ask people which they prefer the most; pancakes, waffles or french toast? I’m usually a waffle kind of guy. As long as it’s a crispy on the outside, fluffy on the inside, Belgian waffle. Nothing beats that. French toast has one too many steps which renders it to be a bit tedious to make sometimes. And then if you don’t have stale bread on hand, I find that the custard doesn’t soak into the bread properly. So I don’t make it often. Pancakes are good of course, but you’re constantly just standing in front of the griddle flipping them one at a time. That was in the past though, and I might’ve changed my mind on them now. That’s thanks to these Sheet Pan Banana Nut Pancakes, which take out all the hard work of making pancakes. All you need is a sheet pan and then the oven does the rest. It seriously could not be easier. The best part is that you can flavor it up a thousand different ways. Each time could be a fun adventure. What are you waiting for? It’s time to start baking some pancakes.

Preheat oven to 550°F. Lightly grease an 18-by-13-inch rimmed baking sheet with cooking spray. Set aside. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon.

**Tip: I’m using a mixture of all-purpose flour and just regular whole wheat flour, and it turned out great. But you can also use white whole wheat flour or you can just eyeball it and let me know what you think!**

In a separate bowl, or large measuring cup, whisk together the buttermilk, eggs, vanilla, and melted butter.

**Tip: I always use buttermilk whenever I’m making cake and/or pancakes. It keeps them moist without drying anything out. If you don’t have buttermilk at home, you can make it yourself. Just pour 1 cup regular milk into a large measure glass and then add in a splash of vinegar or lemon juice. Allow to sit for about 10 minutes or so and then you’ll be good to go.

Make a well in the center of the dry ingredient and pour in the wet. Whisk until well combined. Let sit for 5 minutes.

**Note: Don’t skip this small rest because it allows the gluten to relax, the dry ingredients to get fully moistened and also, it creates a fluffy slab pancake!**

Pour the batter into the prepared baking sheet and spread out into an even layer. Top with banana slices and most of the chopped nuts (save some for garnish later on).

**Note: I’m using a half sized sheet pan which is about 18×13 and I highly recommend having a few of these in your kitchen because they’re handy. Just make sure they’re sturdy enough so that they don’t warp while baking!**

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Transfer the pan to the oven and immediately lower the oven temperature to 425°F. Bake until lightly golden brown, and a toothpick, inserted in the middle, comes out clean, about 14 to 16 minutes.

Remove from the oven and allow to cool down slightly, before slicing and serving with a dollop of fresh whipped cream, a bit of those reserved nuts and of course, lots of maple syrup.

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This is an amazing recipe because you can really swap up the pancake flavor any way you’d like. Chocolate chips, strawberries, blueberry, lemon and poppy seed, seriously there are so many different options to choose from!

Next time you’re in need of a delicious dish for breakfast or brunch (or even breakfast for dinner) and you need it to be quick, painless, and capable of feeding a crowd, then look no further. These Sheet Pan Banana Nut Pancakes are a ridiculously delicious way of making pancakes. The best part is that you don’t need to stand in front of a hot griddle making pancakes one or two at a time anymore. I hope you’ll give it a try and if you do, be sure to let me know what you think below. Stay safe out there my friends.