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Nothing quite says brunch like these Banana-Berry Sheet Pan Pancakes. They take both the pancake and sheet pan game to a whole other level. Made with gluten-free flours, applesauce, maple syrup, coconut oil, fresh berries and banana. Super easy to prep and a whole batch is cooked at once. Perfect crowd pleaser to be served at any special brunch like Easter or Mother’s Day.

Berry-Banana Sheet Pan Pancakes

In case you hadn’t heard Sheet Pan Pancakes seem to be the new trend and I ain’t mad about it! They’re so convenient and easy to make and absolutely delicious. Sheet pan pancakes are everything you ever wanted in a pancake. They’re fluffy, soft, sweet, and just absolutely amazing. All while being able to be prepared in a large batch at once! And no flipping necessary!

These Berry-Banana Sheet Pan Pancakes are no exception. They’re insanely good and make for the perfect brunch meal. I actually made these for our Easter Sunday brunch and had everyone taste test them for me. They were a hit and we’ve been obsessed with them since.

What exactly are sheet pan pancakes?

Sheet pan pancakes are just that; Pancakes made in a sheet pan instead of a griddle or cooking pan. You can use the same usual pancake mix you use to make your favorite pancakes. Put instead of scooping out the batter and cooking the pancakes separately, you add the batter to a sheet pan and bake them in the oven. Once the pancakes are ready, slice them into smaller squares and serve. So simple and the perfect crowd pleaser.

Making sheet pan pancakes from scratch:

For this recipe we will be making these Banana-Berry Sheet Pan Pancakes from scratch. Rather than using a pancake mix. All you need is some tapioca flour and almond flour. Your pancakes will be just as fluffy, soft and delicious. Pancake mixes can be loaded with unwanted and harmful ingredients. Making pancakes from scratch is always a much better option. Plus they are much fresher and tastier. 

What you will need to make these Pancakes:

Ingredients: 

• Tapioca flour
• Blanched Almond flour
• Eggs
• Baking powder
• Pink salt
• Vanilla extract
• Coconut oil
• Maple syrup
• Unsweetened applesauce
• Apple cider vinegar
• Bananas
• Strawberries
• Blueberries

Equipments:

• 15×10 inch Baking Sheet Pan
• Parchment Paper
• Large Mixing Bowls
• Whisk
• Spatula

How to make Banana-Berry Sheet Pan Pancakes:

1. Preheat oven at 350 degrees F. Line a 15×10 inch baking sheet pan with parchment paper. Slice banana and strawberries. Melt coconut oil.
2. In a large mixing bowl combine dry ingredients; tapioca flour, almond flour, baking powder, and salt. Whisk together until all ingredients are well blended together. 
3. In a separate large mixing bowl, combine eggs, coconut oil, maple syrup, vanilla extract, apple cider vinegar and applesauce. Whisk together until well combined. 
4. Pour wet ingredients into dry ones and whisk together until batter is formed. Make sure there aren’t any streaks of flour left. 
5. Pour batter into lined baking sheet pan. Use a spatula to help spread the batter evenly throughout the baking sheet. Spread banana slices, blueberries and strawberry slices over batter. 
6. Place sheet pan in oven and bake for 18 minutes. 
7. Remove sheet pan pancakes from oven. Allow to cool-off for about 5 minutes. Use parchment paper to lift up and remove from sheet pan and place on a flat surface such as a cutting board. Slice your pancake into even sized squares. I usually do 3 slices horizintally and 3 slices vertically. Ending up with 12 squared pancakes. Slice them as big or small as you’d like. 
8. Serve pancakes immediately while with warm with maple syrup and more fresh fruit. Enjoy!

Tips and Substitutions:

1. Use a baking sheet pan that is about 15×10 inches or as close to this size as possible- This will keep the batter evenly spread and cook your pancakes through and even as well. You don’t want your pancakes to be too thick or too thin. 
2. Line baking sheet pan with parchment paper- This will prevent pancakes from sticking to pan and will make clean up easier after.
3. Substitute for coconut oil- Use unsalted butter if you don’t need these to be dairy-free or use dairy-free butter.
4. Substitute for maple syrup- Use honey.
5. Switch up your fruit- Use other fruit like blackberries, raspberries, etc.

Meal Prepping it:

This recipe is great for meal prep. Make them ahead and keep in the fridge for up to 3-5 days. They are great to have ready-to-go for a busy morning. Reheat in the oven and you will have a fresh and warm breakfast.

Are Sheet Pan Pancakes Freezer Friendly?

These sheet pan pancakes are certainly freezer friendly. Which means, make twice as much and freeze half. Keep frozen for up to 1-3 months and thaw out in the fridge. To reheat your pancakes however I would recommend doing it in the oven again. The stove top would work too. I wouldn’t recommend using a microwave as they will get way too soft and lose their fluffiness. 

Like this Banana-Berry Sheet Pan Pancakes recipe? You may also like these recipes:

• Best Gluten-Free Pancakes
• Butternut Squash Chia Pancakes with Homemade Berry-Chia Sauce
• Mint Chocolate Chip Pancakes
• Green Smoothie Pancakes

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

 **Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

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