Banana-Berry Sheet Pan Pancakes
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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.
Ingredients needed to make Banana-Berry Sheet Pan Pancakes:
- Flours– Tapioca flour and blanched almond flour.
- Eggs– Binding agent.
- Baking Powder– Adds moisture to pancakes and helps them rise.
- Pink Sea Salt– Balances flavors.
- Vanilla Extract– Adds flavor.
- Coconut Oil– I like using refined because it has less of a coconut taste.
- Maple Syrup– For sweetness.
- Unsweetened Applesauce– Adds moisture to the pancakes.
- Apple Cider Vinegar– Makes the sheet pan pancakes fluffy and spongy on the inside.
- Fresh Fruit– Bananas, strawberries and blueberries.
Equipment needed to make Banana-Berry Sheet Pan Pancakes:
- Baking Sheet Pan– Use a 15×10 inch sheet pan.
- Parchment Paper– For lining baking sheet pan.
- Large Mixing Bowls– One for combining wet ingredients and another for combining dry ones.
- Whisk– For whisking batter.
- Spatula– For spreading batter over baking sheet pan.
How to make Banana-Berry Sheet Pan Pancakes:
- Step 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.
- Step 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.
- Step 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.
- Step 4– Pour wet ingredients into dry ones and whisk together until batter is formed. Make sure there aren’t any streaks of flour left.
- Step 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.
- Step 6– Place sheet pan in oven and bake for 18 minutes.
- Step 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.
- Step 8– Serve pancakes immediately while with warm with maple syrup and more fresh fruit. Enjoy!
Tips and Substitutions:
- 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.
- Line baking sheet pan with parchment paper- This will prevent pancakes from sticking to pan and will make clean up easier after.
- Substitute for coconut oil- Use unsalted butter if you don’t need these to be dairy-free or use dairy-free butter.
- Substitute for maple syrup- Use honey.
- Switch up your fruit- Use other fruit like blackberries, raspberries, etc.
How to serve Banana-Berry Sheet Pan Pancakes:
Slice sheet pan pancakes into 12 even squares. Serve them with warm maple syrup and more banana slices and berries. You can also add any other preferred toppings you usually top your pancakes with.
- Homemade Strawberry Chia Jam
- Whipped Cream
- Nut Butters
- Nuts
- Coconut Flakes
- Melted Chocolate
- Greek Yogurt
- Powdered Sugar
Banana-Berry Sheet Pan Pancakes FAQ’s:
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.
How do you make 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.
Are these sheet pan pancakes gluten-free?
Yes. These sheet pan pancakes are gluten-free. They are made with a blend of tapioca flour and almond flour. Which are both gluten-free.
Are these sheet pan pancakes dairy-free?
Yes. These sheet pan pancakes are completely dairy-free.
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.
Storing Banana-Berry Sheet Pan Pancakes:
- Storing– Place any leftover banana-berry sheet pan pancakes in an airtight container. Keep them refrigerated for up to 3-5 days.
- Freezing– Allow sheet pan pancakes to completely cool-off. Place the in a large freezer bag. I like placing a piece of parchment paper in between each slice. This will prevent them from sticking to each other. Keep sheet pan pancakes frozen for up to 2-3 months.
- Reheating– Thaw pancakes out in the fridge overnight. Reheat by placing back in the oven. You can also reheat in the microwave but this will chance their texture.
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
Banana-Berry Sheet Pan Pancakes
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.
Ingredients
- 2 cups blanched almond flour
- 1 cup tapioca flour
- 1/2 tsp pink sea salt
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 banana (sliced into thin circles)
- 1/2 cup blueberries
- 1/2 cup sliced strawberries
Instructions
Preheat oven at 350 degrees F. Line a 15×10 inch baking sheet pan with parchment paper. Slice banana and strawberries. Melt coconut oil.
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.
In a separate large mixing bowl, combine eggs, coconut oil, maple syrup, vanilla extract, apple cider vinegar and applesauce. Whisk together until well combined.
Pour wet ingredients into dry ones and whisk together until batter is formed. Make sure there aren't any streaks of flour left.
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.
Place sheet pan in oven and bake for 18 minutes.
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.
Serve pancakes immediately while with warm with maple syrup and more fresh fruit. Enjoy!
Recipe Notes
Tips and Substitutions:
- 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.
- Line baking sheet pan with parchment paper- This will prevent pancakes from sticking to pan and will make clean up easier after.
- Substitute for coconut oil- Use unsalted butter if you don’t need these to be dairy-free or use dairy-free butter.
- Substitute for maple syrup- Use honey.
- Switch up your fruit- Use other fruit like blackberries, raspberries, etc.
*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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