Sheet-Pan Banana Pancakes

Prep a batch of these baked pancakes for easy breakfasts throughout the week. Reheat in the microwave or oven, then top with syrup, chopped nuts or fresh berries for a quick and satiating bite.

Carolyn Hodges, M.S., RDN
EatingWell.com, August 2021

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Credit: Carolyn Hodges

Recipe Summary test

active:
10 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425°F. Coat a 13-by 9-inch baking pan or baking sheet with cooking spray, then line with parchment paper and coat again.

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  • Mash bananas in a large bowl. Whisk in eggs, water and cinnamon. Use a wooden spoon to fold in pancake mix; stir until just combined.

  • Spread the batter in an even layer in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 12 to 14 minutes. Let cool in the pan for 3 minutes, then cut into 12 squares.

Equipment

Parchment paper

To make ahead

Bake, cool and cut as directed; refrigerate in an airtight container for up to 4 days. Reheat in the microwave or oven.

Nutrition Facts

Serving Size:
3 squares
Per Serving:
270 calories; fat 5g; cholesterol 93mg; sodium 618mg; carbohydrates 52g; dietary fiber 3g; protein 17g; sugars 16g; saturated fat 1g; vitamin a iu 175IU; potassium 249mg.
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© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 12/06/2021