Spinach Banana Sheet Pan Pancake Recipe
This Spinach Banana Sheet Pan Pancake recipe offers a nutritious twist on traditional pancakes by blending ripe bananas and fresh spinach into a smooth batter that bakes evenly on a rimmed sheet pan. Perfect for a quick, wholesome breakfast or brunch, these pancakes are fluffy, naturally sweetened with maple syrup, and packed with whole-wheat flour for extra fiber. Customize with your favorite fresh fruit or chocolate chips on top for added flavor and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 medium very ripe bananas (about 200g), brown and spotty
- 4 cups packed baby spinach (about 100g)
- 2 large eggs
- 1 cup milk (any kind)
- ¼ cup avocado oil or neutral oil
- ¼ cup maple syrup or 3 tablespoons granulated sugar
- ¾ cup plain Greek yogurt (2% or whole milk preferred)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1¼ cup whole-wheat flour
- 1¼ cup all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
Optional Toppings
- Sliced banana
- Sliced strawberries
- Blueberries
- Chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 400°F. Grease a standard rimmed 13-by-18-inch baking sheet with oil spray and line it with parchment paper for easy cleanup.
- Blend Wet Ingredients: Add bananas, spinach, eggs, milk, oil, maple syrup, yogurt, and vanilla extract to a blender. Blend until the mixture is smooth with no visible spinach bits.
- Mix Dry Ingredients: In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, and salt until thoroughly combined.
- Combine Wet and Dry: Pour the blended wet ingredients into the dry ingredients bowl. Stir gently with a large spoon or rubber spatula until no dry flour remains. It’s alright if the batter has slight lumps—avoid overmixing to keep pancakes tender.
- Spread Batter: Pour the batter evenly into the prepared baking sheet and smooth the surface. Add any desired toppings evenly over the batter.
- Bake: Place the baking sheet in the preheated oven and bake for 13 to 18 minutes until the pancake is set and golden brown on the edges. The center should be puffed up and reach an internal temperature of 200°F to ensure thorough baking without overcooking.
- Slice and Serve: Remove from the oven, slice into 12 equal pieces, and serve warm with maple syrup or a dollop of vanilla Greek yogurt, if desired.
- Store Leftovers: Allow the pancakes to cool completely before refrigerating for up to 3 days. To freeze, cool and freeze slices in a single layer for about an hour before transferring to a freezer bag. Freeze for up to 3 months.
Notes
- Use very ripe bananas with brown spots for natural sweetness and smoother blending.
- Adjust baking time based on your oven’s temperature accuracy and the thickness of the batter.
- Do not overmix the batter to keep pancakes fluffy rather than dense.
- Feel free to substitute milk with dairy-free alternatives like almond or oat milk.
- Optional toppings can be added before or after baking to suit taste preferences.
- For warmer leftovers, reheat pancakes in the oven or toaster for best texture.
