Spinach Banana Sheet Pan Pancakes Recipe

Spinach Banana Sheet Pan Pancakes Recipe

This Spinach Banana Sheet Pan Pancake recipe offers a nutritious and delicious twist on traditional pancakes by blending ripe bananas and fresh spinach into the batter. Baked on a sheet pan, these pancakes are easy to prepare in one batch, perfect for breakfast or brunch. They are fluffy, naturally sweetened, and packed with wholesome ingredients for a satisfying meal.

CourseBreakfast
CuisineAmerican
KeywordSpinach Banana Sheet Pan Pancake, sheet pan pancake, spinach pancakes, banana pancakes, healthy pancakes, breakfast, easy pancake recipe, baked pancakes, Baking
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings12 servings

Ingredients

Main Ingredients

  • 2 medium very ripe bananas (about 200g)
  • 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)
  • 2 teaspoons vanilla extract
  • 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

  1. Preheat your oven to 400℉. Grease a standard 13-by-18-inch rimmed baking sheet with oil spray and line it with parchment paper to ensure easy cleanup.
  2. In a blender, combine the bananas, spinach, eggs, milk, oil, maple syrup, Greek yogurt, and vanilla extract. Blend until the mixture is smooth with no visible bits of spinach remaining.
  3. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, and salt until evenly combined.
  4. Pour the blended wet mixture into the bowl with dry ingredients. Stir gently using a large spoon or rubber spatula until just combined. The batter may be slightly lumpy; avoid overmixing to keep pancakes fluffy.
  5. Pour the pancake batter onto the prepared baking sheet and spread it evenly. Add your choice of optional toppings evenly over the batter.
  6. Bake in the preheated oven for 18 minutes or until the edges are golden brown and the center is puffed up. Use a kitchen thermometer to ensure the internal temperature reaches 200°F for perfectly baked pancakes.
  7. Slice the sheet pan pancake into 12 equal portions. Serve warm with maple syrup or a dollop of vanilla Greek yogurt, if desired.
  8. Let leftovers cool completely before refrigerating for up to 3 days. For longer storage, freeze the slices in a single layer until firm, then transfer to a freezer bag and keep for up to 3 months.

Notes

  • To make this recipe gluten-free, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend.
  • Use ripe bananas with brown spots for maximum sweetness and moisture.
  • Do not overmix the batter to avoid dense pancakes.
  • Check for doneness with a kitchen thermometer to prevent overbaking.
  • Optional toppings like fresh berries or chocolate chips add extra flavor and texture.

Spinach Banana Sheet Pan Pancakes Recipe https://cookwithhailey.com/spinach-banana-sheet-pan-pancakes-recipe/ April 1, 2026