Vegan Banana Sheet Pan Pancakes

Pancakes are a brunch favorite but making them for a crowd is no easy feat. Even with a large griddle, it’s challenging to serve everyone a warm stack at once. The solution? This recipe for easy vegan sheet pan pancakes, richly flavored with banana and embellished any way you’d like.

Hannah Kaminsky’s banana sheet pan pancake recipe is one you’ll turn to often for a delectable weekend brunch treat. It’s essentially a giant, fluffy, (plant-based) buttery pancake cut into squares and served warm to friends and family.

To achieve the signature golden brown color, the pancake is brushed with melted vegan butter or coconut oil after baking. It’s then popped under the broiler for the finishing touch.

Excerpted from The Everyday Vegan Cheat Sheet: A Plant-Based Guide to One-Pan Wonders by Hannah Kaminsky © 2022, Skyhorse Publishing. Reprinted by permission. Available wherever books are sold; learn more about this book following the recipe box.

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Yield: 5 to 6

Vegan Banana Sheet Pan Pancakes

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These easy vegan sheet pan pancakes are richly flavored with banana and embellished any way you’d like.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 3 very ripe, large bananas, divided
• 2 cups plain plant-based milk
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1/4 cup vegan butter, melted and divided
• 2 1/2 cups whole wheat pastry, light spelt, or einkorn flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For serving

• 1/4 cup chocolate chips, chopped nuts, blueberries, and/or sliced strawberries (optional)
• Maple syrup

Instructions

1. Preheat the oven to 400º F and lightly grease a half sheet pan.
2. In a medium bowl, mash two of the bananas until fairly smooth. Mix in the plant-based milk, vinegar, vanilla, and 3 tablespoons of the melted vegan butter or coconut oil. Stir until fully incorporated.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour the liquid mixture into the bowl of dry ingredients and use a wide spatula to combine. 
4. Stir until the batter is just blended; a few lumps are perfectly fine, and in fact encouraged! Over-mixing is the mortal enemy of tender, fluffy pancakes.
5. Pour the pancake batter onto your prepared sheet pan, spreading it evenly to reach all the sides in one smooth layer. Slice the remaining banana and sprinkle the rounds across the top, followed by chocolate chips, nuts, and/or strawberries, if using.
6. Bake for 15 minutes until golden brown around the edges. 
7. Brush with remaining vegan butter or coconut oil, turn on the broil to high, and cook for an additional 5 minutes to give the top a fetching golden tan.
8. Cool for at least five minutes before slicing and stacking up, then serve right away. Pass around maple syrup.

More about The Everyday Vegan Cheat Sheet by Hannah Kaminisky

Move over, one-pot meals: Sheet pans are here to stay! Offering ease, speed, and minimal clean-up, unlock a diverse array of bold flavors and satisfying textures with this essential kitchen staple. While there’s a certain charm to slowly simmered stews bubbling away on the stove, a relentless parade of mushy mains quickly loses its appeal.

Banish boredom from the dinner table with over one hundred tried and true recipes for success. It’s time to put the stock pot away and start preheating the oven.
 
Bring back nostalgic favorites like plant-based meatloaf, prepared alongside buttery mashed cauliflower. Bake up bulgogi with broccoli that’s even better than takeout. Prepare pancakes for a crowd without flipping a single silver dollar. Heck, you can even mac it out with the creamiest, cheesiest mac and cheese ever, no boil, no fuss, no regrets!
 
For new cooks and seasoned chefs alike, there are tips and tricks for making the most of your ingredients throughout the year. Endless options for variations keep these formulas fresh, flexible, and adaptable to all taste and dietary preferences. Eat well every day. You really can have it all with just one pan.

Hannah Kaminsky has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.