Banana and Blueberry Sheet Pan Pancakes are an oven baked version pancakes that are baked as a slab and served in slices. A basic batter is made with flour, sugar, mashed banana and vanilla, then topped with sliced banana and fresh blueberries. Baked until golden and risen, these sheet pan pancakes are best served immediately or frozen for later consumption - give it a try today!
Total Time
30min
3.8
4 Ratings
Author: One Pot Chef Show
Servings:
6
Ingredients
•
4
cups
All-Purpose Flour
•
1/2
cup
Granulated Sugar
•
1
Tbsp
Baking Powder
•
2
tsp
Baking Soda
•
2
cups
Milk
•
3
Eggland's Best Classic Eggs
•
2
Bananas
, mashed, sliced
•
1
tsp
Vanilla Extract
•
to taste
Fresh Blueberries
Cooking Instructions
1.
Into a big mixing bowl add All-Purpose Flour (4 cups), Granulated Sugar (1/2 cup), Baking Powder (1 Tbsp) and Baking Soda (2 tsp). Using a wooden spoon mixed until all combined.
2.
In a separate mixing container add Milk (2 cups), Eggland's Best Classic Eggs (3), Vanilla Extract (1 tsp) and Bananas (2) Give it a good whisk until everything is mixed together.
3.
Back in the mixing bowl with dry ingredients make a well in the center and pour in the wet ingredients. Gently mix everything together until combined
4.
Lightly grease a sheet pan with spray on oil and line with some non-stick baking paper. Pour the batter in and carefully spread the batter until is even all over. Carefully place some Sliced Banana and Fresh Blueberries (to taste) on top of the batter and gently press down on the blueberries so that they stick to the batter.
5.
Place pan into a pre-heated oven at 425F for about 15 minutes or until lightly golden brown on top.
Once out of the oven quickly test the center to ensure its cooked all the way by inserting a skewer all the way through. If the skewer comes out clean its completely cooked. Let it cool off for a few minutes, then slice and serve.
Nutrition Per Serving
CALORIES
462
FAT
4.9 g
PROTEIN
14.7 g
CARBS
89.0 g
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