Effortless & Fluffy: The Ultimate Vegan Sheet Pan Banana Pancakes Recipe

Say goodbye to endless flipping over a hot stove and hello to the easiest breakfast revolution! These incredible vegan sheet pan banana pancakes are here to transform your morning routine. Imagine waking up to the aroma of freshly baked banana bread, but in pancake form, ready in just about 20 minutes with minimal fuss. Simply pour your luscious, golden batter into a sheet pan, bake, and voilà – a perfect batch of ultra-fluffy, moist, and utterly delicious pancakes awaits!

Inspired by the immense popularity of our Vegan Sheet Pan Vanilla Pancakes, we knew a banana version was an absolute must. And let us tell you, they do not disappoint! These banana-infused beauties are not only incredibly light and airy but also carry that comforting, sweet essence of your favorite banana bread. They strike the perfect balance of sweetness, leaving you feeling satisfied and ready to tackle the day. Plus, the versatility means you can crown them with any topping your heart desires, making them perfect for every palate.

These pancakes aren’t just a treat for your tastebuds; they’re a gift of convenience. Prepared in a single bowl, they are ready for the oven in minutes, making them an ideal choice for busy weekdays or a relaxed weekend brunch. They offer an indulgent breakfast experience without the usual time commitment, proving that delicious and easy can indeed go hand-in-hand.

What Exactly Are Sheet Pan Pancakes?

The concept of sheet pan pancakes is beautifully simple yet genius: imagine your favorite American-style pancakes, but instead of frying them one by one, you bake one giant pancake in a sheet pan. This method, often referred to as a “tray bake,” completely eliminates the most tedious part of pancake making – standing over a hot stove, constantly flipping individual pancakes, only for the first ones to get cold while the last ones cook.

With this brilliant technique, an entire batch of fluffy, golden pancakes is ready simultaneously. No more taking turns to eat, no more juggling hot skillets. You simply slide the pan out of the oven, cut your single large pancake into squares or slices, and serve. It’s perfect for feeding a crowd, or for meal prepping a week’s worth of quick breakfasts.

What’s more, the sheet pan method offers unparalleled customization. You can leave it plain for purists, or scatter a variety of toppings over the batter before baking. You can even divide your sheet pan into sections, allowing each family member or guest to enjoy their preferred toppings, ensuring everyone gets exactly what they want!

Why You’ll Adore These Vegan Banana Pancakes

• Effortless & Quick: No more hovering over the stove. Just mix, pour, and bake. Your hands-on time is minimal, and they’re ready in about 20 minutes!
• Ultra-Fluffy Texture: Thanks to the perfect blend of leavening agents and careful mixing, these pancakes are incredibly light and airy, almost like a cake.
• Delicious Banana Bread Flavor: Ripe bananas infuse these pancakes with a natural sweetness and that beloved comforting taste, making them feel like a decadent treat.
• One-Bowl Wonder: Minimize cleanup with this simple, one-bowl recipe. Fewer dishes mean more time to enjoy your breakfast!
• Naturally Vegan: Made entirely without animal products, these pancakes are suitable for vegan diets and a fantastic option for anyone looking for a dairy-free and egg-free breakfast.
• Customization King: The sheet pan format makes it incredibly easy to add a variety of toppings, catering to different preferences in one go.
• Perfect for Any Occasion: Whether it’s a quick weekday breakfast, a leisurely weekend brunch, or feeding a crowd, these pancakes fit every scenario.

Essential Ingredients for Your Sheet Pan Banana Pancakes

Creating these delightful pancakes requires a few simple, everyday ingredients. Here’s a detailed look at what you’ll need and why each component is key to their success:

• Ripe Bananas: The star of the show! For the best flavor and natural sweetness, use very ripe bananas – the ones with plenty of brown spots on their skins. They’re easier to mash and provide a richer banana taste. You’ll need approximately 3 medium-small bananas, aiming for around 250g. If you’re slightly short on banana, you can make up the weight with a little extra non-dairy milk to maintain consistency. Overripe bananas are also crucial for a moist texture.
• Plain Flour (All-Purpose Flour): This provides the primary structure for your pancakes. We highly recommend using plain (all-purpose) flour for its balanced protein content, which yields a tender crumb. While some may ask about alternatives, for the ideal fluffy texture of these pancakes, sticking to plain flour is best. Substituting with other flours may significantly alter the texture and require adjustments to liquid ratios.
• Cornflour (Cornstarch): A secret weapon for ultimate fluffiness! A small amount of cornflour helps to tenderize the batter, resulting in an even lighter, softer pancake. If you don’t have cornflour on hand, you can substitute it with an equal amount of additional plain flour, though the texture might be slightly denser.
• Baking Powder and Bicarbonate of Soda (Baking Soda): These are your essential leavening agents, working together to create that wonderful rise and airy texture. It’s crucial to use both and not swap one for the other, as they react differently and contribute to distinct aspects of the pancake’s lift and tenderness. Baking soda requires an acid (like the vinegar in this recipe) to activate, while baking powder is double-acting, providing lift both when mixed with liquid and when heated.
• Salt: Just a pinch of salt is vital for enhancing all the other flavors, particularly the sweetness of the banana and maple syrup. It helps to balance the overall taste profile.
• Neutral Oil: Oil adds moisture and richness to the pancakes, ensuring they don’t dry out during baking and contributing to their tender crumb. A neutral-flavored oil like light olive oil, sunflower oil, or canola oil works perfectly. Melted vegan butter is also an excellent alternative for an even richer flavor.
• Maple Syrup: Our preferred natural sweetener. Maple syrup provides a lovely, subtle sweetness that complements the banana without making the pancakes overly sugary. These pancakes are designed to be “just sweet enough.” If you prefer, agave nectar or golden syrup can be used as substitutes, or even a touch of granulated sugar. Adjust the amount to your personal preference for sweetness.
• Vinegar (or Lemon Juice): This acidic ingredient is essential for activating the bicarbonate of soda, creating carbon dioxide bubbles that give the pancakes their light and fluffy texture. White vinegar or apple cider vinegar are both great choices, but fresh lemon juice works equally well as an alternative. Don’t worry, you won’t taste it in the final product!
• Warm Spices (Cinnamon and Nutmeg): These spices elevate the banana flavor, adding a cozy, warming dimension that makes the pancakes even more reminiscent of banana bread. You can customize the spices to your liking – a pinch of pumpkin spice or mixed spice would also be fantastic, especially during autumn.
• Unsweetened Non-Dairy Milk: Any unsweetened plant-based milk will work, but for the richest flavor and best texture, we recommend using a creamier option like soy milk, oat milk, or cashew milk. We typically use soy milk in our testing. Ensure it’s unsweetened to control the overall sugar content of the recipe.

How to Bake Perfect Sheet Pan Banana Pancakes: A Step-by-Step Guide

(Full measurements and detailed instructions are provided in the comprehensive recipe card at the bottom of this page.)

Creating these sheet pan pancakes is incredibly straightforward. Follow these simple steps for a truly delightful breakfast:

1. Prepare Your Oven and Pan: Begin by preheating your oven to 220°C/200°C fan/425°F/gas mark 7. This ensures the oven is at the correct temperature for an even bake and good rise. Then, prepare an approximate 23 x 33 cm (9 x 13 inch) tin that is at least 3 cm (1 inch) deep. Lightly grease it, then line it with baking parchment, leaving a slight overhang on the sides to easily lift the pancake out later. If you have a high-quality, non-stick pan, you might be able to skip the parchment lining, but greasing is still recommended.
2. Combine Wet Ingredients: In a large mixing bowl, thoroughly mash your ripe bananas until mostly smooth. A few small lumps are fine for texture! Then, whisk in the non-dairy milk, neutral oil, maple syrup, and vinegar until well combined. This forms the flavorful liquid base of your batter.



3. Add Dry Ingredients: To the wet mixture, add your plain flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Using a balloon whisk, gently stir the ingredients until they are just combined. It’s important not to over-mix the batter; a few small lumps are perfectly acceptable and help ensure a tender pancake. Over-mixing can develop the gluten too much, leading to tough pancakes.



4. Pour and Top: Carefully pour the prepared batter into your greased and lined sheet pan. Use a spatula or the back of a spoon to spread the batter evenly across the bottom of the pan. This is the fun part – scatter over your chosen toppings!



5. Bake to Golden Perfection: Place the sheet pan in your preheated oven and bake for 12-15 minutes. The pancakes are ready when they are beautifully golden brown, set in the center, and a skewer inserted into the middle (avoiding any chunky toppings) comes out clean. Be careful not to overbake, as this can lead to dry pancakes.



6. Cool and Serve: Once baked, remove the pan from the oven and let the pancake cool in the tin for about 5 minutes. This allows it to set slightly before slicing. Then, lift the pancake out using the parchment paper, slice it into squares, and serve warm, ideally right away for the best experience.

Unleash Your Creativity: Delicious Topping Ideas

One of the greatest joys of sheet pan pancakes is the endless possibilities for customization. Whether you’re making them for a picky eater or a gourmet enthusiast, there’s a topping for everyone! Here are some fantastic ideas to get you started:

• Fresh Fruit Extravaganza: While blueberries are a classic pairing with pancakes, don’t stop there! Sliced strawberries, raspberries, blackberries, cherries, apple slices, peach wedges, pineapple chunks, additional banana slices, pear, or mango all make wonderful additions. For a different texture, consider adding dried fruits like raisins, cranberries, or chopped apricots.
• Chocoholic’s Dream: For those with a sweet tooth, chocolate is always a winner. Sprinkle over your favorite vegan chocolate chips – dark, milk, or even white chocolate. Alternatively, roughly chop a vegan chocolate bar and scatter the pieces over the batter for melty pockets of goodness.
• Nutty & Seedy Goodness: Add a delightful crunch and extra nutrients with nuts and seeds. Roughly chopped pecans, walnuts, pistachios, hazelnuts, almonds, or cashews are excellent choices. For a healthy boost, scatter a mix of pumpkin seeds, sunflower seeds, flax seeds, hemp seeds, or chia seeds over the batter.
• Sweet Swirls & Spreads: Take your pancakes to the next level by swirling in delectable spreads. Dollop spoonfuls of your favorite jam (strawberry, raspberry, apricot), creamy peanut butter, Biscoff spread, vegan Nutella, or a simple cinnamon sugar mix onto the batter in the tin. Then, gently swirl them through with the back of a knife before baking for beautiful marbled effects.
• The Best of Both Worlds: Can’t decide? Combine several toppings! Imagine banana pancakes with chocolate chips and walnuts, or blueberries swirled with a dollop of peanut butter.
• Serving Enhancements: Once baked and sliced, these pancakes are fantastic on their own, but serving them with an extra flourish makes them truly special. Drizzle with more maple syrup or golden syrup, a dollop of creamy vegan yogurt, a scoop of vegan ice cream, a generous swirl of whipped coconut cream, rich chocolate sauce, or a vibrant homemade berry compote.

Top Tips for Pancake Perfection

To ensure your vegan sheet pan banana pancakes turn out perfectly every time, keep these essential tips in mind:

• Measure Accurately with a Scale: As with all baking recipes, precision is key. Our recipes are developed using grams, and we strongly recommend using a digital kitchen scale for metric measurements rather than relying on cup conversions. Cups can be wildly inaccurate due to variations in how ingredients are packed, leading to inconsistent results. A scale provides far better, more consistent outcomes, and is often less messy too!
• Do Not Over-mix the Batter: This is a golden rule for pancakes. Once you’ve added the dry ingredients to the wet, stir the batter gently by hand with a balloon whisk only until just combined. A few small lumps of flour are absolutely fine and indicate you haven’t over-mixed. Over-mixing develops the gluten in the flour, resulting in tough, chewy pancakes instead of light and fluffy ones.
• Bake Immediately: The raising agents (baking powder and soda) begin to activate as soon as they come into contact with the wet ingredients and acid. For the best rise, don’t let the batter sit around for too long after mixing. Get it into the prepared pan and into the preheated oven as quickly as possible.
• Avoid Overbaking: Keep an eye on your pancakes while they’re in the oven. Overbaking can lead to dry, less tender results. They should be golden brown and a skewer inserted into the center should come out clean. The cooking time given is a guideline, and oven temperatures can vary, so adjust as needed.
• Serve Freshly Baked: These sheet pan pancakes are truly at their best when served warm, straight from the oven. The fluffy texture and rich banana flavor are most pronounced when fresh.

Storage and Freezing Instructions

These pancakes are best enjoyed freshly baked, but they store well for convenient breakfasts throughout the week or for future cravings.

• Refrigerating Leftovers: Any leftover sheet pan banana pancakes can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm them in short bursts in the microwave until heated through, or place them in a low oven (around 160°C/325°F) for about 5-10 minutes, or until warmed to your liking.
• Freezing for Later: Yes, these pancakes freeze beautifully! This makes them an excellent option for meal prep. To freeze, first slice the baked pancake into individual portions. Lay the pieces spaced apart on a parchment paper-lined baking tray and freeze for 1-2 hours, or until completely solid. Once frozen, transfer the individual pancakes to a large airtight freezer container or a freezer-safe bag. This prevents them from sticking together, allowing you to grab just one or two at a time.
• Reheating from Frozen: To serve from frozen, you can let the pancakes thaw at room temperature for a couple of hours, then reheat as described above (microwave or oven). Alternatively, you can reheat them directly from frozen in the microwave (adding a bit more time) or a low oven until warmed through.

Explore More Vegan Pancake Delights

If you’ve loved these sheet pan banana pancakes, you’re in for a treat! We have a wide array of other delicious vegan pancake recipes that are sure to become new favorites:

• Vegan Sheet Pan Vanilla Pancakes: The original inspiration for this banana version – equally easy and delicious!
• Fluffy Vegan Chocolate Pancakes: Indulgent chocolatey pancakes perfect for a special treat.
• Fluffy Vegan Banana Pancakes: For those who still love the classic stovetop method with a banana twist.
• Fluffy Vegan Vanilla Pancakes: A timeless classic, perfect with any topping.
• Vegan Pumpkin Pancakes: A seasonal favorite, warm and spiced.
• Vegan Crepes with Berry Compote and Chocolate Sauce: For a thinner, more delicate pancake experience.
• Vegan Spinach and Mushroom Crepes with Almond Cheese: A savory crepe option that’s perfect for lunch or dinner.

We hope you enjoy these incredibly easy and delicious vegan sheet pan banana pancakes as much as we do. They are truly a game-changer for breakfast, making healthy and indulgent mornings more accessible than ever before!

If you tried this recipe and loved it, we’d be thrilled to hear from you! Please rate it, leave a comment below, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your creations!

All images and content on Domestic Gothess are copyright protected. If you wish to share this recipe, please do so by utilizing the provided share buttons. We kindly request that you do not screenshot or post the full recipe or its content; instead, include a direct link to this post for the complete recipe. Your cooperation helps us continue to create and share delicious vegan recipes!