Simplify pancakes for a crowd with this sheet pan pancake recipe! Simple, full of delicious flavor and made with classic breakfast favorites– bacon and banana pancakes– this recipe is perfect for any weekend brunch!
Course Breakfast, brunch
Cuisine American
Keyword sheet pan banana bacon pancakes, sheet pan pancakes
Prep Time 10 minutesminutes
Cook Time 19 minutesminutes
Servings 12servings
Calories
Author Eva Fry
Ingredients
2½cupsbuttermilk
2large eggsbeaten
2teaspoonsvanilla extract
1/3cupSignature SELECT® granulated sugar
1teaspoonkosher salt
4tablespoonsunsalted buttermelted
2¾cupsSignature SELECT® all-purpose flour
1tablespoonbaking powder
1½teaspoonsbaking soda
6piecesbaconcooked and cut into 1/4-inch pieces
2bananascut into 1/4-inch thick slices
Optional
2tablespoonsunsalted buttermelted
Instructions
Preheat oven to 350°. Line a 13x18 rimmed baking sheet with parchment paper then apply non-stick cooking spray.
In a medium bowl, whisk to combine buttermilk, eggs, vanilla, sugar, salt, and butter. In another medium bowl, stir to combine flour, baking powder and soda. Pour wet ingredients over wet ingredients, stirring until just combined (batter will be slightly lumpy.)
Pour batter into pan and spread evenly. Top with banana and bacon pieces. Tap the bottom of the pan on the counter to help evenly distribute the batter in the pan.
Bake for 20-25 minutes, until knife inserted into the center, comes out clean.