Banana pancakes are a breakfast classic, sweet, cozy, and always delicious. This recipe takes that same flavor you love and transforms it into a light, fluffy, high-protein sheet pan bake. With over 40 grams of protein per serving, it’s a healthier twist you can prep once and enjoy all week long.
For me, banana pancakes are the definition of comfort food. They are warm, sweet, and the kind of breakfast that makes the morning feel special.
The only downside is that they usually mean standing at the stove flipping batch after batch, which I rarely have time for in the morning.
This sheet pan version solves that by baking everything in one golden sheet pan, so you get the same cozy flavors with minimal effort.
What I love most about this recipe is that it’s packed with protein from whey and eggs, giving each serving over 40 grams of protein.
That makes it just as practical as it is delicious, so you can feel good about enjoying banana pancakes all week long.
Why You’ll Love These Sheet Pan Banana Protein Pancakes
- Classic banana pancake flavor – soft, sweet, and a little nostalgic.
- High-protein – over 40 grams per serving to keep you full and energized.
- Meal prep friendly – bake once, slice, and store for quick breakfasts all week.
- Fluffy texture – as all good pancakes should be, these are light and fluffy.
- Customizable – add chocolate chips, blueberries, or nuts to make them your own.
Ingredients You’ll Need
- All-purpose flour – The base that gives these pancakes their classic, fluffy texture.
- Whey protein powder – The key to turning this into a high-protein breakfast. Vanilla adds sweetness and flavor, but unflavored works too if that is what you have on hand.
- Baking powder and baking soda – A duo that helps the pancakes rise and stay tender, giving that airy pancake bite.
- Ripe bananas – Mashed into the batter for natural sweetness and moisture, and sliced and baked on the bottom for that true banana pancake feel.
- Eggs – Provide structure and extra protein, helping the pancakes bake up golden and fluffy.
- Milk – Thins the batter to the right consistency. Almond milk keeps it light, but any milk you like will work.
- Maple syrup – Optional, but adds a touch of natural sweetness.
- Cinnamon and salt – Cinnamon adds a hint of warm spice, while a pinch of salt balances the sweetness.
- Vanilla extract – Enhances the banana flavor and rounds out the sweetness.
How to Make These Sheet Pan Banana Protein Pancakes
- Preheat the oven to 350°F (175°C). Line a 9×13-inch sheet pan with parchment paper and lightly grease with butter or cooking spray.
- Mix the dry ingredients. In a large bowl, whisk together all-purpose flour, vanilla whey protein powder, baking powder, baking soda, cinnamon, and a pinch of salt.
- Prepare the wet ingredients. In a medium bowl, mash a ripe banana until smooth. Whisk in eggs, milk of choice (such as almond milk), maple syrup, and vanilla extract.
- Combine. Pour the wet mixture into the dry and stir gently until just combined. The batter should be thick but pourable. If it feels too thick, add another splash of milk.
- Assemble the pan. Slice a ripe banana into thin rounds and arrange in the bottom on the pan. Pour the batter into the prepared sheet pan and spread evenly with a spatula.
- Bake. Place in the oven and bake for 18 to 22 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool and serve. Let cool for 5 minutes before slicing into 6 squares. Enjoy warm, or store for meal prep.
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Variations
This recipe is super customizable, so if banana pancakes aren’t your thing, you can omit the banana and include your favorite mix-ins instead. From chocolate chips to blueberries, there are so many delicious options.
Storage & Reheating
These sheet pan pancakes are perfect for meal prep. Store them in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual squares and freeze for up to 2 months.
To reheat, warm a slice in the microwave for 30 to 45 seconds or pop it in the toaster oven until heated through. If frozen, let thaw overnight in the fridge before reheating.
Sheet Pan Banana Protein Pancakes
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Equipment
Ingredients
Instructions
- Preheat ovenPreheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or a 13×18 sheet tray with butter or cooking spray.
- Mix dry ingredientsIn a large bowl, whisk together 1 cup all-purpose flour, 1 cup vanilla whey protein powder, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon (optional), and a pinch of salt.
- Prepare wet ingredientsIn a separate bowl, mash 2 ripe bananas until smooth. Whisk in 3 large eggs, ¾ cup milk, ⅓ cup maple syrup (optional), and 1 teaspoon vanilla extract.
- CombinePour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but pourable. If it feels too thick, add another splash of milk.
- AssembleSlice the remaining 2 bananas into thin rounds and arrange on the bottom of the baking dish. Pour the batter into the prepared sheet pan and spread evenly with a spatula.
- BakePlace the pan in the oven and bake for 18 to 22 minutes for the baking dish or 18 to 20 minutes for the sheet pan, until golden and a toothpick inserted in the center comes out clean.
- Cool and sliceLet cool for 5 minutes, then slice into 6 squares. Serve warm or store for meal prep.
Nutrition
Notes
- Store in the fridge in an airtight container for up to 4 days.
- Freeze individually wrapped slices for up to 2 months.
- Reheat in the microwave for 30 to 45 seconds or in a toaster oven until warmed through.
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This recipe required many rounds of testing to achieve the right fluffy texture and classic banana pancake flavor, but in the end, it was well worth it because these pancakes turned out just as I had envisioned.
I was very good. I followed all the instructions and measurement of the ingredients. I dropped the honey because my protein powder is already sweet and added berries together with the banana at the bottom of the pan. I will definitely make more of these. Thank you for shari g this recipe.
So happy to hear this. Thanks Connie!