Spinach Banana Sheet Pan Pancake Recipe

Spinach Banana Sheet Pan Pancake Recipe

This Spinach Banana Sheet Pan Pancake recipe is a delicious and healthy twist on traditional pancakes, packed with ripe bananas and baby spinach for a nutrient boost. Baked in a single sheet pan, it’s easy to prepare and perfect for feeding a crowd. The pancake is fluffy, lightly sweetened with maple syrup, and can be topped with fresh fruits or chocolate chips for added flavor.

CourseBreakfast
CuisineAmerican
Keywordspinach banana sheet pan pancake, sheet pan pancake, healthy pancake recipe, spinach banana pancake, easy breakfast, baked pancakes, whole wheat pancakes, Greek yogurt pancakes, banana pancakes, Baking
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Servings12 servings

Ingredients

Wet Ingredients

  • 2 medium very ripe bananas (about 200g)
  • 4 cups packed baby spinach (about 100g)
  • 2 large eggs
  • 1 cup milk (any kind)
  • ¼ cup avocado oil or neutral oil
  • ¼ cup maple syrup or 3 tablespoons granulated sugar
  • ¾ cup plain Greek yogurt (2% or whole milk)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1¼ cup whole-wheat flour
  • 1¼ cup all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt

Optional Toppings

  • Sliced banana
  • Sliced strawberries
  • Blueberries
  • Chocolate chips

Instructions

  1. Preheat the oven to 400℉. Grease a standard rimmed 13-by-18-inch baking sheet with oil spray and line it with parchment paper for easy cleanup.
  2. Add bananas, spinach, eggs, milk, oil, maple syrup, Greek yogurt, and vanilla extract to a blender. Blend until smooth and no visible spinach pieces remain.
  3. In a large bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, and salt until well combined.
  4. Pour the blended wet ingredients into the dry ingredients bowl. Stir gently with a large spoon or rubber spatula until just combined, leaving some lumps to avoid dense pancakes.
  5. Pour the batter evenly into the prepared baking sheet and spread it out. Add desired toppings such as sliced bananas, strawberries, blueberries, or chocolate chips on top.
  6. Bake in the preheated oven for 18 minutes or until the pancake is set, golden brown at the edges, and has an internal temperature of 200℉ measured with a kitchen thermometer.
  7. Slice the sheet pan pancake into 12 equal portions. Serve warm with maple syrup or a dollop of vanilla Greek yogurt if desired.
  8. Let leftover pancakes cool completely before refrigerating up to 3 days. For freezing, cool fully, freeze in a single layer for 1 hour, then transfer to a zip-top freezer bag for up to 3 months.

Notes

  • Use a cup-for-cup gluten-free flour mix in place of all-purpose flour to make this recipe gluten-free.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • Check for doneness by ensuring an internal temperature of 200℉ to avoid under or overbaking.
  • Customize toppings to your preference with fresh fruit or chocolate chips.
  • Use parchment paper for easy cleanup and to prevent sticking.

Spinach Banana Sheet Pan Pancake Recipe https://linadinner.com/spinach-banana-sheet-pan-pancake-recipe/ April 1, 2026