Sheet Pan Blueberry Pancakes with Banana

Imagine waking up to the delightful aroma of freshly baked blueberry pancakes wafting through your kitchen, transforming a regular morning into a special occasion. Sheet Pan Blueberry Pancakes with Banana combines the sweetness of ripe bananas with juicy blueberries and makes breakfast effortless and delicious for the whole family.

This innovative recipe allows you to bake a batch of fluffy pancakes in one go, saving you time and effort while still delivering on taste. Get ready to indulge in a mouthwatering dish perfect for lazy weekends or quick weekday breakfasts!

Why You’ll Love This Recipe

• Quick and Convenient: Baking traditional pancakes in a sheet pan allows you to prepare a large batch at once, making breakfast faster and less stressful, especially on busy mornings.
• Versatile Ingredients: This easy recipe can easily be customized with your favorite fruits, nuts, or even a touch of chocolate, ensuring a delicious option for everyone.
• Make-Ahead Friendly: This sheet pan pancakes recipe can be refrigerated or frozen, allowing you to enjoy a homemade breakfast even on the busiest days—simply reheat and serve!
• Kid-Friendly Fun: Involving children in the pancake-making process can turn breakfast into a fun and engaging activity, encouraging them to enjoy their meal together as a family.

Ingredients

• Extra Virgin Olive Oil: Extra virgin olive oil adds a subtle richness to your pancakes and is packed with healthy fats and antioxidants. Opt for high-quality brands for the best flavor and health benefits.
• Large Ripe Banana: A key ingredient in this pancake recipe, ripe bananas lend natural sweetness and moisture to the pancakes. Look for bananas with a few brown spots on the skin, as they are perfect for mashing.
• Rolled Oats: Rolled oats provide a wholesome texture and a nutritious boost of fiber, helping to keep you full longer. Choose certified gluten-free oats if you have dietary restrictions.
• Unsweetened Almond Milk: This dairy-free alternative keeps the pancakes fluffy while adding a hint of nuttiness. Look for unsweetened varieties to control the sugar content in your breakfast.
• Pure Maple Syrup: Nothing beats the flavor of pure maple syrup! It’s a great natural sweetener that pairs beautifully with the pancakes, elevating their taste. Avoid imitation syrups, as they often contain additives and artificial flavors.
• Baking Powder: Essential for achieving fluffy pancakes, baking powder creates air bubbles in the batter, causing it to rise as it cooks. Make sure your baking powder is fresh for optimal leavening.
• Pure Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor profile of your pancakes, bringing warmth and sweetness. Choose high-quality vanilla extract for the best results.
• Ground Cinnamon: A pinch of ground cinnamon adds delightful warmth and depth of flavor to your pancakes. It’s also a fantastic way to add a touch of seasonal spice.
• Blueberries: Fresh or frozen blueberries are the stars of this dish, bursting with sweetness and antioxidants. Opt for plump, ripe fresh berries for the juiciest bites.
• Optional: Sliced Strawberries, to Serve: While blueberries are the main feature, sliced strawberries make for an excellent, colorful garnish that adds an extra layer of flavor and freshness to your plate.

Substitutions and Additions

When it comes to making these Sheet Pan Blueberry Pancakes with Banana, there are several substitutions and additions you can explore for different flavors:

• Flour: If you need a gluten-free option, consider using almond flour or a gluten-free all-purpose flour blend instead of regular flour for the pancakes.
• Bananas: Unsweetened applesauce can be used as a substitute for ripe banana, providing moisture and sweetness while reducing calories.
• Oats: Quick oats can replace rolled oats if you’re in a pinch, though it may slightly alter the texture of the pancakes.
• Almond Milk: Any non-dairy milk, such as soy or oat milk, can work well as an alternative to unsweetened almond milk.
• Sweeteners: If you prefer a different sweetener, try using honey or agave nectar instead of pure maple syrup to drizzle over the pancakes.

Additions to Try:

• Nuts: For added crunch and flavor, walnuts or pecans can be finely chopped and mixed into the batter.
• Spices: Expanding on the cinnamon, add a nutmeg or cardamom pinch for a unique spice blend.
• Coconut Flakes: Sprinkle unsweetened coconut flakes on top of the batter before baking for an extra layer of flavor.
• Chocolate Chips: For a sweet twist, mini chocolate chips can be folded into the batter or sprinkled on top before baking.
• Fruit Variations: Experiment with different fruits such as raspberries, blackberries, mixed berries, or diced peaches for a change in the flavor profile.

Instructions

• Preheat your oven to 375°F and lightly grease a small rimmed baking sheet with a tablespoon of olive oil or cooking spray.
• In large bowl mix the olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon until the mixture is thick and smooth.

• Pour batter onto the prepared pan and sprinkle with one cup of juicy berries.

• Put the dish in the preheated oven and bake until the center is set, the batter is slightly puffed, and the edges are golden brown, about 20-25 minutes.

• After removing it from the oven, let it cool for 10-15 minutes before slicinginto individual pancakes. Serve promptly with extra maple syrup, the remaining blueberries, and, if desired, fresh sliced strawberries.

Recipe Tips

• Don’t Overmix: When blending the pancake batter, avoid overmixing it. A few lumps are perfectly fine and can help maintain a light texture in the pancakes.
• Check Doneness: Insert a toothpick into the center of the pancake; if it comes out clean, the pancakes are done. If there’s still wet batter, give them a few more minutes in the oven.
• Cool Before Storing: If you’re planning to store leftovers, ensure the pancakes are completely cool before refrigerating or freezing them to prevent sogginess.
• Reheat with Care: For the best texture, use a toaster or a skillet instead of the microwave when reheating.
• Experiment with Flavour: Feel free to add extracts like almond or coconut for different flavor profiles or zest from citrus fruits for a refreshing twist.

Serving Suggestions

These Sheet Pan Blueberry Pancakes with Banana can be complemented with various toppings and sides to enhance your breakfast experience. Here are some delicious ideas:

• Yogurt: A dollop of Greek yogurt can add creaminess and a protein boost, making your meal even more satisfying.
• Fresh Fruit: Aside from the optional sliced strawberries, consider serving with sliced bananas, raspberries, or a medley of seasonal fruits for added freshness.
• Nut Butter: Drizzling almond or peanut butter over the pancakes provides a rich, nutty flavor while adding healthy fats and protein.
• Whipped Cream: A light swirl of whipped cream can turn this breakfast into a delightful treat for special occasions or weekend brunches.
• Chia Seed Jam: A homemade chia seed jam made from any of your favorite berries can serve as a wholesome, fruit-based topping that pairs beautifully with the pancakes.
• Cinnamon Sugar: A sprinkle of cinnamon sugar can add a sweet, spiced crunch, elevating the dish’s flavor profile.

Storage & Reheating

To store your pancakes, allow them to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days or frozen for up to 2 months. If freezing, layer the pancakes with parchment paper to prevent sticking and seal them well in a freezer-safe container or bag.

When it comes to reheating, if you prefer them warm, the best method is to use a toaster or a skillet. For the toaster, pop them in until they’re heated through and slightly crispy on the outside. If using a skillet, heat over medium-low heat, covering with a lid to warm them evenly. Avoid using the microwave, as it can make the pancakes soggy. Enjoy your pancakes warm for the best taste and texture!

Recipe FAQ

1. Can I use frozen blueberries instead of fresh ones?  

   Yes, you can use frozen blueberries in this recipe. However, do not thaw them beforehand, which can lead to excess moisture. Just toss them directly into the batter before baking for a burst of fruity flavour.

2. How can I make these pancakes vegan?  

   To make this recipe vegan, simply substitute the eggs (if any were included in your version) with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water as a substitute for one egg) and ensure the milk and any other ingredients you use are plant-based.

3. Can I prepare the batter in advance?  

   While it’s best to enjoy the batter fresh for optimal texture, you can prepare it a day in advance and store it in the fridge. Just give it a gentle stir before pouring it onto the sheet pan as the ingredients may settle.

4. What can I do if the pancakes stick to the pan?  

   If you find your pancakes are sticking, ensure you use enough oil to grease the baking sheet thoroughly or consider lining it with parchment paper for easier removal.

5. How can I adjust the sweetness of the pancakes?  

   The recipe allows you to adjust the sweetness based on your preference. You can reduce the amount of maple syrup or sweetener used in the batter or add a bit more if you prefer a sweeter taste. Toppings such as fruit or nut butter can also enhance the overall sweetness.