If you’re craving a delicious, wholesome breakfast that feels like a special treat but comes together with minimal fuss, the Spinach Banana Sheet Pan Pancake Recipe is exactly what you need. This vibrant, nutrient-packed pancake bakes all at once on a sheet pan, creating fluffy, tender squares bursting with natural sweetness from ripe bananas and a pop of green from fresh spinach. It’s a fantastic way to sneak in some greens without sacrificing that classic pancake comfort. Whether you’re feeding a crowd or just want a quick, make-ahead meal, this recipe delivers on flavor, texture, and ease, making mornings something to look forward to.

Ingredients You’ll Need

A clear blender jar held by a woman's hands contains several ingredients layered together: at the bottom, fresh green spinach leaves create a leafy base, above that two peeled whole bananas lay side by side with a smooth, creamy yellow-white texture, next to a single bright yellow egg yolk with clear egg whites around it, and on top, a dollop of thick white yogurt sits. The lid of the blender lies on the white marbled surface nearby. The photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients form the backbone of this recipe, each playing a crucial role in achieving the perfect balance of taste, nutrition, and texture. From ripe bananas that add natural sweetness and moisture to the bright spinach that gives the pancake its beautiful color and nutrients, every component is a star.

2 medium very ripe bananas: The riper, the better—brown and spotty bananas bring natural sweetness and moistness.
4 cups packed baby spinach: Fresh and vibrant, spinach blends smoothly into the batter, sneaking in those greens beautifully.
2 large eggs: Provide structure and richness to keep the pancakes tender and stable.
1 cup milk: Any type works to add moisture and smooth out the batter.
¼ cup avocado oil: A mild, healthy oil that helps keep the pancakes moist without overpowering flavors.
¼ cup maple syrup: Adds subtle sweetness which pairs perfectly with the bananas; you can also use granulated sugar if preferred.
¾ cup plain Greek yogurt: The secret to tender, fluffy pancakes with a slight tang and extra protein.
2 teaspoons vanilla extract: Enhances the natural sweetness and adds depth of flavor.
1¼ cup whole-wheat flour: Brings a wholesome texture and nutty flavor to the batter.
1¼ cup all-purpose flour: Keeps the pancakes light and fluffy.
4 teaspoons baking powder: The leavening agent that helps the pancakes rise nicely.
½ teaspoon salt: Balances the sweetness and enhances all the flavors.
Optional toppings: Fresh sliced banana, strawberries, blueberries, or chocolate chips make wonderful finishing touches.

How to Make Spinach Banana Sheet Pan Pancake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 400°F. Grab a standard 13-by-18-inch rimmed baking sheet, grease it well with oil spray, and line it with parchment paper to prevent sticking and make cleanup a breeze. Getting this step right means your pancakes will have beautiful, golden edges without any mess.

Step 2: Blend the Wet Ingredients

Into a blender go the ripe bananas, fresh spinach, eggs, milk, avocado oil, maple syrup, Greek yogurt, and vanilla extract. Blend everything until it’s perfectly smooth and vibrant green in color, with no bits of spinach left. This ensures the spinach is well-incorporated, giving you a pancake that’s effortlessly packed with greens but mild and sweet in flavor.

Step 3: Combine Your Dry Ingredients

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, and salt. This blending of flours brings the perfect mix of nutrition and fluffiness, while the baking powder ensures your sheet pan pancake rises beautifully during baking.

Step 4: Mix Wet and Dry Together

Pour the blended wet ingredients into the bowl of dry ingredients. Stir gently with a large spoon or rubber spatula until just combined and no pockets of dry flour remain. A few lumps are totally okay—in fact, you want to avoid overmixing so your pancakes stay light and tender, not dense.

Step 5: Spread Batter on the Sheet Pan

Pour the pancake batter onto your prepared baking sheet. Use a spatula to spread it evenly across the pan, creating a nice, smooth surface. Now’s the perfect time to add any optional toppings you like—sliced bananas, fresh berries, or even a sprinkle of chocolate chips will add both flavor and eye appeal.

Step 6: Bake Until Perfect

Bake in the preheated oven for 13 to 18 minutes until the pancake is set and golden brown around the edges. Ovens vary, so check that the center is puffed up and ideally reaches about 200°F internally. This guarantees the pancake is fully cooked but won’t dry out. Watching it rise and turn golden is honestly one of the most satisfying parts!

Step 7: Slice and Serve

Once baked, slice your Spinach Banana Sheet Pan Pancake Recipe into 12 equal squares to serve. These are fantastic straight from the oven, drizzled with maple syrup or topped with a dollop of vanilla Greek yogurt for richness. Each bite strikes the perfect balance of sweet, green, and fluffy goodness.

How to Serve Spinach Banana Sheet Pan Pancake Recipe

A stack of four thick, green pancakes with a light and airy texture sits on a white plate, each pancake embedded with pieces of red strawberry and dark purple blueberry visible on the sides. The top pancake is decorated with slices of banana and whole blueberries, along with a dollop of white cream or yogurt. The plate rests on a white marbled surface, with a silver fork placed to the right of the plate. A bowl with strawberries and another container with white cream can be seen blurred in the background. The image has soft natural lighting and a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple touches can elevate your sheet pan pancakes from everyday to special occasion. Fresh sliced fruits like banana, strawberries, or juicy blueberries brighten the flavors and add refreshing texture. A sprinkle of chopped nuts or a few chocolate chips can also bring a delightful crunch and a touch of indulgence. Don’t forget a drizzle of pure maple syrup or honey to finish.

Side Dishes

Pairing your spinach banana sheet pan pancake with sides like crispy turkey bacon, scrambled eggs, or a fresh fruit salad rounds out a satisfying and balanced breakfast. These additions add protein and texture contrast, making your meal both nourishing and exciting.

Creative Ways to Present

Cut the sheet pan pancake into fun shapes using cookie cutters to delight kids, or serve as a stack of squares layered with yogurt and fresh fruit parfait-style. You can also turn leftovers into sandwich-style snacks with nut butters or cream cheese spread in between – a quick, tasty twist that keeps things interesting.

Make Ahead and Storage

Storing Leftovers

Let any leftover pancake pieces cool completely before transferring them to an airtight container. Stored in the fridge, they stay fresh for up to three days, making them perfect for busy mornings or quick snacks throughout the week.

Freezing

Freeze your leftover pancakes to enjoy even longer! After cooling, place individual pancake squares on a baking sheet in a single layer and freeze until solid (about an hour). Then transfer them to a freezer-safe bag. They keep wonderfully for up to three months and thaw quickly when you’re ready to eat.

Reheating

To reheat, pop pancakes in the toaster oven or regular oven at 350°F for 5 to 8 minutes, until warm and slightly crisp on the outside. The microwave works too—just give them 20 to 30 seconds per piece—but reheating in the oven brings back that fresh-baked texture we all love.

FAQs

Can I use regular spinach instead of baby spinach for this recipe?

Yes, you can! Just be sure to wash it well and chop it finely before blending to ensure the texture remains smooth and the spinach flavor isn’t too overpowering.

Can I substitute the whole-wheat flour with all-purpose flour only?

Absolutely! Using only all-purpose flour will yield a slightly lighter texture, but you’ll miss some of the nuttiness and fiber from the whole wheat. Feel free to adapt based on your preference.

Is this recipe suitable for vegans?

This particular version contains eggs, yogurt, and milk, so it’s not vegan. But you can experiment by swapping eggs with flax eggs, choosing plant-based yogurt, and using a non-dairy milk to make a vegan-friendly version.

Can I add other vegetables to the batter?

Sure! Finely grated zucchini or carrot can be a great addition, but keep the quantity moderate so the texture and flavor of the spinach banana sheet pan pancake recipe remain balanced and delicious.

What is the best way to tell if the pancake is done baking?

The edges should be golden brown and the center should be puffed up. Using a kitchen thermometer, aim for an internal temperature of about 200°F. If you don’t have one, gently insert a toothpick into the center – it should come out clean or with just a few crumbs.

Final Thoughts

This Spinach Banana Sheet Pan Pancake Recipe has quickly become one of my personal favorites for a reason: it’s simple, nutritious, and downright delicious. It’s a unique way to start the day with greens and fruit packed into a comforting, easy-to-make breakfast that feels special without any hassle. I can’t wait for you to give it a try and watch it become your new go-to weekend morning tradition!