Spinach Banana Sheet Pan Pancake Recipe
A delicious and nutritious Spinach Banana Sheet Pan Pancake recipe that combines the natural sweetness of ripe bananas with the wholesome goodness of spinach. Baked in a single pan for easy preparation and cleanup, these fluffy pancakes are perfect for a healthy breakfast or brunch. This recipe yields 12 servings and features whole-wheat flour for added fiber, blended with Greek yogurt and a touch of maple syrup for moistness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 medium very ripe bananas (about 200g, brown and spotty)
- 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
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a standard, rimmed 13-by-18-inch baking sheet with oil spray and line it with parchment paper for easy cleanup.
- Blend Wet Ingredients: Add bananas, spinach, eggs, milk, oil, maple syrup, Greek yogurt, and vanilla extract to a blender. Blend until the mixture is smooth and no small bits of spinach remain.
- Combine Dry Ingredients: In a large bowl, whisk together whole-wheat flour, all-purpose flour, baking powder, and salt until well combined.
- Mix Batter: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir gently with a large spoon or rubber spatula just until combined and no dry flour remains. The batter can remain slightly lumpy to avoid dense pancakes.
- Spread Batter and Add Toppings: Pour the batter evenly into the prepared baking sheet. Spread into a uniform layer and add any optional toppings you prefer, such as sliced bananas or berries.
- Bake: Bake in the preheated oven for 13 to 18 minutes, or until the pancake is set, golden brown around edges, and the center is puffed up with an internal temperature of 200°F (93°C) on a kitchen thermometer.
- Slice and Serve: Remove from oven and slice into 12 equal portions. Serve warm with extra maple syrup or a dollop of vanilla Greek yogurt.
- Storage: Let leftovers cool completely, then refrigerate for up to 3 days. To freeze, cool completely, freeze in a single layer for about an hour, then transfer to a zip-top freezer bag for up to 3 months.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to avoid dense pancakes; some lumps are fine.
- Adjust baking time depending on your oven; the internal temperature is the best doneness indicator.
- Optional toppings can be fresh fruit or chocolate chips for added flavor.
- Store cooled pancakes in the refrigerator or freezer to extend shelf life.
