SHEETPAN BANANA PANCAKES WITH BLUEBERRY SAUCE
Serves 6
Ours: 1 teaspoon
Theirs: 2 ¾ teaspoons
Banana pancakes are a weekend favorite, and this recipe makes them even easier to make! Instead of standing by the griddle, pour the batter onto a sheetpan, top with sliced bananas (or your favorite fruit), and pop them in the oven. Toasted pecans add extra flavor. Blueberry sauce with a touch of cinnamon adds a sweet finish to the pancakes with just a fraction of the maple syrup you’d normally drizzle on your short stack.
SHEETPAN BANANA PANCAKES WITH BLUEBERRY SAUCE
Serves 4
Banana Pancakes Ingredients
1/2 cup chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 tablespoon lemon juice
2 large eggs
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted
2 large bananas, sliced or 1 cup blueberries
Blueberry Sauce Ingredients
12oz blueberries
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1. Heat the oven to 400°F. Line baking sheet with parchment.
2. Bake the pecans until fragrant and toasty, about 4 minutes. Transfer to a bowl and set aside to cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate large bowl, whisk together the milk, lemon juice, eggs, vanilla, and melted butter.
5. Make a well in the center of the flour mixture. Add the milk mixture to the well and stir gently to combine. Stir in the toasted pecans. Pour onto the prepared baking sheet, then add the banana slices.
6. Bake until golden brown, 20 to 22 minutes.
7. While the pancakes are baking, prepare the blueberry sauce: Combine the blueberries, maple syrup and cinnamon in a small saucepan over medium-high heat. Cook, stirring occasionally, until the berries have broken down and the mixture is syrupy, about 10 minutes. Set aside.
8. Serve each portion of pancakes drizzled with blueberry sauce.
Nutrition Information:
Calories: 392 | Added sugar: 1 teaspoon or 4g | Sodium: 722mg | Saturated fats: 15% of calories or 7g | Fiber: 4g
- ½ cup chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 1 tablespoon lemon juice
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted
- 2 large bananas, sliced or 1 cup blueberries
- 12oz blueberries
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- Heat the oven to 400°F. Line baking sheet with parchment.
- Bake the pecans until fragrant and toasty, about 4 minutes. Transfer to a bowl and set aside to cool.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the milk, lemon juice, eggs, vanilla, and melted butter.
- Make a well in the center of the flour mixture. Add the milk mixture to the well and stir gently to combine. Stir in the toasted pecans. Pour onto the prepared baking sheet, then add the banana slices.
- Bake until golden brown, 20 to 22 minutes.
- While the pancakes are baking, prepare the blueberry sauce: Combine the blueberries, maple syrup and cinnamon in a small saucepan over medium-high heat. Cook, stirring occasionally, until the berries have broken down and the mixture is syrupy, about 10 minutes. Set aside.
- Serve each portion of pancakes drizzled with blueberry sauce.
