Sheet Pan Banana & Bacon Pancakes
Simplify weekend brunch with this sheet pan recipe! Simple, full of delicious flavor and made with classic breakfast favorites-- bacon and banana pancakes-- this recipe is perfect for seasonal brunches, like Mother's Day!
Total cook time
- 2½ cups buttermilk
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- 1/3 cup Signature SELECT® granulated sugar
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 2¾ cups Signature SELECT® all-purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 6 pieces bacon, cooked and cut into 1/4-inch pieces
- 2 bananas, cut into 1/4-inch thick slices
- 2 tablespoons unsalted butter, melted
Preheat oven to 350°. Line a 13x18 rimmed baking sheet with parchment paper then apply non-stick cooking spray.
In a medium bowl, whisk to combine buttermilk, eggs, vanilla, sugar, salt and butter. In another medium bowl, stir to combine flour, baking powder and soda. Pour wet ingredients over wet ingredients, stirring until just combined (batter will be a slightly lumpy.)
Pour batter into pan and spread evenly. Top with banana and bacon pieces. Bake for 20-25 minutes, until knife inserted into center comes out clean.
Step 4 :: Optional
Turn oven to broil. Brush 2 tablespoons melted butter to top of the pancake and broil 1-2 minutes until golden brown. Cut into 12 pancakes. Serve.
Step 5 :: Helpful Hints
Tap bottom of pan on counter to help evenly distribute the batter in the pan.
Serve pancakes with peanut butter and warmed maple syrup.
For a warm, spicy note, sprinkle bananas with 1 teaspoon ground cinnamon before placing on top of batter.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.