Photo of Banana bread sheet pan pancakes by WW

Banana bread sheet pan pancakes

Total Time
40 min
20 min
20 min
Instead of standing over a griddle and flipping individual pancakes, try this one-and-done sheet pan version instead. It’s inspired by everyone’s favorite quick bread, with mashed banana adding moisture and sweetness to the batter. We add even more fruity goodness with a decorative and delicious banana topping and a finishing touch of fresh raspberries. Enjoy warm from the pan if you’re serving a crowd, or treat this as a meal prep idea, stashing leftovers in the fridge for up to five days or the freezer for up to one month.


Cooking spray

4 spray(s)

Plain fat free Greek yogurt

1½ cup(s)


1 cup(s)


5½ Tbsp, divided

Vanilla extract

2 tsp


2 large egg(s)


7 small, divided

White whole wheat flour

2¼ cup(s)

Uncooked quick oats

½ cup(s)

Baking powder

2½ tsp

Baking soda

¾ tsp

Table salt

½ tsp


3 cup(s)

Non-dairy aerosol whipped topping

12 Tbsp

Chopped pecans

6 Tbsp


  1. Preheat oven to 425°F. Coat an 18 x 13–inch sheet pan with nonstick spray.
  2. In a medium bowl, whisk together yogurt, water, 4 tbsp sugar, vanilla, and egg. In a small bowl, mash 2 bananas with a fork. Whisk mashed bananas into yogurt mixture. In a large bowl, stir together flour, oats, baking powder, baking soda, and salt. Add yogurt mixture to flour mixture; stir just until combined. Pour batter into prepared pan, spreading to edges.
  3. Cut remaining 5 bananas lengthwise into thirds; arrange banana slices over top of batter. Sprinkle banana slices with remaining 1½ tbsp sugar. Bake at 425°F until pancake springs back when pressed lightly in the center, 17 to 20 minutes. Cut pancake into 12 equal pieces. Top with raspberries, whipped topping, and pecans.
  4. Serving size: 1 pancake piece, ¼ cup raspberries, 1 tbsp whipped topping, and ½ tbsp pecans