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Photo of Banana Bread Sheet-Pan Pancakes by WW

Banana Bread Sheet-Pan Pancakes

6
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
12
Difficulty
Easy
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.

Ingredients

Cooking spray

4 spray(s)

Plain fat free Greek yogurt

1½ cup(s)

Fat free skim milk

1¼ cup(s)

Sugar

5½ Tbsp, divided

Vanilla extract

2 tsp

Egg

2 large egg(s)

Banana

6 small, divided

All-purpose flour

2 cup(s)

Uncooked quick oats

½ cup(s)

Vanilla whey protein powder

2 scoop(s)

Baking powder

2½ tsp

Baking soda

¾ tsp

Table salt

½ tsp

Light aerosol whipped cream

12 Tbsp

Raspberries

2 cup(s), (optional)

Walnuts

½ cup(s), chopped, or pecans

Instructions

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

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