Banana-Chocolate Chip Sheet-Pan Pancake

Prep 15 min
Total 50 min
Servings 15

There is a way to make a batch of pancakes that’s all ready and hot at the same time; make them in your sheet pan! It’s the simplest way to feed a crowd and makes a beautiful brunch centerpiece when topped with fresh sliced bananas, walnuts and a drizzle of maple syrup.

By Betty Crocker Kitchens

Updated October 4, 2017

Make with

Gold Medal Flour

Ingredients

Pancake

2

cups Gold Medal™ all-purpose flour
1/2

cup sugar
4

teaspoons baking powder
1/4

teaspoon salt
2

eggs, slightly beaten
2

cups milk
1/2

cup butter, melted
1

teaspoon vanilla
1/2

cup mashed ripe banana (1 medium)
1/2

cup miniature chocolate chips

Toppings

3

firm medium bananas, cut into 1/4-inch slices (about 3 cups)
1/2

cup chopped walnuts
1/4

cup real maple syrup

Steps

1

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
2

In large bowl, mix flour, sugar, baking powder and salt until blended; set aside.
3

In medium bowl, beat eggs, milk, melted butter, vanilla and 1/2 cup mashed banana with whisk until blended. Stir egg mixture into flour mixture until just blended (batter will be lumpy). Pour into pan. Sprinkle chips on top.
4

Bake 20 to 24 minutes or until golden brown, center is set and toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Top with Toppings. If desired, serve with additional maple syrup.

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For success in this recipe, different stages of ripeness in bananas works best—firm bananas for slicing, and ripe bananas for mashing.
To ripen bananas quickly, place them in a paper bag at room temperature for 1 to 2 days.