The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Sheet pan meals seem like they may be more trendy than most other one-pot meals, but don’t let this trend fool you. Sheet pans are a versatile and amazing tool to utilize in your kitchen for meal prep. I’ve cooked entire weeknight dinners on sheet pans and this breakfast prepped on a sheet pan is the perfect example of how hands-off breakfast and brunch can be.
Pancakes are a fan favorite in most households, but they do require extra work for the person doing the cooking. Someone always gets left behind in the kitchen stuck at the pan flipping pancake after pancake, and if you’re trying to get the kids out the door and get yourself ready and on your way to work, traditional pancakes just don’t work.
Simple sheet pan pancakes solve this issue. Plus, you can bake a couple sheet pans at a time and fill them each with different toppings so you can offer different flavors. Simply freeze and reheat the leftovers for easy pancakes any day of the week.
Sheet Pan Banana Chocolate Chip Pancakes
- 4 cups flour
- 4 tsp. sugar
- 4 tsp. baking powder
- 4 cups buttermilk
- 4 eggs, beaten
- 2 cups chocolate chips (save some to sprinkle on top before baking)
- 3 semi-green bananas
- Grease your sheet pan.
- Preheat oven to 425°F.
- Mix all dry ingredients together.
- Combine milk and beaten eggs.
- Add chocolate chips.
- Pour batter into a baking sheet.
- Top batter with banana slices.
- Bake for 15-20mins.
- Slice and serve or freeze for future use.