Banana pancakes are pretty popular.... there is no denying that. Heck, they even have a song written about them! But, friend classics are meant to be revamped and these Roasted Banana Chai Sheet Pan Pancakes are the even simpler yet somehow more delicious banana pancake of the future!
This Roasted Banana Chai Sheet Pan Pancake recipe is easily made with pantry staples, has maximum flavor, feeds a crowd, is also great as a snack "cake" later, and there is absolutely no flipping required!
Let’s talk about the key pantry ingredients you need for this...
All in all there are 8 ingredients required to make my Roasted Banana Chai Sheet Pan Pancakes and in my home they are ALL pantry basics like eggs, oil, pancake mix, sugar, and cinnamon.
Roasted banana || I started roasting bananas when my kid’s were little because they could plow through banana bread faster than bananas could ripen on my counter. Roasting bananas in their peels in the oven allows you to somewhat mimic the flavor profile of a ripened banana in just about 20 minutes, so you'll never be waiting on perfectly ripened banana again! Although, if you're looking to use up any overripe bananas you have laying around it makes this recipe even easier, simply omit the roasting step all together and get to baking
Pancake mix || Any type of pancake mix works for this recipe and I do mean ANY type of pancake mix. I was supposed to be sharing this recipe on Atlanta and Company last week, so in anticipation I tested paleo, gluten free, dairy free, store brand gluten-filled pancake mix, and even Bisquick pancake mix versions all with great success. You literally cannot go wrong with this recipe! My personal favorite pancake mix would have to be Pamela's though,I just LOVE the flavor and texture.
Chai tea topper || Apparently, I have always been a tea bag hoarder because I have quite the collection of tea bags in my pantry right now and cannot remember for the life of me the last time I actually drank a cup! Honestly, I'm more of a coffee girl. Anyways, the crunchy brûlée-esque topping for these Roasted Banana Chai Sheet Pan Pancakes is ridiculously easy to make and it is SO TASTY!!! I even use it to sprinkle over my morning latte, on top of buttered toast for a new twist on cinnamon toast, on ice cream...oh yes friend - now you can chai-ify everything coming out of your kitchen with just a simple sprinkle!
Chai cinnamon sugar topping
Makes enough for 2 batches of sheet pan pancakes.
¼ cup granulated sugar
tea leaves from 1 chai tea bag
1 tablespoon ground cinnamon
Combine all of the ingredients in a small jar with a tight fitting lid and shake to combine.
Maybe you are wondering, "What if I don't have all of the ingredients?"
If you don't have everything on hand to make these right now during this crazy time of social distancing feel free to swap it up with ingredients you do have on hand. Sub in fresh berries for the roasted bananas or try almond extract instead of vanilla. The most important components to this recipe are the ratios of pancake mix to eggs, oil, water, and fruit.
Last, but not least let's talk sheet pan pancake essentials....you know...the sheet pan!!
This recipe requires a quarter-sized sheet pan. Do not try to make it in any other sized sheet pan because the results will not be the same! You could bake these in 2 (8-inch) round or square baking pans if you don't have the correct sized sheet pan, but I use this sized pan the most in my kitchen and I know if you invest in one you will love it too!
If you have any questions about how to make this recipe, suggestions or substitutions leave me a comment below! If you have whipped up a batch of these Roasted Banana Chai Sheet Pan Pancakes I would be so thankful if you took the time to rate the recipe and let me know what you think in the comments below, I love hearing from you!
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Roasted Banana Chai Sheet Pan Pancakes
- Prep Time: 5 mins
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: Breakfast
Ingredients
coconut oil cooking spray
2 large eggs
1 ⅓ cups water
2 tablespoons neutral flavored oil, like grapeseed or vegetable oil
1 tablespoon vanilla extract
2 roasted bananas, mashed, recipe follows
1 teaspoon ground cinnamon
2 cups any type of pancake mix
Chai cinnamon sugar topping, recipe follows
To serve: warm maple syrup, sliced fresh banana
Instructions
Preheat the oven to 425°F and spray a quarter sheet pan with cooking spray.
In a large mixing bowl combine the eggs, water, oil, and vanilla, beat with a whisk to combine. Add the bananas, cinnamon, and pancake mix to the bowl. Stir until completely incorporated then pour into the prepared pan. Sprinkle 2-3 tablespoons of the chai cinnamon sugar topping over the pancake batter and bake in the oven for 15 minutes or until the pancakes are set.
Serve immediately with warm maple syrup and a side of crispy oven baked bacon.
Store leftovers, wrapped at room temperature for up 2 days. Serve at room temp without maple syrup for a snack cake type treat or reheat in the microwave for 30 seconds to warm through.
Notes
To roast a banana:
Preheat the oven to 300°F and place a banana in its peel on a sheet pan lined with parchment paper. Bake for 20 minutes until blackened all over.
Chai cinnamon sugar topping:
(Makes enough for 2 batches of sheet pan pancakes. )
¼ cup granulated sugar
tea leaves from 1 chai tea bag
1 tablespoon ground cinnamon
Combine all of the ingredients in a small jar with a tight fitting lid and shake to combine.
Nutrition
- Serving Size: 2 squares
- Calories: 298
- Sugar: 13.5 g
- Sodium: 589.1 mg
- Fat: 7.9 g
- Carbohydrates: 48.1 g
- Protein: 7.6 g
- Cholesterol: 63 mg
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