A baking sheet of Chocolate Banana Sheet Pan Pancakes with a couple slices cut out.

Chocolate Banana Sheet Pan Pancakes

Prep time:
Total time:
Servings:

Ingredients

  • 2 cups Krusteaz® Buttermilk Pancake Mix
  • 1⅓ cup Milk
  • 2 Eggs
  • 1 tsp Vanilla
  • ⅓ cup Banana, mashed
  • ½ cup Chocolate chips, divided
  • Topping Maple syrup and/or whipped cream (optional)

Directions

STEP 1

Preheat oven to 375 degrees and line a quarter sheet pan (9x13) or a 9x13 baking dish with cooking spray and then a sheet of parchment paper.

STEP 2

Combine Krusteaz Buttermilk Pancake Mix, milk, eggs, and vanilla in a large bowl. Whisk until combined. *Do not over mix.

STEP 3

Fold in mashed banana and 1/4 cup of chocolate chips. Let batter stand for 2 minutes.

STEP 4

Pour batter into prepared sheet pan or baking dish.

STEP 5

Top with sliced banana and remaining 1/4 cup of chocolate chips.

STEP 6

Bake 25-30 minutes until golden brown and crispy on top.

 

*Optional* Using a pastry brush, brush a small amount of maple syrup on the top of the warm pancake after removing from the oven.

STEP 7

Allow to cool for 5 minutes, then slice into squares. Serve as is or with additional maple syrup.

STEP 8

Store leftovers in a sealed container in the refrigerator for 4-5 days.