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Breakfast recipe · from the recipe book

Sheet-Pan Banana Oat Pancakes with Blueberries

Fluffy, tender oven-baked oat pancake squares studded with jammy blueberries and caramelized banana, warm with cinnamon and topped with cool, tangy yogurt.

Sheet-Pan Banana Oat Pancakes with Blueberries

Ingredients

  • 2 cups160 gOld-fashioned rolled oatsblended into flour
  • ½ cup60 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • 1½ tsp4 gGround cinnamon
  • ¼ tsp2 gSalt
  • 2 medium236 gBananahalf mashed, half thinly sliced
  • 2 large100 gEggsbeaten
  • 1 cup (240 ml)240 gMilk, 2%
  • 2 tbsp40 gMaple syrup
  • 1 tsp4 gVanilla extract
  • 1 tbsp14 gCanola oil
  • 1 cup150 gBlueberries
  • 1 cup245 gPlain yogurt, low-fat

Steps

  1. Heat the oven to 425°F (220°C). Brush a rimmed half-sheet pan with the canola oil, or line it with parchment and brush the oil over the paper.
  2. Blend the oats in a blender until they become a fine flour.
  3. In a large bowl, whisk the oat flour, all-purpose flour, baking powder, cinnamon and salt.
  4. Mash half of the banana in a second bowl, then whisk in the eggs, milk, half of the maple syrup and the vanilla.
  5. Pour the wet mixture into the flour mixture and stir just until combined; let the batter rest 5 minutes to thicken.
  6. Spread the batter evenly in the oiled pan. Scatter the blueberries and the remaining sliced banana over the top.
  7. Bake 15 to 18 minutes, until golden at the edges, the center springs back when pressed and a toothpick comes out clean.
  8. Stir the remaining half of the maple syrup into the yogurt.
  9. Cool the pancake 3 minutes, cut into squares and serve topped with the sweetened yogurt.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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