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Easy Baked Banana Pancakes (No-Fry)

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Baked banana pancake served with Greek yogurt and berries

Looking for a quick and cozy breakfast or a light dessert that feels special but takes minimal effort? These oven-baked banana pancakes are just what you need. Made with simple pantry staples and naturally sweet banana slices, they bake all together in one go – no flipping or frying required!

Perfect for a weekend brunch or an after-dinner treat. Add raspberries, chocolate, and serve with Greek yogurt or a scoop of vanilla ice cream for a beautiful café-style plate right at home.

Why You’ll Love This Easy Baked Banana Pancakes Recipe

  • Oven-baked = no flipping – Perfect for busy mornings or lazy weekends.
  • Simple one-bowl batter – Comes together in minutes with pantry basics.
  • Customizable toppings – Bananas, raspberries, chocolate, jam — you choose.
  • Looks café-style but super easy – Great for brunch or breakfast with guests.
  • Kid-approved & great for prep – They freeze well and reheat beautifully.

Ingredients You’ll Need
Ingredients for baked banana pancakes including banana, egg, milk, flour, and chocolate

  • Egg
  • Sugar
  • Milk
  • All-purpose flour
  • Baking powder
  • Vanilla sugar or vanilla extract
  • Salt
  • Butter (melted)
  • Ripe banana
  • Fresh raspberries (optional)
  • chocolate (optional)
  • Greek yogurt or vanilla ice cream for serving (optional)

How to Make Easy Baked Banana Pancakes

  1. Preheat your oven to 180°C (350°F). Line a baking dish (approx. 35×25 cm / 14×10 in) with parchment paper or lightly grease it.
    Whisking egg, sugar, flour and vanilla in a bowl for easy banana pancake batter
  2. In a mixing bowl, whisk together the egg, sugar, salt, and vanilla until foamy.
  3. Add half of the milk, then sift in the flour and baking powder. Stir gently to combine.
    Pouring melted butter into pancake batter for rich flavor and soft texture
  4. Pour in the remaining milk and the melted butter. Mix just until smooth — the batter should be slightly thick but pourable.
    Smooth banana pancake batter ready to be poured onto the tray
  5. Pour the batter into the prepared baking tray and spread it out evenly.
    Pouring pancake batter into a parchment-lined baking tray
  6. Top with banana slices, a few dots of strawberry jam, and if you’d like, some raspberries and pieces of dark chocolate.
    Unbaked banana pancake topped with sliced banana, raspberries, strawberry jam, and chocolate
  7. Bake for about 20 minutes, until the pancake is puffed and lightly golden.
    Golden baked banana pancake just out of the oven
  8. Let cool slightly, then slice and serve warm — plain, or with Greek yogurt or a scoop of ice cream.

Tips for Perfect Baked Banana Pancakes

  • Use ripe bananas – They provide the best flavor and natural sweetness. The more speckled, the better.
  • Add the milk in two stages – Pouring in half before the flour helps prevent lumps and creates a smoother batter.
  • Don’t overmix the batter – Stir just until the ingredients are combined. Overmixing can lead to dense pancakes.
  • Use parchment paper or grease the dish – This prevents sticking and makes cleanup easy.
  • Use room temperature milk – Cold milk can cause the butter to seize or clump. Room temp helps everything blend evenly..

Looking for a stovetop version? Try our Fluffy Pancakes Recipe: The Ultimate Breakfast Delight — soft, airy, and perfect for your next breakfast or brunch.

Frequently Asked Questions

Can I use a plant-based milk?
Yes, almond, oat, or soy milk all work well.

Can I skip the sugar?
You can reduce or skip it if your banana is very ripe — taste the batter and adjust.

Can I freeze the baked pancakes?
Yes! Let them cool, then freeze in a single layer. Reheat in a toaster or warm oven.

What if I don’t have vanilla sugar?
Just use a small splash of vanilla extract instead.

Baked banana pancake served with Greek yogurt and berries

Easy Baked Banana Pancakes (No-Fry)

These soft and fluffy baked banana pancakes are made in the oven — no flipping required! With just one bowl and a handful of ingredients, this easy recipe is perfect for a cozy breakfast or a sweet afternoon treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American, International
Servings 4 people

Ingredients
  

  • 1 large egg
  • 1 tbsp sugar level, not heaped
  • 1 pinch of salt
  • ¼ tsp vanilla sugar or a few drops of vanilla extract
  • 200 ml milk approx. ¾ cup + 1 tbsp
  • 155 g all-purpose flour approx. 1¼ cups
  • ½ tsp baking powder
  • 20 g melted unsalted butter approx. 1½ tbsp
  • 1 ripe banana sliced
  • Optional for topping:
  • A few fresh raspberries
  • Small pieces of dark chocolate or chocolate chips
  • Strawberry jam
  • Greek yogurt or vanilla ice cream to serve

Instructions
 

  • Preheat oven to 180°C (350°F). Line a 35×25 cm (14×10 in) baking tray with parchment paper or lightly grease it.
  • In a mixing bowl, whisk the egg, sugar, salt, and vanilla sugar until light and foamy.
  • Add half of the milk, then sift in the flour and baking powder. Mix gently.
  • Pour in the rest of the milk and the melted butter. Stir just until the batter is smooth and slightly thick — do not overmix.
  • Pour the batter evenly into the prepared tray and smooth the top.
  • Add sliced bananas over the batter. Optionally, dot with raspberries, chocolate pieces, and a few small spoonfuls of jam.
  • Bake for 20 minutes, or until the pancake is puffed and lightly golden.
  • Let cool slightly, slice into squares, and serve warm — plain or with yogurt/ice cream.

Notes

Bananas: Use very ripe bananas for the best natural sweetness.
Milk temperature: Room-temperature milk helps prevent lumps when mixing.
Keyword baked banana pancakes, banana pancakes for kids, easy baked pancakes, lunchbox pancake idea, no flip pancakes, one bowl banana pancakes, oven banana pancakes

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