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The pancake that showed up when I couldn’t be everywhere at once.
There are four of them—each in a different season of life. One just discovering her toes. One practicing TikTok dances in socks. And two grown enough to pour their own coffee, yet still magically hungry when I’m juggling the most.
Mornings in this house are a layered thing. Between breastfeeding, lunch-packing, and reminding someone (gently, then not-so-gently) to brush their teeth, making pancakes felt…ambitious.
But this sheet pan pancake? It asks for so little and gives so much. No babysitting the skillet, no flipping. Just a golden, cloud-like slab that rises in the oven while I rise to meet the day.
I perfected this recipe for The Morning Show Canada to showcase tomorrow (almost today) for Mother’s Day. Well—because mothers deserve something soft, warm, and utterly fuss-free too.
It feeds everyone—warm slices for the youngest, syrup-laced nostalgia for the oldest. And me? I get to sit for a moment, chai in hand, knowing I made breakfast happen—without breaking a sweat.
There are four zones for your favourite toppings—because every bite should feel personal. I hope you love it as much as we do.
Happy Mother’s Day.
If you try this recipe, I’d love to hear from you! Share your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations truly makes my day!
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The Only Pancake I Trust on a Busy Morning
Ingredients
- 3 bananas, medium, ripe
- 4 eggs, large, separated
- 2¾ cups milk, 2% fat
- 2 tsp vanilla extract, pure
- 2 tbsp butter, melted
- 2½ cups flour, 312 grams
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp maple syrup
Equipment
- 1 sheet pan 13 X 18 inch pan
Instructions
- Preheat oven to 375°F (190°C). Line a 13×18-inch sheet pan with parchment paper and lightly grease generously.
- Separate egg whites from the yolks.
- Mash bananas in a large bowl until smooth. Add egg yolks, milk, vanilla, maple syrup, and butter. Whisk until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- In a clean dry bowl, whisk egg whites to soft peaks (foamy and holding a gentle shape). This can be done using a hand whisk or a stand mixer.
- Add dry ingredients to the banana-milk mixture. Stir gently until just combined—don’t overmix.
- Gently fold whisked egg whites into the batter in 2–3 additions using a spatula.
- Pour batter into prepared parchment-lined sheet pan and smooth evenly. Divide into four zones and decorate with your favourite toppings.
- Bake for 25-27 minutes, or until golden on top and a toothpick comes out clean. Don’t overbake—it should be moist and fluffy.
- Let cool slightly, slice, and serve with maple syrup.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
