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French Banana Pancakes Recipe

French Banana Pancakes Recipe photo by Taste of Home

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These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking for the recipe! —Cheryl Sowers, Bakersfield, California

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French Banana Pancakes Recipe

Prep: 10 min. Cook: 30 min.

Yield: 5-6 Servings

10 30 40

Ingredients

PANCAKES:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup milk
2 eggs
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
FILLING:
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
5 to 6 firm bananas, halved lengthwise
Whipped cream and additional cinnamon, optional

Directions

Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.
Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed.
For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat.
Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired. Yield: 5-6 servings.

Nutritional Facts 1 serving (2 each) equals 403 calories, 18 g fat (11 g saturated fat), 117 mg cholesterol, 284 mg sodium, 55 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as French Banana Pancakes in Taste of Home April/May 1994, p25

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French Banana Pancakes

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Reviewed on Mar. 19, 2013 by chilipower

Super yummy!! I've never tasted anything quite like it. The filling is perfect to top on frozen waffles or french toast! Five star recipe!!!

Reviewed on Mar. 11, 2013 by ellenhguidry

Haven't made, but want to ASAP, based on reviews. What's the best way to keep warm so everyone can eat together?

Reviewed on Mar. 10, 2013 by mcjaeger68

This recipe was really easy and also good. If you want a lighter version, use no sugar in the batter and soy/almond milk instead of milk.

Reviewed on Mar. 09, 2013 by 7sophie14

Yummy and quick! Perfect for "breakfast at supper." I will try it with some type of nuts, maybe pecans, next time.

Reviewed on Mar. 07, 2013 by kmcope

Wonderful! Short on time but wanting to try this, I made the filling and served it over waffles from the freezer. It was delicious! I didn't have half and half on hand so I used the 2% milk I had. Worked fine with fewer calories. I'm going to make the pancakes the day before Easter and reheat them while making the topping, making it a quick breakfast before church.

Reviewed on Mar. 06, 2013 by Zuagroaste

OMG!! I ate the whole batch. I just found this recipe this morning and decided to try it out since I had everything on hand. These are the best crepes I have made in a long time. The filling is addictive!!! Thank you for the recipe. This is a keeper for sure. I used only one large banana sliced, which was enough for just myself.

Reviewed on Mar. 06, 2013 by cheryl956

I'm going to try this on my very picky grandson, hope it works !

Reviewed on Nov. 30, 2012 by Gessica

Wonderful-one of my husbands favorites!

Reviewed on Jan. 07, 2012 by Monarchsmomma

I have been making these lovely crepes for many years. I like to slice the bananas for a prettier presentation & easier eating.

Reviewed on Jan. 15, 2011 by KayDee10

I first tried this many years ago. I served it to my whole family and my grandpa (who was a just-give-me-a-pancake-as-big-as-my-plate-and-as-fluffy-as-my-pillow kinda man) LOVED it! I will always remember that. Try it. You won't be disappointed!

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