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French Banana Pancakes

 French Banana Pancakes
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
5-6 ServingsPrep: 10 min. Cook: 30 min.


  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1 cup milk
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 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


  • 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.

2 of 2

French Banana Pancakes (continued)

Directions (continued)

  • 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.