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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
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    5-6 servings

Ingredients

  • PANCAKES:
  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1 cup whole milk
  • 2 large 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.
Nutrition Facts
2 each: 403 calories, 18g fat (11g saturated fat), 117mg cholesterol, 284mg sodium, 55g carbohydrate (35g sugars, 3g fiber), 7g protein.

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Reviews

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Average Rating:
  • MTDyer8
    Jul 13, 2018

    I've made this recipe several times and these are terrific! One time I didn't have any half-n-half for the sauce and substituted sour cream instead. It made the sauce have a wonderful tang, and now I make it this way all the time.

  • Lori
    Jun 24, 2018

    My husband is on a low sodium diet, so I cut the salt in half and use unsalted butter and they are delicious. This is his favorite Sunday breakfast!

  • GStaelens
    Oct 29, 2015

    .

  • Uqaq
    Feb 9, 2015

    We've been making these for years. Delicious.

  • DebbieT
    Jan 3, 2015

    Delicious and easy.

  • sjmdam
    Mar 22, 2014

    The flavor is terrific! We love this recipe even my husband who does not like a crepe type pancake You have to try this one... I made extra filling to serve with this.

  • Cheriwar50
    Aug 20, 2013

    One of my family's favorites.

  • Peruanadecorazon
    Aug 3, 2013

    I love the filling but I would suggest less butter. When it cools a little it is easy to spot pools of butter separated from the cream. I guess the flavor won't suffer much if less butter is used.

  • bluebke
    May 15, 2013

    No comment left

  • chilipower
    Mar 19, 2013

    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!!!