Banana Dutch Baby Pancake Recipe

Name: Banana Dutch Baby Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 tablespoon brown sugar; 1/2 cup pecan halves; 2/3 cup all-purpose flour; 1/3 cup granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 2/3 cup buttermilk; 1 1/4 teaspoons vanilla extract; 4 eggs, separated; 1 cup smashed bananas (about 2 large bananas), plus 1 banana, sliced; Confectioners' sugar, for dusting; Maple syrup, for serving

Servings: persons

5 tablespoons unsalted butter
1 tablespoon brown sugar
1/2 cup pecan halves
2/3 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
4 eggs, separated
1 cup smashed bananas (about 2 large bananas), plus 1 banana, sliced
Confectioners' sugar, for dusting
Maple syrup, for serving

1
Preheat the oven to 350 degrees F.
2
Melt 2 tablespoons of the butter in a 10-inch ovenproof skillet over medium-low heat.
3
Add the brown sugar and stir until the sugar begins to melt.
4
Add the pecans and cook for 2 more minutes.
5
Transfer the pecans to a small dish and set aside.
6
Reserve the skillet (with any residual brown sugar) for the pancake.
7
In a small bowl, mix together the flour, granulated sugar, cinnamon and salt.
8
Set aside.
9
Melt the remaining 3 tablespoons butter in a small pan.
10
In a large bowl, add the buttermilk, vanilla, egg yolks and melted butter and whisk until blended.
11
Gradually whisk in the flour mixture.
12
Stir in the smashed bananas.
13
Beat the egg whites until soft peaks form and gently fold into the banana mixture.
14
Sprinkle the pecans over the bottom of the reserved skillet along with the banana slices.
15
Gently spoon the batter into the skillet.
16
Bake until golden brown, 20 to 30 minutes.
17
Invert the pancake onto a serving plate and dust with confectioners' sugar.
18
Cut into wedges and serve with maple syrup.

960

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 tablespoon brown sugar, 1/2 cup pecan halves, 2/3 cup all-purpose flour, and more.

Yes, Banana Dutch Baby Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Dutch Baby Pancake

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