Puffy Pancake with Nutty Banana Butterscotch
Elevate your breakfast game with this show-stopping Puffy Pancake with Nutty Banana Butterscotch! This oven-baked delight boasts a golden, airy texture reminiscent of a Dutch baby pancake, making it a perfect centerpiece for any brunch spread. Topped with a luscious butterscotch sauce infused with ripe bananas, brown sugar, and a hint of cinnamon, along with the irresistible crunch of toasted pecans or walnuts, this recipe is a harmonious blend of sweet and nutty flavors. Ready in just 40 minutes, it’s easy enough for weekday indulgence yet impressive enough for weekend gatherings. Garnish with powdered sugar for a picture-perfect finish, and savor a dish that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 3 large eggs
- 0.75 cups whole milk
- 0.75 cups all-purpose flour
- 1 tablespoons granulated sugar
- 1 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 2 ripe bananas
- 0.5 cups brown sugar
- 0.25 cups heavy cream
- 2 tablespoons unsalted butter (for sauce)
- 0.25 cups chopped pecans or walnuts
- 0.25 teaspoons ground cinnamon
- 1 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (preferably cast iron) in the oven to heat while you prepare the batter.
In a mixing bowl, whisk the eggs until frothy. Add milk, flour, granulated sugar, and vanilla extract. Whisk until the batter is smooth and free of lumps.
Carefully remove the hot skillet from the oven and add 2 tablespoons of unsalted butter, swirling to coat the bottom and sides of the skillet.
Pour the batter into the hot skillet and return it to the oven. Bake for 20-25 minutes, or until the pancake is puffed and golden brown at the edges.
While the pancake is baking, prepare the nutty banana butterscotch. Slice the bananas into 1/2-inch pieces.
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Stir in the brown sugar and heavy cream and cook for 2-3 minutes, or until the mixture is smooth and bubbly.
Add the sliced bananas, chopped pecans (or walnuts), and ground cinnamon to the saucepan. Stir gently to coat the bananas in the butterscotch sauce. Remove from heat.
When the pancake is done, carefully remove it from the oven. It will deflate slightly as it cools. Spoon the nutty banana butterscotch over the top of the pancake.
If desired, dust with powdered sugar for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 45.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
