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!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

While the pancake is baking, prepare the nutty banana butterscotch. Slice the bananas into 1/2-inch pieces.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

If desired, dust with powdered sugar for garnish. Serve immediately and enjoy!

Nutrition Facts

Serving size	(900.8g)

Amount per serving	% Daily Value*
Calories	2032.9

Total Fat 109.7g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 764.8mg	0%
Sodium 329.6mg	0%
Total Carbohydrate 230.3g	0%
Dietary Fiber 12.0g	0%
Total Sugars 129.7g
Protein 39.3g	0%

Vitamin D 218.8IU	0%
Calcium 432.7mg	0%
Iron 9.1mg	0%
Potassium 1658.3mg	0%

*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.

Source of Calories

Fat: 47.8%

Protein: 7.6%

Carbs: 44.6%