Banana cream pie pancakes are a special breakfast treat! It's a super simple recipe for light and fluffy banana pancakes layered with banana pudding and maple whipped cream, taking the stack to new heights!
¼cupbanana pureefrom the bananas in the pancake ingredients
For the Whipping Cream
1cupwhipping cream
1tablespoonmaple syrup
½teaspoonvanilla extract
For Serving:
3bananas
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Instructions
For the Pancakes:
Preheat the oven to 350°F. Place 3 bananas in an oven proof dish and bake for 30 minutes. Remove from oven. Once the bananas are cool enough to touch, squeeze the bananas out of the peels into a blender and blend until smooth. If your bananas are already ripe, skip this step.
Preheat a griddle to 375°F or a non-stick frying pan over medium-low heat.
Slice the remaining 3 bananas into quarters lengthwise, and then into bite-size pieces. Set aside.
Whisk together the melted butter and the egg.
Then whisk in the buttermilk, water, ½ cup of the banana puree, and vanilla.
Whisk in the flour, baking powder, and salt.
Gently fold the diced bananas into the batter.
Allow batter to rest for 5 minutes before cooking.
To cook the pancakes, drop by spoonfuls onto preheated griddle/frying pan. Cook for 5-6 minutes on the first side and then 3-4 minutes on the second side.
For the Banana Pudding:
Using the regular beaters on a hand mixer, mix the instant pudding powder, ¼ cup banana puree, and milk for 2-3 minutes.
For the Whipping Cream:
Using the whisk attachment on a hand mixer, blend the whipping cream, maple syrup, and vanilla until thick.
For Serving:
Top the pancakes with pudding, whipping cream, and sliced bananas.
Notes
Makes about 20 pancakes
Keep pancakes stored in the fridge without toppings for up to 4 days in an airtight container. They can also be frozen for up to 1 month.