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Banana Pudding Pancakes

Raven Higheagle


Banana Pudding Pancakes loaded with all the components of the classic southern dessert- bananas, vanilla wafers, and whipped cream. Is it breakfast or is it dessert? You decide.
Primarily I’m a chocolate lover, but I also love banana pudding, being a good southern girl.


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Serves 4
10 Min
10 Min
Stove Top



  • 1 c
    all-purpose flour
  • 1/3 c
    vanilla wafer crumbs
  • 1 Tbsp
  • 2 tsp
    baking powder
  • 1/4 tsp
  • 1 large
    egg, beaten
  • 2 Tbsp
    melted butter
  • 1 large
    banana, mashed
  • 1/2 tsp
    pure vanilla extract
  • 1 1/4 c
    whole milk
  • ·
    •vegetable oil or cooking spray

  • 2 Tbsp
  • 1/2 c
  • 1 pinch
  • 2 large
    egg yolks
  • 1 c
    half and half
  • 1 c
    whole milk
  • 1 tsp
    pure vanilla extract
  • 1 large
    banana, thinly sliced
  • 1 c
    whipped cream (either homemade or store bought)
  • 1/2 c
    crushed vanilla wafers

How to Make Banana Pudding Pancakes


  1. In a medium bowl, combine flour, vanilla wafer crumbs, sugar, baking powder, and salt.
  2. In another bowl, combine egg, melted butter, mashed banana, vanilla extract, and milk.
  3. Add to bowl with dried ingredients and mix just until combined.
  4. Heat a griddle or large nonstick skillet over medium heat.
  5. Coat with Vegetable oil or cooking spray.
  6. Pour ¼ cup of batter for each pancake and cook until set on one side, flip, and continue to cook until set all the way through. Keep warm.
  7. For Pudding Syrup:

    In a small saucepan combine cornstarch, ½ cup sugar, and a pinch of salt.
  8. Whisk in 2 egg yolks, ½ and ½, and 1 cup milk.
  9. Heat slowly, whisking constantly. Boil for 1 minute.
  10. Stir in vanilla and remove from heat.
  11. Add banana slices to Pudding Syrup.
  12. To serve:

    Stack pancakes, layering a small amount of pudding syrup between pancakes.
  13. Top with whipped cream, more Pudding Syrup, and vanilla wafer crumbs.

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