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


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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


  • 1In a medium bowl, combine flour, vanilla wafer crumbs, sugar, baking powder, and salt.
  • 2In another bowl, combine egg, melted butter, mashed banana, vanilla extract, and milk.
  • 3Add to bowl with dried ingredients and mix just until combined.
  • 4Heat a griddle or large nonstick skillet over medium heat.
  • 5Coat with Vegetable oil or cooking spray.
  • 6Pour 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.
  • 7For Pudding Syrup:

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

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

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