How to Make the Perfect Cast Iron Skillet Banana Foster Pancake
American · Medium · 30 min · 4 servings
A giant, puffed German-style pancake is baked in a cast iron skillet and topped with a rich caramelized banana foster sauce made with brown sugar and a touch of rum extract. It is a showstopping weekend breakfast that looks incredibly impressive but comes together in under 30 minutes.
Why this recipe works
This Cast Iron Skillet Banana Foster Pancake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 large eggs
- 0.75 cup whole milk
- 0.75 cup all-purpose flour
- 3 tablespoons unsalted butter
- 3 medium ripe bananas sliced
- 0.5 cup brown sugar packed
Step by step instructions
Step 1: Preheat and Make Batter
Preheat the oven to 425 degrees Fahrenheit with the cast iron skillet inside. In a blender, combine the eggs, milk, flour, and a pinch of salt and blend until completely smooth, then allow the batter to rest for 5 minutes.
Step 2: Bake the Pancake
Remove the hot skillet from the oven and add 2 tablespoons of butter, swirling to coat completely. Immediately pour in the batter and return the skillet to the oven. Bake for 18 to 20 minutes until the pancake is dramatically puffed and deeply golden at the edges.
Step 3: Make the Banana Foster Sauce
While the pancake bakes, melt the remaining tablespoon of butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until dissolved, then add the sliced bananas and cook for 2 to 3 minutes until the bananas are caramelized and coated in the sauce.
Step 4: Serve Immediately
Remove the puffed pancake from the oven, as it will begin to deflate quickly. Pour the warm banana foster sauce over the center of the pancake and serve immediately by slicing into wedges directly from the skillet at the table.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → oat milk or almond milk for a dairy-free version that still produces a good puff
- brown sugar → coconut sugar for a slightly more caramel-like and less sweet flavor in the banana sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Opening the oven door during baking, which causes the pancake to collapse and cannot recover its puff
- Not preheating the skillet before adding the batter, which results in a flat pancake that does not puff dramatically
Nutrition facts
Per serving: 410 calories, 10g protein, 55g carbs, 17g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →