Cast Iron Skillet Banana Foster Pancake
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.
A puffed oven-baked pancake in a cast iron skillet topped with a caramelized banana foster sauce.
Nutrition per serving
Ingredients
batter
fat
topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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