Banana Cream Pancakes


Banana Cream Pancakes

Primary Media

Stack of banana cream pancakes topped with syrup and fresh bananas on a blue-and-white plate

User Rating

3.43 out of 5 stars
Rate it:
61 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    A generous slathering of smooth mascarpone cheese adds a sweet yet tangy surprise to a stack of puffy banana pancakes.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    ¼ c. Hy-Vee chopped pecans
    ½ c. canned vanilla pudding
    ¼ c. mascarpone cheese
    2 tbsp. Hy-Vee powdered sugar
    1 ½ c. Hy-Vee all-purpose flour
    2 tbsp. Hy-Vee granulated sugar
    2 ½ tsp. Hy-Vee baking powder
    ¼ tsp. Hy-Vee salt
    2 Hy-Vee large eggs, lightly beaten
    1 c. plus 2 tbsp Hy-Vee 2% milk
    ⅔ c. bananas, mashed
    2 tbsp. Hy-Vee unsalted butter, melted
    1 tsp. Hy-Vee vanilla extract
    Sliced bananas, for serving
    Hy-Vee 100% pure maple syrup, for serving

    Things To Grab

    • Small skillet
    • Small bowl
    • Electric mixer
    • Large bowl
    • Medium bowl
    • Whisk
    • Hy-Vee nonstick cooking spray
    • Griddle or heavy skillet
    • Spatula
    • Serving plate


    1. In a small skillet, heat pecans over medium heat until lightly toasted, stirring frequently. Set aside.
    2. For mascarpone cream, in a small mixing bowl beat pudding and mascarpone cheese with an electric mixer on medium until combined. Beat in powdered sugar until smooth. Set aside.
    3. In a large bowl, combine flour, sugar, baking powder, salt and pecans. Set aside.
    4. In a medium bowl, combine eggs, milk, bananas, melted butter and vanilla. Gently stir banana mixture into flour mixture just until batter is blended. (Batter should be lumpy.)
    5. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat until golden brown, flipping once when surface is bubbly. Transfer pancake to serving plate; cover and keep warm in a 200-degree oven for up to 10 minutes. Repeat with remaining batter.
    6. To serve, layer pancakes with a rounded tablespoon of mascarpone cream and banana slices. Pour maple syrup over stack and serve hot.

    Nutrition facts


    580 Calories per serving
    3 pancakes

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 145mg
    • Sodium: 1190mg
    • Total Carbohydrates: 71g
    • Protein: 14g

    Daily Values

    Vitamin A 20%
    Vitamin C 8%
    Iron 20%
    Calcium 70%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.