Rating: 4 stars
22 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
  • 22 Ratings

Yes, you can enjoy a warm breakfast without a lot of effort! Make the tasty banana sauce the night before, then reheat it as you bake your puffy oven pancake in the morning.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary test

10 mins
20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place the 2 tablespoons butter in a 12-inch oven-going skillet or round heavy metal baking pan. Place skillet in oven for 3 to 5 minutes or until butter is melted.

  • Meanwhile, in a medium bowl beat eggs with a wire whisk or rotary beater. Add flour, milk, and salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.

  • For brown sugar-banana sauce, in a small saucepan combine the 1/2 cup butter and the brown sugar. Cook and stir over medium heat until melted. Add bananas; cook about 2 minutes or until heated through, stirring gently. Carefully stir in rum; heat through.

  • To serve, spoon sauce over pancake. If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Serve warm.

Make-Ahead Directions:

Prepare brown sugar-banana sauce as directed in Step 3. Place in an airtight container; seal and chill for up to 24 hours. To serve, place in a small saucepan. Cook and stir over medium-low heat until heated through. Prepare Puffed Oven Pancake as directed. Serve pancake with brown sugar-banana sauce.

Nutrition Facts

290 calories; fat 17g; cholesterol 144mg; saturated fat 10g; carbohydrates 28g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 16g; protein 6g; vitamin a 631.7IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 40.3mcg; vitamin b12 0.5mcg; sodium 222mg; potassium 252mg; calcium 50.5mg; iron 1.1mg.