I never would have thought to have added bananas to a German pancake.  But then, we add bananas to pannekoeken all the time.  (A pannekoeken with sliced bananas, cinnamon cream syrup, and whipped cream rivals a banana cream pie.)

Debbie and Sara in our test kitchen created this recipe.  It’s very good sort of like banana pie for breakfast.

This is a three-egg German pancakes that fits in an 8 x 8-inch pan or a 9-inch round pan.


  • 1/4 cup butter
  • 3/4 cup pannekoeken mix
  • 3/4 cup milk
  • 3 large eggs
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1 medium bananas, sliced


Preheat the oven to 425 degrees.

  1. Cut butter into smaller pieces and place in the pan and pan in the oven.  Let the pan heat until the better is melted and bubbly but not scorched, about three or four minutes.
  2. While the pan is heating mix the batter by whisking the mix, milk, eggs, and cinnamon together.  A few lumps may remain, but it should be smoother than pancake batter.  The batter will be thin.
  3. Mix brown sugar and cinnamon together. Take the hot pan from the oven and sprinkle the brown sugar mixture evenly over the pan.
  4. Pour the batter over the brown sugar.  Distribute the sliced bananas over the batter.
  5. Return the pan to the oven and bake for 12 to 16 minutes.  It’s done when the pancake is puffed, and the edges are brown.

Serve your German pancake right out of the oven with maple syrup or cinnamon cream syrup.

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