Sautéed Banana Pancakes

A stack of Sautéed Banana Pancakes topped with gluten free chocolate hazelnut spread.

Discover a delectable twist on traditional pancakes with our Sautéed Banana Pancakes recipe. The luscious combination of caramelized bananas and fluffy pancakes creates a heavenly breakfast treat that’s sure to delight your taste buds.

10 min
20 min
12 pancakes
1 3/4 Cups Krusteaz Gluten Free Buttermilk Pancake Mix
1 Cup Cold Water
1/3 Cup Milk
1 Egg
2 Bananas, Peeled and Sliced
2 Tbsp Butter
Gluten Free Chocolate Hazelnut Spread

Preheat griddle to 375°F (medium heat).


In medium bowl, whisk together Krusteaz Gluten Free Buttermilk Pancake Mix, water, milk and egg until blended. (Batter will be lumpy.) Melt butter on griddle and place 3-4 slices of bananas per area of one pancake, slightly brown and turn. Pour slightly less than 1/4 cup batter per pancake onto griddle to cover sautéed bananas.


Cook 2 minutes, carefully flip pancakes and continue to cook 1 ¼ -1 ½ minutes. Serve with gluten free chocolate hazelnut spread.


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