Stuffed Caramel Banana Pecan Cream Pancakes Recipe

Pancakes baked with pecans and sliced fresh bananas, covered in a warm, caramel sauce. It’s a meal that’s worth waking up to in order to start the day right.

Stuffed Caramel Banana Pecan Cream Pancakes Recipe

How To Make Stuffed Caramel Banana Pecan Cream Pancakes

Get ready to serve up a stack of these wonderfully stuffed pancakes. The complementary flavors of sweet craramel, bananas, and pecans are absolutely divine.

Prep: 10 mins
Total: 5 days 10 mins


  • 2 cups vanilla pudding, prepared
  • 2 cups cream cheese, room temperature
  • 2 prepared pancake batter
  • 2 tbsp honey pecans, roasted
  • 1 banana, sliced into 1/2-inch thick slices
  • caramel sauce
  • 1 tbsp powdered sugar whipped topping


  1. Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately.
  2. This mixture will store (covered) in the refrigerator up to 5 days.
  3. Prepare pancake batter and preheat griddle.
  4. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices.
  5. When they bubble and edges are dry, flip to cook second side.
  6. When done, place pancake on plate, top with 4 tablespoons Vanilla Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar.
  7. Garnish with whipped topping.


  • Sugar: 25g
  • :
  • Calcium: 111mg
  • Calories: 492kcal
  • Carbohydrates: 31g
  • Cholesterol: 125mg
  • Fat: 39g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 262mg
  • Protein: 7g
  • Saturated Fat: 22g
  • Sodium: 438mg
  • Vitamin A: 1543IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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