Banana Pecan Marscarpone Pancakes

I could try to sell this to you as an idea for a Mother’s Day breakfast, but I’m not going to because of my proprietary nature. I’m keeping this one filed away for when I open my own bed and breakfast some day.

It’s a simple enough concept. One day a couple of years ago, I woke up on a Saturday morning and started to put together our usual Bisquick pancake and bacon breakfast. Although Bisquick results in a perfectly good pancake, I was a little bored with just plain pancakes and wanted to dress them up a little. A couple of soon to be overripe bananas in the fruit bowl and a couple of tablespoons of leftover marscarpone cheese in the fridge and I knew what I had to do. I caramelized the bananas in some butter and brown sugar with a handful of pecans toasting in there as well. The bananas tasted slightly like butterscotch and were just slightly browned and gooey, a perfect contrast to a single dollop of cold, creamy, tangy marscarpone cheese.

With this breakfast, I kept the topping but swapped out the Bisquick pancakes for ones made from scratch, enlivened with a bit of yellow cornmeal. The result was a fluffy pancake with a slightly nutty chew. Okay, so I’m not really all that possessive of this recipe– I believe recipes are for sharing and tweaking. So go ahead, and make this for your mother’s day breakfast. After all, it wouldn’t be right to make Mom wait for me to pull the funds together for that B&B.


  • 1 cup milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 teaspoon vanilla
  • 1/2 yellow corn meal
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  • 2 bananas, sliced
  • 1/3 cup pecan pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • pinch of cardamom
  • 2-4 tablespoons of marscarpone cheese
  • maple syrup

Heat a griddle or large skillet, lightly brushed with oil over medium heat. In a medium bowl, whisk together the milk through vanilla. In a large bowl, whisk together the flour through salt. Pour the wet ingredients into the dry ingredients and mix until just combined. This will result in a thick batter that will produce cakey pancakes– if you like yours on thinner side, add a splash of milk to thin out the batter.

Using a ladle or a 1/4 cup measure, spoon the batter onto the griddle. Flip them when you see light browning around the edges and bubbles in the center pop and craters remain in the pancakes, about 3-4 minutes, then continue to cook for another 1-2 minutes until lightly browned on the second side. Keep pancakes warm in a low heated oven until ready to serve.

While pancakes cook, make the topping. In a medium skillet, melt butter in over medium heat. Sprinkle in the pecans and brown sugar. Toast the pecans for 3-4 minutes before adding in the banana slices. Let this simmer, stirring occasionally for about 7-8 minutes or until bananas are lightly caramelized around the edges. Mix in the cinnamon, cardamom, and salt. Spoon topping over pancakes and top with a dollop of marscarpone. Drizzle syrup on top.


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