Bananas Foster Dutch Baby. An easy and decadent brunch with crisp buttery puffs of pancake covered in a cinnamon caramel sauce, and bananas flambeed with dark rum.

The Dutch Baby is one of those mysterious culinary misnomers, which is not Dutch and does not involve babies (unless you consider an egg a baby). It’s also sometimes known as a German Pancake, which is only slightly more accurate because the recipe was supposedly inspired by the Pennsylvania Dutch, a group of German immigrants (“Dutch” is a mistransliteration of Deutsch). Confused yet? No worries, because all you need to know is that these are spectacularly delicious!!!


Dutch Baby’s (which my mom inexplicably called “Suzanne’s Pancakes”), were a Sunday morning staple in our house growing up. They’re quick to prepare and make the whole house smell like browned butter, which in retrospect was probably her way of getting her kids out of bed on a lazy Sunday. Mom always served them with Meyer lemon and powdered sugar, or a homemade berry compote, but I decided to take some liberties and combine one of my favorite sweet breakfasts with one of my favorite desserts: Bananas Foster!


Delicious Bananas Foster German Pancake recipe.


With crisp buttery clouds of batter hiding a layer of caramelized bananas in their custardy folds, this Dutch Baby is pretty darned delicious on its own, but the cinnamon caramel sauce and bananas flambéed with dark rum takes this into the realm of orgasmic. Perhaps the best part is that they come together in about 20 minutes. I know… not exactly a busy weekday breakfast, but certainly doable as a weekend brunch, and actually now that I think of it, this would make a pretty amazing dessert baked in ramekins, filled with the bananas foster, and topped with a scoop of vanilla ice cream!


Bananas Foster Dutch BabyBananas Foster Dutch Baby. An easy and decadent brunch with crisp buttery puffs of pancake covered in a cinnamon caramel sauce, and bananas flambeed with dark rum.


  • CourseBrunch
  • CuisineAmerican
  • Yield1 pancake
  • Cooking Time15 minutes
  • Preperation Time5 minutes
  • Total Time20 minutes


For Dutch Baby
2 large
1/2 cup
whole milk
1/2 teaspoon
vanilla extract
1/4 teaspoon
63 grams
all-purpose flour (~1/2 cup)
1 tablespoon
cultured unsalted butter
banana (sliced)
For Bananas Foster Sauce
1 tablespoon
cultured unsalted butter
2 tablespoons
dark brown sugar
1/2 teaspoon
ground cinnamon
banana (sliced)
2 tablespoons
heavy cream
1 tablespoon
dark rum


  1. Preheat the oven to 450 degrees F (230 C).
  2. Dutch Baby batter.
    Whisk the eggs, milk, vanilla and salt together until evenly combined. Add the flour and quickly whisk until most of the lumps of flour are gone. Be careful not to overmix the batter.
  3. Bananas caramelizing for Bananas Foster Dutch Baby.
    Heat an 8-inch cast iron skillet until very hot. Add the butter and bananas and coat the bananas with butter.
  4. Batter for the best Dutch Baby
    Pour the batter over the bananas evenly and transfer the skillet to your preheated oven. Bake until golden brown and crisp, about 13-18 minutes
  5. Caramel sauce for Bananas Foster Dutch Baby.
    About 5 minutes before the Dutch Baby is done, add the remaining 1 tablespoon of butter to a pan along with the brown sugar and cinnamon and place over medium-high heat. Fry this mixture until the sugar melts.
  6. Caramelized Bananas Foster sauce for Dutch Baby.
    Add the bananas and flip them over a few times to coat. Add the cream and stir to emulsify the mixture.
  7. Flambeing Bananas Foster for Dutch Baby Pancake.
    With your range hood running, add the rum and then tip the pan towards the flame from your stove. Don't add more than 1 tablespoon of rum and be sure your hair, body parts, and clothing are nowhere near the pan when you do this. The sauce is done when the flames subside.
  8. Serve the Dutch Baby in the pan with the Bananas Foster sauce poured on top. Be sure to warn whomever is eating it that the pan (and its contents) are very hot.