Banana Upside-Down Pancake: The Easy One-Pan Recipe!

Name: Banana Upside-Down Pancake: The Easy One-Pan Recipe!
Total time: 10 min
Yield: 4
Ingredients: Egg, 1; sugar, 70g; milk, 140ml; cake flour, 170g; baking powder, 6g; vegetable oil, 60ml; butter, 15g; Sugar for coating, 15g; Bananas, 2

Total time: 10 min + 25min baking

Difficulty: Low

Serves: 4 people

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By Editorial Team

No oven? No problem! This Banana Upside-Down Pancake is a simple and delicious stovetop recipe that delivers all the goodness of a baked upside-down cake—without needing an oven. Soft, fluffy, and caramelized to perfection, this one-pan treat is perfect for breakfast, brunch, or a sweet snack. Looking for a quick and delicious breakfast that feels like a treat? This Banana Upside-Down Pancake is soft, fluffy, and caramelized to perfection. With simple ingredients like bananas, sugar, and cake flour, this stovetop pancake is a delightful way to start your day. Plus, it's made in just one pan, making cleanup a breeze!

This easy banana pancake is perfect for busy mornings, weekend brunch, or even as a sweet snack. The combination of caramelized bananas and a fluffy pancake base makes it a must-try for banana lovers.

What Is a Banana Upside-Down Pancake?

This dish is a fusion of classic pancakes and upside-down cake. The bananas are caramelized in butter and sugar before being covered with a fluffy pancake batter. The result? A golden, sweet, and tender pancake with a rich banana topping that looks as impressive as it tastes.

Unlike traditional pancakes, this one-pan pancake recipe requires no flipping mid-air—just a simple turn at the end. It’s a game-changer for pancake lovers looking for a fun, easy twist.

Cooking Tips

Use ripe bananas: They provide better sweetness and a softer texture.
Low heat is key: Cooking on the lowest heat prevents burning and ensures even cooking.
Don’t overmix the batter: Overmixing can make the pancake dense instead of fluffy.
Flip with care: Use a large spatula and flip gently to keep the bananas intact.
Try coconut sugar: Swap white sugar for coconut sugar for a deeper caramelized flavor.
Add cinnamon or nutmeg: A dash of warm spices can enhance the overall taste.

Frequently Asked Questions

Can I Use All-Purpose Flour Instead of Cake Flour?

Yes! If you don’t have cake flour, use all-purpose flour but remove 2 tablespoons and replace with cornstarch for a softer texture.

How Do I Prevent the Pancake From Sticking?

Make sure to use a non-stick pan and grease it well with butter before cooking.

Can I Make This Pancake Ahead of Time?

Yes! Store it in an airtight container in the fridge and reheat in a skillet for the best texture.

What Toppings go Well With This Pancake?

Try whipped cream, maple syrup, honey, or a sprinkle of cinnamon for extra flavor.

Can I Use Another Fruit Instead of Bananas?

Yes! Try sliced apples or pears for a different but equally delicious version.

How Can I Make This Pancake Healthier?

Use whole wheat flour instead of cake flour, swap sugar for honey or maple syrup, and use coconut oil instead of butter.

How to Store

Allow the pancake to cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. Reheat in a pan over low heat or in the microwave for 20–30 seconds.

How to Freeze

Wrap the pancake in plastic wrap, then place it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a pan for the best results.