October 20, 2017 • RECIPE

Hello, Sugar: Mouthwatering Banana Pudding Layered Pancakes from Asheville’s Tupelo Honey

Banana Pudding Layered Pancakes.

Yep, you read that correctly.

Tupelo Honey, a favorite in Asheville, North Carolina, has Banana Pudding Layered Pancakes on its menu.

If that doesn’t automatically make you want to book a trip to America’s “Happiest City,” we don’t know what will.

Chef Eric Gabrynowicz, the man currently at the helm of Tupelo Honey as executive chef and VP of Culinary, recently chatted with Draper James about Southern food (one of our favorite things) and shared the recipe for the Banana Pudding Layered Pancakes.

What was your inspiration this recipe?

The inspiration behind the banana pudding layered pancakes was camaraderie.

That sounds weird when you are talking about pancakes, but I wanted to create a dish that commanded attention when placed at a table of four people having a fun brunch.  Add a couple mimosas and that dish is the perfect social brunch dish.

When would you make each of these recipes (time of year, special event, etc.)?

I would make the banana pudding layered pancakes for a sleepover breakfast or a brunch gathering.

What’s your favorite thing about the Asheville food scene?

There is so much to love about the Asheville food scene.  I do however notice one thing here more than most other places – the pride, care and love put into food here in every price range is special.

From a $3 hot dog to a blowout meal at the market place, it’s obvious the proprietors understand that the guest wants quality. It’s special!

Banana Pudding Layered Pancakes

Recipe for Banana Pudding Layered Pancakes

Yield: share, serves 4


3 ea. (2- oz.) pancakes, cooked

8 oz. Banana Pudding, prepared, store bought or favorite recipe

2 each Banana, one banana cut into ½” medallions & the other into 8 wedges.

8 each Vanilla Cookie Wafers

2 oz. Foster Sauce

Vegetable Spray

1 Tbsp. Butter


Cut banana in half. Slice each half lengthwise once, then again to create 4 wedges per each half.

Cut another banana into ½” medallions.

In a sauté pan over medium high heat, cook banana medallions in butter and finish with Foster Sauce.


Lay one pancake down and pipe 3.5 oz. banana pudding onto the pancake.

Spread the pudding evenly and top with 1/2 wedged banana.

Place second pancake on top and repeat process.

Add last pancake and top with buttered banana and foster sauce mix.

Top with 8 vanilla wafer cookies, a 1 oz. dollop of pudding and serve.
Foster Sauce

Recipe for Foster Sauce

Yield: 1 and 1/3 cups


1/4 pound Unsalted butter

10 oz. Brown sugar

1/3 cup Dark Rum

1 tsp. Vanilla extract

1 tsp. Cinnamon


Heat pan on medium high heat. Add butter and brown sugar stirring often until incorporated and smooth.

Remove pan from heat and add Kraken dark rum, stir, then return to heat. Carefully burn off the alcohol

Be sure that all alcohol has been burned off by gently shaking the pan.

Add vanilla and cinnamon and stir for approximately 30 seconds. Remove from heat and set aside for service.

Label, date and, refrigerate as needed.