You may know bananas Foster as a delicious dessert that consists of a rich caramelized rum and banana sauce that is served over vanilla ice cream. However, have you ever considered making bananas Foster pancakes for breakfast or brunch? This idea takes all of that goodness, along with light and fluffy buttermilk pancakes, and combines them for a breakfast you will not easily forget!
This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!
💗 Reasons to Love This Recipe
- It's the perfect special occasion breakfast or brunch treat. Perfect for the holidays and Mother's Day.
- It serves a crowd.
- It's an easy way to enjoy bananas Foster in pancake form!
- It's unique.
- 2 cups white all-purpose flour.
- 2 tablespoons granulated sugar.
- 1½ teaspoon baking powder.
- 1½ teaspoon baking soda. The baking soda works with the buttermilk to make these pancakes light and fluffy.
- 1¼ teaspoon kosher salt. Enhances flavor. If you don't have kosher salt, you can substitute ½ teaspoon of regular table salt.
- 2½ cups buttermilk. For a buttermilk substitute, add 2½ tablespoons of white vinegar or lemon juice to a liquid measuring cup and add enough regular milk to make 2½ cups.
- 2 large eggs.
- 3 tablespoons unsalted butter. Melted and cooled. Be sure to use unsalted butter. If you don't have unsalted, use regular butter but omit the salt in this recipe.
- 1 teaspoon rum extract. Adds extra flavor.
- Butter for griddle or skillet.
- ¼ cup butter.
- ⅔ cup dark brown sugar. You can substitute light brown sugar, but the end result will not have the same depth of flavor.
- 1 teaspoon rum extract. Adds flavor.
- 1½ teaspoon vanilla extract. Adds flavor.
- ½ teaspoon ground cinnamon. Adds flavor.
- 2 medium bananas. Peeled and sliced lengthwise and crosswise.
Step 4. Heat a large nonstick griddle or skillet over low-medium to medium heat. Add a pat of butter.
Typically, bananas Foster sauce is made by adding real rum to a hot pan to create a burst of flames in a process called flambé. (source) Many cooks are intimidated by this technique, so this recipe achieves the same flavor by simply using rum extract. You don't have to worry about setting your kitchen on fire!
See below for some substitutions that may be helpful if you are following a certain diet.
- Gluten Free - Substitute Bob's Red Mill Gluten Free 1-to-Balking flour for the all-purpose flour in this recipe.
- Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve brown and granulated sugar. (affiliate links)
- Egg Free - Substitute ½ cup plain yogurt or ½ cup almond or peanut butter for the eggs in this recipe.
- Dairy Free - Substitute nut milk, like almond or this homemade walnut milk, for the buttermilk. If making this substitution, omit the baking soda and add ½ extra teaspoon of baking powder.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
- Nutty Bananas Foster Pancakes - add toasted chopped pecans, almonds, or walnuts to the topping to add texture and flavor.
- Dessert version - top pancakes with a scoop of vanilla ice cream then pour sauce over the top. If you love cream, and a rich and decadent pancake, you might want to give these sweet cream pancakes a try!
These pancakes were tested on an electric griddle. If you choose to use the skillet method on an electric or gas stove, the temperature and/or time may need to be adjusted. The topping was tested in a medium non-reactive (stainless steel, glass, or ceramic) saucepan on an electric stove.
- Large bowl.
- Wire whisk.
- Blender. Not needed if using the medium bowl and electric mixer method.
- Medium bowl. Not needed if using the blender method.
- Electric mixer. Not needed if using the blender method.
- Griddle. Preferred cooking method. Not needed if using a large skillet.
- Large skillet.
- Ice cream scoop. An ice cream scoop comes in handy for adding the batter to your cooking surface.
- Wide non-stick spatula. Spray a regular spatula with cooking spray between pancakes if you do not have a non-stick spatula.
- Medium saucepan.
- Wooden spoon.
Store the pancakes and topping separately. Place the pancakes in a freezer bag with a piece of wax paper between each to keep them from sticking together. They will keep in your fridge for 4-5 days or the freezer for up to 3 months. Store the topping in a glass container with a lid. It will keep in the fridge 2-3 days or the freezer for up to 2 months. Reheat topping in the microwave on medium-high until heated through.
💡 Top Tips
- Sugar burns quickly, so take care when making the topping. Keep an eye on it and stir often. The mixture will begin to boil quickly.
- After mixing the pancake batter, allow it to rest for at least 20 minutes before cooking. This will allow the gluten to rest and promote light and fluffy pancakes.
- After adding bananas to the rum and sugar mixture, allow them to sit in the mixture only long enough to warm them. They will get mushy if cooked too long.
- These pancakes were tested on an electric griddle. The topping was made on an electric stove. If using a different cooking method, you may need to adjust the cooking temperature and/or time.
🥞 Related Recipes
Toppings and Syrups
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
Bananas Foster Pancakes
- 2 cups white all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoon baking powder
- 1½ teaspoon baking soda
- 1¼ teaspoon kosher salt
- 2½ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter Melted and cooled.
- 1 teaspoon rum extract
- Butter for griddle or skillet
- ¼ cup butter
- ⅔ cup dark brown sugar
- 1 teaspoon rum extract
- 1½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 medium bananas Peeled and sliced lengthwise and crosswise
- Whisk flour, sugar, baking powder, baking soda and salt into a large bowl. Set aside.2 cups white all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoon baking powder, 1½ teaspoon baking soda, 1¼ teaspoon kosher salt
- Add buttermilk, eggs, butter and rum extract into a blender. Blend on low for about 30 seconds.Alternatively, you can add these ingredients into a medium bowl and whisk or mix with a hand mixer on low until mixture is frothy.2½ cups buttermilk, 2 large eggs, 3 tablespoons unsalted butter, 1 teaspoon rum extract
- Pour wet ingredients into dry and stir until no flour streaks remain. Take care not to overmix. Set batter aside to rest for at least 20 minutes.Meanwhile, prepare the pancake topping. Instructions below.
- Heat a large nonstick griddle or skillet over low-medium to medium heat. Add a pat of butter.Butter for griddle or skillet
- Using an ice cream scoop, scoop about ¼ cup of batter onto the cooking surface, repeat once or twice, being careful not to crowd the surface.
- Flip the pancakes when bubbles form and pop on the surface, about 2-4 minutes. Cook until the other sides are browned.Remove pancakes to a baking sheet and tent with foil to keep warm.
- In a large, deep skillet over low to medium heat, melt butter.¼ cup butter
- Stir in sugar, rum extract, vanilla extract, and cinnamon.⅔ cup dark brown sugar, 1 teaspoon rum extract, 1½ teaspoon vanilla extract, ½ teaspoon ground cinnamon
- When mixture begins to bubble, place bananas in the skillet.Cook until bananas are warmed, about 1-2 minutes. Serve hot over pancakes.2 medium bananas
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
⚠️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.