If you love bananas Foster for dessert, you will love these pancakes! Take all of the rich, caramel, flavorful sauce that you know and love in bananas Foster and pour it over pancakes flavored with a hint of rum. Superb!
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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!
What You’ll Love About This Recipe
Ingredients
Pancakes
- 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.
Topping
- 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.
Instructions
Pancakes
Alternatively, you can add these ingredients into a medium bowl and whisk or mix with a hand mixer on low until mixture is frothy.
Meanwhile, prepare the pancake topping. Instructions below.
Step 4. Heat a large nonstick griddle or skillet over low-medium to medium heat. Add a pat of butter.
Topping
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!
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Click here to learn how to make these bananas Foster pancakes in a visual story.
Substitutions
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 1/2 cup plain yogurt or 1/2 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 1/2 extra teaspoon of baking powder.
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Variations
- 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!
- Chocolate Drizzle. For chocolate lovers, drizzle melted chocolate or chocolate syrup over the pancakes along with the bananas foster topping. The combination of chocolate and caramelized bananas is simply irresistible.
- Spiced Pancakes. Infuse the pancake batter with warm spices like cinnamon, nutmeg, or cardamom for added depth of flavor. Simply whisk the spices into the dry ingredients before adding the wet ingredients.
- Stuffed Pancakes. Make stuffed pancakes by spooning some of the bananas foster mixture onto one pancake before adding another pancake on top. Press the edges gently to seal, then top with additional bananas foster topping and a sprinkle of powdered sugar. For another stuffed griddle favorite, give our strawberry banana stuffed French toast a try!
Tools you’ll need
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.
Storage
- Refrigeration. If you have leftover pancakes, allow them to cool completely at room temperature. Once cooled, transfer the pancakes to an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator.
- Separation. If you’re storing the pancakes with the bananas foster topping, it’s best to keep them separate to prevent the pancakes from becoming soggy. Store the pancakes in one container and the topping in another.
- Reheating. When ready to enjoy the leftover pancakes, simply reheat them in the microwave or toaster oven until warmed through. If you’ve stored the topping separately, warm it in a saucepan on the stovetop before serving.
- Consumption. Eat the leftover pancakes within 2-3 days for the best flavor and texture. While they may still be safe to eat after this time, the quality may deteriorate.
- Freezing. If you want to store the pancakes for a longer period, you can freeze them. Place the cooled pancakes in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container, removing as much air as possible before sealing. Frozen pancakes can be reheated directly from the freezer in the microwave, toaster oven, or oven.
- Topping. If you’ve made extra bananas foster topping and want to store it separately, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to a week. Reheat it gently on the stovetop before serving.
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.
- Don’t Overmix the Batter. Mix the pancake batter just until the ingredients are combined. Overmixing can result in tough pancakes due to overdeveloped gluten.
- 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.
- Preheat Your Cooking Surface. Whether you’re using a griddle or skillet, make sure it’s thoroughly preheated before adding the pancake batter. This ensures even cooking and prevents the pancakes from sticking.
- Flip at the Right Time. Wait until bubbles form and pop on the surface of the pancakes before flipping them. This indicates that the bottom is cooked and ready to be flipped. Avoid flipping too early, as it can result in unevenly cooked pancakes.
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Bananas Foster Pancakes
If you love bananas Foster for dessert, you will love these pancakes! Take all of the rich, caramel, flavorful sauce that you know and love in bananas Foster and pour it over pancakes flavored with a hint of rum. Superb!
Print Recipe
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Equipment
Ingredients
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
Topping
- 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
Instructions
Pancakes
- 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.
Topping
- 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
Notes
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.
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.
Nutrition
Calories: 251kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 535mg | Potassium: 191mg | Fiber: 1g | Sugar: 19g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg
Servings: 12 pancakes
Calories: 251kcal
