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!

Prep Time15

Cook Time50

Total Time1 5

Servings: pancakes

Calories: 251kcal

Author: Sandra

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