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Stack of bananas Foster pancakes on a white plate with a gold fork with topping in a skillet in the background

Bananas Foster Pancakes

Heavenly Home Cooking
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!
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast, Brunch
Cuisine American
Servings 12 pancakes
Calories 251 kcal



  • 2 cups white all-purpose flour
  • 2 tablespoons granulated sugar
  • teaspoon baking powder
  • teaspoon baking soda
  • teaspoon kosher salt
  • cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter Melted and cooled.
  • 1 teaspoon rum extract
  • Butter for griddle or skillet


  • ¼ cup butter
  • cup dark brown sugar
  • 1 teaspoon rum extract
  • 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


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 Facts

Calories: 251kcal (13%)Carbohydrates: 37g (12%)Protein: 5g (10%)Fat: 9g (14%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 54mg (18%)Sodium: 535mg (23%)Potassium: 191mg (5%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 346IU (7%)Vitamin C: 2mg (2%)Calcium: 109mg (11%)Iron: 1mg (6%)

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.

Total Servings 12 pancakes
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