Bananas Foster Pancakes

a spoon drizzling bananas foster on top of the pancakes

5 from 1 review

These homemade Bananas Foster Pancakes are fluffy inside, golden brown and crispy outside and are topped with caramelized bananas and crunchy pecans in a rich buttery, brown sugar and rum sauce. Rum extract can be used instead of dark rum.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword bananas foster pancake recipe, bananas foster pancakes, foster pancakes recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 536kcal

Author Chef Kathy McDaniel

Equipment

Ingredients

For the Pancakes

1 1⁄2 cups all-purpose flour
2 tbsp sugar
2 teaspoons baking powder
1⁄2 teaspoon sea or Kosher salt
1 small ripe banana peeled
2 large eggs
1 cup plus 2 tablespoons whole milk or 2%, oat or almond milk
1⁄2 teaspoons vanilla extract
3 tbsp unsalted butter melted

For the Banana Topping

6 tbsp unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup dark rum or 1 teaspoon rum extract
1/4 cup chopped pecans
2 ripe but firm bananas, peeled and sliced *optional

Instructions

To Make Pancakes

In a medium bowl, mix together the flour, sugar, baking powder and kosher salt.
In a separate bowl, mash the banana with a fork until almost smooth.
Whisk in the eggs, milk and vanilla, and add the melted butter. Whisk until combined.
Pour the banana mixture into the flour mixture.
With a spatula, gently mix the ingredients until combined. Do not overmix. The batter should be thick and a bit lumpy.
In a large skillet over medium-low heat, melt the butter. Ladle about ¼ cup of batter for each pancake.
Cook for 2 to 3 minutes or until bubbles appear on the top and the bottom is nicely golden brown.
Flip the pancakes and cook for an extra minute or until browned.
Wipe out the pan with paper towels, add more butter and continue cooking the pancakes until all the batter is used.

To Make the Banana Topping

Heat the butter in a sauté pan over medium-high heat.
Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly.
Add the pecans (if using) and mix to combine.
Add the banana slices and cook for about a minute.
Remove the pan from the heat and add the rum or rum extract.
Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.
To serve, spoon the banana topping over a pancake serving.

Video

Notes

You can use over-ripe bananas to make the pancakes.
For the banana foster topping, the bananas should be ripe but firm.
Although the alcohol in rum burns off while the banana foster sauce cooks, you can use rum extract if preferred.
Grease the skillet or griddle with cooking spray or butter between cooking each batch of pancakes.
To keep the pancakes warm while cooking them, preheat the oven to 200°F. Transfer the pancakes from the skillet or griddle to a baking sheet and keep the pancakes warm in the oven until ready to serve.
Whole milk, 2% milk, oat milk or almond milk can be used to make this homemade pancake recipe.

Nutrition