Bananas Foster Pancakes
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.
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
Calories: 536 kcal, Carbohydrates: 83 g, Protein: 8 g, Fat: 13 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.4 g, Cholesterol: 112 mg, Sodium: 7046 mg, Potassium: 567 mg, Fiber: 2 g, Sugar: 53 g, Vitamin A: 499 IU, Vitamin C: 3 mg, Calcium: 233 mg, Iron: 2 mg
