Bananas Foster Pancakes Recipe

Name: Bananas Foster Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all purpose flour (272g); 3 tablespoons brown sugar (32g); 1 tablespoon baking powder; 2 teaspoons cinnamon; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons kosher salt; 2 cups buttermilk (room temperature ); 2 large eggs (room temperature); 1 tablespoon vanilla extract; Plus more butter for cooking the pancakes; 4 tablespoons unsalted butter; 1/2 cup brown sugar (100g); 2 tablespoons dark rum; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 2 teaspoons vanilla extract; 2 medium bananas (cut into rounds (use ripe but firm bananas))

These Bananas Foster Pancakes will be the star of any breakfast or brunch menu. Skip the trip to New Orleans, or your local IHOP, this recipe is absolutely drool-worthy. Start with a sky-high stack of the fluffiest buttermilk pancakes, drenched with a buttery, brown sugar rum caramel sauce with banana slices topping. They're too good!

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Bananas Foster is an iconic dessert in the Big Easy. Complete with a scoop of vanilla ice cream- it's truly something special! Not only that, but it's also really easy to make at home. We don't even mess with lighting ours on fire, but you can if you want!

Add that luscious, buttery rum caramel on top of some fluffy buttermilk pancakes for a fun brunch recipe, and now you're really talking! If you haven't tried our sweet cream pancakes yet for something a little more classic- be sure to give them a try.

When we're missing New Orleans flavors, we head to the kitchen. Whether it's this Cajun seafood boil, this sheet pan shrimp boil, or this Louisiana crawfish dip, we're always bringing the flavors of New Orleans to our Midwest kitchen!

You may also enjoy our New Orleans BBQ shrimp recipe or our Cajun chicken alfredo. We'll keep the flavors of the Big Easy coming through some of our family recipes in months to come as well so stay tuned. 😉

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Bananas Foster Pancakes Recipe
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Bananas Foster Pancakes Recipe

🍌Ingredients

Here are the ingredients we used for this recipe. You can find more information for substitutions below.

All-purpose flour. We use Bob's Red Mill flour in our kitchen, and we recommend measuring everything in grams for the most accurate results! This also helps cut back on dishes!
Brown sugar. For an extra molasses-like flavor. This is used in both the banana topping, as well as in the actual pancake batter.
Kosher salt. We use Diamond Crystal kosher salt in our kitchen. If you're using table salt, Morton's salt, or pink Himalayan salt, use less, because they are saltier than Diamond Crystal.
Vanilla extract. Adds warmth and depth of flavor to this recipe.
Buttermilk. This gives the pancakes a lot of extra rise to make them fluffy and delicious! You can also replace it with any milk of choice.
Butter. We recommend using unsalted butter in this recipe if possible so you have more control over the final flavor. If using salted butter, dial back on some of the added salt in the bananas foster
Eggs. Room temperature, large eggs.
Rum. This is a traditional ingredient that gives bananas foster that signature flavor. If you don't want to use rum, you can use rum extract instead. You may also need to thin the topping slightly with a little water to get the consistency right.

Visit the recipe card for the full quantities and nutritional information.

✨Substitutions & Variations

Gluten-free. To make this recipe gluten-free, just swap the flour for your favorite gluten-free blend. It should work well!
No buttermilk. Feel free to add 3 tablespoons vinegar to the milk and let it sit for about 10 minutes to create your own quick buttermilk if desired. This creates extra air in the pancakes, making them extra fluffy and tender. Alternatively, you can just replace the buttermilk with any milk you'd like!
Alcohol-free. Feel free to use rum extract in place of dark rum!
Low carb. An earlier version of this recipe before it got republished used to be low carb! To make the old version, simply make these coconut flour pancakes, and add a little cinnamon to the batter. Then, swap the brown sugar for your favorite brown sugar replacement.
Add nuts. Feel free to add nuts like pecans or walnuts to the bananas foster topping for a little crunch and extra flavor.
No eggs. No eggs on hand? No problem! Add a little extra banana flavor by swapping the two eggs with ½ cup of well-mashed banana to the pancake batter!

This recipe hasn't been tested with any other substitutions or variations, so we can't guarantee any results. If you make a change, let us know how it goes in the comments below!

🔪Prep Work

Allow the eggs and buttermilk to sit out at room temperature for about an hour.
Slice bananas into thin rounds.
Measure out the rest of the ingredients using a kitchen scale.
Preheat a griddle or cast iron pan over medium-low heat.

Pro Tip

To quickly bring eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.

Instructions

Bowl of dry ingredients with a bowl with a wicker basket with bananas inside.

Mix dry ingredients

In a mixing bowl, combine eggs, melted butter, vanilla extract, and milk. Whisk until combined.

Buttermilk, vanilla, and eggs whisked together in a bowl with a few of the ingredients surrounding it.

Mix wet ingredients

In a mixing bowl, combine eggs, vanilla extract, and buttermilk. Whisk until combined.

Make the batter

Gently mix the wet and dry ingredients. Don't overmix the batter! It's okay if there are still lumps in the batter, this will make for really fluffy pancakes!

Pro Tip

Resist the urge to overmix the pancake batter. This will lead to a dense, tough, and chewy pancake. A few lumps in the batter is actually a good thing and will help the pancakes get a really nice "lift" or rise, which makes the pancakes really fluffy.

Raw pancake batter in a cast iron skillet with butter

Add pancake batter to the skillet

Add butter to a hot skillet, followed by about ¼-1/3 cup of pancake batter per pancake, depending on how large you want them to be. We opted for larger pancakes.

Pro Tip

Preheat the griddle or pan for 5-10 minutes to ensure the pan is hot enough to help the pancakes cook properly. Too hot, you will burn them, but too low, and the pancakes will absorb too much grease.

Perfectly browned and cooked pancake in a cast iron skillet

Cook, then flip!

Allow bubbles to rise to the surface of the pancake, this should take about 2 minutes, then flip. Continue cooking for an additional 1-2 minutes, until the pancakes are golden brown on both sides.

Cooking Tip

Keep the pancakes in a warm oven while you work on the topping.

Make the rum caramel sauce

Add brown sugar, butter, rum, salt, and cinnamon to the pan over medium-low heat. Bring to a gentle simmer and stir constantly for 4-5 minutes to cook out the alcohol. You can also try flambéing the rum if you want, but we usually skip this part.

Cast iron skillet filled with rum caramel sauce and bananas to make a bananas foster like topping.

Add the bananas

Add the vanilla extract and stir to combine. The mixture will bubble up. Next, add the banana slices and stir to coat. Cook for an additional minute or two.

Enjoy!

Serve the pancakes with a little extra butter, that decadent topping, and some extra maple syrup if you like!

Storage

Fridge

Store leftovers in the fridge in airtight containers for up to 3-4 days. Store the bananas foster topping separately from the pancakes to prevent them from getting soggy.

Freezer

Store leftovers in the freezer for up to 2 months. Let everything cool all off completely before freezing.

Store the pancakes between sheets of wax or parchment paper to prevent them from sticking together. Reheat them in the microwave, on the stovetop, or in the oven, no need to defrost them before.

Store the bananas foster topping in a freezer-safe, airtight container. Defrost overnight before using, and gently reheat before enjoying.

Expert Tips

Don't overmix the pancake batter. Resist the urge to mix the batter until it's really smooth. Lumps in the batter will ensure fluffy, sky-high pancakes.
Rest the pancake batter. This is a pro tip that helps the pancakes become extra fluffy! This activates the leavening agents, giving the pancakes even more rise.
Cook the pancakes over medium-low heat to avoid burning them.
However, if the heat is too low, the pancakes will absorb too much butter. Medium-low heat is the way to go to keep them light and fluffy.
Be patient and don't flip the pancakes too early! If the pancakes aren't releasing from the pan this means that there was either not enough cooking oil, or the pancakes aren't ready to be flipped yet. Be patient, and resist the urge to flip the pancakes right away.
Only flip the pancakes once. Flipping the pancakes once will make sure they are tall and fluffy. The more you flip them, the more you press air out of the pancakes!

💬Common Questions

Why are my pancakes soggy?

The pan probably wasn't preheated for long enough. Make sure the panhas been preheated for 5-10 minutes before adding batter, or else the pancakes may cook too slowly. Just like frying (like when making these honey butter chicken biscuits) too low of a temperature can cause the pcankes to absorb grease, which will make your pancakes greasy.

✨More Recipes To Try

Get ready for brunch, or make something delicious and banana flavored for a tasty treat!

Disclosure: This post was originally published on September 11, 2021, and has been redeveloped and rephotographed as of February 27th, 2025.

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