Bananas Foster Pancakes

5 from 2 votes

These Bananas Foster Pancakes bring the taste of New Orleans to brunch! Fluffy, cinnamon flavored buttermilk pancakes get topped with a delicious brown sugar caramel sauce with lots of delicious bananas.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch

Cuisine: American, Southern

Diet: Vegetarian

Servings: servings

Calories: 666kcal

Author: Briana

Equipment

large skillet or griddle
digital food scale

Ingredients

Pancakes

2 cups all purpose flour 272g
3 tablespoons brown sugar 32g
1 tablespoon baking powder
2 teaspoons cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons kosher salt
2 cups buttermilk room temperature
2 large eggs room temperature
1 tablespoon vanilla extract
Plus more butter for cooking the pancakes

Bananas Foster topping

4 tablespoons unsalted butter
½ cup brown sugar 100g
2 tablespoons dark rum
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
2 teaspoons vanilla extract
2 medium bananas cut into rounds (use ripe but firm bananas)

Instructions

Pancakes

In a mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and kosher salt.
2 cups all purpose flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, 2 teaspoons cinnamon, 1 ½ teaspoons baking soda, 1 ½ teaspoons kosher salt
In a separate bowl, whisk together the eggs, vanilla extract, and the buttermilk until smooth.
2 cups buttermilk, 2 large eggs, 1 tablespoon vanilla extract
Gently combine the wet and dry ingredients, mixing very carefully until combined. There will be a few lumps, this is okay, it will ensure a really fluffy, delicious pancake! Allow the batter to sit for a few minutes while you preheat a griddle or cast-iron pan over medium-low heat, this will help them get a nice rise!
Add some butter to the pan, followed by ¼-1/3 cup of pancake batter per pancake. Let bubbles rise to the surface of the pancakes. This will take about 2 minutes. Flip (only once!) then continue to cook for 1-2 minutes until the pancakes are golden brown on both sides. Keep the pancakes in a warm oven while you work on the topping.
Plus more butter for cooking the pancakes

Bananas foster topping

Add the 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 flambé the rum if you prefer.
4 tablespoons unsalted butter, ½ cup brown sugar, 2 tablespoons dark rum, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
Add the vanilla extract and stir to combine as it bubbles up a little bit. Add the banana slices and stir to coat, and continue cooking for 1-2 minutes.
2 teaspoons vanilla extract, 2 medium bananas

Serve

Serve the pancakes with more butter, the banana topping, and maple syrup if desired. Enjoy!

Notes

Leftovers in the fridge: Store leftovers in the fridge in airtight containers for up to 3-4 days. Store the topping separately from the pancakes to prevent them from getting soggy.
To freeze: 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, and keep the banana topping separate in a freezer-safe, airtight container.
Preheat the pan properly. Too hot, and the pan will burn. If the heat is too low, then the pancakes will get greasy. So be sure to preheat the pan over medium-low heat and for long enough!
Handle the batter carefully, and let it sit. Don't overmix the batter, it's okay if there are a few lumps. This ensures your pancakes are fluffy instead of tough and dense. Then, let the pancake batter sit for a few minutes so the leaveners have time to activate. This makes your pancakes rise extra tall!

Nutrition