Go Back
–+ servings
ready to serve banana foster pancakes

Bananas Foster Pancakes

Samantha Erb
Bananas Foster pancakes are thick, fluffy, and decadent. They're topped with a sweet caramelized banana sauce, that tastes like a treat for breakfast!
5 from 1 vote
Print Recipe Pin Recipe Rate ★
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast Ideas
Cuisine American
Servings 4 servings
Calories 838 kcal

Equipment

  • Skillet

Ingredients

For the pancakes

  • 1 ½ cups flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ¼ cups milk
  • 1 large egg
  • ¼ cup canola oil

For the bananas

  • ½ cup brown sugar
  • ¼ cup butter
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon
  • ¼ cup rum
  • 1 teaspoon vanilla
  • 2 firm bananas sliced
  • ½ cup chopped pecans

Instructions
 

For the pancakes

  • In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt.
  • Create a well in the center and add the milk, egg and oil and whisk to combine.
  • Heat a nonstick skillet over medium heat, then scoop about ⅓ cup of pancake batter onto the pan and cook until bubbles form.
  • Flip it, then cook an additional 1-2 minutes, or until pancake is golden brown and cooked through
  • Keep pancakes warm in the oven at 200F while you prepare the bananas.

For the banana foster sauce

  • In a large saucepan, add the brown sugar, butter, maple syrup and cinnamon and cook over medium heat until it bubbles.
  • Add the rum and vanilla extract and allow it to simmer until the alcohol has cooked out, about 4-5 minutes.
  • Add the bananas and nuts and continue cooking for 1-2 minutes, or until the bananas start to soften and look golden.
  • Remove it from heat and serve warm over a stack of pancakes.

Notes

  • Use ripe but firm bananas so they’ll hold their shape in the sauce without turning to mush.
  • Let the batter rest for a few minutes before cooking. This lets the baking powder react to get fluffier pancakes.
  • Cook the pancakes in a skillet on medium heat for the best results.
  • Try not to stir the bananas too much once they’re in the sauce. Otherwise, they can start to break apart.
  • Serve immediately for the best texture! The sauce starts to thicken as it sits.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1Calories: 838kcalCarbohydrates: 106gProtein: 11gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 81mgSodium: 611mgPotassium: 537mgFiber: 4gSugar: 59gVitamin A: 584IUVitamin C: 5mgCalcium: 349mgIron: 3mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Tried this recipe?Let us know how it was!