Banana Foster Pancakes pair fluffy buttermilk pancakes with a classic bananas foster sauce swirled into the pancakes as well as poured on top. It’s a twist of the classic New Orleans dessert for breakfast and is the perfect decadent morning treat. 

Bananas foster starts with cooking butter, rum, and brown sugar in a saucepan. A slightly boozy, caramel-like sauce soaks up the banana slices and the poured over vanilla ice cream it is dessert perfection. For this recipe we are adding the caramelized bananas into the pancake batter and then pouring the sauce over the top of the pancakes like a syrup.

Ingredients needs for Banana Foster Pancake Recipe:

• Flour (All Purpose or whole wheat)
• Baking powder
• Salt
• Buttermilk
• Canola oil
• Large egg, lightly beaten
• Butter
• Dark brown sugar
• Rum extract, or a shot of dark rum or spiced rum
• Vanilla extract
• 2 bananas
• Maple Syrup and whipped cream for serving (optional)

Supplies needed for Bananas Foster Pancakes Recipe:

• Large skillet, electric griddle, or large pan for cooking pancakes
• Large Mixing Bowl
• Medium sized skillet or saucepan for cooking the bananas
• Spatula for flipping

To start, you’ll need the main ingredients for the pancake batter. In a large mixing bowl whisk together the flour, baking powder, and salt. Add the wet ingredients- buttermilk, oil, and egg to the dry ingredients and whisk until mostly smooth. (some lumps are Ok.) Let the batter sit while you prepare the bananas foster sauce. 

In a saucepan over medium heat- melt  butter and add the brown sugar and rum or rum extract. Stir mixture until the sugar dissolves and the sauce thickens. Then add 2-3 bananas, sliced, to the mixture and stir to combine. Cook for 1-2 minutes. you want the bananas to be warmed and well-coated, but not overcooked. They should be tender but not mushy. 

Heat a large nonstick skillet  griddle to medium-high heat. Use a small amount of butter or cooking spray to coat the surface if needed. Pour 1/4 cup of batter onto the hot pan for each pancake. Add a few banana slices in a single layer to each pancake. Cook for 2-3 minutes on each side until golden brown and puffy. Carefully flip pancakes to make sure bananas stay put. Serve with more banana topping, syrup and whipped cream if desired.  

Do I want ripe bananas with brown spots for this recipe? 

No! While for most banana recipes the more ripe the better, this recipe will be best with a more firm banana that doesn’t turn to mush. 

Storing Leftovers

If you have any leftovers, store pancakes in an airtight container at room temperature for up to a day or in the refrigerator for up to three days. You can also freeze them by placing the cooled pancakes on a baking sheet lined with parchment paper and freezing until solid. Then, transfer them to a freezer-safe bag or container. Reheat in a toaster or oven until warmed through.

Want Bananas Foster French Toast instead? Make the sauce as directed and spoon it over your favorite French Toast recipe!

So, gather your ingredients, fire up your pan, and get ready to enjoy a delicious stack of pancakes topped with delicious bananas and a rich Foster sauce.