You’re going to love these Bananas Foster Pancakes. They smell heavenly while cooking, and the caramelized bananas on top add a sweet twist that’s both comforting and delicious. Trust me, they’re going to become a breakfast favorite.
Solves overripe banana waste, dry, crumbly pancakes, and dull breakfast routines by delivering fluffy pancakes with a quick Banana Foster sauce that kids love.
I know how tricky it can be to make pancakes that are fluffy instead of dense. With this recipe, the buttermilk helps lighten them up, and you don’t need any complicated steps to get those caramelized bananas just right. It makes mornings a lot easier, especially if you’re short on time.
These pancakes come together quickly, taking about 15 minutes to prep and 30 minutes to cook. Plus, they use simple ingredients you probably already have at home. I love that they’re vegetarian and gluten-free, making them a hit with my family, who all have gluten allergies.
If you want to whip up something a little different for breakfast, give these a try! If you want to go the pancake route, Red Velvet Pancakes are another great option.
Table of contents
Why You Will Love This Recipe
- Fluffy Texture : The buttermilk makes these pancakes super light and fluffy, so you won’t get that dense feeling that some pancakes have.
- Delicious Flavor : With the sweet, buttery, and caramel notes from the bananas, these pancakes taste like a dessert for breakfast without being overly heavy.
- Meal Prep Friendly : You can freeze these pancakes and reheat them whenever you need a quick breakfast. It makes mornings so much easier.
- Simple Ingredients : You won’t be hunting down complex ingredients. This recipe features common items that you likely already have in your pantry.
Fluffy Banana Foster Pancakes
- Prep Time: 15 minutes
- Cool Time: N/A
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 - 5 (14 pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Diet: Vegetarian, Gluten Free
Description
Delicious Banana Foster Pancakes with a warm banana topping, perfect for a cozy breakfast.
Ingredients
- 2 cups (240g) all-purpose flour (or gluten-free flour blend)
- 2 tsp (10g) baking powder
- 1/2 tsp (2.5g) baking soda
- 1/2 tsp (2g) ground cinnamon
- 2 large eggs
- 2 tbsp (30ml) maple syrup
- 3 tbsp (42g) melted butter
- 1 tsp (5ml) vanilla extract
- 1/2 tsp (3g) fine sea salt
- 2 cups (480ml) buttermilk (or vegan buttermilk)
- Butter or cooking oil for cooking pancakes
- 1/4 cup (56g) butter
- 1/4 cup (60ml) maple syrup
- 1/4 cup (55g) dark brown sugar
- 1/4 cup (60ml) dark rum
- 1/4 tsp (1g) ground cinnamon
- 1 tsp (5ml) vanilla extract
- 3 bananas, sliced
- 1/4 cup (30g) chopped raw pecans or walnuts
Instructions
- Prep the Pancake Mix: Start by whisking together the flour, baking powder, and buttermilk until it is all smooth. You will want the batter to feel a bit thick but not too lumpy. This step is key because using buttermilk helps make the pancakes light and fluffy. Just be careful not to overmix; that can make them dense.
- Heat the Skillet: Warm your skillet over medium-low heat and add a little butter until it starts to melt, smelling heavenly. You will know it is ready when the butter is bubbling gently without burning. If it turns too brown, just lower the heat to keep the pancakes from burning on the outside.
- Cook the Pancakes: Pour the batter into the skillet, shaping it into nice, even circles. Watch for bubbles forming on the surface, which means it is almost time to flip. This part is important because flipping too soon can leave the center undercooked. Wait until the edges look set and the bubbles are popping.
- Make the Banana Topping: In a separate pan, add a bit of butter and let it melt before tossing in the sliced bananas. Stir them until they get soft and caramelized, and you will notice a sweet aroma filling your kitchen. It is vital not to let them get too mushy, or they will not hold shape in the sauce.
- Combine & Serve: Add the warm banana topping over your pancakes while they are still hot. The aroma should be irresistible! Serve them right away for the best texture. If they sit too long, they might get soggy, so it is best to enjoy them fresh off the stove.
Notes
- Storage Tips: Store leftovers in separate airtight containers in the fridge for 3-4 days. You can freeze the pancakes in freezer-safe containers for up to 3-4 months.
- Expert Tips: Use light yellow bananas for better shape when cooking. Keep pancakes warm in the oven at 175 degrees F while cooking the rest. Try not to overlap pancakes too much to maintain crispiness. If pancakes seem too heavy, adding buttermilk is key; it lightens texture significantly, and be mindful not to overmix the batter. When preparing the sauce, choosing light yellow bananas helps maintain their shape and prevents them from turning mushy. If you are finding your pancakes are browning too quickly, adjusting the heat to medium-low can prevent burning while cooking through. For keeping your pancakes warm while cooking, an oven set to 175 degrees F helps maintain warmth without drying them out. If overlapping pancakes, it may affect their crispiness, so give them space on the pan to get that perfect texture.
- Reheating Instructions: Reheat pancakes in a skillet over medium-low heat for approximately 5 minutes, flipping halfway, until warmed through.
- Serving Suggestions: Serve with whipped cream on top. Pair with fresh fruit or berries. Drizzle additional maple syrup over pancakes.
- Recipe Variations: Replace bananas with sliced apples for a new twist. Add chocolate chips to the pancake batter for extra sweetness. Top with caramel sauce instead of the rum sauce for a simpler option.
- Ingredient Notes: Use a good gluten-free blend if keeping the recipe gluten-free. Just make sure that your baking soda is fresh for best results. If you are out of buttermilk, mix regular milk with a splash of vinegar for a quick substitute.
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: This is the base for your pancakes. If you want to keep it gluten-free, I suggest using a good gluten-free blend.
- Baking powder: It helps your pancakes rise and keeps them fluffy. Store it in a cool, dry place for best results!
- Baking soda: This adds extra lift and gives a nice texture. Just make sure it’s fresh; old baking soda won’t work as well.
- Ground cinnamon: It brings a warmth and lovely flavor that pairs amazingly with the bananas. If you’re out, nutmeg can work in a pinch!
- Eggs: Two large eggs help bind everything and add richness to the batter. Room temperature eggs mix in better, so pull them out in advance.
- Maple syrup: This sweetener adds a nice touch of flavor. If you can’t find it, you could swap in honey or agave syrup.
- Melted butter: It adds moisture and richness to the pancakes. You can also use coconut oil if you want a dairy-free option.
- Vanilla extract: This gives the pancakes a warm, inviting flavor. Go for pure vanilla over imitation for the best results!
- Buttermilk: It helps create tender pancakes with a nice tang. If you’re out, mix regular milk with a splash of vinegar for a quick substitute.
- Butter or cooking oil for cooking: This prevents sticking and helps achieve a crispy edge on your pancakes. Choose whichever you prefer!
- Dark brown sugar: It adds a deeper sweetness with a hint of molasses. If you’re short on it, light brown sugar is a fine backup.
- Dark rum: This adds a unique richness to the sauce. If you want to skip alcohol, try using a splash of vanilla extract instead!
- Bananas: These are the star of the show! Choose ripe but firm bananas to give your pancakes great flavor without turning mushy.
- Chopped pecans or walnuts: They add a nice nutty crunch. If you don’t have them, feel free to leave them out or use sliced almonds instead!
Recipe Tips
- If pancakes seem too heavy, adding buttermilk is key; it lightens texture significantly, and be mindful not to overmix the batter.
- When preparing the sauce, choosing light yellow bananas helps maintain their shape and prevents them from turning mushy.
- If you’re finding your pancakes are browning too quickly, adjusting the heat to medium-low can prevent burning while cooking through.
- For keeping your pancakes warm while cooking, an oven set to 175F (80C) helps maintain warmth without drying them out.
- If overlapping pancakes, it may affect their crispiness, so give them space on the pan to get that perfect texture.
Serving Suggestions
Pair these pancakes with whipped cream on top or alongside fresh fruit and berries for added freshness. Drizzle additional maple syrup over pancakes for extra sweetness and enjoy during brunch or a holiday gathering.
These pancakes can serve as a base for creating other dishes such as a banana foster pancake stack or breakfast parfaits. They may also accompany a variety of toppings or serve as a sweet breakfast option for family and friends.
Add a drizzle of caramel sauce for an extra touch or serve with a side of sugar-free syrup for a delightful finish. Consider sprinkling chopped nuts on top for added texture and flavor enhancement.
Recipe variations
- You can use sliced apples instead of bananas for a delicious twist on your pancakes.
- Add ½ cup chocolate chips to the pancake batter for a sweeter version.
- Either swap the dark rum for apple cider or replace the dark brown sugar with coconut sugar.
- If you’re serving a large group, double the ingredient amounts: 4 cups flour, 4 cups buttermilk, and 6 eggs.
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How to Store?
To keep your bananas foster pancakes fresh, follow these storage tips:
Refrigeration: Place pancakes in an airtight container and store in the fridge for up to 4 days.
Freezing: Wrap pancakes in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
Separate Storage: Store pancakes and sauce in separate airtight containers to maintain freshness for up to 4 days.
Other Recipes You’ll Love
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