Description
Delicious Banana Foster Pancakes with a warm banana topping, perfect for a cozy breakfast.
Ingredients
Scale
- 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