Bananas Foster Pancakes Recipe
Fluffy buttermilk pancakes topped with caramelized bananas in a rich rum-butter sauce create a decadent breakfast experience that transforms a New Orleans dessert classic into morning indulgence.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">360ml buttermilk</li><li class="ingredients-single-item">60ml whole milk</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">3 tbsp unsalted butter, melted, plus extra for cooking</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Bananas Foster Topping:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">4 ripe but firm bananas, sliced diagonally</li><li class="ingredients-single-item">60ml dark rum (or 1 tsp rum extract for non-alcoholic version)</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large non-stick skillet or griddle</li><li class="equipment-single-item">Second skillet for bananas foster sauce</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Ladle or 1/4 cup measure</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. These dry ingredients form the foundation of your pancakes, with the baking powder and soda working together to create the perfect rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk the buttermilk, milk, eggs, melted butter, and vanilla extract until smooth. The acidity in buttermilk reacts with the baking soda to create extra fluffiness, while the fat from whole milk and butter adds richness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon until just combined - you should still see small lumps. Overmixing develops gluten which makes pancakes tough, so embrace those little lumps for the fluffiest results!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the batter rest for 5-10 minutes. This resting period allows the gluten to relax and the leavening agents to start working, resulting in lighter pancakes with better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat a large non-stick skillet or griddle over medium heat. Add a small knob of butter and swirl to coat. When the butter starts to bubble (but before it browns), your pan is ready.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a ladle or 1/4 cup measure, pour batter onto the hot surface to form pancakes about 10cm in diameter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Flip the pancakes with a spatula and cook for another 1-2 minutes until golden brown on the bottom. Transfer to a warm plate and continue with remaining batter, adding more butter to the pan as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the Bananas Foster topping, melt the butter in a separate skillet over medium heat. Add the brown sugar, cinnamon, and salt, stirring until the sugar dissolves completely and the mixture starts to bubble, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the banana slices to the caramel mixture and gently stir to coat. Cook for 1-2 minutes until the bananas soften slightly but still hold their shape. Be careful not to overcook or they'll become mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If using alcohol, carefully add the rum - it may flame briefly, which is traditional for Bananas Foster! If this happens, simply let the flames die down naturally. If using rum extract, simply stir it in with the vanilla. Simmer for another minute to allow the alcohol to cook off and the sauce to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To serve, stack 3 pancakes per plate and spoon the warm banana mixture generously over the top. The hot caramel sauce will soak slightly into the pancakes, creating pockets of sweet, rum-infused goodness.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve immediately while both pancakes and topping are warm. For an extra special touch, you could add a scoop of vanilla ice cream for a truly decadent breakfast-dessert crossover!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make the rum sauce non-alcoholic for family breakfast?
Absolutely! For a family-friendly version, simply substitute the dark rum with 1 teaspoon of rum extract, which provides all the flavour without the alcohol. You can also use 1 tablespoon of apple juice with a few drops of vanilla extract as an alternative that still complements the caramelized bananas beautifully.
What's the secret to perfectly fluffy buttermilk pancakes?
The key to exceptionally fluffy pancakes is avoiding overmixing - small lumps in your batter are actually desirable! Also, allow your batter to rest for 5-10 minutes before cooking, which relaxes the gluten and activates the leavening agents. Using buttermilk also creates a chemical reaction with baking soda for extra lift.
How do I prevent banana slices from becoming mushy in the caramel sauce?
Use bananas that are ripe but still firm - they should be yellow with just a few brown spots. When cooking, add banana slices to the caramel only for 1-2 minutes, gently folding to coat rather than stirring vigorously. This brief cooking time ensures they soften slightly while maintaining their shape and texture.
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