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These Bananas Foster Pancakes turn an ordinary breakfast into a warm, indulgent treat perfect for weekend mornings or special occasions. The combination of fluffy banana-infused pancakes with a rich buttery topping spiked with rum captures the essence of the classic New Orleans dessert in pancake form.
I first made this when I wanted something comforting but a bit elevated for brunch. The buttery, caramelized sauce with pecans and warm bananas quickly made it a family favorite that feels like a weekend celebration.
Ingredients
- All-purpose flour: builds the structure and keeps pancakes tender choose fresh flour for best results
- Sugar: adds a touch of sweetness and helps with browning opt for fine granulated sugar for even mixing
- Baking powder: acts as the leavening agent to keep pancakes fluffy ensure it is fresh so it rises properly
- Sea or Kosher salt: balances sweetness using kosher salt gives a more subtle saltiness
- Ripe bananas: bring moisture and natural sweetness select bananas that are yellow with brown spots for best flavor
- Eggs: provide richness and help bind ingredients pick large eggs at room temperature for better mixing
- Whole milk or your choice of 2 percent oat or almond milk: adds creaminess whole milk makes pancakes richer but other options work well too
- Vanilla extract: lends warmth and depth pure vanilla extract is worth the investment for flavor
- Unsalted butter for both batter and topping: adds richness and helps with browning use good quality butter for best taste
- Brown sugar in the topping: creates a deep caramel flavor packed brown sugar ensures moistness
- Maple syrup: contributes sweetness and complexity use pure maple syrup for authentic taste
- Dark rum or rum extract: infuses the topping with signature Bananas Foster flavor opt for rum extract if avoiding alcohol
- Chopped pecans: add crunch to contrast soft pancakes and bananas choose fresh nuts with no rancid smell
- Optional ripe but firm bananas for topping: provide fresh fruit texture ripe yet firm bananas ensure they hold shape in the sauce
Instructions
- Build The Batter:
- Mix flour sugar baking powder and salt in a medium bowl. In a separate bowl mash one small ripe banana until nearly smooth. Whisk in eggs milk vanilla and melted butter until combined. Pour banana mixture into dry ingredients and gently fold with a spatula just until mixed. Leave some lumps as overmixing can toughen pancakes.
- Cook The Pancakes:
- Heat a large skillet over medium low and melt butter. Using a ladle pour quarter cup batter per pancake into the pan. Cook for two to three minutes until bubbles appear on top and bottom is golden brown. Flip and cook an additional minute or until cooked through. Wipe the skillet clean with a paper towel and add more butter as needed. Repeat until all batter is used.
- Make The Banana Topping:
- In a sauté pan heat butter over medium high. Whisk in brown sugar and maple syrup. Cook for about five minutes until sugar dissolves and sauce thickens slightly. Stir in pecans if using and mix to combine. Add banana slices and cook about one minute until they soften but keep shape. Remove pan from heat and stir in rum or rum extract. Return pan to heat and cook for three to four minutes to evaporate alcohol leaving just flavor.
- Serve And Enjoy:
- Spoon warm banana topping over pancake stacks. The sauce thickens on the hot pancakes creating that signature sticky deliciousness.
I always look forward to stirring the warm rum sauce and watching it melt into the pancakes. Sharing these with family always brings back memories of cozy mornings and the sweet aroma filling the kitchen. The pecans add a nice crunch that balances the soft ripe banana and fluffy pancakes.
Storage Tips
Store leftover pancakes neatly stacked between sheets of parchment or wax paper in an airtight container in the refrigerator for up to three days. Warm gently in a skillet or toaster oven rather than microwave to keep texture intact. The banana topping keeps separately in the fridge for three days and reheats on low heat.
Ingredient Swaps
Try swapping dark rum for orange juice or cider for a non alcoholic version that’s just as flavorful. Coconut oil can replace butter for a dairy free twist though the flavor will shift slightly. Use gluten free flour blend to make this suitable for gluten sensitive eaters and verify baking powder is gluten free.
Serving Ideas
Top with a scoop of vanilla ice cream or dollops of whipped cream for dessert worthy pancakes. Fresh berries or a sprinkle of cinnamon add contrast and freshness. A drizzle of extra maple syrup or a handful of toasted coconut flakes finish the dish beautifully.
Lastly when making the banana topping make sure to keep a close eye when adding rum so it cooks off safely without catching fire unless you want to flambé.
Frequently Asked Recipe Questions
- → How do the ripe bananas affect the pancake texture?
Mash ripe bananas add moisture and natural sweetness, resulting in tender and fluffy pancakes with subtle fruity undertones.
- → What is the purpose of using rum in the topping?
Rum brings depth and a warm, aromatic flavor to the caramelized banana topping, enhancing its richness without overwhelming the sweetness.
- → Can I substitute pecans for other nuts?
Yes, toasted walnuts or almonds work well, adding a crunchy texture and nutty flavor complementing the sweet topping.
- → How can I ensure pancakes cook evenly?
Maintain medium-low heat and wait for bubbles to appear before flipping, which helps achieve a golden-brown color and even cooking.
- → Is it necessary to melt the butter before adding it to the batter?
Yes, melted butter blends smoothly into the batter, contributing richness and preventing lumps for a consistent texture.