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Bananas Foster Pancakes

An iconic and delicious New Orleans dessert converted into a breakfast treat with pancakes! The flavors take you to the French Quarter! Perfect for a do-it-yourself brunch deconstructed brunch option as well.

Course Breakfast
Cuisine American
Keyword bananas, Bananas Flambe in Rum Sauce, Bananas Foster
Servings 4 servings
Author The Tiny Fairy

Ingredients

Bananas Foster

  • ¼ cup unsalted butter, room temperature (½ stick) prefer Plugra brand
  • 1 cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup banana liqueur
  • 4 ripe but firm bananas
  • ¼ cup dark or spiced rum
  • 1 ½ teaspoon vanilla extract

Classic Buttermilk Pancakes

  • 2 cups all purpose flour
  • 4 Tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¼ teaspoon kosher salt
  • 2 extra large eggs, room temperature
  • 2 cups buttermilk, room temperature
  • ¼ cup whole milk, room temperature
  • 4 Tablespoons unsalted butter, melted
  • 1½ teaspoon pure vanilla extract or paste
  • butter to cook the pancakes

Instructions

Bananas Foster

  1. Melt the butter in a sauce pan over medium heat. Add the brown sugar and cinnamon. Stir to combine. As the sauce bubbles, add the banana liqueur and stir.

  2. Add the bananas and gently move them around the sauce pan as they caramelize on one side. Flip each one over and move about the pan as the other side caramelizes.

  3. Move the bananas and sauce to one side and make a spot for the rum, preferably away from you. Pour in the rum and ignite to flambé. As soon as the flame is out, the dish is ready to serve.

Classic Buttermilk Pancakes

  1. Whisk together the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl.  Make a well in the center and set aside. 

  2. In another mixing bowl, beat the eggs, then add the buttermilk, milk, melted butter and pure vanilla extract. 

  3. Pour the wet ingredients into the dry ingredients and whisk just to combine. The batter will be lumpy. Allow the batter to rest for 10-15 minutes. The buttermilk will react with the baking powder and baking soda to make them fluffy and tender. The batter will thicken up some and the lumps of flour will blend into the batter some on its own.

  4. Heat a griddle or pan over medium heat. When the griddle is hot, lightly butter the griddle and quickly ladle 1/4 cup of batter onto the griddle. Allow to cook undisturbed until bubble appear and the edges are golden. Flip the pancake and cook the other side.

  5. Keep the pancakes warm in a 200°F oven, loosely covered with foil, until all the pancakes are cooked or until you're ready to serve.

Recipe Notes

The Bananas Foster sauce and Classic Buttermilk Pancakes batter holds well in the refrigerator for two days. If the batter is too thick, add a Tablespoon of milk.