These moist and sweet bananas foster pancakes turn dessert into a satisfyingly sweet breakfast.
My family loves it when I decide to make this treat for breakfast. The caramelized bananas and sticky sweet butter and brown sugar syrup is irresistibly good.
This recipe thrives on good pancakes, and for this I have to use my grandmother’s buttermilk pancake recipe. I’ve eaten these pancakes for breakfast hundreds of times, and they are the absolute best pancakes, in my opinion. And it’s super simple!
My mom wrote this pancake recipe in my recipe book for safekeeping and in the notes section of the recipe she wrote: “Grandpa can’t go a weekend without grandma making these for him.”
The Bananas Foster sauce is also one of my go-to desserts. Making a true bananas foster sauce is worth the extra effort. It can be used as a pancake topping, but you can also pour it over cakes and ice cream.
How to Make Buttermilk Pancakes
To make the pancakes, first melt the butter and mix in the egg. Make sure to only heat the butter until just melted, so that when you whisk in the egg it doesn’t scramble.
Once that’s mixed, stir in the flour, baking powder, baking soda, salt and buttermilk. Stir until just combined, this batter should be a bit lumpy still. Set the batter aside for 10 minutes while you heat up the griddle.
If the batter is too thick and won’t spread properly, you may have to add more buttermilk to make it the right consistency.
Heat an electric griddle to 400 degrees F, or heat a pan on the stove over medium heat. When the pan is heated, pour about 1/4 cup of batter to make each pancake.
Cook until the top is dry and the bottom is golden brown before flipping and continuing to cook until the other side is golden as well.
How to Make Bananas Foster Caramel Sauce
For the sauce, we use rum extract instead of actual rum. It’s faster as you don’t have to burn off the alcohol, and it doesn’t require flames. We also add maple syrup to our sauce – it’s pancakes, after all!
Melt the butter in a skillet over medium heat. Then add the brown sugar, cinnamon, nutmeg, maple syrup, and rum extract. While this heats up and starts to bubble, slice the bananas.
After the sauce starts to bubble and thicken, add the bananas. Stir to mix in the bananas, then let it cook for 2-3 minutes.
You don’t want to really “cook” the bananas, so turn off the heat and serve the sauce immediately over your pancakes.
What to Do With Leftover Sauce
It’s unlikely you’ll have any sauce leftover, but if you do it can be saved in the refrigerator for a day or two. You can reheat it in the microwave. To use it up, you could make another batch of pancakes a second day. It’s also delicious on french toast.
I also suggest pouring over ice cream. Or making this bananas foster daiquiri. YUM!
This sauce is also great with cake. I like to make a vanilla sponge cake and pour the sauce over the cake.
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Bananas Foster Pancakes
- 2 tbsp butter melted
- 1 egg
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
For Bananas Foster Topping
- 1/2 cup butter
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup maple syrup
- 1/4 tsp rum extract
- 4 ripe bananas sliced
- Melt the butter in a large bowl, then whisk in the egg.
- Add the flour, baking powder, baking soda, salt, and buttermilk. Mix until just combined, the batter should be a bit lumpy. Add more buttermilk if needed.
- Heat a pan on the stove top. Add about a ¼ of a cup of batter to the pan for each pancake. Cook until the top is dry and the bottom is golden brown then flip and wait for the bottom to brown before taking the pancake off.
For Bananas Foster Sauce
- Melt the butter in a medium saucepan over medium high heat. Add in the brown sugar, cinnamon, nutmeg, maple syrup, and rum extract and whisk to combine.
- Bring to a soft boil and cook for 2-3 minutes, until slightly thickened.
- Add in the sliced bananas and stir to coat in sauce. Maintain a low boil for 2-3 minutes. Remove from heat. Top the pancakes with the sauce and bananas.
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Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.