Banana Foster Pancakes Recipe
User Reviews
5
Banana Foster Pancakes Recipe
Description
The Banana Foster Pancakes Recipe starts with a classic pancake batter made from all-purpose flour, baking powder, sugar, salt, egg, oat milk, vanilla, and melted butter. The batter is kept thick enough to hold shape but can be thinned slightly if needed. Pancakes are cooked on a medium-heat pan until bubbles form and the bottoms turn golden brown, then flipped briefly for even doneness. The Banana Foster topping is prepared separately by gently melting butter with maple syrup and cinnamon, simmering the sauce carefully to avoid burning. Sliced bananas are then added to warm through and absorb the spiced, buttery sauce. Pecans may be sprinkled on top for added texture and flavor contrast.
This dish brings together mild vanilla pancakes with a sweet, sticky, and aromatic banana topping, showcasing the caramel notes from the maple syrup and warmth from cinnamon. The components are made distinctly then combined at serving, preserving the integrity and textures of the pancakes and the topping. The pancakes absorb some of the sauce, complementing their soft crumb with fruity warmth.
To enjoy these pancakes, serve them immediately topped with the banana foster sauce while warm. The pecans add a nutty crunch complementing the soft fruit and batter. This makes an indulgent breakfast or brunch centerpiece that pairs well with simple sides or coffee.
For storage, keep leftover pancakes and banana foster sauce separate in airtight containers and refrigerate. Reheat pancakes gently to retain their texture, and warm the topping slowly to restore its consistency. Adjust milk quantity when mixing batter to compensate for oat milk thickness variations. Vegan and egg-free substitutions are possible using appropriate egg replacers or nondairy butter alternatives noted in the recipe notes.
Ingredients
Pancakes:
- 1 ½ cups all-purpose flour spooned and leveled
- 2 ½ teaspoon baking powder
- 2 tablespoon sugar
- ¼ teaspoon salt
- 1 egg
- 1 ¼ cups oat milk 1 - 3 Tablespoons more if needed*
- ½ teaspoon vanilla extract
- 2 tablespoon butter melted
Banana Foster Topping:
- 3 tablespoon butter unsalted
- 3 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- 2 banana sliced, large
- pecans optional garnish
Instructions
Pancake Instructions:
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, lightly beat the egg then whisk in the oat milk, vanilla, and melted butter.
- Add the wet ingredients to the flour mixture, and whisk until a batter is formed. Do not over mix – it will make the pancakes tough. Add 1 - 3 Tablespoons more of oat milk if the batter is too thick.
- Heat a large pan or griddle to medium heat and add a little butter. Once melted, pour about ¼ cup of batter onto the hot pan for each pancake. Cook for about 2 minutes until little bubbles form on the tops of the pancakes and the bottoms are golden brown. Gently flip and cook the other side for about 1 minute.
Banana Foster Instructions:
- Meanwhile, in a small saucepan on low heat, melt the butter with maple syrup and cinnamon.
- Allow the sauce to simmer on low for 2 - 4 minutes, stirring every 30 seconds or so. Heat must be on low, or else the sauce will burn!
- Add in banana slices, gently stir to coat with the sauce, and allow it to simmer for another 2 - 3 minutes.
Assemble:
- Stack pancakes and top with bananas foster topping. Enjoy!
Notes
- Add the extra 1-3 tablespoons of oat milk gradually to reach a pourable batter consistency, as oat milk thickness varies.
- When storing leftovers, keep pancakes and banana foster sauce separate in airtight containers and refrigerate for up to 3 days.
- Reheat pancakes in a preheated 350°F oven for 5-10 minutes and gently warm the banana foster sauce over low heat, stirring occasionally.
- For dairy-free pancakes, use vegan butter alternatives like Earth Balance sticks and avoid margarine or vegan butter spreads.
- Egg substitutions such as flax eggs, mashed banana, applesauce, or yogurt can be used to make egg-free pancakes, using equivalent binding amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 75g | 25% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 284mg | 12% |
| Potassium | 375mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 311mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
