Bananas Foster Pancakes

Name: Bananas Foster Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16 pancakes
Ingredients: 2 large eggs; 1 ¾ cups buttermilk (420g); 1 teaspoon vanilla extract; ¼ cup granulated sugar (50g); 3 tablespoons melted butter (45g); 2 cups flour (250g); 2 teaspoons baking powder; ½ teaspoon baking soda; ⅛ teaspoon fine sea salt; ¼ cup butter (60g); ⅓ cup light brown sugar (70g); ¼ cup rum; 2 teaspoons vanilla; ¼ teaspoon cinnamon; pinch of salt; 2 bananas; ¼ cup chopped walnuts

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
16 pancakes
Calories
980 kcal
Course
Dessert, Breakfast
Cuisine
American

Bananas Foster Pancakes

Yael Holden

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

for the pancakes:

2 large eggs
1 ¾ cups buttermilk (420g)
1 teaspoon vanilla extract
¼ cup granulated sugar (50g)
3 tablespoons melted butter (45g)
2 cups flour (250g) spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon fine sea salt

for the bananas foster topping:

¼ cup butter (60g)
⅓ cup light brown sugar (70g)
¼ cup rum
2 teaspoons vanilla
¼ teaspoon cinnamon
pinch of salt
2 bananas firm, not ripe
¼ cup chopped walnuts or pecans

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Instructions

Cook the pancakes:

Add the eggs, buttermilk, melted and slightly cooled butter, vanilla, and sugar into a large bowl. Whisk until combined.
Hang a sieve over the bowl. Add the flour, baking powder, baking soda, and salt to the sieve. Stir with a spoon then sift the mixture to the bowl.
Whisk until just combined (don't overmix the batter).
Heat a small amount of clarified butter (or a mix of butter and oil) in a non-stick pan. Scoop about 1/4 cup of batter per pancake. Cook the pancakes over medium heat until golden on both sides. Add a small amount of butter before adding the next portion of the batter to the pan (the pancakes can also be cooked oil-free but I prefer them cooked in a small amount of fat).

Make the bananas foster topping:

Cut the bananas into slices, chop the walnuts.
Add all the ingredients for the sauce to a medium/large pan: butter, rum, sugar, vanilla, cinnamon, salt. Cook over medium heat until the sugar is dissolved and the sauce is a little bit thickened, about 2-3 minutes (the time may vary depending on the size of the pan, I also like to smell the sauce - you shouldn't smell alcohol).
Add the bananas and walnuts. Cook for a minute, making sure the bananas are coated in the sauce. The bananas should soften slightly but they shouldn't be too soft and mushy.
Serve the banana topping with your pancakes.
Enjoy!

Notes

You can use spiced rum instead of white rum, but add just 1 ts of vanilla.
If you want the bananas foster topping less sweet you can add just 3-4 Tbsp of sugar and 3 Tbsp of rum but you'll have a little bit less sauce.
You can omit the walnuts but I think they add an amazing crunch and flavor in this dish.
Please note that the sauce is not cooked long enough for the alcohol to evaporate completely. If you don't want to use alcohol, omit it and use water instead. You can also set the rum on fire which will help to reduce the alcohol content.
To correctly measure the flour you need to: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Don’t scoop the flour directly into the measuring cup.
Calories = 1 serving (1/3 of the recipe). This is only an estimate!