Bananas Foster Pancakes
User Reviews
5
Bananas Foster Pancakes
Description
The Get the Recipe: Bananas Foster Pancakes begin with preparing a basic pancake batter from a store-bought mix combined with egg, water or milk substitute, and oil. Pancakes are cooked on a skillet until bubbles form on the surface, then flipped to finish cooking. After cooking, a topping sauce is made by melting butter with brown sugar, cinnamon, nutmeg, and pure maple syrup over low heat, optionally enhanced with rum extract to impart the traditional Bananas Foster flavor.
Banana slices are added to the sauce and gently cooked to caramelize them slightly on each side without becoming mushy. The warm, syrupy topping is spooned over the pancakes and garnished with pecans, adding a crunchy contrast. Pancakes achieve a golden surface, soft crumb, and pairing with the buttery banana topping offers a pleasing mix of textures and warmth from the spices.
This recipe lends itself to customization, allowing dairy-free substitutes and any pancake mix. Approximately ten 4-inch pancakes are yielded from the batter, fitting a group breakfast or leftovers for the next day. The dish stores well in the refrigerator for two days when covered. Stirring the topping frequently prevents burning during caramelization. Nutritional details apply per pancake with topping.
Ingredients
Pancakes
- 1 cup pancake mix
- 1 egg
- ½ cup water or milk
- 1 tbsp avocado oil or neutral flavored oil
- 2 tbsp butter
Bananas Foster Topping
- 6 tbsp butter
- ¼ cup brown sugar packed
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup pure maple syrup
- ¼ tsp rum extract optional
- 2 banana sliced, large
- pecans to garnish
Instructions
- First, prepare pancake mix per box instructions. Once a batter is formed, allow batter to sit for 5 minutes to thicken.
- Meanwhile, heat 2 tablespoons butter in large skillet over low medium heat. Once butter has melted, use ¼ cup measuring spoon to spoon batter onto pan. Cook for 3 to 4 minutes on first side, or until bubbles have formed.
- Carefully flip pancakes. Cook for another 2 to 3 minutes on second side. Remove pancakes to a large plate. Continue until batter runs out.
- Then, make the topping. Add all topping ingredients except bananas and pecans to a skillet over low heat. Cook for 3 minutes, stirring frequently, or until brown sugar has melted into butter.
- Then, slice bananas into coins. Place these banana coins in the skillet. Cook for 1 minute on each side.
- Finally, top pancakes with caramelized bananas. Pour some of the sauce from the pan on top. Garnish with pecans if desired.
Notes
- Any pancake mix can be used; Pamela's gluten free mix worked well here.
- Dairy-free versions are possible by substituting butter and milk with non-dairy alternatives.
- Rum extract is optional but contributes signature bananas foster flavor.
- This recipe yields about ten 4-inch pancakes suitable for sharing or multiple meals.
- Stir the topping frequently during cooking to prevent burning of sugars.
- Store any leftovers covered in the refrigerator for up to two days and reheat gently.
- Nutritional values are calculated per pancake including topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 143mg | 6% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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