Banana Foster Pancakes Recipe

These ultra-fluffy banana foster pancakes are topped with caramelized banana slices and drizzled with a sweet browned butter maple syrup sauce made without rum. The ultimate sweet breakfast and brunch treat that will leave you craving for more!

5 from 10 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

Pancakes:

1 ½ cups all-purpose flour, spooned and leveled
2 ½ tsp baking powder
2 tbsp sugar
¼ tsp salt
1 egg
1 ¼ cups oat milk, 1 - 3 Tablespoons more if needed*
½ tsp vanilla extract
2 tbsp butter, melted

Banana Foster Topping:

3 tbsp unsalted butter,
3 tbsp pure maple syrup
½ tsp cinnamon
2 large bananas, sliced
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 1/4 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

* Start with 1 + ¼ cups of milk; if the batter is too thick and not spoonable, add 1 - 3 extra Tablespoons of milk. All kinds of oat milk are of different thicknesses, and it affects the batter.

Oat Milk: I reccomend Oatly's full-fat oat milk (dark blue carton). You can substitute with 2% milk, almond milk, or whole milk if needed.

Make Them Dairy-Free: Feel free to use vegan butter (dairy-free butter). I love Earth Balance Vegan Butter Sticks. Do not use margarine and vegan butter spread.

Without Egg: You can make pancakes without eggs. You can use several egg substitutes, such as mashed bananas, flax eggs, applesauce, yogurt, or buttermilk. These alternatives help bind the ingredients together and provide moisture to the pancakes. You can use one large flax egg or 1/4 cup of mashed banana for this recipe.

Storing: To enjoy the fluffy and warm goodness of banana foster pancakes, it’s best to consume them shortly after cooking. If you have leftovers, store the banana foster sauce and pancakes separately. Place them in airtight containers or bags and refrigerate. The sauce can be stored for up to 3 days.

Reheating: For optimal results when reheating, preheat the oven to 350°F (175°C). Place the pancakes on a baking sheet and warm them in the oven for 5 to 10 minutes or until heated. In the meantime, gently reheat the banana foster sauce in a saucepan on the stove over low heat, stirring occasionally. This will help restore its delightful texture and flavors.

Nutrition

Course Breakfast

Cuisine American

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