Banana Foster Pancakes

These fluffy banana foster pancakes are topped with caramelized bananas and a buttery maple syrup sauce; no rum required, so the whole family can dig in. Ready in 15 minutes, they taste like the New Orleans classic but lighter and made for breakfast.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

Pancakes:

1 ½ cups all-purpose flour, spooned and leveled
2 ½ teaspoon baking powder
2 tablespoon granulated sugar
¼ teaspoon salt
1 egg
1 ¼ cups milk, oat or cow's milk for creaminess, almond milk also works, (plus 1–3 tablespoon more if needed)
½ teaspoon vanilla extract
2 tablespoon unsalted butter, melted

Banana Foster Topping:

3 tablespoon unsalted butter,
3 tablespoon pure maple syrup
½ teaspoon ground cinnamon
2 large bananas, sliced into ½-inch coins
Chopped pecans or walnuts, optional garnish

Instructions

Make the pancakes:

Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
Mix the wet ingredients. In a separate bowl, lightly beat the egg, then whisk in the oat milk, vanilla, and melted butter.
Combine. Pour the wet ingredients into the dry and whisk just until a batter forms. A few lumps are fine. Don't overmix or the pancakes will turn out tough. If the batter is too thick to pour, add 1–3 tablespoons more oat milk.
Cook the pancakes. Heat a large nonstick pan or griddle over medium heat and add a small pat of butter. Once melted, pour about ¼ cup of batter per pancake. Cook for about 2 minutes until bubbles form across the top and the edges look set. Flip and cook another minute on the other side.

Make the banana foster topping:

Melt the sauce base. In a small saucepan over low heat, melt the butter with the maple syrup and cinnamon, stirring gently.
Simmer. Let the sauce simmer on low for 2–4 minutes, stirring every 30 seconds. Keep the heat low or the sauce will burn.
Caramelize the bananas. Add the sliced bananas to the sauce and gently stir to coat. Let them simmer for 2–3 minutes until soft and glossy but still holding their shape.

Assemble:

Stack and serve. Stack the pancakes on plates, spoon the warm banana topping over the top, and garnish with chopped pecans if using. Serve immediately, the sauce thickens quickly as it cools.

Notes

Oat milk: I use Oatly full-fat (dark blue carton). 2%, almond milk, or whole milk all work. Different brands of oat milk have different thicknesses, so start with 1¼ cups and add more 1 tablespoon at a time if the batter is too thick.

Dairy-free: Use a vegan butter stick (like Earth Balance) for both the pancakes and the sauce. Avoid soft tub-style spreads, they have too much water.

Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour like King Arthur Measure for Measure or Bob's Red Mill 1-to-1.

Traditional rum version: Add 2 tablespoons of dark rum to the sauce after the butter and syrup have melted. Simmer for 2–3 minutes to cook off the alcohol before adding the bananas.

Storage: Store leftover pancakes and sauce in separate airtight containers in the fridge for up to 3 days. Pancakes freeze well for up to 2 months with parchment between each one. The sauce doesn't freeze well, make it fresh.

Reheat: Warm pancakes in a 350°F oven for 5–7 minutes or 20 seconds in the microwave. Reheat sauce gently over low heat, adding a splash of water if too thick.

Nutrition

Course Breakfast

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!