My decadent bananas foster pancakes are the perfect way to turn an ordinary breakfast into a special occasion. I can’t get enough of how the fluffy pancakes soak up the rich, caramelized banana topping!
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My Favorite Recipe for Banana Nut Pancakes
I was at IHOP with my family while on vacation a few summers ago the first time I tried bananas foster pancakes. As soon as I saw that warm caramelized banana topping on the menu, I couldn’t resist!
The breakfast was so good, I couldn’t stop thinking about it. I knew I had to recreate it at home. My goal was to replicate those warm, fluffy pancakes with the rich and buttery foster sauce and, of course, those perfectly caramelized bananas… and make it even better.
Making my own version included a few trial runs on slower Saturday mornings, but my family never complained. They loved being my taste testers! My daughter Leah even happily told me which batches were her favorites to help me get the perfect pancake banana combination.
Once I cracked the code to balancing all these amazing flavors and cooking the bananas just right, I can now say that I think my version is even better than the IHOP one! There’s a reason I say it’s the best rated recipe!
And, if you love a good pancake recipe, try my recipes for pancake in a mug, air fryer pancakes, brown sugar pancakes, and french toast pancakes!
What is bananas foster made of?
Bananas foster is one of my favorite desserts! Originally from New Orleans, it’s made with caramelized bananas served with vanilla ice cream and a rich butter, brown sugar, and rum sauce. I had so much fun turning the classic dessert into a banana foster pancakes recipe!
Ingredients for these Banana Foster Pancakes
For the Pancakes
- Flour – The base of the pancakes, giving them structure and fluffiness.
- Sugar – Adds just a touch of sweetness to balance the flavors.
- Baking powder – Helps the pancakes rise and stay light.
- Cinnamon – I added in some ground cinnamon to add some warmth to the dish.
- Salt – Enhances all the other flavors without making the pancakes salty.
- Milk – I find dairy milk helps give these pancakes a nice fluffy texture.
- Egg – Binds the ingredients together and helps with texture.
- Canola oil – Keeps the pancakes moist and tender.
For the Bananas Foster Topping
- Brown sugar – Caramelizes to add deep sweetness. I’ve used light brown and dark brown sugar with success.
- Butter – Gives the sauce richness and a silky texture.
- Maple syrup – Adds a touch of natural sweetness and a hint of smokiness.
- Cinnamon – Complements the bananas and deepens the flavor.
- Rum – Adds a classic Bananas Foster flavor, but I’ve made it without the rum too!
- Vanilla extract – Rounds out the sweetness with a warm, smooth finish.
- Bananas – I use firm bananas that are not overly ripe as they hold their shape better.
- Chopped pecans – Add a delicious crunch to balance the soft bananas.
How To Make Bananas Foster Pancakes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Start with the pancakes! Add the flour, sugar, baking powder, cinnamon, and salt into a large bowl and stir to mix.
STEP TWO: Create a well in the center of the dry ingredients, then add the milk, egg, and oil. Use a whisk to combine.
STEP THREE: Place a nonstick skillet over medium heat. Once it’s warm enough, pour about ⅓ of a cup of pancake batter into the pan. Allow to cook until bubbles form along the edges, then flip.
Cook an additional 1-2 minutes, or until the pancake turns golden brown and is cooked all the way through. You can keep your pancakes warm in the oven at 200 degrees F while you make the banana topping.
STEP FOUR: Add the brown sugar, butter, maple syrup, and cinnamon to a large saucepan and heat until it begins to bubble. I like to use maple syrup for even more toffee-like flavor.
STEP FIVE: Add the rum and vanilla , then allow to simmer until the alcohol content has cooked off — about 4-5 minutes. If you want to make Banana Foster pancakes without alcohol, simply leave it out.
STEP SIX: Slice the bananas. Add the bananas and pecans to the skillet and allow them to cook for 1-2 minutes, or until the bananas turn golden and start to soften.
Remove from heat, pour over a stack of pancakes, and enjoy!
Tips For the Best Fluffy Pancakes
- I use ripe but firm bananas so they’ll hold their shape in the sauce without turning to mush.
- Let the batter rest for a few minutes before cooking. This lets the baking powder react, and I get noticeably fluffier pancakes this way.
- Cook the pancakes in a skillet on medium heat for the best results. This is how I cook mine all the way through with a golden brown exterior without burning them.
- I try not to stir the bananas too much once they’re in the sauce. Otherwise, they can start to break apart.
- Serve immediately for the best texture! I’ve found that the sauce starts to thicken as it sits, so I always tell my family to dig in right away.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days.
Banana Nut Pancakes Variations and Substitutions
- Use store bought pancake mix to make this recipe super easy. The homemade pancakes are the perfect fluffy texture, but sometimes I just want easier and that’s fine!
- For an alcohol-free recipe, I swap out the rum for rum extract to get that signature flavor. It’s also okay to just omit the rum entirely!
- I sometimes use walnuts instead of pecans for a different kind of crunch.
- If I’m whipping up a boozy brunch for friends, I’ll add some bourbon to the sauce for a richer, deeper caramel flavor.
- To really play up the dessert vibes, I love serving bananas foster pancakes with a scoop of vanilla ice cream on top!
- I occasionally use honey instead of maple syrup for a slightly different flavor that’s still super cozy.
What to serve with These Sweet Pancakes
Bananas fosters pancakes are going to be the star of the show, but I still love to pair them with traditional breakfast foods like my hash brown recipe, air fryer sausage, and air fryer hard boiled eggs. And I never regret baking bacon in the oven or turkey bacon in the oven!
For some extra indulgence, I’ll serve bananas foster pancakes with vanilla ice cream or a dollop of whipped cream.
Bananas Foster Pancakes FAQs
What do bananas foster pancakes taste like?
My whole family goes crazy for this cozy, flavorful breakfast! The cinnamon gives the pancakes warmth, and the caramelized bananas paired with maple syrup taste like toffee. This is my go-to when I want a decadent breakfast that is rich and sweet!
What kind of bananas should I use?
I recommend using very ripe but firm bananas! Riper bananas taste much sweeter, but I don’t want them to totally fall apart in the sauce, so I stay away from bananas that are getting mushy.
Why are my homemade pancakes falling apart?
If the pancakes are falling apart, the batter might be too thin. I always double-check my measurements and let the batter rest for a few minutes before cooking.
More Delicious Breakfast Recipes
- Bisquick coffee cake recipe
- Banana bread recipe
- Homemade cinnamon rolls
- Crockpot french toast casserole
- Monkey bread
- Cinnamon bun casserole
Bananas Foster Pancakes
Equipment
- Skillet
Ingredients
For the pancakes
- 1 ½ cups flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- ¼ cup canola oil
For the bananas
- ½ cup brown sugar
- ¼ cup butter
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- ¼ cup rum
- 1 teaspoon vanilla
- 2 firm bananas sliced
- ½ cup chopped pecans
Instructions
For the pancakes
- In a large bowl, stir together the flour, sugar, baking powder, cinnamon and salt.
- Create a well in the center and add the milk, egg and oil and whisk to combine.
- Heat a nonstick skillet over medium heat, then scoop about ⅓ cup of pancake batter onto the pan and cook until bubbles form.
- Flip it, then cook an additional 1-2 minutes, or until pancake is golden brown and cooked through
- Keep pancakes warm in the oven at 200F while you prepare the bananas.
For the banana foster sauce
- In a large saucepan, add the brown sugar, butter, maple syrup and cinnamon and cook over medium heat until it bubbles.
- Add the rum and vanilla extract and allow it to simmer until the alcohol has cooked out, about 4-5 minutes.
- Add the bananas and nuts and continue cooking for 1-2 minutes, or until the bananas start to soften and look golden.
- Remove it from heat and serve warm over a stack of pancakes.
Notes
- Use ripe but firm bananas so they’ll hold their shape in the sauce without turning to mush.
- Let the batter rest for a few minutes before cooking. This lets the baking powder react to get fluffier pancakes.
- Cook the pancakes in a skillet on medium heat for the best results.
- Try not to stir the bananas too much once they’re in the sauce. Otherwise, they can start to break apart.
- Serve immediately for the best texture! The sauce starts to thicken as it sits.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
