Valentina Ablaev
This banana foster pancakes recipe will have you enjoying a restaurant-level breakfast right at home. Simple homemade pancakes smothered in a rich butter rum sauce, making every bite full of flavor. If you’re looking for a breakfast to impress a crowd, then this is the recipe for you!
Pancakes are a great way to level up your breakfast. Whether you love chocolate chip pancakes or enjoy juicy lemon blueberry pancakes, these banana rum pancakes will be enjoyed by your taste buds!
This easy pancake recipe makes the most incredible breakfast! A stack of fluffy pancakes, topped with sliced bananas, and doused in a homemade rum syrup.
Why You’ll Love This Recipe
- Easy recipe. These pancakes look incredible, but they are shockingly easy to make.
- Classy breakfast. A stack of pancakes, topped with a foster sauce makes the most beautiful, breakfast dessert.
- Explosive flavors. This breakfast has a beautiful blend of flavors. From the banana, brown sugar, to the undertone of the dark rum, the flavors work in harmony.
Ingredients for Banana Foster Pancakes
Pancakes –
- Dry ingredients – flour, baking powder, and salt.
- Sugar – Adds sweetness to the pancakes and the best texture.
- Wet ingredients – whole milk, eggs, and melted butter.
- Oil & butter – this combination is perfect for greasing the skillet and cooking the pancakes in. The butter gives the pancakes a great flavor and texture, and the oil helps prevent burning.
See the recipe card below for a full list of ingredients and quantities.
Butter Rum Syrup Ingredients
Although maple syrup is a classic, this butter rum syrup is next level:
- Butter – adds so much richness to the syrup.
- Brown sugar – gives this syrup a deep flavor, and a beautiful dark color.
- Heavy cream – helps make this syrup slightly creamy.
- Golden rum – just a touch of rum adds a great flavor. Don’t worry, the alcohol gets cooked off! You can also use rum extract.
- Vanilla extract – adds a delicious flavor.
- Cornstarch – our thickening agent for this syrup.
Pancake Foster Toppings
- Bananas – you can’t have banana foster pancakes without sliced bananas!
- Pecans – chopped nuts add a great texture and flavor.
- Whipped cream – not only does it look great for presentation, but it adds an airy texture to each bite.
Substitutions & Variations:
Gluten-free: These pancakes can be made to suit all your dietary needs! Swap out the all-purpose flour for almond flour or even coconut flour. The texture will vary slightly, but the results are still delicious!
How to Make Banana Foster Pancakes
Prepare Pancakes-
1 – Combine dry ingredients. Into a large mixing bowl, sift together flour, baking powder, and salt. Set aside.
2 – Combine wet ingredients. In a separate large bowl, whisk together sugar, milk, eggs, and melted butter.
3 – Make batter. Pour the wet mixture into the well of the dry ingredients and stir together until just combined.
4 – Add to skillet. Melt the butter and oil over medium-high heat and use a ¼ measuring cup to scoop even amounts of pancake batter into the pan.
5 – Cook pancakes. Once you see bubbles on top of the pancake, flip each pancake and cook until the center is cooked through.
Prepare Butter Rum Sauce–
1 – Add the butter to a warmed skillet. Once melted, whisk in brown sugar.
2 – Begin whisking in heavy cream, rum, vanilla, cinnamon, and cornstarch. Turn up the heat and allow it to come to a simmer. Once thick, remove from the heat.
Expert Tips for the Perfect Pancakes:
- Measure flour correctly – Spoon your flour gently into the measuring cup to get an accurate amount.
- Sift to combine – Sifting your dry ingredients together is essential for a homogenous mixture while preventing clumps.
- Don’t overmix the pancake batter – Only mix the batter until it is combined. This is key for fluffy pancakes.
- Thick pancakes – Use a biscuit mold or the lid of a Mason jar to make thick and tall pancakes.
- Don’t overcrowd the pan – Cook the pancakes in batches so as not to overcrowd the pan.
- Wipe the pan down – Use a paper towel to wipe the pan down the pan between batches. This prevents burnt butter from ruining the pancakes.
Serving Suggestions
- Savory dishes- Serve these pancakes with a homemade omelette along with air fried bacon for a perfectly balanced meal.
- Drinks- The incredible spices in these pancakes are complimented perfectly by a homemade chai latte.
Recipe FAQs
You can absolutely follow our easy banana pancake recipe to make a stack of banana pancakes.
Use a biscuit mold or the lid of a Mason jar to make thick and tall pancakes.
If you don’t want to use rum, you can simply omit it.
Cook the pancakes on low-medium heat to not burn the pancakes before the center is cooked through. Once both sides are golden brown, the center should be cooked through.
Store & Reheat
- Storage. Keep leftover pancakes in the fridge in an airtight container for up to 4 days. Store the leftover syrup in a jar or glass container in the fridge for up to a week.
- Reheat. Warm leftover pancakes on a skillet over low-medium heat until warmed through. You can also reheat the pancakes in the oven. Top with syrup and enjoy.
- Freeze. Pancakes can be frozen for a quick breakfast down the line. Arrange thoroughly cooled pancakes in a single layer on a baking sheet and freeze. Once pancakes are frozen, arrange them in a freezer-safe container or freezer bags. Label and store for up to 3 months. Reheat: Thaw pancakes in the fridge overnight and warm on a skillet over low-medium heat.
More Breakfast Recipes
If you enjoyed this pancake recipe, be sure to try our other easy breakfast recipes; here are some of our favorites:
If you tried this banana foster pancake recipe or any other recipe on my website, please leave a star ratingand let me know how it went in the comments below – we appreciate it!
Banana Foster Pancakes
Ingredients
Easy Pancakes:
- 1 1/2 cups all-purpose flour measured then sifted
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 cup & 2 Tbsp whole milk
- 1 large egg
- 2 Tbsp unsalted butter melted
- 1 Tbsp extra light olive oil divided, for cooking
- 1 Tbsp unsalted butter divided, for cooking
Butter Rum Sauce:
- 6 Tbsp butter
- 1/3 cup brown sugar
- 2 Tbsp heavy cream
- 2 Tbsp rum
- ½ tsp vanilla
- ½ tsp cinnamon
- 1 tsp cornstarch
- 2 bananas topping, sliced
- ½ cup pecans topping, chopped
- Whipped cream topping
Instructions
Pancakes –
- In a large bowl, sift together flour, baking powder, and salt. Create a well in the center.
- Whisk sugar, milk, egg, and melted butter in a separate bowl.
- Slowly pour the wet mixture into the well of the dry ingredients and whisk together until just combined.
- Add 1 ½ tsp of oil and ½ a Tbsp of butter to a pan over low-medium heat. Once the butter melts, use a ¼ measuring cup to pour more batter onto the pan.
- Once bubbles begin to form, flip the pancakes.
- Remove the pancakes from the heat once cooked through. Clean the pan before buttering and oiling to cook the remaining batter.
Make syrup –
- Melt the butter on a warm pan.
- Add the brown sugar and whisk until it dissloves and is smooth.
- Whisk while pouring in heavy cream, rum, vanilla, cinnamon and cornstarch. Turn heat to a simmer and cook until it thickens.
- To serve, top pancakes, top with bananas and pecans. Pour the butter rum sauce and top with whipped topping.
Notes
- Measure flour correctly – Spoon your flour gently into the measuring cup to get an accurate amount.
- Sift to combine – Sifting your dry ingredients together is essential for a homogenous mixture while preventing clumps.
- Don’t overmix the pancake batter – Only mix the batter until it is combined. This is key for fluffy pancakes.
- Thick pancakes – Use a biscuit mold or the lid of a Mason jar to make thick and tall pancakes.
- Don’t overcrowd the pan – Cook the pancakes in batches so as not to overcrowd the pan.
- Wipe the pan down – Use a paper towel to wipe the pan down the pan between batches. This prevents burnt butter from ruining the pancakes.
