Banana Foster Pancakes
This easy banana foster pancakes recipe makes the most beautiful and delicious breakfast. Not only are these pancakes easy to make, but the homemade rum syrup elevates them and makes you feel like you’re at a fancy restaurant.
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.