Baked Banana Foster Pancakes

The aroma of sweet, caramelized bananas mingling with the comforting scent of pancakes baking in the oven evokes a moment of pure delight. Baked Banana Foster Pancakes are a delightful twist on traditional pancakes, bringing the indulgent flavors of the classic dessert right to your breakfast table. In about 30 minutes, you can whip up this comforting dish, ideal for a leisurely weekend brunch or special occasion, and the combination of fluffy pancakes with warm banana caramel makes it a guaranteed crowd-pleaser.

This recipe is perfect for brunch lovers and anyone looking to impress guests with minimal effort. Make it for a cozy family breakfast, or serve it at a festive gathering. You can make the pancake batter ahead of time and store it in the fridge for up to a day, streamlining your morning routine.

Why You’ll Love This Recipe

• The pancakes are incredibly fluffy, providing a light and airy texture.
• Caramelized bananas create a rich, sweet topping that elevates every bite.
• It comes together in just 30 minutes, perfect for any busy morning.
• The combination of brown sugar and cinnamon delivers a warm, delightful flavor profile.

What You’ll Need

Here’s everything required for this delicious pancake dish.

For the Pancakes

• 1 cup all purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 pinch salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter

For the Caramel

• 2 bananas, sliced
• 3 tbsp brown sugar
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 tsp cinnamon

Buttermilk can be substituted with regular milk mixed with vinegar.

Substitutions & Swaps

• All purpose flour can be replaced with whole wheat flour.
• Granulated sugar can be swapped for coconut sugar.
• Buttermilk can be substituted with Greek yogurt thinned with water.
• Brown sugar can be replaced with maple syrup.

How to Make It

Let’s get started on these delightful pancakes!

Whisk dry ingredients

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix thoroughly to ensure there are no lumps.

Whisk wet ingredients

In a separate bowl, whisk together the buttermilk, egg, and melted butter until well blended. Gently combine this mixture with the dry ingredients until just mixed and still a bit lumpy.

Prepare caramel

In a skillet over medium heat, melt the butter for the caramel. Add in the brown sugar, vanilla extract, cinnamon, and sliced bananas. Cook for a few minutes until the bananas are softened and coated in the caramel mixture.

Assemble and bake

Pour the pancake batter into a greased baking pan, then evenly distribute the banana caramel over the top. Bake in a preheated oven at 350°F for 20 to 25 minutes, or until the center springs back when gently pressed.

Rest and serve

Let the pancakes rest briefly out of the oven. Drizzle any remaining caramel sauce on top before serving warm.

How to Store It

Fridge: Up to 3 days in an airtight container.
Freezer: Yes, for up to 2 months without compromising flavor.
Reheat: Microwave for 30 to 45 seconds until warm.

Tips for Best Results

• Ensure the butter is melted but not bubbling when making the caramel.
• Use ripe bananas for maximum sweetness and flavor.
• Avoid overmixing the batter to maintain fluffy pancakes.
• Add nuts for a nice crunch and additional flavor.

Serving Suggestions

• Serve with whipped cream and a dusting of powdered sugar.
• Pair with crispy bacon or sausage for a savory contrast.
• Complement with fresh fruit on the side for a colorful plate.