Bourbon Street Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk buttermilk, the egg, melted butter and vanilla until smooth.

Combine batter

Pour the wet ingredients into the dry, stir gently until just combined. A few lumps are okay — avoid overmixing. Let the batter rest 5 minutes while you preheat the pan.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or neutral oil. For each pancake, pour about 1/3 cup batter onto the hot surface. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until golden and cooked through, about 1–2 minutes more. Keep pancakes warm in a low oven (about 200°F / 95°C) while finishing remaining pancakes.

Prepare bananas

Slice bananas on the diagonal into 1/4-inch thick slices and toss gently with lemon juice to prevent browning.

Sauté bananas

In a medium skillet over medium heat melt 1 tablespoon butter. Add brown sugar and stir until it starts to dissolve and bubble. Add banana slices in a single layer and cook 1–2 minutes per side until lightly caramelized and softened. Remove bananas to a plate; reserve skillet bits for the sauce if desired.

Toast pecans

In a small dry skillet over medium heat toast chopped pecans, stirring frequently, 3–4 minutes until fragrant and slightly darker. Remove from heat and reserve 2 tablespoons for garnish.

Make sauce

In a small saucepan over medium-low heat melt 6 tablespoons butter with the light brown sugar, stirring until sugar dissolves and mixture is glossy, about 2–3 minutes. Carefully whisk in the heavy cream until smooth. Bring to a gentle simmer 1 minute; remove from heat and stir in dark rum, vanilla and sea salt. Taste and adjust salt or rum (add more rum 1 teaspoon at a time) if desired. If you want to warm the reserved skillet bits from sautéed bananas into the sauce, scrape them in before removing from heat.

Optional flambé (safety first)

If you choose to flambé for flavor and show, remove pan from direct heat, add the rum, tilt pan slightly and ignite with a long lighter. Allow flames to subside (~5–10 seconds). Do not flambé if using high-proof rum or if you are uncomfortable doing so.

Assemble

Stack three pancakes per serving on plates. Top with a generous portion of caramelized banana slices and a sprinkle of chopped toasted pecans.

Sauce and garnish

Drizzle warm rum butter sauce over the pancakes and bananas. Dollop or pipe whipped cream on top, sprinkle reserved toasted pecans and dust lightly with powdered sugar if using.

Serve

Serve immediately while warm. Provide extra sauce at the table if desired.