Bananas Foster Pancakes Recipe

Prepare dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted cooled unsalted butter and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and gently fold until just combined; small lumps are okay. Do not overmix. Let batter rest 10 minutes while you prepare other components; this relaxes gluten and gives fluffier pancakes.

Toast and spice walnuts

Heat a small skillet over medium heat. Add 3/4 cup roughly chopped walnuts, 1 tablespoon maple syrup, 1/4 teaspoon ground cinnamon, a pinch (1/8 tsp) cayenne if using, and 1/8 teaspoon fine salt. Stir continuously for 2–3 minutes until nuts are toasted, fragrant and coated. Transfer to a plate to cool.

Prepare bananas

Slice 3 ripe but firm bananas on the diagonal into 1/2-inch thick slices. In the same skillet over medium heat, melt 2 tablespoons butter. Add banana slices in a single layer (work in batches if needed) and cook 1.5–2 minutes per side until lightly caramelized but still holding shape. Remove and keep warm. Reserve skillet for caramel sauce.

Make caramel base

In a medium saucepan or the skillet cleared from bananas, melt 4 tablespoons unsalted butter over medium heat. Add 3/4 cup packed dark brown sugar and 1 tablespoon light corn syrup. Stir until sugar dissolves and mixture simmers, about 2–3 minutes.

Finish sauce

Slowly whisk in 1/2 cup heavy cream until smooth. Stir in 3 tablespoons dark rum, 1 teaspoon fresh lemon juice, 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine salt. Simmer gently 1–2 minutes until slightly thickened. Remove from heat. (If you prefer to flambé, carefully ignite the rum with a long lighter and let flames subside—optional and exercise caution.) Keep sauce warm.

Whip cream

In a chilled bowl, whip 1 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract to soft peaks. Cover and refrigerate until ready to serve.

Heat griddle

Preheat a griddle or large nonstick skillet over medium heat. Brush with a little vegetable oil or melted butter (about 1 tablespoon total).

Cook pancakes

Pour 1/4 cup batter per pancake onto the hot griddle, leaving space between. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm in a low oven (200°F / 95°C) on a baking sheet if making multiple batches.

Warm bananas in sauce

Return the caramel sauce to low heat if it cooled. Add the caramelized banana slices to the sauce and gently coat for 30–60 seconds to meld flavors and warm through.

Plate

Stack 2–3 pancakes per serving on plates. Spoon warm rum caramel and bananas over the top. Scatter spiced walnuts over the stack. Add a generous dollop of whipped cream, drizzle any remaining sauce, and finish with a light sprinkle of flaked sea salt if desired.