Bite into the fluffy layers of Baked Banana Foster Pancakes and you’ll be transported to a cozy café with the warmth of caramelized banana and a rich buttery aroma wafting through the air. This delightful recipe takes only about 30 minutes from start to finish and features a harmonious blend of ingredients that results in a decadent breakfast treat everyone will adore. The combination of fluffy pancakes and gooey banana caramel ensures each bite is pure bliss.
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This recipe is perfect for brunch gatherings or a comforting weekend breakfast. While the pancakes are best enjoyed fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to a day, allowing for a quick morning delight.
Why You’ll Love This Recipe
- The pancakes are fluffy and tender, providing a perfect base for the caramel.
- The banana caramel is rich and indulgent, with notes of vanilla and cinnamon.
- Baking the pancakes creates an even texture, eliminating the need to flip.
- The dish is ready in under 30 minutes, making it a quick treat.
What You’ll Need
Here’s what you need to create your delicious pancakes:
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 Banana Caramel
- 2 bananas, sliced
- 3 tbsp brown sugar
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
Buttermilk can be substituted with milk and vinegar.
Substitutions & Swaps
- Use whole wheat flour for added fiber.
- Substitute granulated sugar with coconut sugar.
- Maple syrup can replace brown sugar.
- Eggs can be replaced with flaxseed meal for a vegan option.
How to Make It
Get ready to enjoy a warm breakfast with these simple steps.
1. Whisk dry ingredients.
In a mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. Make sure the dry ingredients are well blended to ensure even leavening.
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2. Whisk wet ingredients.
In another bowl, mix buttermilk, egg, and melted butter until smooth. Gradually stir this mixture into the dry ingredients until just combined.
3. Prepare caramel.
In a skillet over medium heat, melt butter with brown sugar, vanilla, and cinnamon. Add sliced bananas and cook for 2-3 minutes, letting the mixture bubble and thicken.
4. Combine batter and caramel.
Pour the pancake batter into a greased baking pan, then spoon the banana caramel mixture over the top evenly.
5. Bake pancakes.
Preheat your oven to 350°F and bake the pancakes for 20 to 25 minutes, or until the center springs back when lightly pressed.
6. Rest and serve.
Allow the pancakes to rest for a few minutes before drizzling any leftover caramel over the top. Serve warm.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: yes, for up to 1 month.
Reheat: microwave on medium for 30-60 seconds until warm.
Tips for Best Results
- Ensure your baking powder and baking soda are fresh for maximum fluffiness.
- Don’t overmix the batter; just combine until wet for optimal texture.
- Always check for doneness with a toothpick; it’s better to underbake slightly than overbake.
- Adjust banana caramel time based on your stovetop’s heat for perfect consistency.
Serving Suggestions
- Pair with a dollop of whipped cream for added creaminess.
- Serve alongside crispy bacon for a sweet-savory experience.
- Add a sprinkle of chopped nuts for extra crunch.
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