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.
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.
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.
