New Orleans Bananas Foster Pancakes with Rum Caramel Tips, FAQ & printable recipe

Tips for success

For the fluffiest pancakes, make sure the buttermilk and eggs are at room temperature before mixing. This helps the batter come together smoothly and ensures even cooking.

If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. The acid will mimic the tang and react with the baking soda.

When caramelizing the bananas, use a wide skillet so the bananas are in a single layer. This ensures they caramelize evenly rather than steaming. If the sauce becomes too thick, you can loosen it with a splash of water or extra rum.

The flambé step is optional but recommended for the authentic flavor; if you're nervous about flames, simply cook the rum for an extra minute to burn off the alcohol.

Variations

• Chocolate Drizzle: Melt 1/2 cup of dark chocolate chips with 2 tablespoons of heavy cream and drizzle over the finished pancakes for an extra indulgent touch.
• Spiced Pecans: Toss the toasted pecans with 1/2 teaspoon of cinnamon and a pinch of cayenne before adding to the skillet for a warm, spicy kick.
• Whiskey Sauce: Replace the dark rum with bourbon or whiskey for a different flavor profile. The smoky notes of bourbon pair beautifully with the caramel.
• Gluten-Free Pancakes: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The pancakes will still be fluffy and delicious, making the recipe suitable for gluten-free diets.

Storage and make-ahead

Fridge

Store leftover pancakes and topping in separate airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.

Freezer

Pancakes can be frozen in a single layer on a baking sheet, then transferred to a zip-top bag for up to 2 months. Reheat in a toaster or oven.

Reheat

Reheat pancakes in a toaster or in a 350°F oven for 5 minutes.

Store leftover pancakes and bananas foster separately in airtight containers in the refrigerator for up to 2 days. The pancakes can be reheated in a toaster or microwave, while the topping can be gently warmed in a skillet over low heat. The mascarpone should be stored separately and used within 2 days.

The pancake batter can be made up to 1 day ahead and stored in the refrigerator. Bring it to room temperature before cooking. The bananas foster topping can be prepared up to 1 day ahead and reheated gently before serving. The vanilla bean mascarpone can be made ahead and kept refrigerated for up to 3 days.

Serving ideas

Serve the pancakes hot, with extra rum caramel sauce drizzled on top. A dusting of powdered sugar and a few extra toasted pecans make a beautiful presentation.

For a true New Orleans experience, serve with a side of chicory coffee or café au lait. The combination of sweet, boozy sauce and tangy buttermilk pancakes is a brunch showstopper.

These pancakes are best enjoyed fresh, but they can be made for a crowd by keeping them warm in a low oven (200°F) for up to 20 minutes.

If making ahead, reheat the pancakes in a toaster or oven to restore their crisp edges. The bananas foster topping can be kept warm in a saucepan over low heat, stirring occasionally, for up to 30 minutes.

Frequently asked questions

Recipe card

New Orleans Bananas Foster Pancakes with Rum Caramel

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 2 ripe Cavendish bananas, sliced on a bias
• 50 g toasted Georgia pecans
• 45 g unsalted butter
• 60 g dark muscovado sugar
• 30 ml dark spiced rum
• 1/2 cup vanilla bean mascarpone

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir with a spatula until just moistened. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes while the griddle heats.
2. Heat a griddle or large nonstick skillet over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through. Keep warm on a plate covered with foil.
3. Slice the ripe Cavendish bananas on a bias into 1/4-inch thick coins. If the pecans are not already toasted, toast them in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until fragrant. Set aside.
4. In a copper skillet or heavy-bottomed skillet, melt the 45 g unsalted butter over medium-high heat. Add the dark muscovado sugar and stir until dissolved and bubbling. Add the banana slices and toasted pecans. Cook for about 2 minutes, until the bananas are caramelized and the sauce thickens slightly, stirring gently to coat.
5. Carefully pour the dark spiced rum into the skillet. If using a gas stove, tilt the pan slightly to ignite the alcohol, or use a long lighter. Let the flame subside naturally. Cook for another 30 seconds to burn off the alcohol and deepen the flavor. Remove from heat.
6. Place the warm pancakes on serving plates. Spoon the bananas foster mixture generously over the top, allowing the rum caramel to cascade down the sides.
7. Add a generous scoop of vanilla bean mascarpone on top of each pancake stack. The mascarpone will melt slightly from the warm sauce, adding creaminess.
8. Serve the pancakes hot, with extra rum caramel sauce if desired. Cut a forkful that includes pancake, banana, pecan, and mascarpone for the perfect bite.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

680

Protein

12 g

Carbohydrates

86 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.