Baked Banana Foster Pancakes
Delightful pancakes that combine sweet bananas, warm cinnamon, and rich caramel notes, perfect for brunch or special occasions.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Sifted for a lighter texture; can use whole wheat flour as a substitute.
- 2 tbsp granulated sugar Add more or less depending on banana ripeness.
- 1 tsp baking powder Check expiration date for freshness.
- 1 tsp baking soda Check expiration date for freshness.
- 1 pinch salt Enhances flavor.
Wet Ingredients
- 1 cup buttermilk Can substitute with regular milk mixed with vinegar.
- 1 large egg, beaten Room temperature mixes better.
- 2 tbsp unsalted butter, melted Let it cool slightly before mixing.
Bananas and Topping
- 2 ripe bananas, sliced The riper, the sweeter.
- 3 tbsp brown sugar For caramelizing bananas.
- 2 tbsp butter For cooking bananas.
- 1 tsp vanilla extract Use quality extract for best flavor.
- 1 tsp ground cinnamon Fresh spices enhance flavor.
Instructions
Preparation
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine Wet Ingredients: In another bowl, mix buttermilk, egg, and melted butter. Pour this mixture into the dry ingredients and stir gently until just combined.
Cooking
- Prepare the Banana Topping: Melt the remaining butter and brown sugar in an oven-safe skillet over medium heat. Add sliced bananas and cook for 2-3 minutes until soft and caramelized.
- Pour Pancake Batter: Pour the pancake batter over the caramelized bananas in the skillet, spreading evenly.
- Bake: Bake for 15-20 minutes or until the edges are set and a toothpick inserted in the center comes out clean.
- Serve Warm: Allow to cool slightly, then slice into wedges and serve directly from the skillet.
Notes
Serve with whipped cream or maple syrup. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.