Bananas Foster Pancakes
Prep time
Cook time
Total time
Serves: 15-18 pancakes
  • 2¼ cups all-purpose flour
  • 3 tablespoons sugar
  • 4 heaping teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 2 egg yolks
  • 2 egg whites
  • 2 cups milk
  • 3 teaspoons vanilla extract
  • ¼ cup olive or vegetable oil
  • 2-3 bananas, sliced thinly
  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter
  1. Combine your 2¼ cups of all-purpose flour, sugar, baking powder, and salt in a large bowl and set aside. Separate your egg yolks and egg whites. In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil. In a small bowl, whisk the egg whites until foamy, about 5 minutes, then fold them into the egg yolk mixture. Whisk the wet mixture into the dry mixture quickly, until just combined. Melt your butter and brown sugar together, until combined. Add more brown sugar if the mixture seems too thin, but be sure it is thin enough to brush onto the pancakes. Set aside (you may need to heat it up again to get it liquid enough to spread).
  2. Preheat your oven to 250 degrees F and line a large baking sheet with parchment paper. Place about a teaspoon of olive oil in your pan, then heat over medium-high. Use a paper towel to wipe the oil around the surface of the pan, so that there is a very thin layer of oil without being any large pools of it in the pan. Pour about ¼ cup of batter for each pancake. Cook until bubbling, then add your banana slices to the pancakes and brush lightly with the melted brown sugar and butter. Flip, and cook for another 2 minutes or so, until cooked through. The bananas will caramelize nicely, as will the brown sugar and butter mixture.
  3. Place each cooked pancake onto your baking sheet, and when the sheet is full, put them in the oven to keep warm. Keep cooking until you have used all of your batter. Serve with plenty of maple syrup and a sprinkle of cinnamon.
Recipe by The Crepes of Wrath at