What can be better for breakfast than decadent bananas foster pancakes. Nothing is the right answer. That is because these are so good, you can only make them once a year because your significant other will request them daily and you need to keep that shit in your back pocket for those anniversaries, birthdays and times where you got too drunk on Bloody Marys and barfed on the credenza. You need this recipe for thos occasions.




For the pancakes:

  • 1½ cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1¼ cups milk (I used 2%)
  • 1 egg at room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • ½ teaspoon vanilla extract

For the bananas foster topping (the best part of this dish):

  • ¼ cup butter
  • 2 tablespoons light brown sugar, packed
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ cup maple syrup
  • ¼ teaspoon vanilla extract
  • 2 firm, ripe medium bananas, cut into ½ inch slices
  • ¼ cup pecan halves
  • Optional: Whipped cream, for topping


For the pancakes:

Sift flour, baking powder, salt, sugar, and ground cinnamon twice into a large mixing cup or other mixing bowl. Make a well in the center of the dry ingredients.

In a separate bowl, add vanilla, egg, and (slightly) cooled melted butter. Beat lightly until blended. Lightly beat in milk, being careful not to overbeat the egg.

Add the wet ingredients to the well of the dry ingredients. Mix until smooth.

Heat a lightly oiled griddle or frying pan over medium to medium high heat. Pour batter onto griddle in approximately ¼ cup increments.

Lightly brown on both sides and serve warm


For the bananas foster topping:

In 10-inch nonstick skillet, toast pecans over medium low heat until fragrant. Transfer pecans from skillet to a cutting board. Coarsely chop pecan pieces. Set aside.

Using the same skillet, combine butter, brown sugar, cinnamon, nutmeg, maple syrup and vanilla extract over medium-high heat. Cook 2-3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.

Lower heat to medium. Add banana slices, gently spooning sauce over each slice. Cook about 3 minutes, or until bananas are glossy and coated with sauce.

To serve, place 2 pancakes on each individual plate. Spoon banana slices and sauce over pancakes. Garnish with chopped pecans and whipped cream, if desired. Serve immediately.