It’s National Pancake Day! There are so many types of pancakes to choose from these days. You can fill them, stack them and roll them with all kinds of fillings. I have seen pancakes with fruit such as blueberries, strawberries and apples. There are also healthier pancakes that are filled with ingredients such as oats, flax seeds, chia seeds, protein powder, pumpkin and a variety of gluten free flours. My kid’s favorite are pancakes with chocolate or chocolate chips. I can sneak just about anything (healthy) into their pancakes if there are chocolate chips involved. They don’t see past that chocolate! The newest craze is pancakes with Nutella or Peanut Butter (which nicely melts against the hot pancakes); you can drizzle it over top or spread it over the entire pancake. Nuts are a great addition to any pancake batter; they also make a perfect topping to a stack of delicious cakes.
I have made many types of pancakes over this past year such as Pumpkin and Gingerbread. I wanted to try something a bit different, something I haven’t made yet. What better way to celebrate this National Day than with a stack of delicious Bananas Foster Pancakes?! There is no need for syrup on these pancakes. Instead I put together an easy recipe to top them with Bananas Foster (minus the alcohol). It sure is a great way to use up those bananas in my fruit bowl before they go bad. I could just eat these bananas all by themselves, they are so tasty! They would also be delicious served over some ice cream or to top off yogurt.
How will you be celebrating? Did you eat your pancakes today? To see some of my other pancake recipes, be sure to check out some additional links below:
Bananas Foster Pancakes
1 Cup, All-Purpose Flour
3/4 Cup, Milk
1 Tablespoon, Brown Sugar
2 Tablespoons, Butter, melted
3 Teaspoons, Baking Powder
1/2 Teaspoon, Salt
1 Teaspoon, Pure Vanilla Extract
2, Ripe Bananas, finely chopped/mashed
1 Stick, Butter, unsalted
1 Teaspoon, Salt
1/2 Cup, Packed Brown Sugar
2-3 Bananas, peeled & sliced
To make pancakes: place all ingredients into a standing mixer. Mix well to combine all ingredients. If you like a thinner pancake, add more milk. Heat a skillet or griddle on the stove over low heat. Butter the pan and add a ladle of the mixture; you should be able to cook 4 pancakes at the same time. Cook until you start to see little air bubbles appear then flip the pancakes over and cook just for another minute or so.
To make the sauce: on the stove, place a smaller sauce pan over medium heat. Add the butter and salt. Once melted, add the brown sugar and stir well. Let the mixture bubble and continue stirring until it starts to thicken up. Once it is thicker, add the sliced bananas and gently stir them into the sauce. Remove from heat.
Plate the pancakes and top with the banana mixture.
You can also add some cinnamon and/or nutmeg to the sauce or even the pancake mixture. If you like nuts, add any of your favorite nuts either to the sauce or pancake mix or even to sprinkle on top of the pancakes.
- 1/2 Teaspoon, Cinnamon
- 1/4 Teaspoon, Nutmeg
- 1/4-1/2 Cup, Chopped Nuts, preferably toasted first (to toast the nuts, place in a sauce pan and cook over low heat, tossing constantly for about 5-8 minutes or in a 350 Degree oven place onto a baking sheet and bake for about 10 minutes or so).