Joanna Gaines Shares Her Bananas Foster Pancakes Recipe—And It’s as Decadent as It Sounds

While there’s nothing wrong with a plain stack of pancakes, topping it with a saucy fruit mixture is the ultimate upgrade. Take it from TV host and author Joanna Gaines who has a Bananas Foster pancakes recipe that’s sure to brighten up your morning. The recipe features a fluffy batch of flapjacks, which are topped with a bananas foster sauce. What you end up with is a rich and buttery pancake dish to satisfy your sweet tooth. Here’s how to make it whenever you’re craving for a breakfast treat!

What are Bananas Foster pancakes?

As the name suggests, it’s inspired by the caramelized banana dessert—which is traditionally served with vanilla ice cream. However, serving the banana sauce over pancakes allows it to soak into the flapjacks and make each bite extra flavorful.

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Bananas Foster Is the Dramatic Dessert You Can Make at Home in 15 Minutes

There’s something magical about a dessert that feels like a celebration. For me, Bananas Foster takes the cake—or should I say, the skillet. I first fell for this flambéed favorite as a kid during a family dinner at a New Orleans-inspired restaurant. Watching the flames leap into the air while caramelized bananas sizzled was pure […]

The story behind Joanna’s Bananas Foster pancake recipe

Joanna reveals to Woman’s World why she loves whipping up her Bananas Foster pancakes recipe from Magnolia Table Cookbook Volume 3. “In our house, Saturdays start with pancakes,” she says. “I have a few classic recipes in rotation that I’ve shared in my cookbooks, but the one I make when I want to take breakfast to the next level is my Bananas Foster pancakes. This is a crowd-pleaser at home, and a favorite at our restaurant in Waco. I think it’s the sauce that sets it apart—that melt-in-your-mouth combination of brown sugar, banana and pecans that makes every bite feel like a special occasion.” Sounds like the perfect addition to your breakfast roster!

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Joanna Gaines’ Banana Bread Recipe Is a Delicious Classic Made Even Better

Joanna Gaines’ Magnolia Table cookbook is full of her family-favorite recipes that are sure to become staples in your household. One standout recipe from the cookbook is her banana bread—affectionately named “After-School Banana Bread.” This recipe takes just 15 minutes to prep and bakes to moist perfection. (It’s also easy to customize for a banana […]

How to make Joanna’s Bananas Foster pancakes recipe

Below, you’ll find her recipe for Bananas Foster pancakes that will become an instant favorite in your household.

Bananas Foster Pancakes

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Ingredients:

• 2 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• ½ tsp kosher salt
• 1½ cups whole milk
• 2 large eggs, lightly beaten
• 3 tbsp unsalted butter, melted, plus 4 tsp unsalted butter
• 1 tsp banana extract
• 1½ bananas, mashed
• Flavored whipped cream, for serving (optional)

Bananas Foster Sauce:

• 4 tbsp (½ stick) unsalted butter
• ½ cup packed light brown sugar
• 2 tsp rum extract or rum
• 1½ bananas, sliced ¼ inch thick
• ½ cup chopped toasted pecans

Directions:

• Active: 35 mins
• Total time: 35 mins + cooling time
• Yield: 4 servings

1. To make the banana pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Add the milk, eggs, 3 tbsp melted butter, and banana extract, and whisk until the ingredients are thoroughly combined. Fold in the mashed bananas.
2. In a 12-inch nonstick skillet, melt 1 teaspoon of the butter over medium-high heat. Using a ½-cup measure for each pancake, add batter to the pan to make three pancakes at a time, avoiding overcrowding. Cook until the pancakes begin to bubble on top, 1½ to 2 minutes. Flip and cook until the other side is slightly browned, 1 minute. Place the cooked pancakes on a wire rack. Repeat, adding 1 teaspoon of butter to the pan between batches.
3. To make the bananas foster sauce: Wipe out the skillet used for the pancakes, then melt the butter over medium-high heat. Add the brown sugar and stir until the sugar has dissolved and the sauce thickens, about 1½ minutes. Add the rum extract, let simmer for about 30 seconds, then add 1 tbsp of water. Carefully add the sliced bananas and pecans to the pan. Stir until the bananas and pecans are well coated and warmed through, about 30 seconds.
4. Distribute the pancakes among four plates and top with a dollop of whipped cream (if using). Pour the sauce over the pancakes and serve immediately.
5. Store pancakes (without whipped cream and sauce) in a sealed bag in the refrigerator for up to 3 days. Store leftover sauce in an airtight container in the refrigerator for up to three days.