Bananas foster is one of those classic desserts with warm caramel and soft bananas, and I wanted to bring that same flavor to breakfast.
So I turned it into pancakes, topped with a glossy caramel sauce and sliced bananas cooked until just soft.
These pancakes are completely eggless, which is great for anyone who avoids eggs or simply ran out. You won’t miss them at all here.
The mashed banana in the batter keeps everything soft and moist, and it adds a nice natural sweetness too.
It feels a little like having dessert first thing in the morning, and honestly, that’s part of the fun.
Why You’ll Love It
Soft and Fluffy – Buttermilk, mashed banana, and leaveners create pancakes that stay tender, airy, and wonderfully satisfying.
Bananas Foster Flavor – Warm caramel, cinnamon, vanilla, and ripe bananas bring classic dessert flavor to a cozy breakfast.
Glossy Caramel Topping – The buttery brown sugar sauce turns glossy and rich, making every bite feel extra special.
Perfect Texture Contrast – Fluffy pancakes and softly warmed banana slices create a delicious contrast in every forkful.
Ingredient List
For the Pancakes
- 1 1/2 cups All Purpose Flour
- 2 tbsp Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1 Ripe Banana (mashed)
- 1 1/4 cups Buttermilk
- 2 tbsp Melted Butter
- 1 tsp Vanilla Extract
For the Caramelized Banana Topping
- 3 tbsp Butter
- 1/2 cup Brown Sugar
- 1/4 cup Heavy Cream
- 1/2 tsp Ground Cinnamon
- 3 Firm Bananas (sliced)
- 1 tsp Vanilla Extract
- 1/4 cup Chopped Pecans (optional)
Directions
Step 1
Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
Step 2
Mash the ripe banana until smooth, then whisk it with the buttermilk, melted butter, and vanilla. Stir into the dry ingredients just until combined and rest 5 minutes.
Step 3
Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
Step 4
For the topping, melt the butter with the brown sugar in a skillet over medium heat and let it bubble for 2 minutes, stirring often.
Step 5
Stir in the heavy cream and cinnamon and simmer 1 minute until you have a glossy caramel.
Step 6
Add the banana slices and gently toss to coat, cooking 1 to 2 minutes until just softened. Take off the heat and stir in the vanilla and pecans.
Step 7
Spoon the warm caramel bananas over the pancake stacks and serve immediately for a true dessert for breakfast moment.
Tips
Rest the Batter Before Cooking
After mixing the wet and dry ingredients, stir only until no dry flour remains. A few small lumps are fine, and overmixing can make the pancakes less fluffy.
Let the batter rest for 5 minutes so the flour can absorb the buttermilk. The batter will thicken slightly and spread less on the griddle.
Use Medium Heat
Keep the griddle over medium heat and lightly grease it between batches. If the pan is too hot, the outside will brown before the center finishes cooking.
Test the heat with one small pancake first. It should turn golden in about 2 to 3 minutes on the first side, with bubbles forming across the surface before you flip it.
Flip the Pancakes Once
Use a 1/4 cup measure for even portions so every pancake finishes at the same time. Cook the first side until the edges look set and the bubbles stay open instead of filling back in.
Slide the spatula fully underneath and flip gently. Do not press down after flipping, since that can flatten the soft texture.
Try These Next
- Eggless Cinnamon Bread Pudding
- Eggless Crispy Belgian Waffles
- Eggless Fluffy Buttermilk Pancakes
- Eggless Golden French Toast
- Eggless Super Moist Banana Bread
Questions You Might Have
Can I make the pancake batter without buttermilk?
Yes, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using it in the recipe.
The slight acidity helps the baking soda work, so the pancakes stay light and fluffy.
Eggless Bananas Foster Pancakes
Ingredients
Equipment
Method
- Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Mash the ripe banana until smooth, then whisk it with the buttermilk, melted butter, and vanilla. Stir into the dry ingredients just until combined and rest 5 minutes.
- Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden on both sides.
- For the topping, melt the butter with the brown sugar in a skillet over medium heat and let it bubble for 2 minutes, stirring often.
- Stir in the heavy cream and cinnamon and simmer 1 minute until you have a glossy caramel.
- Add the banana slices and gently toss to coat, cooking 1 to 2 minutes until just softened. Take off the heat and stir in the vanilla and pecans.
- Spoon the warm caramel bananas over the pancake stacks and serve immediately for a true dessert for breakfast moment.