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Roasted Bananas Foster Pancakes

  • Author: Deanna Segrave-Daly
  • Yield: about 10 pancakes 1x


Units Scale

For batter:

  • 2 large ripe bananas, in peel
  • 1 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup buttermilk
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon dark rum

For topping:

  • 1/2 cup lowfat Greek yogurt
  • 1 tablespoon brown sugar
  • 1 teaspoon dark rum
  • 1 teaspoon banana liqueur, optional
  • 2 bananas, sliced


  1. Preheat oven to 350. Place bananas in peel on baking pan. Place in oven and roast for 20 minutes (peel will turn completely black.) Remove from oven and let cool. Mash into a small bowl and set aside.
  2. For the batter, in a large bowl, whisk together flours, baking powder, baking soda and salt.
  3. In another bowl, whisk together half of the mashed bananas, buttermilk, egg, butter, brown sugar and rum. Pour into dry ingredients and mix until just combined. (Do not overmix.)
  4. Heat a skillet or griddle over medium heat with cooking spray.
  5. Pour scant 1/3 cup batter into skillet. Cook until little bubbles on edges start to break. Flip and cook other side until golden brown.
  6. While pancakes are cooking, make banana yogurt topping by putting remaining mashed banana, yogurt, brown sugar, rum and liqueur in a small bowl. Whisk together until well mixed.
  7. Serve each pancake with 1 tablespoon of banana yogurt topping and some sliced bananas.