Joanna Gaines Banana Foster Pancakes

This fluffy, sweet Joanna Gaines Banana Foster Pancakes is made with rich buttermilk, brown sugar, and sliced bananas and ready in 35 minutes. Pouring the warm caramel-coated bananas over the freshly cooked pancakes creates an absolutely irresistible morning treat. I always look forward to making these for a special weekend brunch.

Why This Classic Works

Joanna Gaines has a way of turning simple breakfasts into something memorable. Her pancake base is incredibly tender thanks to the buttermilk, providing the perfect canvas for the topping.

I used to struggle with the caramel sauce getting too hard, but I learned a few tricks. Keeping the heat medium-low prevents the sugar from seizing, and cooking the bananas briefly keeps them intact.

Joanna Gaines Banana Foster Pancakes Ingredients

For the Pancakes

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

For the Topping

• 1/4 cup unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 3 ripe bananas, sliced

How To Make Joanna Gaines Banana Foster Pancakes

1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Form the batter: Gently fold the wet ingredients into the dry ingredients until just combined, leaving a few lumps.
4. Cook the pancakes: Heat a lightly oiled griddle over medium heat and pour 1/4 cup of batter per pancake, cooking until bubbles form, then flip.
5. Make the caramel sauce: Melt butter in a skillet over medium heat, stir in the brown sugar and cream, and simmer for 2 minutes.
6. Add the bananas: Stir the sliced bananas and vanilla into the sauce, cooking for 1 minute until warmed through, then serve over the pancakes.

Recipe Tips

• Don’t overmix: Leaving lumps in the batter ensures the pancakes stay light and fluffy instead of becoming dense.
• Rest the batter: Letting the pancake mix sit for 10 minutes allows the buttermilk to activate the leavening agents.
• Slice bananas thickly: Cut the bananas at least half an inch thick so they hold their shape in the warm syrup.

What To Serve With Banana Foster Pancakes

These sweet and decadent pancakes pair beautifully with savory breakfast sides like crispy thick-cut bacon or sausage links. A hot cup of dark roast coffee or an iced latte balances the rich caramel sauce perfectly.

How To Store

Store leftover pancakes and banana topping in separate airtight containers in the fridge for up to 3 days. The pancakes can be frozen for up to 2 months and easily reheated in the toaster.

FAQs

Can I use regular milk instead of buttermilk?

You can, but buttermilk gives the best texture. Make a substitute by adding 2 tablespoons of lemon juice to 2 cups of regular milk.

Do I need to use real rum?

This version skips the rum for a family-friendly breakfast. It uses vanilla extract and heavy cream to build the rich flavor profile.

Why did my caramel sauce separate?

This happens if the cooking heat is too high. Whisk it vigorously off the heat with a splash of cream to bring it back together.

Nutrition

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 420mg
• Total Carbohydrate: 65g
• Protein: 10g

Try More Recipes:

• Joanna Gaines Cucumber Salad
• Joanna Gaines Hot Dogs And Rice
• Joanna Gaines French Onion Soup

Joanna Gaines Banana Foster Pancakes

Recipe by Imen Dridi

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Joanna Gaines Banana Foster Pancakes combine fluffy, tender flapjacks with a sweet, buttery caramel banana topping. Ready in 35 minutes, this rich buttermilk recipe is a guaranteed hit for a cozy weekend brunch or family morning.

Ingredients

• 2 cups all-purpose flour

• 2 tbsp granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 cups buttermilk

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1 tsp vanilla extract

• 1/4 cup unsalted butter

• 1/2 cup packed light brown sugar

• 1/4 cup heavy cream

• 1 tsp vanilla extract

• 3 ripe bananas, sliced

Directions

• 1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• 2. Combine the wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
• 3. Form the batter: Gently fold the wet ingredients into the dry ingredients until just combined, leaving a few lumps.
• 4. Cook the pancakes: Heat a lightly oiled griddle over medium heat and pour 1/4 cup of batter per pancake, cooking until bubbles form, then flip.
• 5. Make the caramel sauce: Melt butter in a skillet over medium heat, stir in the brown sugar and cream, and simmer for 2 minutes.
• 6. Add the bananas: Stir the sliced bananas and vanilla into the sauce, cooking for 1 minute until warmed through, then serve over the pancakes.