Bananas Foster Stuffed Pancakes

Fluffy, puffy flapjacks rule. But especially these stuffed with caramely bananas sauce, inside and more on top.
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bananas foster stuffed pancakes

Recipe by Alexa Bernstein

Start to finish: 1 hour

Servings: 4

Ingredients

  • 2 cups flour

  • 3 tbsp. sugar

  • 1 1/2 tsp. baking powder

  • 1 1/2 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 2 1/2 cups buttermilk

  • 2 large eggs, beaten

  • 6 tbsp. butter plus 3 tbsp. melted butter

  • 1 1/2 cups (packed) light brown sugar

  • 3/4 tsp. ground cinnamon

  • 3 bananas, finely chopped

  • 1/3 cup dark rum

Preparation

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Whisk in the buttermilk, then the eggs and 3 tbsp. melted butter. Let the batter rest while you prepare the bananas.

2. In a large skillet, melt the remaining 6 tbsp. butter over medium-high heat. Add the brown sugar and cinnamon; stir until melted and smooth, 2 to 3 minutes. Add the bananas. Cook, stirring once or twice, until just heated through, about 10 seconds. Remove the pan from heat. Add the rum. Return the pan to heat. (Stand back: The mixture may light on fire. The flames will stop when the alcohol burns off.) Cook, stirring often, for about 2 minutes more. Remove the banana sauce from heat.

3. Heat a griddle or large heavy skillet over medium-low. Grease the griddle. Working in batches, scoop 1/4 cupfuls of the batter, spaced about 2 inches apart, onto the griddle. Spoon about 2 tbsp. of the banana sauce onto the center of each pancake. Cover the filling with 2 tbsp. of the batter. Cook until the top bubbles, about 2 minutes. Flip and cook until cooked through, about 2 minutes more. Repeat with the remaining batter and more sauce. Divide the pancakes among plates. Top with the remaining sauce.