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


Credit: Photography by Mark Weinberg

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Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.