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Pancakes and waffles

Bananas Foster Pancakes

Indulging in pancakes is traditional for Shrove Tuesday, the day before Lent begins. These get a New Orleans twist with a brown sugar and banana topping.

Serves 6
Ready in 28 mins
Prep time 10 mins
Cooking time 18 mins
693 calories per serving


> 1 1/2 cups low-fat buttermilk
> 2 large eggs
> 7 tbsp butter, melted, divided
> 2 cups Nature's Promise® Organic buttermilk Pancake Mix
> 1 tbsp vegetable oil
> 3/4 cup packed brown sugar
> 3 bananas, sliced
> 1/2 cup chopped walnuts
> Whipped cream (optional)


Preheat oven to 300°F. In a large bowl, whisk together the buttermilk, eggs, and 2 tbsp butter. Add the pancake mix and stir until just combined (some lumps are OK).
Lightly brush a 12-inch nonstick skillet with some of the oil and heat on medium. Add the batter, ¼ cup at a time, to form pancakes and cook 1–2 min., until edges begin to set and bubbles start to form. Turn pancakes over and cook another 1 min., until bottoms are golden brown. Add cooked pancakes to a baking sheet and keep warm in oven. Repeat with remaining oil and batter.
When pancakes are done, wipe out skillet with a paper towel. To same skillet, add the brown sugar and remaining 5 tbsp butter. Cook on medium 2–3 min., until bubbly, stirring occasionally.
Add 2 tbsp water and the bananas. Cook 3–4 min., until bananas are soft, stirring constantly. Stir in the walnuts and remove from heat. To serve, spoon bananas over pancakes. Top with the whipped cream, if desired.

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