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Pumpkin Pancakes with Root Beer Syrup, Caramelized Bananas, and Cinnamon Whipped Cream Recipe

Pumpkin Pancakes with Root Beer Syrup, Caramelized Bananas, and Cinnamon Whipped Cream

Recipe courtesy George Bumbaris, Four Seasons Hotel, Chicago

Show: Follow That FoodEpisode: Follow That Root Beer

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on November 27, 2011

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    The best pancakes I've ever made! I didn't have enough half and half so I used mostly buttermilk. I also sauted apples with butter and cinnamon since I didn't have bananas. Impromptu success!

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  • on November 22, 2011

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    These were the fluffiest, most tender, delicious pancakes I've ever made. I couldn't believe I had actually made them myself!! I skipped the root beer syrup and caramelized bananas and served these with the cinnamon whipped cream and real maple syrup. The heat on the pan was tricky for me, and I burned quite a few. Keep the heat on the low side to make sure they cook through without burning. AMAZING!!

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  • on August 17, 2011

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    Absolutely delicious! They have become a tradition in my house the day after Thanksgiving Day. They are time consuming but they are worth the wait.

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  • on December 27, 2010

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    I have made this recipe twice - only the pancakes. Doubled it the first time three years ago for 9....was fabulous. Made a single recipe again this year and was still fabulous. It feed 5 of us with left overs! Both times I did use regular all purpose flour, but stuck with the rest of the original ingredients. I did NOT vary from the directions at all. They cooked the same time as any other pancakes. The whipped egg whites don't take that long with a hand mixer and make them so light and fluffy! Served them with a good maple syrup, but want to try the bananas and whipped cream. Not so sure about the root beer syrup? These pancakes are delicious and special! Will be a family favorite for years! Thanks Food Network!

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  • on September 17, 2010

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    This is a worldclass recipe but it must be followed pretty close. Make sure to do the bananas foster as well as the rootbeer syrup. I have had better luck with cheap rootbeers, they taste better than A&W and Mug rootbeer which are just too sweet for this recipe. I personally use Shasta Rootbeer.

    My guess is if someone does not like this recipe, it is because they lack the cooking skills to execute it properly because this is a difficult recipe.

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  • on August 10, 2010

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    This makes a delicious breakfast! I made the mistake of making the syrup too late, and it takes a long time. So start the syrup before anything else. Other than that this was great!

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  • on December 05, 2009

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    Family enjoyed very much. 2nd time I used as a waffle batter and it worked equally well.

    Lois Okeechobee, Fl

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  • on October 16, 2008

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    These came out fairly well. I think the egg whites were unnecessary and made the pancakes too soft for my liking. I will try again without incorporating the egg whites.

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  • on September 20, 2008

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    AMAZING flavor, like good pumpkin pie! I used only 1/2 can pumpkin, and used three eggs instead of two. I didn't add the egg whites, but pancakes didn't turn out heavy.

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  • on January 24, 2008

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    I love the

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