Sweet & Silky Caramelized Banana Pancakes

$To make these tasty pancakes, you need just a few key ingredients: - 1 cup all-purpose flour - 1 tablespoon sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 large egg - 1 cup milk - 2 tablespoons melted butter (plus extra for cooking) - 2 ripe bananas, sliced - 2 tablespoons brown sugar - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - Maple syrup (for serving) These ingredients create a fluffy pancake base and sweet caramelized banana topping. You can easily swap some ingredients if needed. Here are some ideas: - Use whole wheat flour for a nuttier taste. - Swap the egg for a flax egg if you want a vegan option. - Almond milk or oat milk can replace regular milk. - For a nutty flavor, add chopped walnuts or pecans to the batter. - You can also mix in chocolate chips for extra sweetness. These substitutions keep the recipe flexible while still being delicious. To make your pancakes even better, consider these tasty toppings: - Fresh banana slices for added texture. - A sprinkle of powdered sugar for a lovely finish. - A dollop of whipped cream for creaminess. - Add a drizzle of honey or agave syrup for extra sweetness. - A scoop of yogurt can also add a nice touch. These toppings enhance the flavor and make your pancakes look great on the plate. {{ingredient_image_1}} Start by gathering your dry ingredients. In a bowl, mix together 1 cup of all-purpose flour, 1 tablespoon of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This step helps ensure even distribution of the baking powder. Next, in another bowl, beat 1 large egg. Add 1 cup of milk, 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon. Mix these wet ingredients well. Now, slowly combine the wet mix with the dry mix. Stir gently until just combined. It’s okay if you see a few lumps; they will disappear during cooking. For caramelizing the bananas, heat a skillet over medium heat. Add a little butter to the pan. Then, place 2 sliced ripe bananas in the skillet. Sprinkle 2 tablespoons of brown sugar over the bananas. Cook them for 2 to 3 minutes until they turn soft and golden. The sugar will melt and create a sweet sauce. Remove the bananas from the skillet and set them aside. In the same skillet, pour about 1/4 cup of pancake batter for each pancake. Cook for 2 to 3 minutes. You’ll know it’s time to flip when bubbles form on the surface. Carefully flip the pancake and cook for another 1 to 2 minutes until it is golden brown. Repeat this process with the remaining batter. Don’t forget to add more butter to the skillet as needed. To serve, stack the pancakes high on a plate. Top them with the warm caramelized bananas. Finally, drizzle maple syrup over everything for a sweet finish. Enjoy your delicious breakfast treat! To get that sweet, golden-brown look on your bananas, use ripe ones. Ripe bananas have more sugar, which helps them caramelize better. Slice them into thick pieces to avoid burning. Heat your skillet on medium heat and add a little butter. Once it melts, add the bananas and brown sugar. Cook them for 2-3 minutes. Keep an eye on them, so they don’t burn. You want them soft and sweet, not mushy. Flipping pancakes can be tricky, but it’s easy with practice. Wait until you see bubbles forming on the surface of the pancake. This means it’s ready to flip. Use a wide spatula to get under the pancake. Flip it quickly and confidently. Cook the other side for 1-2 minutes until it’s golden brown. If you’re nervous, try flipping just one pancake at first. You’ll get the hang of it! If you have leftover pancakes, store them in a container. Let them cool before putting them in the fridge. They can last for about three days. To reheat, place them in a toaster or skillet. Heat them gently to keep them soft. You can also microwave them for about 20-30 seconds. Just add a little butter or syrup on top to bring back the flavor! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots for the best taste. Don’t Overmix: When combining wet and dry ingredients, stir until just combined. A few lumps are perfectly fine and will result in lighter pancakes. Adjust Heat as Needed: Keep an eye on your skillet’s temperature. If pancakes are browning too quickly, lower the heat to ensure they cook through without burning. Experiment with Toppings: While caramelized bananas are delicious, feel free to get creative with toppings like nuts, berries, or whipped cream for added flavor and texture. {{image_2}} You can make these pancakes gluten-free. Use a 1-to-1 gluten-free flour blend. This blend usually works well in recipes like this one. The texture might change slightly, but the taste stays great. Always check the blend's ingredients. Some blends have added gums that help with texture. For a vegan version, swap the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Replace the milk with almond milk or oat milk. Use coconut oil instead of butter for cooking. The pancakes will be just as tasty and fluffy. You can boost the flavor in fun ways. Add chopped nuts like walnuts or pecans to the batter. They add a nice crunch. Chocolate chips are another great option. Sprinkle them in the batter before flipping the pancakes. You can also mix in spices like nutmeg or cardamom for a warm flavor. Each variation keeps the dish exciting! To store leftover pancakes, let them cool first. Place them in an airtight container. You can stack them with a piece of parchment paper between each pancake. This keeps them from sticking together. Store the container in the fridge for up to three days. Freezing pancakes is easy and smart. Once cooled, place them in a single layer on a baking sheet. Freeze them for about one hour. This helps keep them flat. After that, transfer the pancakes to a freezer-safe bag or container. Make sure to remove as much air as possible. Pancakes can last up to three months in the freezer. When you want to enjoy frozen pancakes, you have a few options. For quick thawing, pop them in the microwave for about 30 seconds. If you prefer a crispier texture, reheat them in a skillet over low heat for a few minutes. You can also use a toaster. Just toast them until heated through. Top with caramelized bananas and maple syrup for a treat! Yes, you can use whole wheat flour. It adds a nutty taste and makes pancakes healthier. Use the same amount, but the texture may be a bit denser. To keep them fluffy, consider adding a little extra baking powder. To make pancakes fluffier, focus on your mixing. Mix the wet and dry ingredients just until combined. A few lumps are fine. Also, let the batter rest for about five minutes before cooking. This allows the baking powder to work better. If you want to skip eggs, try using mashed bananas or applesauce. Use 1/4 cup of either for each egg. You can also use flaxseed meal mixed with water. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. In this post, we explored how to make caramelized banana pancakes from start to finish. We covered essential ingredients, helpful tips, and tasty variations. You learned how to caramelize bananas perfectly and store extras for later. In conclusion, these pancakes are a fun twist on breakfast. Customizing them makes each bite exciting. Enjoy experimenting with flavors to find your favorite!$

Sweet & Silky Caramelized Banana Pancakes

Delicious pancakes topped with caramelized bananas for a sweet breakfast treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
2 tablespoons melted butter
2 tablespoons butter (for cooking)
2 ripe bananas, sliced
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
to taste Maple syrup (for serving)

Instructions

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
In a separate bowl, beat the egg and then add the milk, melted butter, vanilla extract, and ground cinnamon. Mix until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Don’t overmix; a few lumps are okay.
In a skillet over medium heat, melt a little butter. Add the sliced bananas and brown sugar, cooking for 2-3 minutes until the bananas are caramelized and soft. Remove from the skillet and set aside.
In the same skillet, pour about 1/4 cup of pancake batter for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface.
Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter, adding more butter to the skillet as necessary.
To serve, stack pancakes on a plate and top with the caramelized bananas. Drizzle with maple syrup for added sweetness.

Notes

Serve the pancakes stacked high on a plate, garnished with a few slices of fresh banana and a light dusting of powdered sugar for an elegant finish.

Keyword banana, breakfast, caramelized, pancakes