Caramelized Banana Pancakes

$To make caramelized banana pancakes, gather these simple ingredients: - 1 cup all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 cup milk (dairy or plant-based) - 1 large egg - 2 tablespoons melted butter - 2 ripe bananas, sliced - 2 tablespoons brown sugar - 1 tablespoon butter (for caramelizing bananas) - Maple syrup (for serving) - Optional: walnuts or pecans for topping These ingredients create a tasty and easy dish. The bananas add natural sweetness, while the brown sugar helps with caramelization. You can use dairy or plant-based milk, depending on your preference. The nuts are a nice touch but not required. Feel free to mix and match to suit your taste! {{ingredient_image_1}} First, grab a mixing bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Use a whisk to mix these dry ingredients well. This step is key for a fluffy texture in your pancakes. Next, take another bowl. Pour in 1 cup of milk, add 1 large egg, and 2 tablespoons of melted butter. Whisk these wet ingredients together until well mixed. This mixture will add moisture and richness to your pancakes. Now, heat a non-stick skillet over medium heat. Lightly grease it with a bit of butter or oil. Pour about 1/4 cup of the batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Then, flip the pancake and cook for an additional 1-2 minutes until golden brown. While the pancakes cook, caramelize the bananas. In a separate skillet, melt 1 tablespoon of butter over medium heat. Add 2 ripe bananas, sliced, and sprinkle 2 tablespoons of brown sugar over them. Cook for 2-3 minutes, gently flipping until soft and caramelized. As each pancake finishes, layer a few pieces of caramelized banana on top. Repeat until all batter and bananas are cooked. Serve warm with maple syrup drizzled over the top and, if you like, sprinkle with walnuts or pecans. Enjoy your delightful breakfast! To caramelize bananas, start with ripe fruit. Ripe bananas have more sugar, which helps with flavor. Slice the bananas about half an inch thick. Heat a skillet over medium heat and add one tablespoon of butter. Once the butter melts, place the banana slices flat in the pan. Sprinkle two tablespoons of brown sugar over the bananas. Cook for 2-3 minutes, gently flipping them. You want them golden and soft. Remove them from the heat when caramelized. The smell will be amazing! To flip pancakes well, wait for bubbles to form on the surface. This shows they are ready. Use a wide spatula to lift the pancake carefully. If you flip too soon, the pancake may break. Cook on the other side for 1-2 minutes until golden brown. If you notice any burning, lower the heat. A steady medium heat ensures even cooking without burning. When mixing pancake batter, combine dry and wet ingredients separately first. This helps avoid lumps. Pour the wet mixture into the dry ingredients and fold gently. Don't overmix; a few lumps are okay. Overmixing can make pancakes tough. Let the batter rest for a few minutes before cooking. This helps create a fluffier texture. 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 results. Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough pancakes. Keep Pancakes Warm: If making a large batch, keep finished pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest. Experiment with Toppings: Feel free to add other toppings like whipped cream, chocolate chips, or berries to customize your pancakes to your taste. {{image_2}} You can make these pancakes even more fun! Add nuts or chocolate chips to the batter. Chopped walnuts or pecans add a nice crunch. They also bring healthy fats and protein. If you love chocolate, mix in some chocolate chips. The warm pancakes will melt the chips, making each bite rich and sweet. If you need gluten-free pancakes, use gluten-free flour. This swap works well and keeps the flavor. For dairy-free options, choose plant-based milk, like almond or oat milk. You can also use a flax egg instead of a regular egg. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes. Want to spice things up? Add a pinch of cinnamon or nutmeg to the batter. This will give your pancakes a warm flavor. A drop of vanilla extract can also boost the taste. These small changes make your pancakes even more delicious and exciting to eat! To store leftover pancakes, let them cool first. Place them in a single layer on a plate. Cover the plate with plastic wrap or foil. You can also stack the pancakes with parchment paper between them. This keeps them from sticking. Store them in the fridge for up to three days. If you want to keep them longer, freeze them. Wrap each pancake in plastic wrap, then put them in a freezer bag. This helps keep them fresh. Reheating pancakes is easy. You can use a microwave, oven, or skillet. For the microwave, place a pancake on a plate and cover it with a damp paper towel. Heat it for about 20-30 seconds. In the oven, preheat it to 350°F (175°C). Place pancakes on a baking sheet and heat for about 10 minutes. For a skillet, add a small amount of butter over low heat. Heat each pancake for about 1-2 minutes on each side. This method keeps the pancakes soft and tasty. Pancakes can last in the fridge for three days. If you freeze them, they can last for up to three months. After that, they may lose flavor and texture. Always check for any signs of spoilage before eating. If they look dry or smell off, it's best to throw them away. Enjoy your pancakes fresh whenever possible, but storing them well helps you savor them later! Yes, you can use overripe bananas. They are perfect for pancakes. Overripe bananas have a strong sweetness. This natural sweetness enhances the flavor of your pancakes. They also mash easily, mixing well into the batter. You will get a rich, banana taste in each bite. To make pancakes fluffier, there are a few tips to follow. First, use fresh baking powder. Old baking powder may not rise well. Second, do not overmix your batter. A few lumps are okay; they help keep the pancakes light. Third, let the batter rest for about 5 minutes. This allows the flour to absorb moisture. Finally, cook them on medium heat. Too high of heat can lead to dense pancakes. Each serving of caramelized banana pancakes has about 300 calories. They contain around 10 grams of fat, 5 grams of protein, and 50 grams of carbs. This makes them a tasty breakfast option. You can adjust the toppings for a more balanced meal. Adding nuts can increase protein and healthy fats. In this post, we covered how to make delicious banana pancakes. We went through the ingredients and prepared both dry and wet mixes. I shared tips to caramelize bananas and avoid burnt pancakes. We also explored cool variations, storage tips, and answered key questions. These pancakes are easy to make, tasty, and great for any meal. Enjoy your cooking and get creative with your toppings and flavors!$

Caramelized Banana Pancakes

Delicious pancakes topped with caramelized bananas and served with maple syrup.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk (dairy or plant-based)
1 large egg
2 tablespoons melted butter
2 ripe bananas, sliced
2 tablespoons brown sugar
1 tablespoon butter (for caramelizing bananas)
to taste Maple syrup (for serving)
optional walnuts or pecans for topping

Instructions

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, combine the milk, egg, and melted butter. Mix well to create a wet mixture.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Grease lightly with a bit of butter or oil.
In another skillet, melt 1 tablespoon of butter over medium heat. Once melted, add the sliced bananas and sprinkle the brown sugar over them. Cook for about 2-3 minutes, gently flipping the bananas until they are soft and caramelized. Remove from heat and set aside.
Pour about 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
As each pancake finishes, layer a few pieces of caramelized banana on top.
Repeat with the remaining batter and bananas until all pancakes are cooked.
Serve warm with maple syrup drizzled over the top and sprinkle with walnuts or pecans if desired.

Notes

Optional toppings include walnuts or pecans.

Keyword banana, breakfast, caramelized, pancakes