Caramelized Banana Pancakes

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Sunday mornings are for Family time and Pancakes, and these Caramelized Banana Pancakes are a good choice. They are fluffy and tender and every bite is loaded with intense banana flavor. There is no better way to start the day.

Weekday mornings in my house are a bit busy. Most days breakfast is a quick bowl of cereal or a muffin that the kids grab while running out the door. Weekends are a bit different. That’s when things slow down and there is time to sit at the table and enjoy a breakfast together. This is when I like to step it up a notch. These Caramelized Banana Pancakes are the perfect weekend treat. These pancakes are fluffy and tender and loaded with great banana flavor, not only from the caramelized bananas on top but also from the ripe sweet bananas that are mixed into the batter, then topped with maple glazed walnuts for a little crunch. They are the perfect weekend breakfast.

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Ingredients Needed For Caramelized Banana Pancakes

  • Flour: All purpose is perfect for this recipe.
  • Baking Powder: This is going to make your pancakes light and fluffy.
  • Bananas: For this recipe you want to use very ripe bananas. You know the kind, the ones with all the brown spots.
  • Butter: Melted, unsalted is the way to go but I like it browned. Brown butter will add tons of flavor. To do this just place the butter in a small saucepan over medium low heat and cook until melted and foamy, at this point stir until liquid turns golden and brown bits start to form at the bottom of the pan. Set to the side to cool slightly before using.
  • Eggs: This is the binder. They also add texture to your pancakes.
  • Buttermilk: Is the acid that reacts with the baking powder to add lift to your pancakes.
  • Vanilla Extract: I prefer to use pure vanilla extract rather than imatation vanilla extract due to the intense flavor.
  • Ground Cinnamon: Adds a warm spicy flavor to your pancakes.
  • Salt: This enhances the flavors in recipes.

Tips For Making These Pancakes

  • Use Very Ripe Bananas: The riper the better. The bananas with the brown spots are perfect for this recipe.
  • Brown Butter: Although not necessary, I do suggest browning your butter first. Browning butter adds a rich nutty flavor to recipes.
  • Hot Pan: Make sure the pan is thoroughly heated before using. This will allow the pancakes to have a nice sear.
  • Toppings: These pancakes are best served with caramelized bananas and maple glazed walnuts.
Caramelized Banana Pancakes
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Caramelized Banana Pancakes

Recipe by BrendaCourse: BreakfastDifficulty: Easy

Weekends are time for Family and Pancakes. These Caramelized Banana Pancakes are soft and fluffy and loaded with banana flavor. The perfect way to start your day.

Ingredients

  • For The Pancakes

  • 1 1/2 Cups all purpose flour

  • 1 Tablespoon baking powder

  • 1/4 Teaspoon salt

  • 1 Teaspoon ground cinnamon

  • 2 Very ripe medium bananas, peeled and mashed

  • 2 Tablespoons unsalted butter browned or just melted

  • 2 Eggs

  • 3/4 Cup Buttermilk

  • 1 1/2 Teaspoons pure vanilla extract

  • For The Toppings:

  • 2 Ripe bananas, sliced

  • 1 Tablespoon brown sugar

  • 3/4 Cup chopped walnuts

  • 1/4 Cup pure maple syrup

  • 1 To 2 Tablespoons unsalted butter

Directions

  • To a large mixing bowl, whisk together the all purpose flour, baking powder, cinnamon and salt until combined and set to the side.
  • If browning the butter, place it in a small saucepan over medium low heat and cook until melted and foamy. Continue cooking, stirring occasionally until liquid has turned golden and brown bits have formed at the bottom of the pan. Remove from heat and allow to cool slightly. If you don’t want to brown your butter, just melt it in the microwave.
  • Meanwhile, to a separate large mixing bowl, whisk together the mashed bananas, browned or melted butter, eggs, buttermilk and vanilla extract until completely incorporated. Pour into the dry ingredients and using a rubber spatula, fold in until just combined. Do not over mix or your pancakes will be tough.
  • Place butter in a small frying pan over medium heat. Pour about a 1/3 of a cup of batter in the center of the frying pan and allow to cook for 3 to 4 minutes or until small bubbles start to form on the top of the pancake. Gently flip the pancake and continue cooking for an additional 3 to 4 minutes or until golden in color. Place on a plate and cover loosely until all the pancakes have been cooked.
  • While cooking the remaining pancakes, you can prepare your toppings. To a large frying pan over medium heat, place the 1/4 cup of maple syrup and the chopped walnut and stir to coat. Continue cooking, stirring occasionally until maple syrup has been absorbed and all the nuts have been coated, about 8 minutes. Pour the nuts onto a piece of aluminum foil and spread out to cool.
  • To the same frying pan, place the butter and brown sugar over medium heat. Stir until melted. Place the sliced bananas on top and cook until caramelized. Flip bananas and caramelized on other side.
  • To serve, place the pancakes on a plate. Top with the caramelized bananas and some maple glazed walnuts and drizzle with maple syrup.
  • Enjoy.