When I was a kid, I used to dip my bananas in maple syrup. This was long before I knew the delicacy of actual banana pancakes or sweet treats like Bananas Foster. In this recipe, we’ll make one of the most delicious desserts you can eat for breakfast – Caramelized Banana Pancakes.
They have a nice crunch from the pecans and a rich sweetness from the banana. These pancakes would be great for breakfast or dessert. You can also add some chocolate chips if you want to make them more special, but they’re not necessary. Instead, all you need to do is whisk in the mashed banana with buttermilk, eggs, butter, and vanilla. Then you add your dry ingredients, mix, and let the batter rest.
Once the better is ready, it’s as easy as making regular pancakes, they may just need to cook a little longer because they’re so rich. I like to cook on medium heat, and sometimes even a medium-low so that they don’t cook too quickly, burning the outside and leaving the inside uncooked. You’ll know they’re ready to flip when you start to see bubbles coming up through the pancakes and the edges are a light brown.
Making the topping is nice and easy too. All you need to do is melt your butter, add bananas, sprinkle with brown sugar and cook until the bananas caramelize, which should take about 5 minutes. They are truly decadent, and these pancakes offer a double-dose of banana! Top the pancakes with caramelized bananas and toasted chopped pecans, then serve with warm maple syrup.
That’s all there is to it! Good morning! Now go ahead and grab your coffee and enjoy your breakfast!Print
Caramelized Banana Pancakes
Banana pancakes are yummy enough on their own, but when you add a caramelized banana topping, they become simply irresistible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Banana Pancakes
- 2 cups buttermilk
- 1 cup mashed banana (1–2 bananas)
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup finely chopped pecans
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- 2 bananas, sliced
- 1 tablespoon dark brown sugar
- Toasted pecans, chopped
- Maple syrup, warmed
- For the banana pancakes: Place the buttermilk in a large bowl. Whisk in the mashed banana, eggs, melted butter, and vanilla.
- In a medium bowl, combine the ﬂour, granulated sugar, baking powder, baking soda, salt, and chopped pecans.
- Pour the ﬂour mixture into the banana mixture and stir just until combined. Do not overmix.
- Let the batter rest for 5 to 10 minutes.
- In a large nonstick skillet, melt the butter over medium heat.
- Pour about 1/3 cup of the batter into the skillet for each pancake. When small bubbles start to form on the pancakes, ﬂip and cook on the other side until golden. Transfer the cooked pancakes to a plate and repeat with the remaining batter.
- For the toppings: In a small skillet, melt the butter. Add the sliced bananas, sprinkle with the brown sugar, and cook until the bananas start to caramelize, about 5 minutes.
- Top the pancakes with the caramelized bananas and toasted chopped pecans. Serve with warm maple syrup.
- To toast the pecans, cook them in a 350 degrees F oven for 5 minutes.
- This topping is also great to fancy up French toast, waffles, or even ice cream!
What did you think of these caramelized banana pancakes? Will you try them? Let us know if you like them!