Caramelized Banana Pancakes

$- 1 cup all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - 1/2 teaspoon salt - 1 cup milk - 1 large egg - 2 tablespoons melted butter - 2 ripe bananas, thinly sliced - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon - Maple syrup for serving - Chopped nuts (optional) To make caramelized banana pancakes, you need simple ingredients. The dry ingredients start with all-purpose flour, sugar, baking powder, and salt. These form the base of your batter. The wet ingredients include milk, a large egg, and melted butter. They help make the pancakes soft and tasty. You also need ripe bananas for caramelizing. The sweetness of ripe bananas adds great flavor. Brown sugar and ground cinnamon give them a sweet, warm taste. You can top your pancakes with maple syrup and chopped nuts for extra crunch. These ingredients work together to create a delicious breakfast that is easy to make. When you mix them, you create a batter that puffs up nicely. The caramelized bananas on top make each bite special. Enjoy this simple and tasty recipe! {{ingredient_image_1}} 1. Mixing dry ingredients: Grab a medium bowl. Add 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk them well to blend. 2. Combining wet ingredients: In another bowl, pour in 1 cup of milk, crack in 1 large egg, and add 2 tablespoons of melted butter. Mix these until they are smooth. 3. Mixing wet and dry ingredients together: Now, pour the wet mix into the dry mix. Stir gently until just combined. A few lumps are just fine. 1. Melting butter in a skillet: Place a skillet on medium heat. Add a little butter and let it melt. 2. Cooking sliced bananas with brown sugar and cinnamon: Take 2 ripe bananas and slice them thinly. Add the slices to the skillet. Sprinkle 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon over them. Cook for about 2-3 minutes. You want them soft and golden brown. Carefully flip them and cook for another minute. Remove from heat. 1. Laying out pancake batter: In the same skillet, ladle about 1/4 cup of pancake batter. Spread it out gently. 2. Adding caramelized bananas: Place a few pieces of the caramelized bananas on top of the batter. 3. Flipping and cooking through: Cook for 2-3 minutes on one side. Watch for bubbles to form. Then, flip the pancake and cook for another 1-2 minutes until golden brown. Repeat this step until you finish all the batter and bananas. Now, you have tasty caramelized banana pancakes ready to enjoy! To make great pancakes, avoid overmixing the batter. When you mix, do it gently. A few lumps are fine. Overmixing makes the pancakes tough. Cooking at the right heat level is key. Use medium heat for cooking. If the heat is too high, pancakes can burn. If it's too low, they won’t cook well. You want a nice, golden brown color. Adjusting sweetness can change the taste. If you like sweeter pancakes, add a bit more sugar. You can also use honey or maple syrup in the batter. Consider alternative toppings too. Try fresh fruit, like strawberries or blueberries. Nuts add a nice crunch. Whipped cream is another option for a fun touch. Serve pancakes warm with maple syrup. Drizzle it over the top and let it soak in. You can add extra caramelized bananas for more flavor. Pair these pancakes with beverages like coffee or tea. Fresh juice is also a great match. Choose what you enjoy most! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with lots of brown spots for the best results. Don’t Overmix the Batter: Mix your pancake batter just until the ingredients are combined. Overmixing can lead to tough pancakes, so a few lumps are okay! Adjust the Heat: If your pancakes are browning too quickly, lower the heat. Cooking pancakes over medium to medium-low heat ensures they cook through without burning. Add Texture: Consider adding chopped nuts or oats to the batter for added crunch. They pair wonderfully with the caramelized bananas and add a nutritious boost! {{image_2}} You can make these pancakes healthier by using whole wheat flour instead of all-purpose flour. Whole wheat flour adds fiber and nutrients. It makes the pancakes a bit denser but still tasty. For low-sugar options, reduce the sugar in the batter. You can also use natural sweeteners like honey or maple syrup. Just remember to adjust the liquid in the recipe to keep the batter smooth. Adding chocolate chips can make your pancakes even more delicious. Just sprinkle some on top of the batter before flipping. The melted chocolate adds a rich flavor that pairs well with bananas. You can also add nuts or spices to change the taste. Chopped walnuts or pecans give a nice crunch. For spices, try adding a pinch of nutmeg or more cinnamon for warmth. To make vegan pancakes, substitute milk with almond or oat milk. You can replace the egg with a flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water and let it sit until it thickens. Make sure to use a vegan butter or oil instead of regular butter. This way, you keep the pancakes light and fluffy while sticking to a vegan diet. To keep your leftover pancakes fresh, follow these tips: - Refrigeration tips: Place cooled pancakes in an airtight container. You can also stack them with parchment paper between each pancake. This helps prevent sticking. Store them in the fridge for up to 3 days. - Freezing pancakes for future meals: For longer storage, freeze your pancakes. First, let them cool completely. Then, stack them with parchment paper and place them in a freezer bag. Remove as much air as possible. Frozen pancakes can last for up to 2 months. When it's time to enjoy your pancakes again, here’s how to reheat them: - Best methods for reheating: The microwave is quick. Heat them for about 30 seconds to 1 minute. For a crispier texture, use a skillet over medium heat. Cook them for about 1-2 minutes on each side. - Maintaining texture and flavor: To keep pancakes soft, cover them with a damp paper towel in the microwave. This adds moisture. If using a skillet, add a tiny bit of butter for flavor. This helps bring back that delicious taste. To make pancakes fluffier, you can use a few tricks. First, gently mix your batter. Overmixing can make them dense. Second, use fresh baking powder. It helps the pancakes rise. You can also separate the egg. Whisk the egg white until it’s fluffy, then fold it into the batter. This adds air and makes them light. Yes, you can use frozen bananas. Just thaw them first, then slice. They may be softer than fresh bananas, but they will still taste great. The flavor will be sweet, and they will caramelize nicely. Just remember to drain any excess water before using them. To prevent sticking, use a non-stick skillet or griddle. Make sure it’s hot before adding batter. You can also brush it lightly with butter or oil. This creates a barrier between the pancake and the pan. Flip them gently to keep their shape. You can store cooked pancakes in the fridge for up to three days. Place them in an airtight container. For longer storage, freeze them for up to two months. Just stack them with parchment paper in between. To reheat, warm them in the toaster or microwave. We explored how to create delightful banana pancakes. You learned about key ingredients, step-by-step instructions, and tips for perfect pancakes. With options for variations, health-conscious choices, and storage tips, there’s something for everyone. I hope you feel ready to whip up these delicious pancakes in your kitchen. Remember, cooking is about having fun. Enjoy every bite and share your creations with others!$

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
2 tablespoons sugar
2 teaspoons baking powder
0.5 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
2 ripe bananas, thinly sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
to taste Maple syrup for serving
optional Chopped nuts for topping

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In another bowl, combine the milk, egg, and melted butter. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
In a skillet over medium heat, melt a little butter and add the sliced bananas. Sprinkle them with brown sugar and cinnamon.
Cook for about 2-3 minutes until the bananas are caramelized and golden brown, then carefully flip them to cook the other side for an additional minute. Remove from heat.
In the same skillet, ladle about 1/4 cup of pancake batter onto the heated surface. Add a few pieces of the caramelized bananas on top of the batter before flipping.
Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter and caramelized bananas.
Serve warm, topped with additional caramelized bananas, a drizzle of maple syrup, and chopped nuts if desired.

Notes

Serve warm with maple syrup and optional chopped nuts.

Keyword banana, breakfast, caramelized, pancakes