Caramelized Banana Pancakes Delight

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon fine salt - 1 cup whole milk (or your preferred milk alternative) - 1 large egg, lightly beaten - 2 tablespoons unsalted butter, melted - 2 ripe bananas, sliced into rounds - 2 tablespoons packed brown sugar - 1 teaspoon ground cinnamon - Pure maple syrup, for drizzling and serving - Cup to tablespoon conversions: 1 cup equals 16 tablespoons. Use this for precise measuring. - How to measure flour accurately: Spoon flour into your measuring cup and level it off. Do not pack it down. This gives you the right amount without adding too much. - Gluten-free flour options: Use almond flour or a gluten-free blend. Both options work well. - Dairy-free alternatives for milk and butter: Swap whole milk for almond or oat milk. Use coconut oil in place of butter for a great taste. {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of fine salt. Whisk these ingredients together. Make sure they blend well and look fluffy. This step helps make your pancakes light. Now, take a smaller bowl. Pour in 1 cup of whole milk. Add 1 large egg, lightly beaten, and 2 tablespoons of melted unsalted butter. Mix these ingredients until they combine. Slowly pour this mixture into your dry ingredients. Stir gently with a spatula or wooden spoon. It's okay if the batter has lumps. This keeps your pancakes fluffy. Heat a non-stick skillet over medium heat. Add a small pat of butter to coat the skillet. When the butter melts and bubbles, it's time for the bananas. Add sliced ripe bananas to the skillet. Sprinkle them with 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon. Sauté the bananas for about 2-3 minutes. They should get soft and caramelized. Stir gently so they don't break apart, then remove them from the heat and set aside. Next, pour about 1/4 cup of pancake batter into the skillet for each pancake. Cook until you see bubbles forming on the surface, which takes about 2 minutes. Carefully flip each pancake. Cook for another 1-2 minutes until they turn golden brown. If they brown too quickly, adjust the heat. While the pancakes are warm, place a spoonful of caramelized bananas on top of each pancake. Stack them on a serving plate. Finally, drizzle with pure maple syrup before serving. Enjoy! To sauté bananas well, use ripe ones. They should be yellow with some brown spots. Cut them into round slices. Heat a non-stick skillet over medium heat. Add a small pat of butter first. Let it melt and bubble before adding bananas. Sprinkle brown sugar and ground cinnamon on top. Stir gently so the slices stay whole. Caramelizing should take about 2-3 minutes. Keep an eye on them; you want them soft and golden. For cooking pancakes, medium heat works best. If the skillet is too hot, they will brown too fast. If they are cooking too slowly, turn the heat up a bit. Look for bubbles forming on top before flipping them. This shows they are ready to turn. For fluffy pancakes, do not overmix the batter. Mix until just combined; lumps are okay. Letting the batter sit for a few minutes can help, too. This gives it time to rise. Another tip is to add a bit more baking powder if you want extra fluffiness. Common mistakes include using cold ingredients. Always use room temperature milk and eggs. This helps the batter mix better and cook evenly. To serve your caramelized banana pancakes, stack them high on a plate. Place a generous spoonful of caramelized bananas on top. Drizzle pure maple syrup over everything. This adds a sweet touch. You can sprinkle cinnamon on top for added flavor. For extra fun, try adding chopped nuts or whipped cream. Fresh fruit, like berries, also pairs well. These toppings bring color and taste to your dish. Enjoy your delicious breakfast treat! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter they will be, enhancing the flavor of your pancakes significantly. Don’t Overmix the Batter: For fluffy pancakes, mix the batter until just combined. A few lumps are okay; overmixing can lead to dense pancakes. Adjust Heat as Needed: If pancakes are browning too quickly, lower the heat. Conversely, if they aren't cooking through, slightly increase the heat for a perfect golden finish. Serve Immediately: For the best experience, serve pancakes hot off the skillet, topped with the caramelized bananas and warm maple syrup. {{image_4}} You can easily make your pancake experience unique. Here are some ideas to try: - Nuts or Chocolate Chips: Add walnuts or pecans for crunch. Try chocolate chips for a sweet twist. Both options add texture and flavor. - Vanilla or Almond Extract: A splash of vanilla or almond extract enhances the flavor. Just a teaspoon will make a big difference. You can adapt these pancakes to fit your diet. Here are some simple swaps: - Vegan Version: Replace the egg with a flaxseed meal mix. Use almond milk or oat milk instead of regular milk. This makes it vegan and just as tasty. - Low-Sugar Alternatives: Use ripe bananas to cut down on added sugar. You can also use sugar substitutes like stevia or monk fruit. This keeps the sweetness without the calories. Explore global flavors by adding spices or changing the pancake style: - Spices: Try adding nutmeg, cardamom, or ginger for a warm spice kick. Each spice brings a new dimension to the flavor. - Pancake Formats: Consider making your pancakes in different styles. Try crepes for a thinner, elegant option, or fluffy Japanese pancakes for a delightful twist. Each culture has its own take on pancakes. To keep leftover pancakes fresh, let them cool first. Place them on a wire rack to avoid sogginess. Once cooled, stack the pancakes with parchment paper between each one. This step prevents sticking. Then, store the stack in an airtight container. You can keep them in the refrigerator for up to three days. If you want to save pancakes for later, freezing is a great option. Wrap each pancake in plastic wrap. Then, place them in a freezer-safe bag. This method keeps them fresh for up to two months. When you’re ready to enjoy, just take out the amount you need. The best way to reheat pancakes is on the stovetop. Heat a non-stick skillet over low to medium heat. Add a little butter to the pan to keep them moist. Place the pancake in the skillet. Cook for about one minute on each side. This method warms them evenly and keeps them soft. You can also use a microwave. Place a pancake on a microwave-safe plate and cover it with a damp paper towel. Heat for about 20-30 seconds. This step helps keep the pancake moist. But, be careful not to overheat. Use ripe bananas for best results. They should have a few brown spots. Overripe bananas work too; they are sweeter and softer. Both types create a nice caramel texture. Their natural sugars caramelize well when cooked, adding flavor. Yes, you can prepare the pancake batter in advance. Just mix the dry and wet ingredients separately. Combine them just before cooking. This way, the pancakes stay fluffy. Store the batter in the fridge for up to 24 hours. Look for bubbles forming on the surface. This means they are ready to flip. Cook for another minute after flipping. Check for a golden brown color on both sides. If they are golden, they are done. Enjoy them warm with your caramelized bananas on top! We covered everything you need for perfect caramelized banana pancakes. From essential ingredients to cooking techniques, it’s all here. Remember to measure accurately and don’t skip the sautéing steps for rich flavor. Try various alternatives and add-ins to suit your diet and taste. Store leftovers properly for later enjoyment. With these tips, you'll make pancakes that impress every time. Enjoy your cooking journey!$

Caramelized Banana Pancakes Delight

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

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 2

Calories 350 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
0.5 teaspoon fine salt
1 cup whole milk (or your preferred milk alternative)
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
2 ripe bananas, sliced into rounds
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
to taste pure maple syrup, for drizzling and serving

Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until they are evenly blended and aerated.
In a separate smaller bowl, combine the whole milk, lightly beaten egg, and melted unsalted butter. Gradually pour this mixture into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. It’s perfectly fine if the batter remains slightly lumpy; this will ensure light and fluffy pancakes.
Heat a non-stick skillet or griddle over medium heat and add a small pat of butter to coat the surface. Once the butter is melted and bubbling, carefully add the sliced bananas. Sprinkle them with brown sugar and ground cinnamon, allowing them to sauté for about 2-3 minutes until they become soft and caramelized. Stir gently to avoid breaking the banana slices, then remove from heat and set aside.
In the same skillet, pour approximately 1/4 cup of pancake batter for each pancake. Cook until you see bubbles forming on the surface—this should take about 2 minutes. Carefully flip each pancake and cook for an additional 1-2 minutes, or until they achieve a lovely golden brown color. You may need to adjust the heat if they are browning too quickly.
As the pancakes finish cooking, place a generous spoonful of the caramelized bananas directly on top of each pancake while they are still warm for optimal melted goodness.
Stack the pancakes on a serving plate, and drizzle with rich maple syrup just before serving to add that delightful sweetness.

Notes

Create an enticing pancake stack on a plate, layering each pancake with caramelized bananas. Finish with a generous drizzle of warm maple syrup and a sprinkle of cinnamon.

Keyword banana, breakfast, caramelized, pancakes