Buttermilk pancakes topped with salted caramel sauce, vanilla cream, sliced bananas, and crushed Nilla wafer cookies. The first bite of this breakfast treat will sweep you right off your feet!
Prepare the vanilla cook and serve pudding according to package directions and place a piece of plastic wrap over the top of the pudding as it cools to prevent a skin from forming. Set aside until needed.
Salted Caramel
Add the caramel, cornstarch, and salt to a small saucepan and whisk together for about 5 minutes over medium heat until very bubbly. Remove from heat and let rest. It will thicken as it cools.
Pancakes
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt until well mixed.
In another bowl whisk together the egg, oil, and buttermilk until blended.
Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.
Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
Scoop the batter by the ¼ cup measures and round out into circles. Sprinkle some crushed shortbread pieces onto the batter. Cook for about 1-2 minutes per side or until both sides are golden in color.
Assembly
Stack two or three pancakes onto a plate and spread some vanilla pudding on top.
Drizzle salted caramel over the top as desired.
Garnish with sliced ripe banana and more shortbread cookie pieces.
Notes
Pancake Tips:
Don't overmix batter; leave lumps for fluffy pancakes.
Flip when edges set and bubbles form on top.
Avoid squishing pancakes; let them rise naturally.
Lower heat if outside cooks faster.
Rest batter 5 minutes for fluffier results.
Vanilla Pudding Tips:
Prepare pudding before pancakes; cover to prevent skin.
Leftover Caramel:
Store in fridge; microwave for 15-45 seconds to drizzle.