Salted Caramel Banana Pancakes
Salted Caramel Banana Pancakes are fluffy buttermilk pancakes with mashed banana in the batter, topped with homemade salted caramel and fresh banana slices. Every bite is rich, cozy, and downright irresistible, like dessert for breakfast ...in the best way.
Servings: 14 pancakes
Calories: 183kcal
Cost: Recipe $4.78 / Serving $0.34
Ingredients
Pancakes
- 1 ¾ cups all-purpose flour ($0.30)
- 2 tablespoons brown sugar ($0.05)
- 1 tablespoon baking powder ($0.05)
- 1 teaspoon baking soda ($0.01)
- ½ teaspoon salt ($0.01)
- 1 teaspoon cinnamon ($0.08)
- ¼ teaspoon ground nutmeg, optional ($0.02)
- 1 ½ large ripe bananas, mashed, about ¾ cup ($0.45)
- 2 large eggs, lightly beaten ($0.64)
- 1 ½ cups buttermilk ($0.75)
- 3 tablespoons unsalted butter, melted, or vegetable oil ($0.38)
- 1 teaspoon vanilla extract ($0.02)
Salted Caramel Sauce
- ½ cup salted butter ($0.99)
- 1 cup brown sugar, packed ($0.95)
- ¼ cup milk ($0.05)
- 1 teaspoon vanilla extract ($0.02)
- ½ teaspoon salt, adjust to taste ($0.01)
Optional Toppings
- sliced bananas
- crushed shortbread cookies or chopped walnuts
- whipped cream or Greek yogurt
- flaky sea salt
Instructions
- Make Caramel Sauce. Melt the butter in a saucepan over medium low heat. Add the brown sugar and milk, increase heat to medium, and stir constantly until boiling. Boil for 2 minutes while stirring. Remove from heat and stir in the vanilla and salt. Let cool slightly.
- Mix Dry Ingredients. In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg if using.
- Mix Wet Ingredients. In a separate bowl, mash the bananas until smooth. Stir in the eggs, buttermilk, melted butter or oil, and vanilla extract until combined.
- Combine Batter. Add the dry ingredients to the wet ingredients and gently stir just until combined. A few small lumps are fine.
- Cook Pancakes. Preheat a griddle or nonstick skillet over medium heat and lightly grease. Scoop about ¼ cup of batter per pancake onto the hot surface. Cook for 2 to 3 minutes until bubbles form and edges look set. Flip and cook for 1 to 2 minutes until golden.
- Serve. Serve warm with salted caramel sauce and desired toppings.
Notes
- Batter Texture. Do not overmix. Small lumps help create fluffy pancakes.
- Heat Control. Lower the heat if pancakes brown too quickly on the outside.
- Resting Batter. Letting the batter rest for 5 minutes improves fluffiness.
- Caramel Storage. Store leftover caramel in the refrigerator. Reheat in the microwave for 15 to 45 seconds until pourable.
- Yield Tip. The caramel recipe makes enough for two full batches of pancakes.
Nutrition
Serving: 1pancake | Calories: 183kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 341mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
