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Fluffy Caramelized Banana Pancakes

These are simple fluffy pancakes topped with bananas in an unbelievably delicious buttery caramel-y sauce. Perfect for Pancake day, a romantic brunch for 2, or 'brinner' for the whole family.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 538 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 large eggs at room temperature if possible
  • ⅓ cup plain flour
  • ½ teaspoon baking powder
  • ⅓ cup milk at room temperature if possible
  • small pinch of salt
  • a little oil for cooking or melted butter
  • 4 tablespoons butter (or about ½ a stick)
  • 3 tablespoons brown sugar
  • 2 bananas medium ripeness if possible, sliced across the middle lengthways
  • Greek yogurt or crème fraiche to serve (optional)

Instructions

    Cup of Yum
  1. Separate the eggs, putting the yolks in one medium-sized bowl and the whites in another.
  2. Add the flour and baking powder to the bowl with the yolks in, then slowly add the milk, stirring well to avoid lumps.
  3. Now whisk the egg whites with the salt until fluffy and thick with an electric handheld whisk. Gently fold them into the batter in the other bowl.
  4. Drizzle a little oil into a frying pan on a medium high heat, then ladle about a quarter of the batter into the pan. Let cook for a couple of minutes until it’s nice and golden, then flip over carefully and let cook for another minute or two on the other side. Slide onto a plate and keep warm in the oven while you cook the other pancakes.
  5. Now melt the butter and sugar together in another pan and let cook on a lowish heat for a few minutes.
  6. Turn the heat up to medium, then add the bananas to the pan, cut side down, and let cook in the sauce for another few minutes. Then carefully slide the bananas over with a spatula to cook on the other side until they are nice and soft and golden.
  7. Serve the bananas and sauce on top of the pancakes with the yogurt or crème fraiche (if using).

Notes

  • Adapted from Jamie Oliver’s banana pancakes recipe.
  • Cooking process:
  • Try not to overmix. Gently fold the egg whites into the mixture 'just' until it's mostly mixed in. It's fine if there are still a few white flecks of egg white visible. 
  • Make sure you cook the pancakes first. Keep them warm in the oven, then make the caramelized bananas. The sauce is ready when it's lost the 'separated butter' look and it has thickened a bit.
  • I find it takes somewhere between 5 and 10 minutes to get the perfect caramelised bananas!
  • Or maybe you're in the mood for waffles instead of pancakes?
  • I sometimes pile my caramelised bananas on top of basic waffles instead of pancakes. To make my waffles (for 2) I use: 
  • 1 cup + 3 tablespoons (140 grams) plain flour / 1 teaspoon baking powder / 1 tablespoon sugar / 0.5 teaspoons salt / 1 egg / 1 cup milk {I just beat the milk slowly in to everything else in a jug, then let stand for a while before pouring into the waffle maker!} Let me know if you try this recipe instead!
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Nutrition Information

Calories 538kcal (27%) Carbohydrates 63g (21%) Protein 10g (20%) Fat 28g (43%) Saturated Fat 16g (80%) Cholesterol 227mg (76%) Sodium 287mg (12%) Potassium 684mg (20%) Fiber 3g (12%) Sugar 34g (68%) Vitamin A 1080IU (22%) Vitamin C 10.2mg (11%) Calcium 141mg (14%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 538

% Daily Value*

Calories 538kcal 27%
Carbohydrates 63g 21%
Protein 10g 20%
Fat 28g 43%
Saturated Fat 16g 80%
Cholesterol 227mg 76%
Sodium 287mg 12%
Potassium 684mg 15%
Fiber 3g 12%
Sugar 34g 68%
Vitamin A 1080IU 22%
Vitamin C 10.2mg 11%
Calcium 141mg 14%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.