Vanilla Pancakes with Caramelized Bananas
User Reviews
5
Vanilla Pancakes with Caramelized Bananas
Description
Vanilla Pancakes with Caramelized Bananas begin with mixing dry ingredients like flour, sugar, baking powder, baking soda, and salt. Wet ingredients including egg, milk, vanilla yogurt, and vanilla extract are gradually incorporated to form a batter. Pancakes are cooked in a greased skillet until bubbles form on the surface and edges look dry, then flipped to cook the other side until light brown.
The topping is made by melting butter and brown sugar in a separate skillet at medium-low heat, then adding banana slices to caramelize until softened and slightly browned. Optional pecans are stirred in to add texture. The banana sauce is poured over the pancakes before serving, offering a warm, sweet contrast to the vanilla-flavored cakes.
This dish combines the comfort of fluffy vanilla pancakes with the richness of caramelized bananas, making it suitable for a leisurely breakfast or brunch. Using vanilla yogurt in the batter boosts flavor and tenderness.
Milk varieties from skim to whole work for the batter, with a recommended adjustment if using vanilla Greek yogurt. Nutrition values are estimations. The caramelization process ensures the bananas are tender but retain shape and add natural sweetness.
Ingredients
Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg large
- 3/4 cup milk
- 1/2 cup vanilla yogurt
- 1/2 teaspoon vanilla extract
Caramelized Bananas
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 banana not overripe), in 1/4-inch slices
- 1/4 cup pecans optional, chopped
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in the dry ingredients, and add the wet into the dry; mix until just combined.
- Heat a large skillet over medium-low heat. Grease skilled with butter or nonstick cooking spray.
- Add 1/4 cup batter per pancake.
- Cook until bubbles form and the edges start to look dry, about 2 minutes.
- Flip pancake over, and cook for 1-2 minutes, or until the other side is lightly browned.
- Meanwhile, make the caramelized bananas.
- Melt the butter in a separate skillet over medium-low heat.
- Add the butter and let it melt.
- Once the most of the butter has melted, stir in the sugar; continue stirring until the sugar melts.
- Add the banana slices, and cook until the bananas begin to soften and caramelize.
- Flip bananas over and continue cooking until the other side has caramelized, about 2-3 minutes.
- Add the pecans, if using, and stir to combine.
- Pour the banana sauce over hot pancakes.
Notes
- Use any milk from skim to whole; increase milk quantity if using vanilla Greek yogurt to maintain batter consistency.
- The caramelized banana topping softens bananas without turning them mushy, adding natural sweetness and a buttery flavor.
- Optional pecans add a crunchy texture contrasting the soft pancakes and bananas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 73-inch pancakes
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 328kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 222mg | 9% |
| Potassium | 371mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 129mg | 13% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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