Recipe Background
You've never had banana pancakes like The Ultimate Banana Pancakes. There's just no way to compare them... the pancakes themselves have banana mixed into the batter so the tropical creamy sweetness is in each bite. And then The Ultimate Banana Pancakes go a step further by adding a caramelized banana topping! This is a banana-lover's heaven and the best way to wake up in the morning!
You've never had banana pancakes like The Ultimate Banana Pancakes. There's just no way to compare them... the pancakes themselves have banana mixed into the batter so the tropical creamy sweetness is in each bite. And then The Ultimate Banana Pancakes go a step further by adding a caramelized banana topping! This is a banana-lover's heaven and the best way to wake up in the morning!
Ingredients
For the pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon sea salt
- 1 overripe banana
- 1 1/2 cups whole milk divided
- 3 large eggs yolks and whites separated
- 6 tablespoons unsalted butter melted, plus more, to taste, for greasing the griddle
- 1 teaspoon vanilla extract
For the caramelized bananas:
- 4 tablespoons salted butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 2 ripe bananas sliced lengthwise
- maple syrup optional, to taste, for serving
- pecans optional, to taste, toasted, for serving
Directions
- Preheat the oven to the lowest temperature possible.
- In a large bowl, sift the flour, the baking powder, the granulated sugar, and the salt and whisk to combine.
- In a stand mixer, add 1 of the overripe bananas and 1/2 cup of the milk and beat until fully incorporated.
- Add the egg yolks, 6 tablespoons of the melted butter, and the vanilla extract to the banana-milk mixture and beat until combined.
- Slowly add the flour mixture to the banana mixture and beat until just combined. Be careful not to overmix.
- In a separate medium bowl, add the egg whites and using an electric hand mixer, beat until medium peaks form.
- Gently fold 1/2 of the beaten egg whites into the pancake batter with a spatula.
- Add the remaining egg whites into the batter and gently fold, but do not fully incorporate them into the batter. There should still be streaks of the egg whites throughout the batter.
- Preheat a griddle over medium-high heat.
- Add the extra melted butter to the griddle and spread it out evenly.
- In 1/3-cup portions, add the pancake mixture to the griddle, keeping the pancakes 3 inches apart, and cook until bubbles begin to form, and the pancakes are golden-brown on the bottom, about 2-3 minutes.
- Flip the pancakes over and cook until the pancakes are golden-brown on the reverse side, about 2 minutes.
- Transfer the cooked pancakes to a rimmed baking sheet and keep them warm in the oven. Repeat the cooking process with the remaining batter.
- In a medium-sized, heavy-bottom skillet over medium-low heat, melt the remaining 4 tablespoons of the salted butter.
- Add the brown sugar and the cinnamon to the butter and cook, while stirring, until the sugar has dissolved, about 3 minutes.
- Lay the remaining sliced bananas into the sugar sauce and cook, while turning them once, until caramelized on both sides, about 2 minutes per side.
- Serve the pancakes topped with the maple syrup, the caramelized bananas, and the toasted pecans.
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