Caramel Banana Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted butter and vanilla extract until smooth.

Make the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few small lumps are fine — do not overmix. Let the batter rest 5–10 minutes while you preheat the griddle.

Preheat and cook: Heat a nonstick skillet or griddle over medium (about 375°F / 190°C) and lightly grease with butter or oil. For each pancake, pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep cooked pancakes warm in a low oven (200°F / 95°C) while you finish the sauce and bananas.

Prepare bananas

Peel the bananas and slice them on a slight diagonal into 1/3-inch thick rounds (or halved lengthwise then sliced for larger pieces).

Make caramel sauce

In a medium sauté pan over medium heat, add 3 tablespoons unsalted butter. When the butter melts and foams, add the packed dark brown sugar and light corn syrup. Stir continuously until the sugar dissolves and the mixture becomes bubbling and syrupy, about 2–3 minutes.

Add cream and finish sauce: Slowly pour in the heavy cream while stirring (careful — it may bubble). Reduce heat to medium-low and simmer 2–3 minutes until the sauce is smooth and slightly thickened. Stir in 1 teaspoon vanilla extract and 1 teaspoon salt. Taste and adjust salt or sweetness as desired.

Saute bananas

Push the caramel to one side of the pan (or transfer to a shallow bowl) and add a small pat of butter if needed. Add the banana slices to the pan in a single layer and sauté over medium heat for 1 minute per side until they begin to brown and soften but still hold their shape. Gently spoon the warm caramel sauce over the bananas to coat. Remove from heat to avoid overcooking the fruit.

Make chantilly cream

Chill a mixing bowl and beaters briefly if possible. Pour 1 cup cold heavy cream into the bowl with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; you want a pillowy cream that holds shape.

Toast pecans

If pecans are not toasted, warm a small dry skillet over medium and toast the pecans, stirring frequently, 3–4 minutes until fragrant. Remove promptly to cool, then roughly chop.

Assemble and finish: Stack 2–3 pancakes per serving on plates. Spoon several sautéed banana slices and warm caramel sauce over the top. Add a generous dollop of chantilly cream, sprinkle with toasted chopped pecans and finish with a small pinch of flaky sea salt (optional) to brighten flavors. Serve immediately.