Caramelized Banana Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate medium bowl or large measuring cup whisk the egg, milk, melted butter, and vanilla extract until smooth.

Make the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until most of the flour is incorporated. A few small lumps are fine — do not overmix. Let the batter rest 5–10 minutes while you prepare the bananas and heat the pan. Resting hydrates the flour and yields fluffier pancakes.

Prepare bananas

Peel the bananas and cut them on a slight diagonal into 1/3-inch thick slices. If you prefer larger pieces for topping, halve the slices lengthwise after cutting.

Heat pan

Place a large nonstick or stainless skillet over medium heat. Add the 3 tablespoons unsalted butter and let it melt and foam but not brown (about 30–45 seconds).

Caramelize

Stir in the packed brown sugar, cinnamon, and sea salt. Cook, stirring, until the sugar dissolves and the mixture bubbles gently (about 30–45 seconds). Add the banana slices in a single layer. Cook without stirring for 1 to 1.5 minutes, then gently flip the slices with a spatula or tongs and cook another 30–60 seconds until bananas are warmed and glazed. If using, drizzle the corn syrup or maple syrup now and sprinkle the lemon juice over the bananas to brighten the flavor. Taste and adjust salt or lemon if needed. Remove the pan from the heat to prevent overcooking — bananas should be tender but still hold their shape.

Keep warm

Transfer the caramelized bananas to a plate and tent loosely with foil or keep in a warm oven (low setting ~200°F / 95°C) while you cook pancakes so they remain glossy and warm.

Preheat griddle

Heat a large nonstick skillet or griddle over medium to medium-low heat. Brush with a little neutral oil or add a small pat of butter and wipe excess with a paper towel so the surface is evenly coated but not smoking.

Cook

For each pancake, pour about 1/4 cup of batter onto the hot surface, leaving space between pancakes. Cook until small bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook until the second side is golden and the pancake is cooked through, another 1 to 2 minutes. Adjust heat as necessary — if pancakes brown too quickly, lower the heat.

Keep warm

Place cooked pancakes on a baking sheet in a warm oven (200°F / 95°C) to keep them warm while you finish the batch.

Stack 2–3 pancakes per serving on plates. Spoon generous amounts of the warm caramelized bananas over the top, including any sticky syrup from the pan.

Drizzle with maple syrup to taste, sprinkle with powdered sugar and toasted chopped pecans or walnuts if using, and serve immediately.

Leftovers: refrigerate bananas and pancakes separately in airtight containers for up to 2 days. Rewarm bananas gently in a skillet over low heat; reheat pancakes in a skillet or oven until warmed through.