Caramel Blueberry Banana Pancakes Recipe
Three fluffy blueberry pancakes topped with sliced bananas, house made caramel sauce and a dollop of whipped cream.
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Ingredients
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Pancake Batter
Caramel Sauce (house-made)
Toppings & Finish
Method
Pancake Batter
Combine dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder and salt until evenly combined.
Mix wet ingredients
In a separate bowl whisk the buttermilk, egg, melted butter and vanilla until smooth and combined.
Make batter
Pour the wet ingredients into the dry and stir gently until just combined — the batter should be slightly lumpy. Do not overmix. Fold in the fresh blueberries gently to distribute them without crushing.
Cook pancakes
Pour about 1/3 cup batter per pancake onto the hot griddle to make three pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, 1–2 minutes more. Keep cooked pancakes in a low oven (200°F / 95°C) on a baking sheet to stay warm while you cook the rest.
Caramel Sauce (house-made)
Dissolve sugar
In a heavy-bottomed saucepan combine the granulated sugar and water over medium heat. Stir gently just to wet the sugar, then stop stirring and let the mixture come to a simmer.
Finish sauce
Remove the pan from heat and carefully add the butter, whisking until melted. Slowly pour in the warmed heavy cream while whisking (mixture will bubble vigorously). Stir in the sea salt and vanilla. If there are still small hardened sugar spots, return briefly to low heat and whisk until smooth. Transfer to a heatproof container and let cool slightly — sauce will thicken as it cools.
Toppings & Assembly
Slice banana
Peel and slice the banana diagonally into 1/4-inch thick slices.
Plate pancakes
Stack three warm blueberry pancakes on a plate.
Top with banana and caramel
Arrange the banana slices over the pancakes. Drizzle 2–3 tablespoons of the warm house-made caramel sauce over the banana and pancakes (more to taste).
Finish with whipped cream
Add a generous dollop (about 1/4–1/2 cup) of whipped cream on top or to the side. Dust lightly with powdered sugar if desired. Serve immediately while pancakes and caramel are warm.