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These caramelised banana pancakes are simple, they’re fluffy, and they’re smothered in buttery caramel-y bananas. What a perfect weekend breakfast for two – or more!
Mr. Scrummy is very saucy.
Now before you whizz your cursor up to the ‘x’ in the corner of your screen and report me for inappropriate remarks, let me explain. He sticks his lip out in a big sulk if his food is too dry. Whether it’s gravy, custard, cream, sauce on a stir-fry, or whatever, his mouth turns down in disappointment if there isn’t enough.
(Don’t) hold the caramel…
So when I finally gave this caramelised banana pancake recipe from the ever dependable Jamie Oliver a go, I just knew that there wasn’t nearly enough of the sticky caramel sauce for Mr. Scrummy. So the next time I made them, I scaled down the recipe to feed just 2 of us, but, ahem, ‘forgot’ to scale down the sauce.
So the best thing about these amazing caramelised banana pancakes is the perfect amount of sticky caramel-y sauce. Just trust me on this one.
The best fluffy pancakes!
For the lightest, fluffiest pancakes for your delicious caramelised bananas and sauce, whisk up the egg whites as you would if making meringue. Then gently fold them into the batter.
Sound like too much trouble? Actually, I find it very therapeutic on a weekend morning!
OK. But how do I caramelise bananas? Isn’t that a lot of trouble?
I love making the caramelised bananas for these delicious fluffy pancakes.
It’s easy. HOWEVER… I’ve made this recipe again and again, and the first few times I did actually stuff up my caramelised bananas. The good thing is, even when my bananas and sauce weren’t perfect, they were still delicious.
So don’t be too hard on yourself if you don’t get it perfect the first time. Just give it another go, and I promise you you’ll get perfect caramelized banana pancakes eventually.
Not in the mood to make caramel? Make these healthy banana bread waffles instead! You need just 3 ingredients and 10 minutes to make them.
Luckily for you, I’ve done the testing for you, and here’s how to get perfect caramelised banana pancakes:
- Make your pancakes first and pop them in the oven to keep warm. Don’t make them at the same time as the caramlised bananas. Trust me, this is not the time to show off your multi-tasking skills. I’ve tried it and my caramel always ends up hard as nails or, worse, burnt.
- Let the butter and brown sugar melt in the frying pan/skillet for a few minutes ON A LOW HEAT.
- Cut your bananas in half across the width and place them cut side down in the pan.
- Turn the heat up to medium and let the sauce and bananas bubble away gently for another few minutes. You’ll find the bananas will release some of their ‘juice’ into the sauce, and the butter will seem to separate from the rest of the sauce for a while.
- Flip the bananas over carefully (it doesn’t really matter if they break a little). The sauce is done when it’s lost that ‘separated butter’ look and it starts to thicken!
As mentioned already, you end up with perfectly soft-but-not-too-soft bananas all drenched in the sticky sauce.
A couple of times I’ve let the sauce bubble for slightly too long and it’s ended up a bit crunchy in parts. Don’t worry too much if this happens to you. It’s still absolutely delicious!
Add Greek yoghurt for caramelised banana perfection!
The splodge of creamy stuff you can see on the top of my pancakes is Greek yoghurt. I tend to put Greek yoghurt on top of a lot of things, but it really does go perfectly with these pancakes. The slight sourness of the yoghurt contrasts perfectly with the sweetness of the caramelised bananas.
One last note/confession…
Update: Lately I’ve been making WAFFLES to go with our caramelised bananas. Just as delicious as the pancakes, and possibly even a little easier to make (if you have a waffle maker of course). I just use a really basic waffle mixture and pile the gorgeous caramelised bananas on top! (See ‘notes’ section of recipe below for the recipe I use!)
OR: I use this amazingly simple life-changing healthy banana bread breakfast waffle recipe instead! 😉
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Caramelised banana pancakes (for 2)
- 2 large eggs
- 1/3 cup plain flour
- 1/2 teaspoon baking powder
- 1/3 cup milk
- small pinch of salt
- a little oil for cooking
- 4 tablespoons butter (or about 1/2 a stick)
- 3 tablespoons brown sugar
- 2 bananas sliced across the middle lengthways
- Greek yoghurt or crème fraiche to serve (optional)
- Separate the eggs, putting the yolks in one medium-sized bowl and the whites in another.
- Add the flour and baking powder to the bowl with the yolks in, then slowly add the milk, stirring well to avoid lumps.
- Now whisk the egg whites with the salt until fluffy and thick with an electric handheld whisk. Gently fold them into the batter in the other bowl.
- Drizzle a little oil into a frying pan on a medium high heat, then ladle about a quarter of the batter into the pan. Let cook for a couple of minutes until it’s nice and golden, then flip over carefully and let cook for another minute or two on the other side. Slide onto a plate and keep warm in the oven while you cook the other pancakes.
- Now melt the butter and sugar together in another pan and let cook on a lowish heat for a few minutes.
- Turn the heat up to medium, then add the bananas to the pan, cut side down, and let cook in the sauce for another few minutes. Then carefully slide the bananas over with a spatula to cook on the other side until they are nice and soft and golden.
- Serve the bananas and sauce on top of the pancakes with the yoghurt or crème fraiche (if using).