The Ultimate Fluffy Banana Pancakes with Homemade Cinnamon Caramel Syrup
Prepare to elevate your breakfast game with this extraordinary Banana Pancakes Recipe! These pancakes are not just any pancakes; they are incredibly fluffy, moist, and bursting with rich banana flavor. But what truly sets them apart is the accompanying mouthwatering homemade cinnamon caramel syrup. Imagine warm, golden-brown flapjacks, generously drizzled with this easy-to-make, decadent treat. It’s a combination that promises a breakfast experience you and your loved ones won’t soon forget.
Why You’ll Fall in Love with These Banana Pancakes
Here in our household, breakfast isn’t just a meal; it’s an event! We’re known for enjoying delicious buttermilk pancakes any time of day, whether it’s for a leisurely brunch, a quick weeknight dinner, or a special weekend treat. This constant craving for creative breakfast ideas led us to take a beloved classic – the banana pancake – and turn it into something truly spectacular.
This recipe isn’t just about making great banana pancakes; it’s about crafting an unforgettable culinary experience. You’ll enjoy pancakes that are the epitome of moist and fluffy, infused with the natural sweetness and aroma of ripe bananas. But the magic doesn’t stop there. We’ve paired these delightful flapjacks with a simple yet incredibly luxurious homemade cinnamon caramel syrup. Forget bland, store-bought syrups; this cinnamon caramel concoction is a game-changer. It’s unbelievably easy to make – just a few common ingredients, a quick whisk, and a minute in the microwave, and you’ll have a golden, aromatic syrup that will make your taste buds sing!
These banana pancakes are incredibly versatile. Serve them alongside savory favorites like crispy bacon, flavorful sausage, or perfectly scrambled eggs for a delightful sweet and savory balance. Or, if your sweet tooth is calling, pile on fresh fruit, a dollop of whipped cream, or even a handful of chocolate chips for an extra indulgent treat. We’re confident that once you try this recipe, it will become a cherished staple in your home. Give it a whirl and let us know your thoughts!
Essential Ingredients for Perfect Banana Pancakes & Syrup
Today is your lucky day, because this isn’t just one recipe – it’s a two-in-one deal: a fantastic banana pancake recipe and a truly exceptional cinnamon caramel syrup recipe! Below, we’ll dive into the key ingredients you’ll need for each component, along with a little insight into why they make all the difference. Exact measurements can be found in the comprehensive recipe card further down this page.
For the Fluffy Banana Pancakes:
- All-purpose flour: Provides the foundational structure for light and tender pancakes.
- Whole wheat flour: A touch of whole wheat flour (we recommend white whole wheat) adds a lovely depth of flavor and a slightly healthier twist without compromising on fluffiness.
- Baking powder & Baking soda: These are our leavening agents, working in tandem to create those coveted airy, fluffy pancakes. The baking soda reacts with the acidity of the buttermilk.
- Brown sugar: Adds a subtle caramelized sweetness that complements the banana flavor beautifully and contributes to a moist texture.
- Spices: ground cinnamon and ground nutmeg: These warm spices elevate the banana flavor, adding a comforting, aromatic layer to each bite.
- Salt: A pinch of salt is essential for balancing the sweetness and enhancing all the other flavors.
- Buttermilk: The secret to incredibly tender and moist pancakes. Its acidity reacts with the baking soda, contributing to a lighter texture. If you don’t have buttermilk, you can easily make a substitute (see our FAQ section for a quick tip!).
- Egg: Acts as a binder, adds richness, and helps with the structure of the pancakes.
- Melted butter: Introduces a rich, buttery flavor and keeps the pancakes moist. Make sure it’s cooled slightly before adding to the wet ingredients.
- Vanilla extract: A classic flavor enhancer that brings warmth and depth to the overall profile.
- Ripe bananas: This is crucial! The riper your bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots on the peel. These are perfect for mashing and incorporating into the batter.
For the Decadent Cinnamon Caramel Syrup:
- Maple syrup: Forms the sweet base of our syrup, offering its distinct, rich flavor.
- Caramel sauce: Elevates the sweetness and adds a luxurious, buttery caramel note. You can use your favorite store-bought caramel or a homemade version.
- Ground cinnamon: The star spice that infuses the syrup with a warm, inviting aroma and taste, perfectly complementing the pancakes.
- Vanilla extract: Enhances the sweetness and rounds out the flavor profile of the syrup.
- Salt: Just a tiny pinch helps to cut through the sweetness and brings out the complexity of the caramel and cinnamon.
How to Craft Your Fluffy Banana Pancakes with Cinnamon Caramel Syrup
Creating these delightful banana pancakes and the luscious cinnamon caramel syrup is simpler than you might think. Follow these straightforward steps to achieve breakfast perfection:
Step 1: Preheat Your Griddle to Perfection
Before you even think about mixing batter, set your griddle or non-stick frying pan over medium-low to low heat. Patience is key here. Allowing your griddle to preheat slowly and evenly ensures that your pancakes cook through without burning on the outside. A properly preheated surface is crucial for that beautiful golden-brown finish. You can test the temperature by sprinkling a few drops of water on the surface; if they sizzle and evaporate quickly, it’s ready.
Step 2: Gently Mix the Pancake Batter
In a large mixing bowl, combine all the dry pancake ingredients first (flours, baking powder, baking soda, brown sugar, spices, and salt). Give them a quick whisk to ensure they’re evenly distributed. In a separate bowl, whisk together the wet ingredients (buttermilk, egg, melted butter, vanilla, and mashed ripe bananas). Pour the wet mixture into the dry ingredients and stir them together just until they are combined. It is absolutely vital not to overmix the batter! A few lumps are perfectly normal and actually desired. Overmixing develops the gluten in the flour, leading to tough, rubbery pancakes. Embrace the lumps for truly fluffy results!
Step 3: Cook Your Golden Flapjacks
Lightly grease your preheated griddle with a touch of butter or a neutral oil (like canola or vegetable oil). Then, using a ¼ cup measuring cup, pour portions of batter onto the griddle. Give each pancake a little space to spread. Cook them for about 2-3 minutes per side, or until you see small bubbles forming on the surface of the pancake and the edges appear set. This is your cue to flip! Once flipped, cook for an additional 2-3 minutes until they are beautifully golden brown and cooked through. Continue this process with the remaining batter, greasing the griddle as needed between batches.
Step 4: Prepare the Irresistible Cinnamon Caramel Syrup
While your pancakes are cooking, or just before serving, combine all the syrup ingredients (maple syrup, caramel sauce, ground cinnamon, vanilla, and a pinch of salt) in a microwavable bowl. Heat the mixture in the microwave for approximately 1 minute, or until it’s warmed through and easily pourable. Give it a good stir to ensure all ingredients are well combined and smooth. This creates a warm, aromatic, and perfectly balanced syrup that’s ready to be generously drizzled over your stack of freshly cooked banana pancakes. You can also warm it gently on the stovetop over low heat if preferred.
Frequently Asked Questions About Banana Pancakes
Rubbery pancakes are almost always a sign of overmixing your batter. Many people see lumps and instinctively keep stirring, thinking they need a perfectly smooth consistency. However, for light and fluffy pancakes, a lumpy batter is actually ideal! Those lumps are just pockets of flour waiting to hydrate and expand. When you overmix, you develop the gluten in the flour too much, resulting in a dense, chewy, and rubbery texture instead of a tender one. If you struggle with this, try mixing your wet and dry ingredients in separate bowls first, then gently fold them together with a spatula until just combined, stopping as soon as no dry streaks of flour remain. This “two-bowl” method can help prevent overmixing.
The choice between butter and oil for greasing your griddle or pan is largely a matter of personal preference, as both work well to prevent sticking. However, each offers a subtle flavor difference. Butter, as you might guess, imparts a slightly nutty and richer flavor to the pancakes, contributing to a golden-brown crust. The downside is that butter can brown quickly and potentially burn, so keep an eye on your heat. Oil, such as canola or vegetable oil, is more neutral in flavor and has a higher smoke point, making it a bit more forgiving for consistent browning without the risk of burning. Either way, adequately greasing your cooking surface is essential to ensure your pancakes don’t stick and fall apart.
The key to perfectly cooked, unburnt pancakes is cooking them “low and slow.” Don’t rush the process! If you’re concerned about burning, start with a low heat setting on your griddle or pan. Once you get a feel for how your cooking surface retains and distributes heat, you can gradually bump it up to medium-low. A common mistake is heating the pan too much before cooking, which often leads to the first pancake burning instantly. Don’t be discouraged if your first pancake isn’t perfect – consider it the “test pancake” to adjust your heat! Look for those tell-tale bubbles on the surface and slightly set edges before flipping, and remember that patience will reward you with beautifully golden pancakes every time.
Any leftover banana pancakes can be stored in an airtight container or a freezer-safe ziploc bag in the refrigerator for 2-3 days. To reheat, simply pop them in the microwave for 30-60 seconds, or gently warm them in a toaster oven or on a griddle until heated through. The homemade cinnamon caramel syrup is best enjoyed immediately for optimal warmth and consistency. However, if you do have any leftover syrup, transfer it to an airtight container and store it in the fridge for up to 2 days. Reheat gently in the microwave or a small saucepan over low heat, stirring occasionally, until it reaches your desired temperature and consistency.
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute. For every 1 cup of buttermilk needed, simply pour 1 tablespoon of lemon juice or white vinegar into a measuring cup. Then, fill the rest of the cup with regular milk (dairy or non-dairy works) up to the 1-cup line. Stir gently and let it sit for 5-10 minutes. The milk will slightly curdle, creating a perfect acidic substitute for buttermilk in your pancake batter.
For the absolute best banana pancakes, you want very ripe bananas. This means bananas with a good amount of brown spots or even entirely brown peels. At this stage, the starches in the bananas have converted into sugars, making them incredibly sweet and giving them a soft, easily mashable texture. Underripe bananas (green or firm yellow) won’t provide the same intense banana flavor or natural sweetness, and their texture will be too firm for the batter. Don’t throw away those “overripe” bananas – they’re perfect for this recipe!
More Delicious Pancake Recipes From Scratch
If you’ve enjoyed these incredible banana pancakes, you’ll love exploring other homemade pancake creations from our kitchen. Expand your breakfast repertoire with these delightful recipes:
- Bright and Zesty Lemon Ricotta Pancakes
- Wholesome Strawberry Whole Wheat Pancakes
- Comforting Pumpkin Spice Pancakes for Fall
- Fun and Flavorful Peanut Butter and Jelly Pancakes
- Festive Gingerbread Pancakes for the Holidays
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Banana Pancakes Recipe with Cinnamon Caramel Syrup
Ingredients
- Pancakes
- 1 cup all purpose flour
- 1 cup whole wheat flour I used white whole wheat
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk may need to use more if your buttermilk is really thick
- 1 large egg
- 4 tablespoons butter melted
- 1 teaspoon vanilla
- 3 large very ripe bananas mashed
- Syrup
- 1/3 cup maple syrup
- 1/3 cup caramel sauce
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla
- pinch of salt
Instructions
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Preheat a griddle over medium low to low heat.
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In a large bowl combine all the pancake ingredients and stir just until combined. There will be a few lumps and that is OK.
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Pour 1/4 cupsful onto hot griddle. Cook until bubbles start to form on the top and flip. Cook for 2-3 additional minutes or until lightly browned.
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To make the syrup combine all ingredients and microwave for 1 minute or until heated through. Serve with the pancakes.
Notes
