Banana Pancakes Recipe with Cinnamon Caramel Syrup
This Banana Pancakes Recipe is extra special! The pancakes are fluffy, moist, and full of banana flavor, and you can really take them to the next level with this mouthwatering homemade syrup. Drizzle this easy cinnamon caramel treat over your flapjacks for a breakfast you won’t soon forget.
Why You’ll Love These Banana Pancakes
By now, you all know that in this household we love breakfast! We could eat buttermilk pancakes any time of the day for any meal, so I’m always looking for new ideas. Today I took a classic banana pancake recipe and turned the dial up a few notches!
Not only do you get to enjoy the moist and fluffy banana cakes of your dreams, you also get them drizzled (or smothered, if you’re me) in a delicious cinnamon caramel syrup. Just mix together a few simple ingredients, pop it in the microwave, and you’re golden!
Enjoy this breakfast alongside bacon, sausage, or eggs for a sweet and savory mix, or follow the pull of your sweet tooth by adding fruit (and maybe even some chocolate chips)! Give this recipe a try and let me know what you think!
Ingredients
Today’s your lucky day because this recipe is like a 2-for-1 deal – A pancake and syrup recipe! Here are all the ingredients you’ll need, but the measurements are in the recipe card down below.
Banana Pancake Ingredients
- All-purpose flour
- Whole wheat flour
- Baking powder
- Baking soda
- Brown sugar
- Spices: ground cinnamon and ground nutmeg
- Salt
- Buttermilk
- Egg
- Butter
- Vanilla
- Ripe bananas
Cinnamon Caramel Syrup Ingredients
- Maple syrup
- Caramel sauce
- Ground cinnamon
- Vanilla
- Salt
How to Make Banana Pancakes with Cinnamon Caramel Syrup
Step 1: Preheat
Preheat your griddle over medium-low to low heat.
Step 2: Mix Batter
In a large bowl, combine the pancake ingredients and stir them together until they’re just combined. There will be a few lumps and that’s okay!
Step 3: Cook Pancakes
Grease your griddle and then add ¼ cupsful of batter. Cook until bubbles start to form on top and then flip. Cook for an additional 2-3 minutes, or until they’re lightly browned. Continue for the rest of the batter.
Step 4: Make Syrup
Combine all of the syrup ingredients in a microwavable bowl and heat for 1 minute, or until heated through. Stir to combine and serve drizzled over your pancakes.
FAQs
If they come out rubbery, you might have overmixed your batter. A lot of people see lumps in the batter and think they did something wrong, or didn’t mix enough, but that’s not the case! You want lumpy pancake batter. If you try again and can’t get it right, try mixing the wet and dry ingredients separately and then fold them together until just combined. That might be an easier way to prevent overmixing.
It doesn’t really matter, but it does make a subtle flavor difference so it’s really up to you. Butter, as I’m sure you guessed, adds a little extra nuttiness to the pancake flavor while oil is more neutral. Either way, greasing your griddle/pan is essential – we don’t want our pancakes sticking and falling apart!
Cook them low and slow! If you’re concerned, start with a low setting and bump it up to medium-low once you get the hang of it. The biggest mistake people make is heating the pan too much before cooking and they immediately burn the first pancake, but that’s okay! It’s a process, just keep trying.
You can keep any leftover banana pancakes in an airtight container (or freezer ziploc bag) in the fridge for 2-3 days. Heat them up in the microwave and enjoy! The syrup is best enjoyed immediately, but if you have some leftovers you can store it in an airtight container in the fridge as well. It’ll last about 2 days and you can reheat it in the microwave.
More Pancake Recipes From Scratch
- Lemon Ricotta Pancakes
- Strawberry Whole Wheat Pancakes
- Pumpkin Spice Pancakes
- Peanut Butter and Jelly Pancakes
- Gingerbread Pancakes
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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
- Preheat a griddle over medium low to low heat.
- In a large bowl combine all the pancake ingredients and stir just until combined. There will be a few lumps and that is OK.
- 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.
- To make the syrup combine all ingredients and microwave for 1 minute or until heated through. Serve with the pancakes.
Notes
Oh my goodness I LOVE these. My mouth is literally watering. I want to make them for dinner tonight!
Thanks Julie!! We enjoy them for dinner too! 🙂
What a great breakfast for these cold mornings!
Thanks, Roxanna 🙂