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.
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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
Storage: 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.
