These caramelized banana pancakes are light and fluffy, finished with bananas in a simple two-ingredient buttery caramel sauce. This easy recipe makes perfect caramelized bananas every time and works as a romantic breakfast for two or an indulgent family treat when scaled up.
If you enjoy quick breakfasts, try the 5-minute Greek yogurt parfaits for another speedy option.
Why you’ll love them
I grew up on thin English pancakes (a little like crepes) but also adore fluffy American-style pancakes. This version, inspired by Jamie Oliver, is one of my favourites for several reasons.
- Just the right amount of sticky sauce. The buttery brown-sugar sauce is indulgent without overwhelming the pancakes. When making a smaller batch for two, I sometimes keep the sauce quantities a little larger—because extra caramel is never a bad thing.
- Delightfully fluffy pancakes. The trick is whisking the egg whites until stiff, like for meringue, then folding them gently into the batter. That creates a light, airy texture.
- Simple to make. Apart from whisking the egg whites, the pancake batter is straightforward. The caramelized bananas are quick to prepare too — a little practice and they’re foolproof.
Note: unlike some banana pancake recipes, this batter doesn’t include bananas. The pancakes remain simple and fluffy, while the caramelized banana topping provides all the banana flavour and texture.
About the ingredients
Eggs (large): Separate whites from yolks. Room temperature eggs whisk up better and help the pancakes stay light.
Flour: Plain/all-purpose flour is used here. Pancakes don’t rely on strong gluten formation, so other flours could be experimented with, though results may vary.
Baking powder: A small amount (about ½ tsp) helps lift the batter alongside the whipped egg whites.
Milk: Whole milk or 2% gives best flavour and richness, but any milk (including non-dairy) will work. Bring it to room temperature with the eggs for better rise.
Bananas: Choose medium-ripe bananas — not too green and not too overripe. Overly ripe fruit can break down and release too much juice while cooking.
Salt: A pinch in the batter balances the sweetness and enhances flavour.
For the sauce
Butter: Unsalted or salted butter both work. Don’t substitute margarine or oil — butter gives the caramel its flavour and texture.
Brown sugar: Light brown sugar is ideal, though dark brown can be used for deeper molasses notes.
Greek yogurt (optional): A spoonful of Greek yogurt on top adds a pleasant tang to contrast the sweet sauce. Ice cream, crème fraîche or whipped cream are great alternatives.
How to make caramelized banana pancakes
Follow the step-by-step guide below for reliably fluffy pancakes — the full recipe with quantities is provided at the end of this post.
Mix the egg yolks with the flour, baking powder and milk, taking care not to overmix. Meanwhile, whisk the egg whites with a pinch of salt until fluffy and thick, then fold them gently into the yolk mixture to form a fairly thick batter.
Cook pancakes in a medium-hot pan with a little oil or melted butter. Pour a small ladle of batter for each pancake and cook until bubbles appear on the surface and the underside is golden, then flip and cook briefly on the other side. Keep finished pancakes warm in a low oven while you make the sauce.
How to caramelize bananas
Caramelizing bananas is simple but benefits from attention. Even imperfect sauce still tastes great, so don’t stress if it’s not perfect the first time.
Melt butter and brown sugar together in a skillet over low heat until they combine. Once melted, increase the heat to medium, add bananas cut lengthwise with the cut side down, and let them cook gently in the sauce for a few minutes. Carefully turn the bananas to cook the other side until they are soft and golden and the sauce has thickened slightly.
Helen’s Top Tips
- Make the pancakes first. Keep them warm in a low oven (around 50°C/120°F) while you finish the caramelized bananas. Trying to do both at once often results in overcooked caramel.
- When beginning the sauce, let butter and sugar melt together on low heat before increasing to medium.
- Bananas will release juice into the sauce and the butter may briefly separate; this is normal. The sauce will come together as it thickens and turns golden.
- Flip bananas carefully with a spatula; a little breakage is okay. The sauce is ready when it’s glossy, no longer separated, and slightly thickened.
- Use room-temperature milk and eggs for the best rise and fluffiness.
The result is tender bananas coated in a glossy, sticky caramel that pairs perfectly with the airy pancakes. If the sauce bubbles a little too long and gets some crunch, it will still taste delicious.
How to serve
Spoon Greek yogurt over the pancakes to add a creamy, slightly tart contrast to the sweet caramel. Ice cream, crème fraîche or whipped cream can be used instead. For texture, scatter crushed nuts such as pistachios, hazelnuts, almonds, macadamias or peanuts.
Serve immediately while the pancakes are hot and fluffy. This recipe is perfect for weekend breakfasts, Pancake Day, a romantic brunch for two, or scaled up for family brunches.
Variations
- Add a handful of blueberries to the batter before cooking for a fruity twist.
- Stir ½ teaspoon cinnamon into the butter and brown sugar while caramelizing the bananas.
- For salted caramel notes, add ¼ teaspoon salt to the sauce or use salted butter.
- Add ½ teaspoon vanilla extract to the sauce or the batter for extra depth.
- Swap bananas for sliced apples if you prefer — they caramelize beautifully too.
More things to know (recipe FAQ)
They were likely too ripe. Use medium-ripe bananas so they hold their shape while still releasing some juice to make the sauce.
Start the sugar and butter on low heat so they melt together, then turn up to medium. Watch closely and remove from heat when the sauce just begins to thicken and take on a golden colour.
Avoid overmixing and fold the whisked egg whites in gently and only until combined. Cook the pancakes right after mixing for best lift.
For maximum fluffiness, make the batter just before cooking. The whipped whites lose volume if left too long.
Pancakes can be refrigerated up to 3 days; reheat briefly in a pan or microwave. The caramelized bananas are best fresh but will keep a couple of days in an airtight container in the fridge; reheat gently and keep separate from the pancakes until serving.
More delicious pancakes and waffles!
These caramelized bananas are also fantastic on waffles. A simple waffle mix makes a great base if you prefer waffles to pancakes.
For lighter breakfasts, try healthy banana bread waffles or other quick morning recipes like cinnamon scrolls and thin English pancakes for variety.
More yummy banana recipes
- 5-minute chocolate banana “nice cream” (a healthy frozen treat)
- Mini banana bread made in an air fryer or oven
- Easy pineapple banana cake with coconut and cream cheese frosting
- Banana peanut butter bars with indulgent frosting
- Peanut butter and banana cake — a favourite for many
- Quick gluten-free banana mug cake for two
Fluffy Caramelized Banana Pancakes
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Equipment
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Mixing bowls and a whisk or electric whisk
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Frying pan or skillet
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Spatula
Ingredients
- 2 large eggs, at room temperature if possible
- ⅓ cup plain flour
- ½ teaspoon baking powder
- ⅓ cup milk, at room temperature if possible
- small pinch of salt
- a little oil for cooking or melted butter
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 2 bananas, medium ripeness if possible, sliced lengthways
- Greek yogurt or crème fraîche, to serve (optional)
Instructions
- Separate the eggs, placing yolks in one bowl and whites in another.
- Add flour and baking powder to the yolks, then slowly whisk in the milk to avoid lumps.
- Whisk the egg whites with a pinch of salt until thick and fluffy. Gently fold them into the yolk mixture until mostly combined.
- Heat a little oil in a frying pan over medium-high heat. Ladle about a quarter of the batter into the pan, cook until golden and bubbles appear on top, then flip and cook for another minute or two. Keep cooked pancakes warm in the oven while you finish the rest.
- In another pan, melt butter and brown sugar together over low heat. When combined, increase to medium, add bananas cut lengthways with the cut side down and cook for a few minutes. Turn the bananas carefully and cook until soft and golden and the sauce has thickened slightly.
- Serve the caramelized bananas and sauce over the pancakes, topping with Greek yogurt or crème fraîche if desired.
Notes
Cooking tips: Don’t overmix the batter. Fold the egg whites in gently; a few white streaks are fine. Cook pancakes first and keep warm, then make the bananas—the sauce is ready when it looks glossy and has slightly thickened.
For waffles, a simple batter works well too: 1 cup + 3 tbsp (140 g) plain flour, 1 tsp baking powder, 1 tbsp sugar, ½ tsp salt, 1 egg, 1 cup milk. Mix and let rest before using in a waffle maker.