Banana Pancakes with Caramel Glaze – Easy Recipe

Last Updated on 4 months by Neha Deshmukh

Banana Pancakes With Caramel Glaze – Easy Recipe

Hey everyone! If you’re anything like me, a lazy weekend morning calls for something warm, comforting, and delicious. And honestly, nothing hits the spot quite like a stack of fluffy pancakes. I’ve been making these Banana Pancakes with Caramel Glaze for years – I first whipped up a batch when my niece came to visit, and they were an instant hit! They’re super easy to make, and that caramel glaze? Oh my goodness. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any banana pancakes. They’re soft, subtly spiced, and drizzled with a dreamy caramel glaze that takes them to a whole new level. Plus, they come together quickly, making them perfect for a weekend brunch or a special breakfast treat. They’re a little bit special, but still totally achievable for a relaxed morning.

Ingredients

Here’s what you’ll need to make these amazing pancakes:

• 1.25 cups (150g) white whole wheat flour
• 1 3/4 teaspoons (8g) baking powder
• 1/4 teaspoon (1.5g) salt
• 3/4 teaspoon (2g) cinnamon powder
• 1/8 teaspoon (0.5g) nutmeg powder
• 1/2 cup (120ml) mashed bananas (about 1-2 medium bananas)
• 1 large egg
• 1 teaspoon (5ml) vanilla extract
• 1.5 tablespoons (21g) granulated white sugar
• 1 cup (240ml) milk
• 1/2 tablespoon (7g) unsalted butter, melted
• 1/2 cup (60g) powdered sugar
• 2-3 tablespoons (30-45ml) International Delight Simply Pure Caramel Creamer

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

White Whole Wheat Flour: Benefits & Substitution Options

I love using white whole wheat flour because it gives the pancakes a lovely texture and a slightly nutty flavor. It’s also a bit healthier than all-purpose flour! If you don’t have it, you can absolutely substitute with all-purpose flour – just keep in mind the texture might be slightly different.

Baking Powder: Ensuring Light & Fluffy Pancakes

Baking powder is key for fluffy pancakes. Make sure yours is fresh! You can test it by dropping a little into hot water – if it fizzes, it’s good to go.

The Role of Cinnamon & Nutmeg in Indian-Inspired Baking

Cinnamon and nutmeg aren’t always the first spices that come to mind in Indian cooking, but they add such a warm, comforting flavor that works beautifully here. They remind me of the spices used in some of my grandmother’s desserts!

Using International Delight Simply Pure Caramel Creamer: A Unique Flavor Profile

The caramel creamer is what really sets these pancakes apart. It adds a lovely, subtle caramel flavor to the glaze. If you can’t find it, you can use regular caramel sauce thinned with a little milk, but the creamer gives a lighter, more delicate flavor.

Ripeness of Bananas: Achieving the Best Flavor & Texture

The riper the bananas, the sweeter and more flavorful your pancakes will be! Those spotty, almost-too-ripe bananas are perfect for this recipe. They also mash much easier.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This ensures everything is evenly distributed.
2. In a separate bowl, mash your bananas until smooth. Add the egg and vanilla extract, and give it a good mix.
3. Pour the melted butter, sugar, and milk into the wet ingredients. Stir until everything is nicely combined and smooth.
4. Now, create a little well in the center of your dry ingredients. Pour in the wet mixture and gently stir until just combined. Don’t overmix! A few lumps are okay. Let the batter rest for 5-10 minutes – this helps the gluten relax and makes for even fluffier pancakes.
5. Heat a lightly greased skillet or griddle over medium heat. I like to use a little butter or cooking spray.
6. Pour about 1/3 cup of batter onto the hot skillet for each pancake.
7. Cook for about 1 minute, or until you see bubbles forming on the surface and the edges start to look dry.
8. Flip the pancakes carefully and cook for another 2 minutes, or until golden brown.
9. Repeat with the remaining batter, greasing the skillet between batches.

Expert Tips

A few little secrets to pancake perfection!

Achieving the Perfect Pancake Consistency

The batter should be thick enough to hold its shape, but still pourable. If it’s too thick, add a splash more milk. If it’s too thin, add a tablespoon of flour.

Preventing Pancakes from Sticking to the Skillet

Make sure your skillet is properly heated and greased. Medium heat is key – too high and they’ll burn before they cook through.

How to Know When to Flip Your Pancakes

Patience is a virtue! Wait until bubbles start to form all over the surface and the edges look set. Gently lift a corner with a spatula to check for golden brown color.

Mastering the Caramel Glaze: Consistency & Flavor

To make the glaze, simply mix the powdered sugar and caramel creamer until you reach your desired consistency. Add more creamer for a thinner glaze, or more powdered sugar for a thicker one.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Pancakes

Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Use plant-based milk and butter.

Gluten-Free Banana Pancakes

Use a gluten-free all-purpose flour blend.

Adjusting Spice Levels: Cardamom & Ginger Options

My friend, Priya, loves adding a pinch of cardamom or grated ginger to the batter for an extra layer of warmth. It’s delicious!

Festival Adaptations: A Sweet Treat for Janmashtami or Diwali

These pancakes would be a lovely addition to a Janmashtami or Diwali spread! You could even decorate them with edible glitter or chopped nuts.

Serving Suggestions

Serve these pancakes warm, drizzled with the caramel glaze and garnished with banana slices. A dollop of yogurt or a sprinkle of chopped nuts would also be lovely.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster. The glaze is best made fresh, but can also be stored in the refrigerator for a day or two.

FAQs

Got questions? I’ve got answers!

What is the best flour to use for soft banana pancakes?

White whole wheat flour is my go-to for a soft texture, but all-purpose flour works great too!

Can I make the pancake batter ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before cooking.

How can I prevent my pancakes from being too dense?

Don’t overmix the batter! A few lumps are okay. Overmixing develops the gluten, which can make the pancakes tough.

What can I substitute for the caramel creamer in the glaze?

You can use regular caramel sauce thinned with a little milk.

Are these pancakes suitable for babies or toddlers?

You can adapt this recipe for little ones by omitting the cinnamon and nutmeg, and using a smaller amount of sugar. Always check for allergies and adjust the texture as needed.