Best Caramel Banana Pancakes Recipes

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP

Steps:

• Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
• Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
• Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
• Serve pancakes with caramel-banana syrup.

BOB EVANS STUFFED CARAMEL BANANA PECAN CREAM PANCAKES

Steps:

• Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately. This mixture will store (covered) in the refrigerator up to 5 days.
• Prepare pancake batter and preheat griddle. Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices. When they bubble and edges are dry, flip to cook second side.
• When done, place pancake on plate, top with 4 tablespoons Vanilla.
• Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners' sugar. Garnish with whipped topping.

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts.
• For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
• Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

CARAMEL-BANANA PANCAKES RECIPE

Steps:

• Microwave 2 Tbsp. butter, caramels and 1/4 cup milk in small microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
• Mix flour, sugar, baking powder and salt in large bowl; set aside. Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add remaining milk and eggs; whisk until blended. Mash 1 banana. Add to egg mixture; mix well. Add to dry ingredients; stir until blended.
• Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
• Slice remaining bananas. Serve pancakes topped with sliced bananas and caramel sauce.

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

COCOA PANCAKES WITH CREAMY CARAMEL-BANANA TOPPING

Steps:

• In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. Gently stir in bananas until well coated; keep warm.
• Heat griddle or skillet over medium-high heat or electric griddle to 375°F. Grease griddle with cooking spray, vegetable oil or shortening. In medium bowl, beat egg with wire whisk or hand beater until foamy. Beat in milk and butter until smooth. Stir in remaining pancake ingredients until blended.
• For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook about 1 1/2 minutes or until pancakes are puffed. Turn and cook other sides until golden brown and dry around edges. Serve pancakes with topping.

CARAMEL BANANA PANCAKES

Steps:

• Whisk eggs in a bowl.
• Mash bananas in separate bowl.
• Combine all ingredients, to form the pancake batter.
• Brush a tablespoon of coconut oil onto a non-stick pan.
• Ladle about a third of a cup of batter into the pan.
• Cook until bubbles start to form on the surface of the batter.
• Flip to cook the other side.
• Top with slices of fresh banana and caramel sauce.
• Melt coconut oil in a saucepan.
• Whisk in honey/maple syrup, vanilla, and coconut cream.
• Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.

CARAMEL-BANANA PANCAKES

Steps:

• 1. Microwave 2 T. butter, caramels and 1/4 c. milk in a small microwaveable bowl on high 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. 2. Mix flour, sugar, baking powder and salt in large bowl; set aside. Microwave remaining butter in med. microwaveable bowl on high 30 sec. or until melted. Add remaining milk and eggs; whisk until blended. Mash 1 banana. Add to egg mixture; mix well. Add to dry ingredients; stir until blended. 3. Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 c. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. 4. Slice remaining bananas. Serve pancakes topped with sliced bananas and caramel sauce.

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP

Steps:

• Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
• Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
• Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
• Serve pancakes with caramel-banana syrup.