Light and fluffy pancakes! These vanilla pancakes are topped with caramelized bananas for an easy decadent breakfast treat.
During the summer, there are a lot of nights that I'm just too tired and hot to make a big dinner. On those nights, my son always asks for the same thing - pancakes.
This is one of my favorite pancake recipes - partly because of the great vanilla flavor and partly because the pancakes are so light and fluffy.
And the caramelized bananas are beyond delicious!
I always make a double batch of pancakes and freeze the leftover pancakes because they reheat so well.
How to make vanilla pancakes
Begin by whisking the dry ingredients together in a large mixing bowl.
Make a well in the center of the dry ingredients.
Add the wet ingredients, and whisk in just until combined.
How to make caramelized bananas
Begin by melting the butter in a skillet.
Once the butter has melted, stir in the sugar.
Let the sugar cook, stirring regularly, until the sugar melts into the butter.
Add the bananas slices, and let them cook until softened and caramlized, aboutu 2-3 minutes.
Flip, and repeat caramelization on the other side.
Stir in the pecans just before serving, if using.
Can I use Greek yogurt?
You can! You'll need to increase the amount of milk to 1 cup, but Greek yogurt will work just fine.
Also, you can use plain Greek yogurt if you'd like the pancakes to be a little less sweet.
Do I have to make the caramelized bananas?
Nope! You can top the pancakes with butter and syrup or any other topping that you prefer.
More pancake recipes!
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Vanilla Pancakes with Caramelized Bananas
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk¹
- ½ cup vanilla yogurt²
- ½ teaspoon vanilla extract
- ¼ cup butter
- ½ cup brown sugar
- 2 bananas (not overripe), in ¼-inch slices
- ¼ cup chopped pecans (optional)
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in the dry ingredients, and add the wet into the dry; mix until just combined.
- Heat a large skillet over medium-low heat. Grease skilled with butter or nonstick cooking spray.
- Add ¼ cup batter per pancake.
- Cook until bubbles form and the edges start to look dry, about 2 minutes.
- Flip pancake over, and cook for 1-2 minutes, or until the other side is lightly browned.
- Meanwhile, make the caramelized bananas.
- Melt the butter in a separate skillet over medium-low heat.
- Add the butter and let it melt.
- Once the most of the butter has melted, stir in the sugar; continue stirring until the sugar melts.
- Add the banana slices, and cook until the bananas begin to soften and caramelize.
- Flip bananas over and continue cooking until the other side has caramelized, about 2-3 minutes.
- Add the pecans, if using, and stir to combine.
- Pour the banana sauce over hot pancakes.
- Anything from skim to whole milk will work.
- If using vanilla Greek yogurt, increase the milk to 1 cup.
- Nutrition values are estimates.