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Banana Pancakes with Cashews and Salted Caramel Sauce Recipe

By Hetti Misenti

Banana pancakes with bananas, cashews, and salted caramel sauce
Credit: Adobe Stock
Banana pancakes with bananas, cashews, and salted caramel sauce. Credit: Adobe Stock

Difficulty Level: easy

15 min Prep
20 min Cook
35 min Total
4 Servings

If you’re looking for a ridiculously sweet breakfast or fantastic dessert, these banana pancakes should be top of your to-cook list. They’re an absolute treat, with enough sugar to make your teeth tingle.

What makes these pancakes great is that the ripe banana adds natural sweetness and keeps the pancakes soft. The salted caramel sauce gives them a bit of a savory feel, and the cashews bring some much-needed crunch to the dish.

Every mouthful feels generous with its flavor, and best of all, they’re not difficult to make. Check out the ingredients and cooking steps below.

Banana Pancakes with Cashews and Salted Caramel Sauce Recipe Ingredients

  • 1 1/2 cups of all-purpose flour
  • 2 tablespoons of granulated sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of kosher salt
  • 2 ripe bananas, divided
  • 1 1/4 cups of whole milk
  • 2 large eggs
  • 3 tablespoons of unsalted butter, melted
  • 1 teaspoon of vanilla extract
  • Butter, for greasing the pan
  • 1/2 cup of granulated sugar, for the caramel sauce
  • 2 tablespoons of water
  • 1/3 cup of heavy cream, warmed slightly
  • 2 tablespoons of unsalted butter, cubed
  • 1/4 teaspoon of flaky sea salt or kosher salt
  • 1/3 cup of chopped roasted cashews

Banana Pancakes with Cashews and Salted Caramel Sauce Recipe Instructions

  1. Add 1/2 cup sugar and 2 tablespoons water to a small saucepan.
  2. Cook the sugar and water over a medium heat until the sugar melts and turns deep golden. Do not stir while it cooks.
  3. Remove the pan from the heat and carefully whisk in the warm heavy cream, then add the cubed butter and salt. Stir until smooth.
  4. Set the salted caramel sauce aside.
  5. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  6. Mash 1 banana in a separate bowl, and add the milk, eggs, melted butter, and vanilla. Whisk until combined.
  7. Pour the wet mixture into the dry mixture and stir until just combined. A few small lumps are fine. Let the batter rest for 5 minutes.
  8. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter.
  9. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3 minutes, until bubbles form on top and the edges look set.
  10. Flip and cook for another 2 minutes, until golden and cooked through. Repeat with the remaining batter.
  11. Slice the remaining banana and stack the pancakes on plates.
  12. Drizzle with salted caramel sauce, then top with banana slices and a sprinkle of chopped cashews.

Nutrition

Calories: 709cal
Carbohydrate: 88g
Protein: 14g
Fat: 35g
Cholesterol: 169mg
Sodium: 726mg