These caramelized banana pancakes are a deliciously indulgent yet wholesome breakfast or dessert option.
Naturally vegan and made with plant-based milk and healthy coconut oil, they’re rich in fiber, plant-based protein, and good fats while keeping saturated fat low.
Quick to prepare and easy to cook, they make a satisfying, nutritious choice for everyday mornings or meal prep.
Caramelized Banana Pancakes
Equipment
- Large mixing bowl ×1
- Measuring cups and spoons ×1 set
- Non-stick skillet or frying pan ×1
- Spatula
- Knife ×1
- Cutting board ×1
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 cup dairy-free milk
For the Caramelized Bananas:
- 1 ripe banana
- 1 tablespoon agave syrup
- 1 tablespoon coconut oil
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Pancake Batter: In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 tablespoon of sugar. Stir these dry ingredients together thoroughly to ensure the leavening agent is evenly distributed. Next, add 1 tablespoon of melted coconut oil, 1 teaspoon of vanilla extract, and 1 cup of dairy-free milk. Using a whisk or spoon, gently mix the wet and dry ingredients until the batter is smooth and free of lumps. The consistency should be thick but pourable—if it feels too thick, you can add a teaspoon or two of milk to reach a perfect pancake texture. Let the batter rest for 5 minutes; this allows the baking powder to activate slightly, giving the pancakes a fluffy texture.
- Preheat the Cooking Pan: Place a non-stick skillet or frying pan over medium heat. Allow it to warm for about 2–3 minutes. To test if the pan is ready, sprinkle a few drops of water on the surface—if they sizzle immediately, your pan is hot enough. Lightly grease the pan with a small amount of coconut oil, spreading it evenly using a brush or paper towel to prevent sticking.
- Cook the Pancakes: Scoop about ¼ cup of batter and gently pour it into the center of the hot pan, spreading it slightly into a circle. Allow the pancake to cook undisturbed for 3–4 minutes, or until small bubbles begin to form on the surface and the edges look set. Carefully flip the pancake using a spatula and cook for another 3–4 minutes on the other side, ensuring it turns golden brown. Repeat this process with the remaining batter, making approximately 6 pancakes. Keep cooked pancakes warm by placing them on a plate and covering lightly with foil while you cook the rest.
- Prepare the Caramelized Banana Mixture: While the pancakes are cooking, peel 1 ripe banana and slice it into thick rounds, about ½-inch thick, to ensure they hold their shape during caramelization. In a small skillet, combine 1 tablespoon of coconut oil, 1 tablespoon of agave syrup, ¼ teaspoon of ground cinnamon, and ¼ teaspoon of vanilla extract. Warm the mixture over medium heat until the coconut oil melts and the ingredients are well combined into a fragrant syrup.
- Caramelize the Bananas: Add the banana slices to the skillet in a single layer, leaving a little space between each slice to prevent sticking. Allow the bananas to cook for 2–3 minutes undisturbed until they develop a golden-brown caramel coating. Carefully flip each slice using a spatula or tongs and cook for another 2–3 minutes on the other side. The bananas should be soft but still hold their shape, with a sticky, sweet glaze coating them.
- Assemble the Pancakes: Place a stack of pancakes on a serving plate. Using a spatula or spoon, generously top each pancake with the warm caramelized banana slices. Drizzle any remaining caramelized syrup from the pan over the pancakes for extra flavor and shine.
- Serve and Enjoy: Serve immediately while warm. These pancakes pair beautifully with a sprinkle of chopped nuts, a dollop of coconut yogurt, or a drizzle of extra agave syrup if desired. Enjoy a breakfast or dessert that is fluffy, sweet, nourishing, and fully plant-based, packed with fiber, protein, and good fats for a satisfying start to your day.
Notes
- Use ripe but firm bananas to prevent them from turning mushy during caramelization.
- For extra fluffiness, let the pancake batter rest for 5–10 minutes before cooking.
- Coconut oil works best for a subtle tropical flavor, but any neutral oil can be used.
- Adjust sweetness by adding more or less agave syrup to the bananas.
- Pancakes can be kept warm in a low oven (around 200°F / 95°C) while cooking the rest.
- For a smoother batter, sift the flour before mixing.
- Avoid overcrowding the pan when caramelizing bananas to ensure even cooking and browning.
Chef’s Secrets For Perfect Pancakes
The key to perfectly fluffy pancakes is in the batter and cooking technique.
Always mix your ingredients gently—overmixing can make the pancakes dense and chewy.
Letting the batter rest allows the baking powder to activate, giving the pancakes a light, airy texture.
Use a non-stick skillet or a well-seasoned pan and medium heat for even cooking; too high heat can burn the outside while leaving the inside undercooked.
When flipping, wait until small bubbles form on the surface and the edges look set—this ensures the pancake holds its shape.
For an extra layer of flavor, lightly toast the coconut oil in the pan before adding the batter.
Serving Suggestions To Impress Guests
These caramelized banana pancakes are versatile and can be served in many creative ways.
Top with a dollop of coconut yogurt or a swirl of nut butter for added creaminess and protein.
Sprinkle chopped nuts, such as almonds or walnuts, for crunch, or add a handful of fresh berries for a tangy contrast.
A drizzle of extra agave syrup, maple syrup, or vegan chocolate sauce makes these pancakes indulgent enough for dessert.
Serve with a hot cup of plant-based milk latte or a refreshing smoothie for a complete breakfast experience.
They are also perfect for stacking and serving as a brunch centerpiece for family or guests.
Storage Tips For Pancakes
Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Place parchment paper between each pancake to prevent sticking.
Reheat them gently in a non-stick skillet over low heat or in the microwave for 20–30 seconds until warm.
Caramelized bananas are best served fresh but can be stored separately in a small airtight container in the fridge for up to 24 hours.
For longer storage, freeze uncooked pancakes in a single layer on a tray, then transfer them to a freezer bag; they can be reheated straight from the freezer on a skillet or toaster.
Frequently Asked Questions
1. Can I make pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend. Make sure it contains a binding agent such as xanthan gum to maintain the texture.
You may need to slightly adjust the milk quantity for optimal batter consistency.
2. Can I use other sweeteners instead of agave?
Absolutely. Maple syrup, coconut nectar, or date syrup are excellent alternatives.
Keep in mind that some sweeteners have different viscosity and sweetness levels, so taste and adjust accordingly when caramelizing the bananas.
3. How can I make this recipe nut-free?
This recipe is naturally nut-free if you avoid topping with nuts. Ensure any plant-based milk used is also nut-free, such as oat or soy milk, instead of almond or cashew milk.
4. Can I make this recipe ahead of time?
You can prep the batter ahead of time and store it in the refrigerator for up to 24 hours. Cook the pancakes just before serving for the best texture.
Caramelized bananas should be made fresh to retain their texture and flavor.
5. How do I get perfectly caramelized bananas?
Use thick slices and avoid overcrowding the pan. Cook over medium heat and do not stir too often; allow the bananas to brown naturally before flipping.
The combination of coconut oil, agave syrup, and cinnamon ensures a rich, golden caramel coating without burning.
