These pancakes use ripe bananas and are drizzled with a salted caramel sauce that is truly addictive. Say hello to your new favorite brunch dish.

Units Scale

1 1/4 cups self-raising flour (156 g)

1 tsp baking powder (4 g)

1 cup milk (240 ml)

1 large egg (50 g)

1 tsp vanilla extract (5 ml)

Pinch of salt

1 tbsp raw sugar (12 g)

2 semi-ripe bananas, sliced

2 tbsp melted butter (28 g)

2 tbsp butter (for greasing the pan)

1 cup granulated sugar (200 g)

6 tbsp unsalted butter, room temperature (85 g)

1/2 cup heavy cream, room temperature (120 ml)

1 tsp salt (5 g)

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Heat the granulated sugar in a heavy-duty stainless steel saucepan over medium heat, stirring constantly. The sugar will form clumps and then melt into a thick amber-colored liquid, which should take about 6 minutes.
Once the sugar is completely melted, add the butter in 6 pieces. Be cautious as the mixture will bubble vigorously. Stir until the butter is fully melted and combined.
Slowly pour in the heavy cream while stirring continuously. The mixture will bubble rapidly as the cream is added. Let the mixture boil for 1 minute without stirring, allowing it to thicken slightly.
Remove the saucepan from heat and stir in the salt. Let the caramel cool slightly before using.

In a large bowl, combine the self-raising flour, baking powder, raw sugar, and salt. Whisk to evenly distribute the ingredients.
In a separate bowl, lightly beat the egg. Add the milk, melted butter, and vanilla extract, whisking until fully combined.
Gradually pour the wet ingredients into the dry ingredients. Stir until a smooth batter forms. Allow the batter to rest for 5 minutes.

Heat a nonstick or cast iron skillet over medium heat. Grease the pan with a small amount of butter.
Pour a small amount of pancake batter onto the pan, about 1/4 cup per pancake.
Top each pancake with 3–4 banana slices. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip the pancake and cook the other side until golden brown and puffed, about 1–2 minutes. Repeat with the remaining batter.

Stack the banana pancakes on a plate and drizzle generously with the salted caramel sauce.
Optionally, top with additional banana slices, a dusting of powdered sugar, or whipped cream. Serve warm.

Make-Ahead Tip: The caramel sauce can be made up to 1 month in advance and stored in the refrigerator. Reheat before using.

Banana Substitution: Try substituting bananas with other fruits like sliced apples or pears for variety.

Serving Suggestion: Serve the pancakes with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.