Classic pancakes, perfectly soft and fluffy, drizzled with homemade caramel sauce and sweet, rich grilled banana topping. The combination of tender pancake texture with gooey caramel and caramelized bananas makes weekend breakfast something special. Perfect for anyone who loves a sweet breakfast that's still filling.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams medium-protein all-purpose flour
- 3 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 300 ml full-cream liquid milk
- 2 eggs
- 50 grams melted unsalted butter
- 1/2 tsp vanilla powder
- 3 raja or kepok bananas (or ripe plantains)
- 150 grams granulated sugar for the caramel
- 120 ml heavy cream
- 30 grams unsalted butter for the caramel
- 1/4 tsp fine salt for the caramel
- to taste butter for grilling the bananas and greasing the pan
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👩🍳 Instructions
- 1 Make the caramel sauce first: heat the granulated sugar in a thick-bottomed saucepan over medium heat. Don't stir—just gently swirl the pan until the sugar melts and turns a golden brown color.
- 2 Once the sugar has melted completely, turn off the heat, add the butter while stirring quickly until well combined, then pour in the heavy cream little by little while continuing to stir (be careful, it will bubble up).
- 3 Turn the heat back on to low, stir until the caramel is smooth and glossy, add the salt, then remove from heat and set aside to thicken slightly at room temperature.
- 4 For the pancakes, mix the flour, sugar, baking powder, salt, and vanilla powder in a large bowl and stir until combined.
- 5 In a separate bowl, beat the eggs, then add the milk and melted butter, and stir well.
- 6 Pour the wet mixture into the dry mixture little by little while gently stirring with a whisk or spatula. Don't overmix—it's fine if the batter is a little lumpy.
- 7 Let the batter rest for 10 minutes so the gluten can relax, resulting in softer pancakes once cooked.
- 8 While waiting, cut the bananas diagonally into thick slices, about 1 cm each. Heat a little butter in a flat pan and grill the banana slices briefly until both sides are browned and caramelized, then remove and set aside.
- 9 Heat a non-stick pan over low-medium heat, lightly grease with butter, pour in one ladle of pancake batter, and spread slightly into a round shape.
- 10 Cook until small bubbles appear on the surface and the edges start to look dry, then flip the pancake and cook the other side for about 1-2 minutes until cooked through and golden brown.
- 11 Repeat until the batter is used up, stacking the cooked pancakes on a serving plate.
- 12 Arrange the grilled bananas on top of the pancake stack, drizzle generously with the warm caramel sauce, and serve immediately while warm.
💡 Tips
• Don't overmix the pancake batter for too long—a slightly lumpy batter actually produces softer, fluffier pancakes.
• Use low-medium heat when cooking the pancakes so the inside cooks through evenly without burning the outside.
• The caramel sauce can be made a day ahead and stored in the fridge—just warm it up briefly before serving.
• If you like, add a sprinkle of chopped toasted almonds for extra crunch.
📊 Nutrition Facts / serving
420
Calories (kcal)
9 g
Protein
18 g
Fat
58 g
Carbs
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