Banana Pancakes With Butterscotch Sauce Recipe

Name: Banana Pancakes With Butterscotch Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 3/4 cup firmly packed brown sugar; 1/4 cup golden syrup or honey; 1 1/4 cups heavy cream; None None Banana Pancakes; 1 2/3 cups all-purpose flour; 3 None large eggs, separated; 1 cup milk; 6 tbsp butter, melted, plus 1 1/2 tbsp to cook pancakes; 2 tbsp granulated sugar; 3 None bananas, sliced

Servings: persons

1
To make the butterscotch sauce, melt butter in a small pan. Add sugar and golden syrup and stir until sugar is dissolved. Simmer, uncovered, for 2 mins, without stirring. Remove from heat and stir in cream.
2
To make the banana pancakes, sift flour into a large bowl. Whisk together egg yolks, milk and melted butter then mix into dry ingredients until smooth. Whip egg whites to soft peaks. Gradually add sugar, beating until dissolved. Fold into batter.
3
Heat a little remaining butter in a heavy-bottomed pan. Arrange 5-6 banana slices in the center of pan then pour 1/2 cup batter over top. Spread batter out to cover bananas. Cook until lightly browned underneath then flip over and brown the other side. Repeat with remaining butter, bananas and batter. Serve with butterscotch sauce.

1235

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup butter, 3/4 cup firmly packed brown sugar, 1/4 cup golden syrup or honey, 1 1/4 cups heavy cream, and more.

Yes, Banana Pancakes With Butterscotch Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Pancakes With Butterscotch Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions