These caramelised banana protein pancakes are fluffy, flavourful, and packed with goodness. Sweet caramelised banana and a hint of cinnamon make them taste like a treat, while the protein powder keeps you full and energized. Perfect for a quick homemade breakfast, and you can even make them in a blender for less mess!
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Why you'll love this recipe
Fluffy. These banana protein pancakes are light, fluffy, and perfect for stacking high—just like our Pumpkin Pancakes, Gingerbread Pancakes and Spinach Banana Pancakes.
Naturally Sweet. Made with ripe bananas and a dash of cinnamon, these pancakes are naturally sweet without needing extra sugar (although the caramelised bananas do use brown sugar - but, what's life without balance!)
Meal Prep Friendly. Like my Biscoff Raspberry Baked Oats or Lemon Blueberry Overnight Oats, these pancakes can be made in batches for a meal prep breakfast.
Made in Blender. These are blender pancakes, so you can mix everything up in one go, making cleanup as easy as the recipe itself!
Pancake Ingredients
Caramelised Banana Ingredients
Bananas. You want ripe bananas (yellow with black spots), but not mushy bananas as these are difficult to cut and they will fall apart in the heat.
Butter. Used to caramelize the bananas. I recommend using proper butter for best flavour.
Brown sugar. Adds sweetness and helps create the caramelized look.
Please check the recipe card for full list of ingredients and quantity.
How to make pancakes with caramelized bananas
Step 1: In a blender, combine the milk, flour, protein powder, salt, baking powder, cinnamon and 1 ripe banana. Blend until smooth and free of lumps. Let the batter rest for 5 minutes while preparing the caramelized bananas.
Step 2: Slice the bananas into rounds or strips. Heat the butter in a non-stick pan over medium heat. Add the banana slices and sprinkle with brown sugar. Cook for 2-3 minutes on each side until golden and caramelized. Set aside.
Step 3: Heat a lightly greased non-stick pan or griddle over medium heat. Pour the pancake batter onto the pan to form small circles (about ¼ cup per pancake). Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden.
Step 4: Stack the pancakes and top with the caramelized bananas. Drizzle with additional syrup, a dollop of yoghurt or some fresh fruit.
Top Tip
Use the right type of banana. As mentioned in the ingredients, you want a super ripe banana for the actual pancake as it helps sweeten, but one that is still yellow for the caramelised banana so that it holds its shape.
Adjust Batter Consistency. Depending on the size of your banana, adjust the batter (too thin = add a bit of flour/protein powder; too thick = add a splash of milk)
Pan type. Use a pan with little to no lid so it's easier to flip the pancakes with a flipper.
Can you meal prep pancakes?
When you're meal prepping something sweet, like these banana pancakes, you want to balance it out with some freshness like Chia Jam, fresh fruit and maybe a dollop of yoghurt. It'll balance out the flavours, and keep you fuller for longer after breakfast.
How do you store leftover pancakes?
Allow the pancakes to cool completely at room temperature (for no more than 2 hours) before storing and covering. This will prevent them from becoming soggy.
Can you reheat pancakes?
There's a few different options depending what you have on hand:
Microwave: Place pancakes on a microwave-safe plate and cover with a damp paper towel. Heat for 20-30 seconds per pancake until warm.
Toaster: For a crispier texture, pop the pancakes into the toaster on a low setting.
Stovetop: Heat in a non-stick pan over low heat for 1-2 minutes on each side.
Freezing pancakes
Allow the pancakes to cool completely before layering them on top of each other with a baking sheet in between. Cover with aluminium foil or add to a freezer safe bag or container. Freeze for approx. 3-6 months.
You can reheat directly from frozen, just add a little extra time to the reheating instructions above. Or you can thaw them in the fridge overnight.
FAQ
Your pancakes might be falling apart if the batter is too thin or if it lacks enough binding ingredients like eggs or flour. Ensure your batter has the right consistency—not too runny or too thick—and avoid flipping the pancakes too early. Let them cook fully on one side until bubbles form and the edges look set before flipping gently.
Yes! This recipe utilises banana instead of eggs.
No, you don’t have to use protein powder! If you’d prefer, you can substitute the protein powder with an equal amount of flour or even oat flour for a similar texture. However, the pancakes will have a lower protein content without it.
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Other breakfast meal prep ideas
Or, you can have a browse through my Breakfast Recipes Category for more delicious eats.
Recipe
Fluffy Pancakes with Caramelised Banana
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Equipment
- Pancake / Crepe Pan, optional
Ingredients
Pancakes
- 310 ml (1 ? cups) (1 ¼ cup) milk
- 190 g (1 ½ cups) ( 1 ½ cups) flour
- 60 g (⅛ cups) (½ cup) protein powder, optional, see note 1
- 1 teaspoon (1 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) salt
- 1 (1) banana, almost black
Caramelized Banana
- 1-2 (1-2) bananas, mostly yellow
- 1 tablespoon (1 tablespoon) butter
- 1 tablespoon (1 tablespoon) brown sugar
Instructions
- Mix all pancake ingredients together and slice banana.
- Add 1 teaspoon butter to a pan on low heat and move constantly to melt (not burn).
- Add 1 teaspoon brown sugar to the pan and mix well with the butter (you'll add a little more of both each batch so don't use it all up).
- Add sliced banana to the pan, then pour over the pancake butter. Once it starts to bubble (approx. 3-5 minutes) flip and cook for a further 2 minutes until golden.
- Add more butter and brown sugar and repeat for each pancake.
- Serve with caramelised banana, maple syrup, fresh fruit, yoghurt or even some Chia Jam
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