Butterscotch Pancakes with Caramelized Bananas
Get ready to experience the ultimate treat with these butterscotch pancakes. They’re everything you crave in a breakfast indulgence—light, fluffy, and drenched in a rich butterscotch sauce. Topped with caramelized bananas, these pancakes are your new go-to for a decadent brunch that’s both easy to whip up and irresistibly delicious.
Servings: 4 Large Pancakes
Calories: 484.4kcal
Ingredients
Wet:
- 1 Large Brown Egg (Vital Farms)
- 30 ml Low-Fat Buttermilk (Whole Foods)
- 7 g Light Butter with Flaxseed Oil (Smart Butter, melted)
- 1 tsp Vanilla Extract
- 75 g Nonfat Plain Greek Yogurt (Siggi’s)
Dry:
- 30 g All-Purpose Flour (King’s Arthur)
- 15 g Unflavored Whey Casein Protein Powder (Naked Protein)
- 8 g Zero Calorie Sweetener (H-E-B)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- Pinch of Salt
Cook:
- 7 g Light Butter with Flaxseed Oil (Smart Butter)
- 40 g Banana (slices)
Caramelized Banana:
- Olive Oil Spray
- 60 g Banana (sliced longways in half)
- 8 g Zero Calorie Sweetener (H-E-B)
Butterscotch Syrup:
- 45 ml Sugar Free Syrup (Mrs Butterworths)
- 2 g Sugar Free Butterscotch Instant Pudding Mix (Jell-O)
- 1 tbsp Water
To Top:
- 4 g Unsalted Butter (Vital Farms)
- Flaky Sea Salt
- 5 g Powdered Sugar (Whole Foods)
Instructions
Wet:
- In a mixing bowl, add in your egg and whisk vigorously to create air bubbles. This will help give you those fluffy pancakes.1 Large Brown Egg
- Then add in the remaining wet ingredients. Mix until incorporated.30 ml (2 tbsp) Low-Fat Buttermilk, 7 g (0.5 tbsp) Light Butter with Flaxseed Oil, 1 tsp Vanilla Extract, 75 g (0.333 cups) Nonfat Plain Greek Yogurt
Dry:
- Add in the dry ingredients straight into the wet. Whisk together only until it’s all incorporated. Don’t over mix, you want a lumpy batter!30 g (0.25 cups) All-Purpose Flour, 15 g (3 tbsp) Unflavored Whey Casein Protein Powder, 8 g (2 tsp ) Zero Calorie Sweetener, 1 tsp Baking Powder, 1/2 tsp Baking Soda, Pinch of Salt
Cook:
- In a nonstick pan, add more butter and let it coat the bottom. Heat up on low. Add in 1/4th cup of batter to the center and use a spoon to flatten out into a nice round shape.7 g (0.5 tbsp) Light Butter with Flaxseed Oil
- Add in roughly 3 banana slices to each pancakes on the top and gently press them in.40 g (0.25 cups) Banana
- Let it cook until bubbles start to form on top. Then flip it over. It should have a nice golden brown layer. Repeat on the other side, letting it cook for just another 1-2 minutes.
- Repeat until all the batter is used up. Mine made around 4-5 pancakes.
Caramelized Bananas:
- While the pancakes cook, in a separate small pan, spray some olive oil and heat up on low to medium heat. Add your sliced banana face down.Olive Oil Spray, 60 g (0.4 cups) Banana
- Sprinkle the tops with some of your sugar and flip each around. Top with the remaining sugar and let it sit and cook.8 g (2 tsp) Zero Calorie Sweetener
- Gently flip over until each side is a nice caramel golden color.
Butterscotch Syrup:
- In a small bowl or jar, add in your sugar free syrup and butterscotch pudding mix. Mix for a few minutes until smooth.45 ml (2.5 tbsp) Sugar Free Syrup, 2 g (1 tsp) Sugar Free Butterscotch Instant Pudding Mix
- Add some water to smooth it out and give it a thinner consistency for drizzling.1 tbsp Water
Serve:
- Stack up your pancakes and top with a thin slice of butter and your caramelized banana.4 g (0.25 tbsp) Unsalted Butter
- Then pour on that butterscotch syrup. Let the pancakes get nice and soaked up. Finally add in some flaky sea salt and powdered sugar. Dig in and enjoy!Flaky Sea Salt, 5 g (1 tsp) Powdered Sugar
Video Tutorial
Nutrition Information
Butterscotch Pancakes with Caramelized Bananas
Serving Size
4 Large Pancakes
Amount per Serving
Calories
484.4
% Daily Value*
Fat
14.6
g
22
%
Saturated Fat
5.4
g
34
%
Polyunsaturated Fat
2.6
g
Monounsaturated Fat
4.6
g
Cholesterol
222
mg
74
%
Sodium
527.9
mg
23
%
Potassium
645.9
mg
18
%
Carbohydrates
74.6
g
25
%
Fiber
4.6
g
19
%
Sugar
16.2
g
18
%
Protein
33.8
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.