Copycat Dennys Caramel Banana Pancakes Recipes

COPYCAT DENNY'S CARAMEL BANANA PANCAKES RECIPE

Steps:

• Sift together the flour, baking powder, sugar, salt, and baking soda; add the buttermilk, oil, and egg.
• Mix all the ingredients and beat until smooth.
• Heat a frying pan or a griddle to 375 degrees F.
• Grease the cooking surface with non-stick spray.
• Pour ½ cup of batter for each pancake. Cook until hot and bubbly on one side, then flip and cook until golden brown.
• Remove from the cooking surface. Then, place the pancakes on a plate.
• Top the pancakes with slices of fresh bananas and drizzle with caramel sauce. Enjoy a sweet, healthy breakfast!

SALTED CARAMEL BANANA PANCAKES

Steps:

• Prepare the vanilla cook and serve pudding according to package directions and place a piece of plastic wrap over the top of the pudding as it cools to prevent a skin from forming. Set aside until needed.
• Add the caramel, cornstarch, and salt to a small saucepan and whisk together for about 5 minutes over medium heat until very bubbly. Remove from heat and let rest. It will thicken as it cools.
• In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda until well mixed.
• In another bowl whisk together the egg, oil, and buttermilk until blended.
• Add the egg mixture to the dry mixture and whisk until combined and no flour streaks remain. Do not overmix. The batter will be lumpy and thick.
• Let the batter rest for about 5 minutes while you preheat your skillet to medium heat (about 350 degrees F).
• Scoop the batter by the 1/4 cup measures and round out into circles. Sprinkle some crushed shortbread pieces onto the batter. Cook for about 1-2 minutes per side or until both sides are golden in color.
• Stack two or three pancakes onto a plate and spread some vanilla pudding on top.
• Drizzle salted caramel over the top as desired.
• Garnish with sliced ripe banana and more shortbread cookie pieces.

CARAMEL BANANA PANCAKES

Steps:

• Whisk eggs in a bowl.
• Mash bananas in separate bowl.
• Combine all ingredients, to form the pancake batter.
• Brush a tablespoon of coconut oil onto a non-stick pan.
• Ladle about a third of a cup of batter into the pan.
• Cook until bubbles start to form on the surface of the batter.
• Flip to cook the other side.
• Top with slices of fresh banana and caramel sauce.
• Melt coconut oil in a saucepan.
• Whisk in honey/maple syrup, vanilla, and coconut cream.
• Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.