Sticky Date & Caramelized Banana Buttermilk Pancakes
These Sticky Date & Caramelized Banana Buttermilk Pancakes are soft, fluffy, and naturally sweetened with dates. Each stack is topped with buttery, golden caramelized bananas and a cloud of whipped maple vanilla bean sweet cream, making them the perfect cozy and indulgent breakfast for slow weekends and special mornings.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Baking soda
Hot water
All-purpose flour
Baking powder
Salt
Buttermilk (substitution: apple cider vinegar or lemon juiced mixed with milk of choice)
Eggs
Salted butter
Brown sugar
Vanilla extract or paste
Banana
Cinnamon
Heavy cream
Maple syrup
Why You’ll Love Sticky Date & Caramelized Banana Buttermilk Pancakes:
Naturally Sweetened with Dates: These pancakes are gently sweetened with Medjool dates, adding a rich, caramel-like flavor and a wholesome touch without refined sugar in the batter.
Soft, Fluffy Buttermilk Texture: The buttermilk base keeps the pancakes extra soft and fluffy, with that signature tender crumb everyone loves in a classic pancake stack.
Golden Caramelized Bananas: Topping the pancakes with buttery caramelized bananas brings warmth, depth, and a comforting sweetness to every bite.
Whipped Maple Vanilla Bean Sweet Cream: The luxurious whipped topping made with maple syrup and vanilla bean adds a creamy contrast and elevates the dish to brunch-worthy perfection.
Perfect for Weekend Breakfast or Brunch: These cozy pancakes feel like a treat, but they’re easy enough to make for any slow weekend morning or special brunch.
Impressive but Easy: While they look and taste gourmet, this recipe comes together with simple steps and pantry staples.
Customizable Toppings: Add a drizzle of maple syrup, chopped nuts, or a sprinkle of cinnamon for your own personalized finishing touch.
Crowd-Pleasing Flavors: The combination of dates, bananas, maple, and vanilla is warm, nostalgic, and universally loved.
Tips for Making Sticky Date & Caramelized Banana Buttermilk Pancakes:
Soak and Blend the Dates: To ensure the dates blend smoothly into the batter, soak pitted Medjool dates in hot water for 5–10 minutes before blending. This creates a soft, caramel-like paste that mixes easily into the wet ingredients.
Use Real Buttermilk: Real buttermilk gives these pancakes their signature tang and helps create a soft and fluffy texture. If you need a substitute, mix milk with a splash of lemon juice or vinegar and let it sit for 5–10 minutes.
Don’t Over-Mix the Batter: After adding the dry ingredients, gently fold the batter just until combined. Over-mixing can lead to dense pancakes instead of soft, fluffy ones.
Let the Batter Rest: Allow the pancake batter to rest for 5–10 minutes before cooking. This helps the gluten relax and results in tender pancakes.
Cook Low and Slow: Use medium-low heat to cook the pancakes so they cook through evenly without burning the outside. Look for bubbles on the surface and golden edges before flipping.
Make the Bananas Fresh: Caramelize the banana slices in butter and brown sugar just before serving so they stay warm, gooey, and golden.
Whip the Sweet Cream Until Light and Fluffy: For the whipped maple vanilla bean sweet cream, beat until soft peaks form to keep the topping light and airy. Use cold cream for best results.
Serve Warm for the Best Texture: These pancakes are best enjoyed warm, right off the griddle, topped with fresh caramelized bananas and a generous spoonful of whipped sweet cream.
Optional Add-Ins: For extra texture and flavor, you can fold in a handful of chopped walnuts or pecans into the batter.
How to Store Sticky Date & Caramelized Banana Buttermilk Pancakes:
Store Pancakes Separately from Toppings: For best texture, store leftover pancakes, caramelized bananas, and whipped maple vanilla bean sweet cream in separate airtight containers in the fridge.
Refrigerate Pancakes: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To keep them from sticking together, place parchment paper between each layer.
Freeze for Later: Pancakes freeze well! Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Store for up to 2 months and reheat straight from frozen.
Reheat Gently: Warm refrigerated or frozen pancakes in the microwave for 20–30 seconds or in a 300°F (150°C) oven until heated through. This keeps them soft and fluffy without drying them out.
Store Caramelized Bananas: Leftover bananas can be refrigerated in an airtight container for up to 2 days, but they’re best enjoyed fresh. Reheat gently in a skillet with a touch of butter for best results.
Store Whipped Sweet Cream: Store leftover whipped maple vanilla bean sweet cream in an airtight container in the fridge for up to 3 days. Rewhip lightly if it deflates before serving.
FAQs:
Q: Can I make the pancake batter ahead of time?
A: Yes! You can mix the pancake batter and store it covered in the fridge for up to 12 hours. Just give it a gentle stir before cooking.
Q: Can I use fresh dates instead of dried ones?
A: This recipe works best with soft dried Medjool dates, which blend easily and add natural sweetness. If using firmer dried dates, soak them in warm water for 10–15 minutes first.
Q: How do I caramelize the bananas?
A: Slice ripe bananas and cook them in a skillet with butter, brown sugar, and a pinch of cinnamon until golden and sticky. They only take a few minutes and make the perfect topping!
Q: Can I skip the whipped maple vanilla bean sweet cream?
A: While optional, the sweet cream adds a rich, creamy element that complements the warm caramelized bananas and sticky date pancakes beautifully. Highly recommended!
Q: Can I make these pancakes dairy-free?
A: Yes! You can substitute the buttermilk with your favorite dairy-free milk mixed with a teaspoon of lemon juice or vinegar. Use vegan butter or coconut oil in the batter and for the bananas.
Q: Can I freeze leftover pancakes?
A: Absolutely. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat from frozen in a toaster or warm oven.
Q: What’s the best way to reheat these pancakes?
A: Warm pancakes in a toaster or a 300°F (150°C) oven until heated through. Caramelized bananas can be reheated in a skillet with a bit of butter to restore their texture.
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