These pancakes are easy, fluffy, and a great way to use up those overripe bananas you have sitting on the kitchen counter. The real star of the show though is that peach caramel sauce. It’s made with butter, brown sugar, maple syrup, and cinnamon that perfectly complements the fresh peaches. Let’s just take a moment for that texture shot.

This recipe is enough for 3 pancakes, but feel free to scale up as appropriate depending on how many people you’re serving.

Ingredients:

Pancakes:

• 1 ripe banana, mashed
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla extract
• 1.5 tsp sugar
• 1/2 cup flour
• 3/4 tsp baking powder
• 1/2 tsp cinnamon

Peach Caramel Sauce:

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 peach, peeled and sliced
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

Directions:

1. In a bowl, combine the mashed banana, egg, milk, and vanilla extract. I like to do this using a fork since I’m only cooking for one, but use a whisk if you’re scaling up.
2. Add in the flour, sugar, baking powder, and cinnamon and mix well.
3. Heat a pan over medium heat and spray with nonstick spray. Pour the batter into the pan—each pancake will use about 1/4 to 1/3 cup of batter.
4. Cook the pancakes for 2-3 mins or until you see bubbles start to form on the surface of the batter. Flip and cook for another minute or two on the other side. Remove from pan.
5. For the caramel sauce, start by melting the butter in a skillet over medium heat. Add in the brown sugar and cook for one more minute.
6. Add the sliced peaches, maple syrup, cinnamon, and vanilla extract.
7. Cook for a few minutes until the peaches are soft and the sauce thickens. Pour over pancakes. Serve with whipped cream and a sprinkle of cinnamon.