Banana Pancakes with Bourbon Salted Caramel Sauce

Banana Pancakes with Bourbon Salted Caramel Sauce


Caramel Ingredients

½ batch SweetStacks batter (1 cup SweetStacks pancake mix, 1 egg, 3 TBL oil, 2/3 cup milk)
1.5-2 ripe bananas mashed
1 tsp cinnamon
1 TBL honey
1/3 cup chopped pecans

Bourbon Salted Caramel

1 ½ cup sugar
½ cup water
6 TBL cubed unsalted butter
2 tsp sea salt
1 TBL Vanilla
¼ cup bourbon
1 cup whipping cream (room temperature)



Make ½ batch of SweetStacks pancake mix adding cinnamon and honey
Fold in sliced bananas and pecans
And finally, make pancakes!

Bourbon Salted Caramel

In a large saucepan heat sugar and water on high heat. Stir until sugar is dissolved then refrain from stirring for 10+ minutes or until mixture is a nut brown, while occasionally swirling the pan for even browning. (This may take a while but don’t move until the next step until the mixture reaches a caramel brown color.)
Remove from heat and stir in butter and whipping cream. Be careful, the mixture will bubble!
Once combined, mix in salt, vanilla and bourbon. If the mixture is starting to harden at the bottom of the pan, put pan on low heat and stir.
Let caramel cool for 8-10 minutes before pouring into jars. The consistency will change once cooled so don’t worry if it looks more like soup than sauce.
Drizzle over banana pancakes or anything else you want!


When creating these blog posts I have a certain ritual: 1) Wake up extra early, so I have the perfect morning light for photos! 2) DRINK COFFEE (Two is very important.) 3) Listen to Ingrid Michaelson or Jack Johnson Pandora radio! In regards to ritual number three, this recipe is inspired by Jack Johnson’s song “Banana Pancakes.” Although I added a couple things to spice up your average banana pancakes. ~ Alexis Y. Chan

Recipe created and photographed by Alexis Y. Chan.

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