Banana Pancakes with Coconut Caramel Syrup
- Total Time: 35 mins
- Yield: 8 pancakes 1x
Description
This coconut caramel syrup is super simple to make and while it’s delicious drizzled over fluffy banana pancakes, the possibilities are truly endless.
Ingredients
Coconut Caramel Syrup:
- 1/2 cup (120 ml) packed brown sugar
- 1/2 cup (120 ml) light coconut milk
- 1/4 tsp vanilla extract
- pinch of salt
Banana Pancakes:
- 1 cup + 2 tbsp (270 ml) all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (240 ml) buttermilk
- 1 1/2 very ripe bananas, mashed
- 1 whole egg
- 1 tbsp (15 g) unsalted butter, melted
- sliced banana (garnish)
Instructions
Coconut Caramel Syrup:
- Combine brown sugar, coconut milk, and pinch of salt in small saucepan. Whisk together until sugar has mostly dissolved and bring to light boil. Continue to boil for 2-3 minutes until syrup begins to thicken. Remove from heat.
- Whisk in vanilla extract. Set aside (reheat for serving). Can be stored in an air-tight container in the refrigerator for up to one week.
Pancakes:
- Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl.
- In separate bowl, whisk together buttermilk, mashed banana, egg, and melted butter.
- Add the liquid mixture to the dry ingredients and using a spatula, fold and stir together until just combined. Allow batter to sit for at least 10 minutes.
- Heat a tab of butter in large non-stick (or cast-iron) skillet over medium heat. Once the butter begins to sizzle, spoon the batter onto the pan–forming 5-6 inch pancakes. Avoid over-crowding the pan.
- Once bubbles begin to form on the tops of the pancakes, flip them carefully and continue to cook on other side until lightly brown. Adjust heat if necessary.
- Serve immediately with the warm coconut caramel syrup! Garnish with sliced banana.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 340
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Frequently Asked Questions
Why does the batter need to rest for 10 minutes before cooking?
Step 3 of the instructions says to allow the batter to sit for at least 10 minutes after combining the wet and dry ingredients. This resting time lets the baking powder and baking soda fully activate and the flour hydrate, which results in fluffier pancakes with a more tender crumb.
How long does the coconut caramel syrup keep?
The syrup instructions say it can be stored in an airtight container in the refrigerator for up to one week. Reheat it gently before serving — the instructions suggest making a batch ahead and rewarming as needed.
How ripe should the bananas be?
The ingredient list specifies 1 1/2 very ripe bananas, mashed. Very ripe bananas — deeply spotted or nearly black — mash easily to a smooth consistency and contribute more natural sweetness and moisture to the batter than underripe fruit would. 
