Light and fluffy Banana Pancakes topped with an incredibly easy Caramel-Banana Syrup are worth getting out of bed early for. With banana in the pancake batter and caramel soaked banana slices on top, these pancakes are a banana lover’s dream!
This recipe came to be, as most of my banana recipes do, because I had overripe bananas that I didn’t want to toss out. I wasn’t in the mood for a smoothie or banana bread, so pancakes it was.
I love how adding banana to pancake batter helps keep it moist, plus adds flavor. The caramel-coated bananas make a wonderful topping and add tons of banana flavor. This is definitely a banana-filled breakfast.
The syrup is very sweet, so you don’t really need much. But it is so addictive the temptation to drown your pancakes will be there. Just a touch of rum extract helps deepen the flavor, but it is perfectly delicious without the extract if you don’t have it.
Or you could use a splash of real rum. A splash of bourbon would be wonderful. Now I’m feeling naughty.
Sometimes a Saturday morning started out on the boozy side is a good thing.
And sometimes it isn’t.
But undoubtedly, starting Saturdays with pancakes is always great. There’s something about eating homemade pancakes for breakfast that just makes you slow down, sip your coffee, and enjoy your morning. Have a great one!
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 1 banana, mashed
- 1/4 cup melted butter
- 1/2 cup packed light brown sugar
- 1/4 cup water
- 1/2 teaspoon vanilla
- 1/4 teaspoon rum extract
- 2 bananas, thinly sliced
- In a medium bowl, combine flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl whisk together eggs, buttermilk, and 1/4 cup melted butter.
- Add wet ingredients to dry along with banana and stir to combine.
- Heat a griddle over medium heat. Coat with melted butter and drop batter onto griddle using about 1/3 cup per pancake. Cook for about 2 minutes per side, until golden brown. Can be kept warm in a 200 degree oven.
- To make syrup, combine 1/4 cup melted butter, brown sugar, and water in a large skillet. Bring to a boil and continue to boil until mixture thickens slightly, about 2 minutes. Remove from heat and add sliced banana, vanilla extract, and rum extract.
Yield: makes about 12 pancakes
Recipe Source: adapted from Epicurious
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