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The light and fluffy banana pancakes topped with an incredibly easy caramel banana syrup deserve to get out of bed early. With banana in 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 it had overripe bananas that I didn't want to throw away. I wasn't in the mood for a smoothie or banana bread, so it was pancakes.
I love how adding banana to pancake batter helps keep it moist as well as adding flavor. Caramel-coated bananas are a wonderful addition, adding tons of banana flavor. This is definitely a banana filled breakfast.
The syrup is very sweet, so you really don't need much. But it's so addicting that the temptation to choke your pancakes will be there. Just a touch of rum extract helps deepen the flavor, but it's perfectly delicious without the extract if you don't have it.
Or you could use some real rum. A touch of bourbon would be wonderful. Now I feel naughty.
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Sometimes a Saturday morning started on the drunk side is a good thing.
And sometimes it is not.
But without a doubt, starting on Saturdays with pancakes is always great. There's something about eating homemade pancakes for breakfast that makes you slow down, have a coffee, and enjoy your morning. Have a great one!
Banana pancakes with caramel sauce
Moist, fluffy banana pancakes topped with a banana and caramel syrup. These pancakes are a banana lover's dream!
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 1/4 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon of cinnamon
- 2 eggs
- 2 cups buttermilk
- 1/4 cup butter, melted
- 1 mashed banana
Caramel and banana syrup
- 1/4 cup butter, melted
- 1/2 cup light brown sugar
- 1/4 cup of water
- 1/2 teaspoon of 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, mix eggs, buttermilk, and 1/4 cup melted butter.
Add the wet ingredients to dry along with the banana and stir to combine.
Heat a griddle over medium heat. Top with melted butter and drop the dough onto the griddle using approximately 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 boiling until the mixture thickens slightly, about 2 minutes. Remove from the heat and add banana slices, vanilla extract and rum extract.
Yield: Makes about 12 pancakes
Recipe Source: Adapted from Epicurious
More pancake recipes
Banana Pudding Pancakes
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