Coconut Banana Pancakes recipe

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon white sugar
2 ¾ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
1 egg
1 teaspoon vanilla extract
1 very ripe banana, mashed
2 tablespoons butter, melted
1 teaspoon vegetable oil, or as needed
1 cup white sugar
¾ cup buttermilk
7 tablespoons butter
1 teaspoon coconut extract
½ teaspoon baking soda

Nutrition Info

192.9 calories
carbohydrate: 27.3 g
cholesterol: 32.8 mg
fat: 8.2 g
fiber: 0.5 g
protein: 2.9 g
saturatedFat: 4.9 g
servingSize: -
sodium: 361.7 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.

  2. Beat banana in a bowl with an electric mixer until smooth and creamy, mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.

  3. Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

  4. Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute, reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

Recipe Yield

15 servings

Recipe Note

Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!

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