8 min
Prep Time
2 hr 53 min
Cook Time
Medium
Level
2
Servings

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!

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

Method

  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.

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