Description
Delicious pancakes topped with caramelized bananas in a rich sauce, perfect for a special breakfast experience.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 tablespoon pure maple syrup
- 2 ripe bananas, sliced
- ¼ cup dark rum
- ⅓ cup brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
Instructions
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix buttermilk, egg, melted butter, and maple syrup until smooth.
- Combine wet and dry ingredients, stirring gently.
- Let the batter rest for about 5 minutes.
- In a medium saucepan over medium heat, melt butter for the sauce.
- Add brown sugar, maple syrup, and cinnamon, stirring until dissolved.
- Stir in dark rum and simmer for 2-3 minutes, then add sliced bananas.
- Preheat skillet over medium heat and pour ¼ cup batter onto it for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
- Stack pancakes and pour warm sauce over them; add extra banana slices if desired.
Notes
Make ahead: prepare batter and sauce the night before. Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Flipping
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg