Fluffy homemade banana pancakes topped with a homemade coconut caramel syrup made from just three pantry ingredients.

Banana Pancakes with Coconut Caramel Syrup

Even when I feel like I have no time to cook or create anything, my mind is constantly churning with recipe ideas.  

These banana pancakes with coconut caramel syrup are my latest creation! 

Pouring Coconut MilkRipe Bananas

I’ve had the idea for this coconut caramel syrup for weeks. Logically, my next thought was, “What can I pour coconut caramel syrup on top of?”  Obviously the answer to that question is everything, but these banana pancakes were the first idea to pop into my head.

What sounds better than fluffy banana pancakes topped with warm coconut caramel syrup?  

Banana Pancakes with Coconut Caramel Syrup

While this coconut caramel syrup is not traditional, this version prepared with just brown sugar, light coconut milk, and vanilla extract, is incredibly simple to make.

After a bit of experimentation, I was able to achieve the thickness and drip-ability of traditional pancake syrup.

Banana Pancakes with Coconut Caramel Syrup

Banana Pancakes with Coconut Caramel Syrup

Banana Pancakes with Coconut Caramel Syrup

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Yield: 3 - 4 Servings
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Fluffy homemade banana pancakes topped with a homemade coconut caramel syrup made from just three pantry ingredients.

Ingredients

Homemade Coconut Caramel Syrup:

  • ½ cup packed dark or light brown sugar
  • ½ cup (120 mL) light coconut milk
  • pinch kosher salt
  • ½ teaspoon pure vanilla extract

Banana Pancakes:

  • 1 cup + 2 tablespoons (136g) unbleached all-purpose flour
  • 1 tablespoon (12g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Diamond Crystal kosher salt
  • 1 cup (240 mL) buttermilk
  • 1½ very ripe bananas mashed
  • 1 large egg
  • 1 tablespoon (15g) unsalted butter melted, plus more for cooking

Toppings:

  • banana slices optional
  • coconut caramel syrup or pure maple syrup see recipe above

Instructions 

  • Prepare Coconut Caramel Syrup: Combine the brown sugar, coconut milk, and pinch of salt in small saucepan. Whisk together until the sugar has mostly dissolved. Bring to low boil. Continue to boil for 2 to 3 minutes until the syrup begins to thicken. Remove from the heat. Whisk in the vanilla extract and keep warm (or reheat later) for serving. Leftover coconut caramel syrup can be stored in a covered container in the refrigerator for up to 7 days.
  • Prepare Pancakes: Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
  • In a separate bowl, whisk together the buttermilk, mashed banana, egg, and melted butter. Add the liquid ingredients to the flour mixture and using a spatula, fold and stir together until just combined. Allow the batter to sit for 10 minutes.
  • Heat a tab of butter in large non-stick (or cast-iron) skillet over medium heat. Once the butter begins to sizzle, spoon the batter onto the park ,forming 5 to 6-inch pancakes. Avoid over-crowding the pan.
  • Once bubbles begin to form on the tops of the pancakes, flip them carefully and continue to cook on other side until lightly brown. Adjust heat as needed. Serve the hot pancakes with warm coconut caramel syrup. Garnish with sliced banana as desired.
Serving: 1serving, Calories: 267kcal, Carbohydrates: 49g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 57mg, Sodium: 588mg, Fiber: 2g, Sugar: 37g
Author: Laura / A Beautiful Plate
Course: Waffles and Pancakes
Cuisine: American