Banana Pancakes with Banana-Caramel Syrup



Serving 6 (3 each), this delicious and popular breakfast dish is served at the Azalea Inn & Villas located in historic downtown Savannah, Georgia. More at


Batter Ingredients
2 cups self-rising flour
¼ cup (packed) golden brown sugar
2 cups buttermilk
2 eggs
¼ cup butter, melted
2 bananas, frozen then mashed

Syrup Ingredients
3 large bananas, peeled, sliced into ¼-inch-thick rounds
1/4 cup (1/2 stick) butter, melted
1/2 cup (packed) golden brown sugar
1/4 cup water
1 teaspoon vanilla extract
Additional butter for griddle

BATTER: Combine first 2 ingredients in large bowl; whisk to blend.
Mash banana in medium bowl, then whisk in buttermilk and eggs.
Stir banana mixture into dry ingredients (some lumps will remain).
Mix in remaining 1/4 cup melted butter. Avoid over-mixing the batter.

PANCAKES: Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter.
Working in batches, pour batter by 1/3 cupful’s onto griddle.
Cook pancakes until golden, about 2 minutes per side.
Transfer pancakes to baking sheet; place in oven to keep warm.

SYRUP: Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet.
Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract. Remove syrup from heat.
Prior to serving, slice two bananas into ¼-inch rounds; add to heated syrup; serve.


No Feedback Received