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Recipes » Banana Pancakes with Maple Rum Syrup

Banana Pancakes with Maple Rum Syrup

By Kate Morgan Jackson

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Move over banana bread and make way for the banana bread pancakes! With maple rum syrup, of course.

PIN this recipe for Banana Pancakes now… So you can make it later!

This is one of those times where you smack your forehead and realize that you have unthinkingly lived never-you-mind how many years on this earth without putting bananas in your pancake batter. 

Literally hundreds of bananas have traveled through my kitchen, and while we’ve been very happy with the banana bread and the banana muffins and the banana bites, we’ve been missing out on the banana pancakes. 

So to make up for lost time, I made them for dinner the other night…with maple rum syrup on the side.  Can you say dessert for dinner?

Here’s how to make banana pancakes with maple rum syrup!

Obviously to start with you need some bananas.

Not pretty cheery yellow ones like these…you need the brown squishy ones.  I know you have some, or will have some soon. 

Mush them up well with a fork, and then add them to pancake batter…I make my pancakes with buttermilk and flour and sugar and the other usual suspects.  This batter is going to be a little thicker than your usual pancake batter, because of the bananas. 

The pancakes also need to be cooked at a lower heat than usual, because the bananas are going to add a little more sugar and that means the outside will brown faster.  So have your electric griddle on medium low heat, or your stove top skillet if that’s what you are using.

Now, you can of course use regular maple syrup on these babies, but you can also kick things up a notch by adding a little brown sugar and cinnamon and rum and butter to the party. 

Stir it all together in a little saucepan and simmer it for about 5 minutes.  After you’ve used it on your banana pancakes, you can use the rest on vanilla ice cream, or drizzled over apple cake, or probably a million other things that haven’t occurred to me yet but will.

More tips for making banana pancakes with maple rum syrup!

Can I leave out the rum?

You can! You can either use good old regular maple syrup, or you can add a teaspoon of rum extract to the syrup mixture.

Yipes, I don’t have buttermilk? Now what?

Buttermilk is actually pretty easy to make – here’s an overview from the grest Tastes Better From Scratch website.

Can these be made ahead?

Kinda! If you are expecting a crowd and want to have these ready ahead of time, you can make them and then put them on a cookie sheet in a 200 degree oven to keep warm until you are ready to serve them up.

But first I’m going to slather it all over my scrumptious banana pancakes.

So the next time you find yourself with a handful of elderly bananas, give banana pancakes a whirl.  You’ll never look at pancakes the same way again!

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Banana Pancakes with Maple Rum Syrup


  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: About 10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

Move over banana bread and make way for the banana pancakes with maple rum syrup! The ultimate breakfast (or brinner!) treat.


Ingredients

For the Pancakes

  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 2 very ripe bananas, mashed with a fork
  • 1/4 cup buttermilk
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 1 egg, beaten to blend

For the Syrup

  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 3 tablespoons butter
  • 1 tablespoon rum
  • 1/2 teaspoon cinnamon

Instructions

Pancakes

  1. Mix flour and baking soda together.
  2. Mix bananas, buttermilk, sugar, butter and egg together in a separate bowl.
  3. Add the banana mixture to the flour mixture and stir until everything is well mixed.
  4. Heat an electric griddle to medium-low, or a nonstick skillet over medium low heat.
  5. Ladle out spoonfuls of the batter onto the griddle. This is a thick batter and you may have to press down on it lightly to get it to spread.
  6. Cook slowly on each side until a deep golden brown.

Syrup

  1. Combine all ingredients in a small saucepan and bring to a simmer over medium heat.
  2. Simmer for 5 minutes, and then pour over pancakes

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

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1 pancake with syrup22022.6 g42.8 mg8.8 g5.3 g0 g33.5 g0.9 g2.2 g40.5 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on February 6, 2014

Good for: Brunch, Christmas/Holidays, Father's Day, Mother's Day

Last Post:
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  1. Karen Nelson says

    February 9, 2014 at 2:31 am

    All I can say is… Holy banana pancakes and maple rum syrup Batman!!!

    Reply
    • Kate says

      February 11, 2014 at 7:43 am

      Ha!! Karen, you always make me smile. :) :)

      Reply
  2. Joanne says

    February 9, 2014 at 9:00 am

    I’m a little in shock that you’ve never had banana pancakes. You need to make up for lost time BIG TIME! These look pretty perfect for doing just that.

    Reply
    • Kate says

      February 11, 2014 at 7:43 am

      I know. It’s crazy!

      Reply
  3. Amy says

    February 9, 2014 at 1:23 pm

    These just got a “F’ing awesome – those are the best pancakes I ever put in my mouth!” from Precious Angel (my “Southern husband,” and we actually live in the South – St. Simons Island GA). Didn’t have rum, so I subbed brandy. Absolutely delicious.

    Reply
    • Kate says

      February 11, 2014 at 7:42 am

      I love it! I hear you have some snow coming – pancakes are definitely required. Stay warm!!

      Reply
  4. Amy says

    February 9, 2014 at 1:28 pm

    Crumbling bacon in them puts them over the top!

    Reply
    • Kate says

      February 11, 2014 at 7:42 am

      I think I felt my heart start going pitter-pat!!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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