Cranberry Banana Pancakes With Coconut Syrup

6 Pancakes
40 min

If you like your pancakes thin with crispy edges, these are the perfect ones for you. They more crepe like than pancake like…just the way I like them!


The pancakes have tenderness from buttermilk, tartness from fresh cranberries, and sweetness from bananas. For a luxurious finish, drizzle with a coconut syrup. It contains one of my favorite ingredients from a can—sweetened condensed milk. For a punch of coconut flavor, coconut milk and coconut extract provide that.


Make these pancakes for Christmas Day breakfast or for the day after. The cranberries and the pop of color make them ideal for the holiday season.


More information and additional images can be found at In Good Flavor.

Cranberry Banana Pancakes With Coconut Syrup
Recipe details
  • 6  Pancakes
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
For the Pancakes:
  • 2 cups fresh cranberries
  • 6 tablespoons granulated sugar, divided
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoons salt
  • 2 eggs, beaten
  • 2 1/8 cup buttermilk
  • 6 tablespoons butter, melted and cool slightly
  • 2 teaspoons vanilla extract
  • 1/4 rounded teaspoon baking soda
  • 3 large bananas, halved and sliced roughly 1/8″ thick
  • 1/2 cup chopped pecans
  • Additional melted butter for greasing skillet
For the Coconut Syrup:
  • 1/2 cup sweetened condensed milk
  • 3/4 cup coconut milk (from a can)
  • 1 1/4 scant teaspoon cornstarch
  • 1 1/2 teaspoon coconut extract
  • 1/16 teaspoon salt
Instructions
For the Pancakes:
Add cranberries, 3 tablespoons sugar, and 1/4 cup water in a small saucepan on medium heat. Bring to a boil. Reduce heat. Cover and simmer until cranberries begin to pop, about 2 minutes. Remove from heat. Drain liquid and discard. Set aside.
In a large bowl, combine flour, cornstarch, salt, and baking soda. Set aside.
In a medium bowl, add buttermilk, vanilla, sugar, 3 tablespoons melted butter, and eggs. Whisk to thoroughly to combine. Gently pour the wet ingredients into the flour mixture. Whisk just enough to incorporate. It is okay if there are a few small lumps. Do not overmix. Batter should look somewhat thin. 
Preheat a 10-inch or larger non-stick or cast iron skillet on medium heat. Brush a generous amount of butter onto the skillet. Pour 1/2 cup of batter onto the center. It should spread easily. Add some cranberries and banana slices. When batter develops bubbles throughout (about 2-3 minutes), flip over using a thin, large spatula. Cook the second side until golden, about 1-2 minutes.
At anytime, if the batter thickens and pancakes don’t spread while you work, add a splash of buttermilk to thin it out. If pancake browns too quickly, reduce heat to medium low. Continue cooking the rest of the pancakes.
For the Glaze:
Add cornstarch and 1 tablespoon of coconut milk in a small bowl. Whisk smooth and set aside.
Add the remaining coconut milk, condensed milk, and salt in small pan on medium heat. Whisk continuously until bubbly. Whisk in the cornstarch slurry. The syrup will thicken slightly. The desired consistency is thick but pourable. Remove from heat. Whisk in coconut extract. 
Serve pancakes with coconut syrup and a sprinkling of chopped pecans.
Makes 6 to 7 pancakes 6-inch pancakes.
Tips
  • Total cook time is for cooking pancakes one at a time. If cooking multiple pancakes at a time, the total cook time will be reduced.
  • To prevent staining, use food safe plastic gloves to drop cranberries onto pancakes. (Optional)
  • The skillet is sticky from the banana and cranberries. For cleaner looking pancakes, wipe off skillet with a wet paper towel or rinse under hot water between batches of pancakes.
  • For thick, fluffy pancakes, reduce the buttermilk by 2 tablespoons. Increase baking soda to 1/2 teaspoon and add 1 teaspoon baking powder. Reduce the amount of butter used to grease the skillet.
In Good Flavor
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