There’s pancakes, and then there’s pancakes. Truth be told, I’ve never been a fan of pancakes. Unless we’re talking about Mickey Mouse shaped pancakes at Walt Disney World. But if we’re talking about the somewhat soggy pancakes made from the mix that leaves a plaster-like aftertaste…well in that case, I’ll pass. Have I mentioned that I also don’t like syrup? How very un-American of me.
I was perfectly content being a non-pancake eater. Until I read “Pancakes” by Evan Hunter a few weeks ago. He begins and ends his short story with the phrase “You have to understand pancakes.” I apparently did not understand pancakes, and certainly not in the way that Mr. Hunter did. He had a deeply emotional philosophy about pancakes as an experience. Unlike myself, he wasn’t fussy about the box mixes. He begins his instructions with, “You buy yourself any one of the commercial mixes...” (Do yourself a favor and make your own pancake mix. It takes 30 seconds. Literally.) Suddenly I got the itch to find a pancake recipe that would convert me.
And then there were Banana Poppy Seed Pancakes with Caramel-Banana Syrup. These particular pancakes are sublime. I cannot think of another way to describe them. They’re decadent. They’re definitely impressive if you’re looking for an extra special breakfast for a loved one or a special occasion. Or for lunch on a Wednesday, in my case.
What’s the big deal about these pancakes? They’re flavorful all on their own. They aren't merely a vessel for delivering syrup to ones lips on a Saturday morning. They’re packed with bananas and poppy seeds. What’s not to love? What really puts them over the top though is the Caramel-Banana Syrup. The sweetness of the syrup is not overwhelming, and delivers additional banana flavor to the already flavorful banana pancakes. They’re like having banana bread dipped in caramel for breakfast.
You have to understand pancakes.
Banana Poppy Seed Pancakes with Caramel-Banana Syrup
- Total Time: 20 minutes
- Yield: 6-8 pancakes 1x
Ingredients
For the pancake batter:
- 1 cup all-purpose baking mix
- 1 tablespoon poppy seeds
- ¾ cup buttermilk
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 very ripe bananas, mashed with a fork
For the Caramel-Banana Syrup
- ¼ cup (4 tablespoons) unsalted butter
- ½ cup light brown sugar
- ¼ cup water
- 2 bananas (fresh, not over-ripe), sliced ¼-inch thick
Instructions
- In a large bowl, combine the all-purpose baking mix and poppy seeds. Add buttermilk, egg, melted butter, vanilla, and mashed bananas. Using a fork, gently mix the ingredients until all ingredients are well combined and no pockets of flour remain. Do not overmix.
- In a nonstick skillet heated over medium heat, brush pan with butter or spray with nonstick spray. Add batter to the pan, about ⅓ cup per pancake. Cook each pancake over medium heat until the surface and edges have a somewhat “dry” appearance and the bottom surface is golden brown. (Check periodically for done-ness by lifting an edge with a spatula, but try not to fuss with them too much.) Flip pancake gently, cooking remaining side until golden brown. Repeat until all batter is used.
- While pancakes are cooking, make the Caramel-Banana Syrup. In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add brown sugar and water, and stir to combine. Bring to a boil over medium-high heat, stirring frequently. (Keep an eye on your pancakes too!) Once boiling, cook for a minute or two until mixture has thickened somewhat and caramelized. Once you've reached your desired consistency (for thicker syrup, just cook an extra 30 seconds or so), remove from heat and stir in vanilla and sliced bananas. Serve immediately.
Notes
Try the Caramel-Banana Syrup on waffles or French Toast also. It's amazing!
CakePants
Oh wow, these look and sound so incredibly scrumptious!! I just...I can't even...wow. I want to have these for dinner tonight. Also, you don't like syrup, but you're from Michigan?! How does that work?? (I'm just teasing - I'm not a huge fan of syrup either. I typically put low-sugar jam or unsweetened applesauce on pancakes.) Can't wait to make these!!
Mandy
You're too sweet. I love the idea of syrup, but maple just isn't my thing. This caramel syrup though, I mean, really....it's outstanding. You've gotta try it! Thanks for your sweet comment. :)
Rachel @LittleChefBigAppetite
These look PERFECT! I just can't stop staring.
Mandy
Aww, thanks Rachel!