Banana Coconut Pancakes topped with butter and syrup are a sweet and tasty way to change up the weekend pancake routine.
Banana Coconut Pancakes
Let’s admit it, we are all guilty of throwing away over-ripe bananas. Or putting them in the freezer to pile up saying, we will make bread later. I can’t be the only one who does this, am I?
Then inevitably life happens and six months later they are a mushy sticky frozen mess that has been shoved into the back of the freezer. I am on a mission to change that habit for me and you. One delicious way to do that is to make these banana coconut pancakes.
I get it, banana bread can feel like a bit of a hassle at times. It takes a little time to mix up and then usually at least 45 minutes to bake, it just isn’t always possible to make it happen.
However, banana pancakes are a different story as they come together and bake in mere minutes. To get a smooth well-blended batter quickly, I’ve found an easy shortcut.
By placing the wet ingredients, including the bananas in the blender, they mix up quickly and smoothly. A few quick pulses and everything is nicely combined. It is also fine to smash the bananas and just stir things together by hand.
Stir the wet ingredients into the bowl of dry ingredients until just combined and add the coconut. The batter will be lumpy. That is okay, don’t stress the lumps.
While the griddle warms up, let the batter rest for 10-15 minutes. When the surface is covered in bubbles you are ready to cook.
Pancakes Made Easier
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Coconut Banana Pancakes
- eggs
- buttermilk
- vanilla extract
- coconut extract
- all-purpose flour
- sugar
- baking powder
- kosher salt
- butter
- mashed banana
- sweetened shredded coconut
Instructions
- Heat an electric griddle to medium heat. Whisk together the eggs, milk, vanilla, and coconut extracts. Add the flour, sugar, baking powder, and salt. Whisk to combine, leaving plenty of lumps in the batter. Stir in the melted butter, bananas, and coconut.
- Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3 minutes, until deeply browned and lightly bubbled on top.
- Flip the pancakes and cook the second side for about 3 minutes, until golden brown. Serve warm with the toppings of your choice.
Homemade Pancakes
Fluffy pancakes are possible even when they’re made a little bit healthier with whole wheat flour and oatmeal! You’re going to love this twist on the classic pancake breakfast.
Breakfast is way more fun in miniature form, especially when buttery, tasty silver dollar pancakes are on the menu. (Any pancake can be made a little more fun by making them smaller and more snackable too!)
Banana nut pancakes are slightly sweet and deliciously nutty. This is an easy breakfast-time treat for your favorite people.
Start the day with dessert? Yes, please! That’s how it feels when I’m eating peanut butter pancakes with chocolate chips or double chocolate pancakes for breakfast.
Pancakes are meant to be topped with more than just maple syrup. Brown Sugar Butter Syrup is amazing along with pie-fillings, like blueberry.
Banana Coconut Pancakes
Ingredients
- 3 eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2¼ cups all-purpose flour
- ½ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup melted butter
- 1 cup mashed banana about (3) medium-size ripe bananas
- 1 cup sweetened shredded coconut
Topping Options
- butter
- whipped cream
- maple syrup
- sliced bananas
Instructions
- Heat an electric griddle to medium heat. Whisk together the eggs, milk, vanilla, and coconut extracts. Add the flour, sugar, baking powder, and salt. Whisk to combine, leaving plenty of lumps in the batter. Stir in the melted butter, bananas, and coconut.
- Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3 minutes, until deeply browned and lightly bubbled on top.
- Flip the pancakes and cook the second side for about 3 minutes, until golden brown. Serve warm with the toppings of your choice.
Notes
Nutrition
Rate & Comment