Caramelized Banana Pancakes

Doesn’t get much better than this!

Caramelized Banana Pancakes


1.5 cups flour
1/2 cup corn meal
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/4 cinnamon
2 large eggs
2 cups buttermilk
1/2 cup milk (I use 2%; whole is fine)
4 Tbsp butter, melted
1 tsp vanilla

2 – 3 Bananas, sliced in 1/4 inch thickness
2 Tbsp sugar

1/2 cup pecans, roughly chopped
2 Tbsp butter
1 Tbsp brown sugar


In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.  Whisk to combine.

In smaller bowl, combine eggs, buttermilk, and milk and whisk.  Stir in vanilla and melted butter.  Add the wet ingredients to the dry and stir until just combined.

If adding the pecans:  Over medium heat, melt butter and add the pecans and sugar.  Cook for a minute or two to melt the sugar and toast the pecans.  Cool slightly and add to the batter.

Slice the bananas and place in a bowl.  Sprinkle sugar over the bananas.

Heat the griddle to 350 degrees (or place griddle over medium high heat if using a gas stove top). Generously grease the griddle.  Place three or four bananas close together on the griddle and cover with about a 1/3 cup of batter (enough to cover the bananas).  Cook for 2 – 3 minutes and flip.  The bananas will now be on top.  Finish cooking the pancake for another 2 minutes or until done.  Serve with your favorite syrup (although these are yummy without any!).  Serves 4.

Note:  Watch the bananas closely.  Each electric griddle can be off a bit in temperature, and you don’t want them to scorch, which can happen with the added sugar.

The Beechmont Inn Bed and Breakfast
Kathryn White
Bed and Breakfast Foodie

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