Buttermilk Pancakes with Caramelized Bananas

After a Thanksgiving feast with lots of prep work, it’s nice to make a comfort meal that is easy and delicious. These buttermilk pancakes are the perfect consistency, dense and moist with a crisp edge when you prepare them in a frying pan with butter. Caramelized bananas add an unexpected flavor and a wonderful sweet fragrance while they are bubbling in the pan.

Buttermilk Pancakes with Caramelized Bananas Recipe

Pancakes

{Adapted from Martha Stewart}

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

2 ½ Tbsp. granulated sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 Tbsp. unsalted butter, melted

Butter for pan

Maple syrup, for topping

Caramelized Bananas

4 Tbsp. unsalted butter

¼ cup brown sugar

2 firm, ripe bananas, peeled and sliced

For the caramelized bananas, melt butter and brown sugar in a saucepan over medium heat. Mix with a wooden spoon until combined. Add sliced bananas and cook on medium-low until caramelized, about 3 minutes. Flip bananas and cook for 3 more minutes. Reduce heat to low to keep warm while preparing the pancakes.

For the pancakes, combine flour, baking powder, baking soda, salt, and sugar in a medium bowl. Whisk in eggs, buttermilk, and melted butter. Batter should be runny enough to pour. Heat an 8” frying pan to medium heat. When hot, add ½ Tbsp. of butter and swirl pan until it fully melts and the bottom is coated. Pour about ½ cup of batter into pan. Shake pan slightly to coat bottom. Cook 4 minutes. Pancake is ready to flip when it bubbles on the top and is slightly dry around the edges. Use spatula to see if bottom is golden brown, then flip. Cook 2 more minutes on other side. Repeat with remaining batter.

To assemble, transfer pancakes to plate. Spoon on caramelized bananas and brown sugar-butter mixture. Drizzle with additional maple syrup {if you really have a sweet tooth like me}. Makes 8 large pancakes.