Okay, so breakfast just got an upgrade – move over traditional pancakes, Banana Pancake Bites are coming in hot! Individual banana coins dipped in a perfectly thick pancake batter and fried up individually, served with Maple Honey Cinnamon Syrup and Pecans. I mean, come on, we’re talking Banana Pancake breakfast perfection.
Typically I’m team waffle, but when bananas get involved give me all the pancakes. I love the classic Banana Pancakes with mashed up naners right in the batter, but I wanted to come up with something a little more fun that had a nice amount of banana in each bite!
The batter for these pancakes, is a nice thick texture perfect for coating the fruit. Its quite a bit thicker than traditional pancake batter so unless you are dipping, reserve this recipe for those fun bites!
And on that note, feel free to dip just about anything you would want for breakfast cakes; strawberries, pineapple slices, or even sausage links!
For the Maple Honey Cinnamon Syrup, you are going to bubble up on the stove some good Maple syrup and your favorite Honey, along with some nice quality butter and some spices. It thickens and cools into one of the best syrups around, and Its so good on pancakes or waffles, biscuits, ice cream or just drink it through a straw! ……. just kidding!
Just a little tip, set your oven to 200 degrees F and keep the pancake bites you have finished in there on a pie pan while you are making each batch. They will stay warm and fresh that way!
Don’t get ahead of yourself when making these. Just toss in a couple banana slices at a time into the batter when you are ready to coat them. I use a single fork for the entire process, I toss a slice in, turn it with the fork, circle the slice once or twice with a fork full of batter, lift the slice up and wipe the excess from the fork on the side of the bowl as you remove them. You’ll get a groove going quickly and before you know it you’ll have a pan full of delicious Banana Pancake bites!
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Banana Pancake Bites with Maple Honey Cinnamon Syrup
- 3 Bananas sliced into coins
- 1.5 cups AP Flour
- 3 Tbsp Brown Sugar
- 1/2 tsp Pink or Sea Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/4 cups Buttermilk
- 3 Tbsp Unsalted Butter melted, plus more for frying
- 1 lg Egg
- 1 tsp Vanilla Extract
Maple Honey Cinnamon Syrup
- 4 Tbsp Maple Syrup
- 2 Tbsp Honey
- 2 Tbsp Unsalted Butter
- 2 tsp Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 cup Pecans or Walnuts toasted or candied, and chopped
- In a large bowl, whisk together your dry ingredients – flour, sugar, salt, baking powder and soda.
- In a separate bowl, whisk together your wet ingredients – buttermilk, butter, egg, and vanilla extract.
- Mix your wet ingredients into your dry ingredients and let that sit for 10 minutes to thicken up more.
- While that is resting, slice your bananas and make your syrup.
- In a small saucepan over medium heat, add your maple syrup, honey, butter, cinnamon and nutmeg. Let that come to a boil and bubble it for 1 minute. Remove from heat and stir together. Let that cool.
- Heat a large skillet (cast iron preferred) over low heat. Add butter to skillet and get ready for frying. (Try and resist the urge to turn the heat up when frying your pancakes, the small bites will burn quickly if you are still dipping while frying and the lower temp will ensue a better color on each bite). Dip each banana slice in batter and fry for about 4 minutes on each side. I did about 8 banana slices per skillet so that they don't touch and I could easily keep an eye on each one. Flip each pancake bite when the batter looks like its bubbled and adhered to the banana and has a nice golden brown color on the bottom. Repeat in rounds until all slices are gone.
- Plate up a bunch of these and top with your syrup and chopped nuts of your choice and most of all, enjoy!
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