Cranberry Banana Pancakes with Coconut Syrup

These cranberry and banana pancakes are a perfect combination of tart and sweet. Serve with coconut syrup and chopped pecans for a delicious breakfast for the holiday season. If you like thin pancakes with crispy golden edges, these are the ones for you! If you prefer yours fluffy, we can make that happen too!

I feel that it’s a little premature to talk about Christmas since we still have yet to celebrate Thanksgiving, but I have to talk about Christmas! It’s starting extra early at my house. The hubs loves to gaze at the Christmas tree and puts it up the weekend before Thanksgiving every year. He broke tradition this year and is setting it up as I’m drafting this post…two weekends away from Thanksgiving! The man is OUT OF CONTROL (haa haa)! And he is out of control with the amount of lights he strings on it. The tree alone is going to double our electric bill within the next month. Maybe I’m exaggerating slightly, but you get the idea. He likes LOTTTS of lights.

I tease, but the tree is going to look pretty. I help with decorating, but setting up and stringing a ridiculous amount of lights is all on the hubs. Somehow, over the years, he became the designated Xmas tree putter-upper. Christmastime is his favorite time of the year. The entire task of setting up the tree and his miniature Christmas village is a lot of work, but it also brings him joy.  I let the man have his fun. In the end, everything turns out beautifully. 

As for me, this time of year means I can listen to Michael Buble’s Christmas album without judgment. Yay!! It’s the best Christmas album EVER!! It also means I can use cranberries with reckless abandon. Cranberries are great in both savory and sweet dishes. And it’s awesome in pancakes!  

Now, I like thick, fluffy pancakes as much as the next person. But what I like even more are flat ones with thin crispy edges. These cranberry banana pancakes are thin, with light golden edges. They get their tenderness from buttermilk, tartness from cranberries, and sweetness from ripe bananas. 

For added sweetness and a hint of coconut, top the pancakes with coconut syrup. It is luscious! It’s made with sweetened condensed milk, coconut milk (from a can), coconut extract, cornstarch, and a pinch of salt. This stuff is so good that I want to drink it through a straw. If you’re not a coconut fan, good old maple syrup is fantastic! I know this for a fact!

To add a bit of texture and nuttiness, serve these pancakes with chopped pecans. You can punch up the coconut flavor by topping with some shredded coconut as well. As a huge coconut fan, I can’t imagine that being anything but delicious!

What does buttermilk do in pancakes?

Buttermilk is one of the secret weapons for tender pancakes. The buttermilk in these pancakes helps break down the gluten and prevents the pancakes from being tough.

Is there such a thing as overbeating?

Yes!! It is imperative not to overmix pancake batter. Blend just enough to incorporate the flour. It’s perfectly okay to have some tiny lumps.

What makes thin pancakes with crispy edges?

Thinner batter produces thinner pancakes. Keep it slightly runnier than a regular pancake batter. Using less leavener produces thinner pancakes as well. There is only a small amount of baking soda in this recipe. Lastly, adding sufficient butter to the skillet helps the edges spread and brown.

Don’t pass these by if you are a thick and fluffy pancake fan! A few minor adjustments to this pancake recipe will get you what you want. Increase the amount of leavening and hold back a smidge on the amount of buttermilk. Using less butter on the skillet reduces the amount of batter spreading. These tricks will produce thicker, fluffier pancakes.

See you back here next time!!

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Cranberry Banana Pancakes with Coconut Syrup

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Breakfast Recipe Keys: C Carbohydrate

Difficulty:BeginnerPrep time: 5 minutesCook time: 20 minutesTotal time: 25 minutesServings:7 Pancakes

Description

These cranberry and banana pancakes are a perfect combination of tart and sweet. Serve with coconut syrup and chopped pecans for a delicious breakfast for the holiday season. If you like thin pancakes with crispy golden edges, these are the ones for you! If you prefer yours fluffy, we can make that happen too!

Ingredients

• 2 cups fresh cranberries
• 6 tablespoons granulated sugar, divided
• 1/4 cup water
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoons salt
• 2 eggs, beaten
• 2 1/8 cup buttermilk
• 6 tablespoons butter, melted and cool slightly
• 2 teaspoons vanilla extract
• 1/4 rounded teaspoon baking soda
• 3 large bananas, halved and sliced roughly 1/8″ thick
• 1/2 cup chopped pecans
• Additional melted butter for greasing skillet

For the Coconut Syrup:

• 1/2 cup sweetened condensed milk
• 3/4 cup coconut milk (from a can)
• 1 1/4 scant teaspoon cornstarch
• 1 1/2 teaspoon coconut extract
• 1/16 teaspoon salt

Instructions

1. Add cranberries, 3 tablespoons sugar, and 1/4 cup water in a small saucepan on medium heat. Bring to a boil. Reduce heat. Cover and simmer until cranberries begin to pop, about 2 minutes. Remove from heat. Drain liquid and discard. Set aside.
2. Combine flour, cornstarch, salt, and baking soda in a large bowl. Set aside.
3. Add buttermilk, vanilla, sugar, 3 tablespoons of melted butter, and eggs to a medium bowl. Whisk to combine thoroughly. Gently pour the wet ingredients into the flour mixture. Whisk just enough to incorporate. It is okay if there are a few small lumps. Do not overmix. The batter should look somewhat thin. 
4. Preheat a 10-inch or larger non-stick or cast iron skillet on medium heat. Brush a generous amount of butter onto the skillet. Pour 1/2 cup of batter onto the center. It should spread easily. Add some cranberries and banana slices. When the batter develops bubbles throughout (about 2-3 minutes), flip over using a thin, large spatula. Cook the second side until golden, about 1-2 minutes.
5. At any time, if the batter thickens and pancakes don’t spread while you work, add a splash of buttermilk to thin it out. If the pancake browns too quickly, reduce heat to medium-low. Continue cooking the rest of the pancakes.
6. For the glaze, Add cornstarch and 1 tablespoon of coconut milk to a small bowl. Whisk until smooth and set aside. Add the remaining coconut milk, condensed milk, and salt to a small pan on medium heat. Whisk continuously until bubbly. Whisk in the cornstarch slurry. The syrup will thicken slightly. The desired consistency is thick but pourable. Remove from heat. Whisk in coconut extract. 
7. Serve pancakes with coconut syrup and a sprinkling of chopped pecans.
8. Makes 7 6-inch pancakes.

Notes

• The total cooking time is for cooking pancakes one at a time. It will be reduced if you cook multiple pancakes at a time.
• To prevent staining, use food-safe plastic gloves to drop cranberries onto pancakes. (Optional)
  The skillet is sticky from the banana and cranberries. To make cleaner-looking pancakes, wipe the skillet with a wet paper towel or rinse it under hot water between batches of pancakes.
  For thick, fluffy pancakes, reduce the buttermilk by 2 tablespoons. Increase baking soda to 1/2 teaspoon and add 1 teaspoon baking powder. Reduce the amount of butter used to grease the skillet.

Keywords:Cranberry Pancakes, Banana Pancakes, Holiday Season, Breakfast, Christmas, Coconut Syrup

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