Cranberry Banana Pancakes with Coconut Syrup

Cranberry Banana Pancakes with  Coconut Syrup


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


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.

In a small bowl, combine flour, cornstarch, salt, and baking soda. Set aside.

In a medium bowl, add buttermilk, vanilla, sugar, 3 tablespoons melted butter, and eggs. Whisk to thoroughly to combine. 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. Batter should look somewhat thin. 

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 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.

At anytime, if the batter thickens and pancakes don't spread while you work, add a splash of buttermilk to thin it out. If pancake browns too quickly, reduce heat to medium low. Continue cooking the rest of the pancakes.

For the glaze: Add cornstarch and 1 tablespoon of coconut milk in a small bowl. Whisk smooth and set aside. Add the remaining coconut milk, condensed milk, and salt in 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. 

Serve pancakes with coconut syrup and a sprinkling of chopped pecans.

Makes 7 6-inch pancakes.

Recipe Notes:

  1. To prevent staining, use food safe plastic gloves to drop cranberries onto pancakes. (Optional)
  2. The skillet is sticky from the banana and cranberries. For cleaner looking pancakes, wipe off skillet with a wet paper towel or rinse under hot water between batches of pancakes.
  3. 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.