Fluffy Banana Pancakes with Coconut Caramel Syrup

Homemade Coconut Caramel Syrup:

• ½ cup packed dark or light brown sugar
• ½ cup (120 mL) light coconut milk
• pinch kosher salt
• ½ teaspoon pure vanilla extract

Banana Pancakes:

• 1 cup + 2 tablespoons (136 g) unbleached all-purpose flour
• 1 tablespoon (12 g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup (240 mL) buttermilk
• 1½ very ripe bananas, mashed
• 1 large egg
• 1 tablespoon (15 g) unsalted butter, melted, plus more for cooking

Toppings:

• banana slices (optional)
• coconut caramel syrup or pure maple syrup

1. Prepare the coconut caramel syrup: In a small saucepan combine the brown sugar, coconut milk, and a pinch of salt. Whisk until the sugar has mostly dissolved. Bring the mixture to a gentle boil, then continue to boil for 2 to 3 minutes until the syrup begins to thicken and coat the spoon. Remove from the heat and whisk in the vanilla extract. Keep warm for serving. Store any leftover syrup in a covered container in the refrigerator for up to 7 days; reheat gently before serving.
2. Mix the dry ingredients: In a medium bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine the wet ingredients: In a separate bowl whisk the buttermilk, mashed banana, egg, and melted butter. Add the wet ingredients to the dry ingredients and gently fold with a spatula until just combined. Do not overmix—the batter should be slightly lumpy. Let the batter rest for 10 minutes to hydrate the flour and allow the leavening to start working.
4. Cook the pancakes: Heat a nonstick or cast-iron skillet over medium heat and add a small knob of butter to coat the pan. Once the butter sizzles, spoon batter into the pan to form pancakes about 5–6 inches across. Avoid overcrowding the pan to keep even heat distribution.
5. When bubbles form across the surface and the edges look set, flip the pancakes carefully and cook the other side until lightly browned and cooked through. Adjust the heat as needed to prevent burning. Keep cooked pancakes warm in a low oven while finishing the rest.
6. Serve: Stack the warm pancakes, drizzle generously with the coconut caramel syrup, and garnish with banana slices if desired. The warm syrup soaks into the pancakes for a decadent, comforting bite.