Here are two of my favorite things, together on one plate, in a breakfast that’s special enough for the weekend, but simple enough for a weekday breakfast on days when you want to start the day right. If you don’t have a table full to feed, extra pancakes can be frozen and reheated in the toaster or microwave for quick breakfasts on busier mornings.
Banana Pancakes with Caramelized Bananas
adapted from Bon Appétit
3 large bananas, peeled and sliced, divided
1/2 cup melted butter, divided
3/4 cup golden brown sugar, divided
1/4 cup water
1 tsp vanilla extract
2 cups all-purpose flour (or half all-purpose, half whole wheat)
2 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk
2 large eggs
In a large, heavy skillet, combine 1/4 cup melted butter, 1/2 cup brown sugar, and 1/4 cup water; bring to a simmer over medium-high heat and cook until mixture thickens slightly. Stir in vanilla extract and half the sliced bananas. Remove from heat and set aside.
In a large bowl, whisk together the flour, remaining 1/4 cup sugar, baking powder and baking soda. In a smaller bowl, whisk together the buttermilk and eggs; stir in the remaining bananas and add to the dry ingredients. Stir just until combined.
Heat a griddle or heavy skillet over medium heat. Brush with butter or oil or spray with nonstick spray. Pour batter by 1/3 cupfuls onto griddle and cook until bubbles start to break through around the edges and the bottoms are golden. Flip and cook until golden on the other side. If you like, keep warm in a 200F oven while you cook the rest.
Serve topped with caramelized bananas in syrup. Serves 6.