Ingredients for Banana Cinnamon Pancakes With Butter Rum Sauce
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup milk
- ¼ cup packed light brown sugar
- lightly oiled (for griddle)
- 1 large egg
- 1 tsp vanilla extract
- 2 ripe bananas (1 mashed, 1 sliced)
- Butter
- not found in recipe
- ½ cup (1 stick) plus 2 tbsp unsalted butter
- 2 tbsp dark rum
- 2 tbsp granulated sugar
- ½ tsp baking soda
- 1 tbsp heavy cream
- 2 tbsp rum extract (optional alternative to dark rum)
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How to Make Banana Cinnamon Pancakes With Butter Rum Sauce
- **Pancakes:**
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon, and ¼ tsp salt.
- In a separate bowl, whisk together 1 cup milk, 1 large egg, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1 ripe mashed banana.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 ripe banana, sliced into ½-inch thick rounds.
- Let the batter rest, loosely covered, for 15-20 minutes.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- **Butter Rum Sauce:**
- In a microwave-safe glass measuring cup, combine ½ cup (1 stick) unsalted butter, ¼ cup packed light brown sugar, 2 tbsp dark rum (or rum extract), and 1 tbsp heavy cream.
- Microwave on medium power for 1 minute, stir, then microwave in 30-second intervals, stirring after each, until the butter is melted and the sauce is smooth and heated through (about 2-3 minutes total).
- Serve pancakes immediately, drizzled generously with the warm butter rum sauce.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
168g
Fat
34g
Carbs
25g
