A stack of golden baby buttermilk pancakes topped with caramelized bananas and chopped Brazil nuts, drizzled with maple syrup. The pancakes are served on a colorful Mexican ceramic plate, with a cozy scene that includes Mexican textiles, pottery, and small bowls of extra maple syrup, nuts, and yogurt. Warm lighting highlights the pancakes’ fluffy texture and the rich caramelized topping, creating a festive and inviting breakfast atmosphere.

Baby Buttermilk Pancakes with Sticky Bananas & Brazil Nuts

Fluffy buttermilk pancakes topped with caramelized bananas and Brazil nuts – a delicious brunch treat!
Portions:6
Cooking Time:50 minutes
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Equipment

Ingredients

Pancakes

  • 175 g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tbsp caster sugar
  • Seeds scraped from 1 vanilla pod
  • 2 large eggs separated
  • 25 g butter melted and cooled
  • 200 ml buttermilk
  • 100 ml milk
  • Sunflower oil for frying

Topping

  • 140 g caster sugar
  • 100 g Brazil nuts roughly chopped
  • 2 ripe bananas thickly sliced
  • 200 ml maple syrup plus extra on the side
  • Natural yogurt or crème fraîche optional

Instructions

  • Prepare the Batter: In a food processor, combine flour, sea salt, baking powder, bicarbonate of soda, sugar, and vanilla seeds.
  • Pulse briefly to blend.
  • Add the egg yolks, melted butter, buttermilk, and milk, and process to a smooth batter, scraping down the sides as needed.
  • In a separate bowl, whisk the egg whites until soft peaks form, then fold gently into the batter.
  • Cook the Pancakes: Heat a heavy-bottomed frying pan over medium heat and lightly oil it.
  • Using a small ladle, pour batter into the pan to make pancakes about 10cm in diameter.
  • Cook each pancake for about 1 minute, until bubbles form and the top sets.
  • Flip and cook the other side until lightly browned.
  • Transfer cooked pancakes to a wire rack with a tea towel and keep warm in a low oven.
  • Repeat with remaining batter.
  • Make the Sticky Banana & Brazil Nut Topping: Place the sugar in a bowl and toss with the chopped Brazil nuts and banana slices.
  • Heat a pan over medium heat and add the sugar-coated bananas and nuts.
  • Allow the sugar to melt and caramelize, stirring occasionally until the bananas and nuts are golden brown.
  • Remove from heat and stir in the maple syrup.
  • Serve: Arrange the pancakes on a serving plate, spoon over the caramelized banana and nut mixture, and drizzle with additional maple syrup.
  • Add a dollop of natural yogurt or crème fraîche on the side if desired.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a glass of sparkling wine or a light, fruity mimosa for a brunch treat.

Nutritional Information

Calories: 806 kcal | Carbohydrates: 95 g | Protein: 13 g | Fat: 95 g | Fiber: 87 g | Sugar: 87 g
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