Banana and Coconut Pancakes with Rum-Infused Maple Syrup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes studded with ripe banana and shredded coconut served with a warm maple syrup spiked with dark rum for a tropical breakfast treat. This american-inspired breakfast ready in about 25 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (12 ratings) Prep: 10 min Cook: 15 min Serves 4 American cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tbsp sugar until evenly combined.
  2. Step 2: In a separate bowl, mix 1 1/4 cups milk, 1 large egg, 1 large mashed ripe banana, and 3 tbsp melted butter until smooth.
  3. Step 3: Pour the wet ingredients into the dry and stir gently until just combined; fold in 1/3 cup shredded unsweetened coconut without overmixing.
  4. Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges appear set.
  5. Step 5: Flip pancakes and cook for another 2 minutes until golden brown and cooked through; transfer to a warm plate.
  6. Step 6: In a small saucepan, warm 1/2 cup maple syrup with 2 tbsp dark rum over low heat for 2 minutes to meld flavors, then drizzle warm syrup over the stack before serving.

Frequently asked questions

How long does Banana and Coconut Pancakes with Rum-Infused Maple Syrup take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Banana and Coconut Pancakes with Rum-Infused Maple Syrup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Banana and Coconut Pancakes with Rum-Infused Maple Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Banana and Coconut Pancakes with Rum-Infused Maple Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Banana and Coconut Pancakes with Rum-Infused Maple Syrup?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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