Description
Brown Sugar Banana Pancakes are fluffy, tender, and brimming with rich banana flavor, sweetened with a hint of dark brown sugar. They’re the perfect way to use up ripe bananas and transform a simple breakfast into something memorable. Pair them with maple syrup, a pat of butter, and your favorite toppings for a comforting start to your day.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup mashed ripe banana (about 2 small bananas)
- 2 tablespoons melted unsalted butter (plus more for greasing griddle)
- 1 large egg
- ¾ cup buttermilk
- ¼ cup packed brown sugar (preferably dark brown sugar)
- 1 teaspoon pure vanilla extract
To Serve
- Butter
- Maple syrup
- Sliced banana
- Walnuts
- Chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures the leavening agents are distributed throughout and prevents clumping.
- Mix Wet Ingredients: In a separate bowl, thoroughly whisk together the mashed bananas, melted unsalted butter, egg, buttermilk, packed brown sugar, and vanilla extract. The brown sugar and bananas should dissolve and incorporate smoothly with the wet mixture.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixtures together just until no more streaks of flour remain. Take care not to overmix; a few small lumps in the batter are fine and will keep the pancakes tender.
- Preheat and Grease Griddle: Heat a griddle or large skillet over medium-low heat. Add a small pat of butter and swirl or brush to lightly grease the surface, ensuring even cooking and golden edges.
- Cook the Pancakes: Drop approximately ⅓ cup of batter per pancake onto the hot griddle, spreading out gently to form round pancakes. Cook until small bubbles begin to form on the surface and the edges look set; because the batter is thick, the bubbles may be less noticeable than in traditional pancakes.
- Flip and Finish Cooking: Carefully flip each pancake and continue to cook for another 2 minutes, or until the centers are cooked through and both sides are golden brown. Adjust the heat as needed to avoid burning and ensure even cooking.
- Serve: Serve the pancakes warm. Top with butter, maple syrup, sliced bananas, walnuts, and/or chocolate chips as desired for added flavor and texture.
Notes
- For an extra fluffy texture, don’t overmix the batter; just fold until combined.
- If you don’t have buttermilk, substitute with the same amount of milk plus 2 teaspoons of lemon juice or white vinegar.
- Dark brown sugar adds deeper flavor, but light brown sugar can be used in a pinch.
- Customize toppings to your liking; fresh banana slices, toasted walnuts, and chocolate chips are all delicious options.
- Cook the pancakes on medium-low heat to ensure the inside cooks through without burning the outside.
- Pancakes freeze well; cool completely and freeze in a single layer, then store in a container or zip bag. Reheat in the microwave or toaster.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 347
- Sugar: 14g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
