Description
These Brown Sugar Banana Pancakes are fluffy and flavorful, combining the natural sweetness of ripe bananas with the rich taste of brown sugar. Perfect for a cozy breakfast or brunch, these pancakes are topped with butter, maple syrup, and optional walnuts or chocolate chips for an extra indulgence.
Ingredients
Scale
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 (dark brown sugar preferred)
- 1 teaspoon pure vanilla extract
Toppings (optional)
- Butter
- Maple syrup
- Sliced banana
- Walnuts
- Chocolate chips
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly mixed.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas until smooth. Add in the melted unsalted butter, egg, buttermilk, brown sugar, and vanilla extract. Stir well to combine all the wet ingredients thoroughly.
- Combine Wet and Dry Mixtures: Gradually pour the wet banana mixture into the dry ingredients bowl. Gently fold together until just combined, being careful not to overmix to keep pancakes light and fluffy.
- Preheat Griddle: Heat a griddle or large skillet over medium-low heat. Grease the surface lightly with butter to prevent sticking and to add flavor.
- Cook Pancakes: Scoop approximately â…“ cup of batter onto the griddle for each pancake. Spread the batter gently to form circles. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes with a spatula and cook an additional 2 minutes or until golden brown and cooked through.
- Serve: Serve the pancakes hot topped with butter and maple syrup. Add optional sliced bananas, walnuts, or chocolate chips as desired for extra flavor and texture.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Adjust heat as necessary to ensure pancakes cook through without burning.
- Do not overmix batter; lumps are fine and help keep pancakes tender.
- For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice or vinegar.
