Description
These Brown Sugar Banana Pancakes are a delightful twist on classic pancakes, blending the natural sweetness of ripe bananas with rich brown sugar. Fluffy and tender, they’re perfect for a cozy breakfast or brunch, topped with butter, maple syrup, and your choice of sliced bananas, walnuts, or chocolate chips for 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
- 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 until evenly mixed. This creates the base for your pancake batter.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add melted unsalted butter, the large egg, buttermilk, brown sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Prepare the Griddle: Heat a griddle or large skillet over medium-low heat. Lightly grease the surface with butter to prevent sticking and add flavor.
- Cook Pancakes: Using a â…“ cup measuring cup, pour batter onto the hot griddle, forming round pancake shapes. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden and cooked through.
- Serve: Serve the pancakes hot with butter, maple syrup, and optional toppings like sliced bananas, walnuts, or chocolate chips for extra texture and flavor.
Notes
- Use ripe bananas for natural sweetness and optimal flavor.
- Do not overmix the batter; lumps are okay to keep pancakes tender.
- Adjust griddle temperature if pancakes are browning too quickly or cooking too slowly.
- Feel free to substitute walnuts with pecans or omit nuts for allergies.
- For fluffier pancakes, ensure baking powder is fresh and active.
