Brown Sugar Banana Pancakes Recipe
Introduction
Brown Sugar Banana Pancakes are a delightful twist on a classic breakfast favorite. Packed with ripe banana flavor and the rich sweetness of brown sugar, these pancakes are fluffy, moist, and perfect for a cozy morning treat.
Ingredients
- 1 1/2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed ripe banana (about 2 small bananas)
- 2 tablespoons melted unsalted butter (plus more for greasing griddle)
- 1 large egg
- 3/4 cup buttermilk**
- 1/4 cup packed brown sugar (preferably dark brown sugar)
- 1 teaspoon pure vanilla extract
- To serve: butter, maple syrup, sliced banana, walnuts, and/or chocolate chips
Instructions
- Step 1: In a large bowl, combine the flour, baking powder, and salt. Stir these dry ingredients together until evenly mixed.
- Step 2: In a separate bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract until smooth.
- Step 3: Add the wet ingredients to the dry ingredients. Stir gently with a rubber spatula until just combined, being careful not to overmix—the batter should be thick and a bit lumpy.
- Step 4: Heat a griddle or large skillet over medium-low heat and grease it lightly with butter. Drop the batter by approximately 1/3 cup portions onto the hot surface, spreading slightly into even circles.
- Step 5: Cook the pancakes gently until bubbles begin to form on the surface, then flip and cook for another couple of minutes until cooked through. Avoid high heat to ensure the pancakes cook evenly without burning on the outside.
- Step 6: Serve the pancakes hot topped with butter, maple syrup, and your choice of sliced banana, walnuts, or chocolate chips for extra indulgence.
Tips & Variations
- Use dark brown sugar for a richer, more molasses-like flavor that complements the bananas beautifully.
- If you don’t have buttermilk, you can substitute with regular milk plus 1 tablespoon lemon juice or vinegar—let it sit for 5 minutes before using.
- For extra texture, stir in chopped walnuts or chocolate chips into the batter before cooking.
- Make sure your bananas are very ripe for maximum sweetness and banana flavor.
Storage
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a toaster or warm gently in a skillet over low heat until heated through. They can also be frozen for up to 1 month—separate layers with parchment paper, then thaw and reheat as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pancakes vegan?
Yes, you can substitute the egg with a flax or chia egg, use plant-based milk with a splash of lemon juice for the buttermilk, and replace butter with a vegan alternative.
What if I don’t have a griddle?
A large non-stick skillet works perfectly for cooking pancakes. Just make sure to keep the heat at medium-low to cook the pancakes evenly without burning.
PrintBrown Sugar Banana Pancakes Recipe
These Brown Sugar Banana Pancakes are soft, fluffy, and bursting with natural banana sweetness complemented by the rich flavor of brown sugar. Perfect for a cozy breakfast or brunch, they combine a tender crumb with a slight caramel hint, making them an irresistible treat served with butter, maple syrup, or your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup mashed ripe banana (about 2 small bananas)
- 2 tablespoons melted unsalted butter (plus more for greasing griddle)
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup packed brown sugar (preferably dark brown sugar)
- 1 teaspoon pure vanilla extract
To Serve
- Butter
- Maple syrup
- Sliced banana
- Walnuts
- Chocolate chips
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix these ingredients thoroughly to ensure even distribution of the leavening agent and salt throughout the flour.
- Prepare Wet Ingredients: In a separate bowl, whisk together the mashed ripe bananas, melted unsalted butter, egg, buttermilk, brown sugar, and pure vanilla extract until smooth and well incorporated.
- Combine Mixtures: Add the wet ingredients to the dry ingredients. Gently stir with a rubber spatula until just combined, taking care not to overmix to maintain a light, fluffy texture in the batter.
- Heat Griddle or Skillet: Place a griddle or a large skillet over medium-low heat and grease it lightly with butter to prevent sticking and add flavor. The moderate heat ensures the pancakes cook evenly inside without burning the exterior.
- Cook Pancakes: Pour approximately 1/3 cup of batter onto the heated surface for each pancake, spreading gently if needed to form even circles. Cook until bubbles begin to form on the surface and the edges look set, which might take a couple of minutes due to the thick batter.
- Flip and Finish Cooking: Carefully flip each pancake and continue cooking on the other side for another couple of minutes until golden brown and cooked through. Adjust heat as necessary to prevent burning.
- Serve: Serve pancakes hot with butter, maple syrup, and optional toppings such as sliced banana, walnuts, or chocolate chips for added texture and flavor.
Notes
- For best results, use ripe bananas with spots for maximum sweetness and flavor.
- Do not overmix the batter; a few lumps are okay to keep pancakes tender.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- Adjust the heat carefully while cooking to avoid burnt pancakes and ensure even cooking.
- Feel free to customize toppings based on preference—nuts, chocolate chips, or fresh fruits work great.
Keywords: banana pancakes, brown sugar pancakes, breakfast recipes, fluffy pancakes, homemade pancakes, buttermilk pancakes, easy pancakes
