Description
Fluffy and flavorful brown sugar banana pancakes that combine the sweetness of ripe bananas with rich brown sugar, perfect for a cozy breakfast or brunch. These pancakes are enhanced with buttermilk and vanilla for a tender texture and irresistible taste, served best with butter, maple syrup, and optional toppings like sliced bananas, walnuts, or chocolate chips.
Ingredients
Scale
Pancake Batter
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 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
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Stir well to ensure even distribution of the leavening agents and salt.
- Prepare Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, melted unsalted butter, egg, buttermilk, packed brown sugar, and pure vanilla extract until smooth and well combined.
- Combine Batter: Pour the wet mixture into the dry ingredients and gently fold together until just combined, taking care not to overmix to keep the pancakes light and fluffy.
- Heat and Grease Griddle: Heat a griddle or large non-stick skillet over medium-low heat. Lightly grease with butter to prevent sticking and add flavor.
- Cook Pancakes: Drop batter in ⅓ cup portions onto the greased griddle, spreading slightly into circles. Cook until bubbles begin to form on the surface and edges look set, about 2–3 minutes, then carefully flip and cook the other side for another 1–2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes hot with butter, maple syrup, and your choice of toppings such as sliced bananas, walnuts, or chocolate chips for extra texture and flavor.
Notes
- Use ripe bananas with brown spots on the skin for maximum sweetness and flavor.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup milk and letting it sit for 5 minutes.
- Do not overmix the batter; a few lumps are okay to keep the pancakes light and tender.
- Adjust the heat if pancakes are browning too quickly or cooking too slowly to ensure they cook evenly inside and out.
- For a nuttier flavor, fold walnuts or chocolate chips into the batter before cooking.
