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 ⅓ 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.
