Description
Deliciously tender and sweet brown sugar banana pancakes that combine the rich flavors of ripe bananas and brown sugar with a fluffy buttermilk batter. Perfect for a comforting breakfast, these pancakes are easy to make and ready in just 25 minutes, served best with fresh sliced bananas, maple syrup, and a pat of butter.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
For Serving
- Sliced bananas
- Maple syrup
- Additional butter
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Carefully fold in the mashed ripe banana, taking care not to overmix to keep pancakes fluffy.
- Preheat the skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges begin to set, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through. Keep finished pancakes warm in a low oven while cooking the rest.
- Serve: Serve the warm pancakes topped with sliced bananas, a drizzle of maple syrup, and a bit of additional butter for an indulgent breakfast experience.
Notes
- Do not overmix the batter to ensure pancakes remain fluffy.
- Use ripe bananas for maximum sweetness and flavor.
- If buttermilk is not available, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes as a substitute.
- Keep cooked pancakes warm in a low oven (about 200°F or 93°C) while preparing the rest.
- Adjust heat as needed to prevent burning while ensuring pancakes cook all the way through.
