Description
These Brown Sugar Banana Pancakes are fluffy, flavorful, and perfectly sweetened with mashed ripe bananas and brown sugar. Ideal for a comforting breakfast, they combine the warmth of vanilla and the richness of buttermilk, topped with your favorite add-ons like maple syrup, sliced bananas, walnuts, or chocolate chips.
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
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, combine the mashed ripe bananas, melted unsalted butter, egg, buttermilk, brown sugar, and vanilla extract. Stir gently until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Mix carefully until just combined; be careful not to overmix to maintain a light, fluffy texture.
- Heat Griddle: Place a griddle or large skillet over medium-low heat. Grease lightly with butter to prevent sticking and add flavor.
- Cook Pancakes: Drop the batter by ⅓ cup portions onto the heated griddle. Use the back of a spoon to spread the batter into circles. Cook until bubbles form on the surface, about 2-3 minutes, then flip the pancakes and cook the other side until golden brown and cooked through, approximately another 2 minutes.
- Serve: Remove the pancakes from the griddle and serve hot. Top with butter, maple syrup, sliced bananas, walnuts, or chocolate chips as desired for an extra indulgence.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- Use ripe bananas for the best natural sweetness and flavor.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Adjust heat as necessary to avoid burning the pancakes before they cook through.
- For a gluten-free version, try substituting all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
