Description
These Brown Sugar Banana Pancakes are a delicious twist on classic pancakes, combining the natural sweetness of ripe bananas with the rich flavor of brown sugar. Perfect for a cozy breakfast, they are fluffy, moist, and easy to make using simple ingredients. Serve warm with syrup, fresh fruit, or your favorite toppings for a delightful morning treat.
Ingredients
Scale
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
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup packed brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, mix the mashed bananas, melted unsalted butter, egg, buttermilk, brown sugar, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently just until combined. It’s okay if the batter has a few lumps; overmixing can toughen the pancakes.
- Preheat Griddle: Heat a griddle or non-stick skillet over medium-low heat and lightly grease it with butter to prevent sticking and add flavor.
- Cook Pancakes: Drop approximately 1/3 cup portions of batter onto the hot griddle. Cook until bubbles form on the surface, indicating that the bottom is cooked and it is ready to flip.
- Flip and Finish Cooking: Carefully flip the pancakes and cook until golden brown on the other side. Remove from heat and serve hot with desired toppings like maple syrup, fresh fruit, or whipped cream.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Do not overmix the batter to keep the pancakes light and fluffy.
- Adjust the heat to avoid burning the pancakes while ensuring they cook through.
- Buttermilk adds moisture and a slight tanginess; substitute with milk plus lemon juice if needed.
- For dairy-free, use non-dairy milk and vegan butter alternatives.