Description
These Brown Sugar Banana Pancakes are fluffy, sweet, and packed with the natural flavor of ripe bananas and a hint of brown sugar. Perfect for a cozy breakfast or brunch, they combine classic pancake ingredients with the rich sweetness of bananas and brown sugar, topped with maple syrup, nuts, and chocolate chips for an indulgent start to your day.
Ingredients
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
- 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 that the leavening agent and salt are evenly distributed through the flour.
- Prepare Batter: In a separate bowl, combine the mashed ripe bananas, melted unsalted butter, large egg, buttermilk, brown sugar, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated. Then, add the wet mixture to the dry ingredients and gently mix until just combined. Avoid over-mixing to keep the pancakes tender.
- Heat Griddle: Preheat a griddle or a large skillet over medium-low heat. Lightly grease the cooking surface with butter to prevent sticking and enhance flavor.
- Cook Pancakes: Pour the pancake batter onto the griddle in ⅓ cup portions, spreading them lightly into circles. Cook each pancake until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Carefully flip and cook the other side for another 2 minutes or until golden brown and cooked through.
- Serve: Serve the pancakes hot, topped with additional butter, maple syrup, sliced bananas, walnuts, and chocolate chips as desired for extra flavor and texture.
Notes
- For best flavor, use dark brown sugar but light brown sugar can be substituted.
- Ensure bananas are very ripe to maximize sweetness and moisture in the batter.
- Adjust the heat of the griddle as needed to prevent burning and ensure even cooking.
- These pancakes freeze well; reheat in a toaster or oven to restore crispness.
- For a dairy-free option, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
