Description
These Brown Sugar Banana Pancakes are fluffy, sweet, and packed with natural banana flavor. Made with ripe mashed bananas and rich brown sugar, they offer a delightful twist on traditional pancakes, perfect for a comforting breakfast or brunch.
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 the griddle)
- 1 large egg
- ¾ cup buttermilk**
- ¼ cup packed brown sugar (preferably dark brown sugar)
- 1 teaspoon pure vanilla extract
To Serve
- 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 to blend thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk together the mashed ripe banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Prepare Griddle: Heat a griddle or large skillet over medium-low heat and grease with butter to prevent sticking.
- Cook Pancakes: Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter slightly to form even circles. Cook until bubbles start to form on the surface (this may be subtle because the batter is thick), about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes until cooked through and golden brown.
- Serve: Serve the pancakes hot, topped with butter, maple syrup, sliced banana, walnuts, and/or chocolate chips as desired.
Notes
- To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife to ensure accuracy.
- If you don’t have buttermilk, you can substitute by mixing ¾ cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit for 5-10 minutes to curdle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approx. 120g)
- Calories: 347 kcal
- Sugar: 19 g
- Sodium: 216 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 61 mg
Keywords: banana pancakes, brown sugar pancakes, breakfast recipe, sweet pancakes, easy pancakes
