Description
Brown Sugar Banana Pancakes are light, fluffy, and moist, with the cozy flavor of banana bread and classic buttermilk pancakes. Very ripe bananas add natural sweetness, while dark brown sugar brings rich caramel notes. This easy breakfast or brunch recipe takes just 20 minutes and makes about 8 medium pancakes.
Ingredients
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup mashed ripe banana, about 2 small bananas
2 tablespoons unsalted butter, melted, plus extra for greasing the pan
1 large egg
¾ cup buttermilk
¼ cup packed brown sugar, preferably dark brown sugar
1 teaspoon pure vanilla extract
Butter, for serving
Maple syrup, for serving
Sliced banana, for serving
Chopped walnuts, optional
Chocolate chips, optional
Instructions
1. Add the flour, baking powder, and salt to a large bowl. Whisk until evenly combined.
2. In a separate bowl, whisk the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients.
4. Gently fold the mixtures together just until combined. Do not overmix. A few small lumps are fine.
5. Heat a lightly buttered griddle or skillet over medium-low heat.
6. Scoop about ⅓ cup of batter onto the hot surface for each pancake.
7. Spread each scoop slightly into a circle because the batter will feel thick.
8. Cook until the edges look set and bubbles begin to appear. The thick batter may show fewer bubbles than regular pancake batter.
9. Flip each pancake carefully.
10. Cook for another couple of minutes until golden brown and fully cooked in the center.
11. Keep the heat moderate so the pancakes cook evenly without burning.
12. Serve the pancakes warm with butter, maple syrup, banana slices, walnuts, chocolate chips, or your preferred toppings.
Notes
Use very ripe bananas for the sweetest flavor and softest texture.
Dark brown sugar gives the pancakes a richer caramel flavor than light brown sugar.
Buttermilk helps create soft, moist, and fluffy pancakes.
Measure the flour by fluffing it first, spooning it into the measuring cup, and leveling it off.
Do not overmix the batter because too much mixing can make the pancakes dense or chewy.
The batter is thick, so bubbles may look less noticeable while the pancakes cook.
Cook the pancakes over medium-low heat so the centers cook before the surfaces become too dark.
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
For a homemade buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach ¾ cup. Let it rest for 5 minutes before using.
You can add chocolate chips, chopped walnuts, pecans, blueberries, or cinnamon.
Double every ingredient to make a larger batch.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled pancakes with parchment paper between each one for up to 2 months.
Reheat the pancakes in a skillet over low heat, in the microwave for 20 to 30 seconds, or in a 325°F oven for 8 to 10 minutes.
Nutritional values are approximate and may change based on the ingredients, toppings, serving sizes, and brands used.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 medium pancakes
- Calories: 347
- Sugar: 19 g
- Sodium: 216 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 61 mg