Description
These Brown Sugar Banana Pancakes are a delicious twist on classic pancakes, featuring the natural sweetness of ripe bananas and the rich flavor of brown sugar. Flavored with cinnamon and vanilla, these fluffy pancakes are perfect for a cozy breakfast or brunch, served warm with maple syrup or extra banana slices.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar (light or dark)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon to evenly combine all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy; some lumps are okay.
- Heat the Pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter to prevent sticking and add flavor.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges begin to look set, approximately 2 to 3 minutes.
- Flip and Finish: Carefully flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup, extra sliced bananas, or a sprinkle of additional brown sugar if desired.
Notes
- For extra flavor and texture, add chopped walnuts or chocolate chips to the batter before cooking.
- If buttermilk is not available, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
- These pancakes freeze well—after cooking, allow to cool completely, then store in an airtight bag for up to 1 month.
