Brown Sugar Banana Pancakes
Enjoy soft, fluffy pancakes with a deep banana bread flavor. These brown sugar banana pancakes have a rich caramel sweetness and are ready in about 20 minutes, making for a cozy and quick breakfast treat.
Equipment
- large bowl
- Mixing Bowl
- Rubber spatula
- Griddle or large skillet
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed ripe banana about 2 small bananas
- 2 tablespoons melted unsalted butter plus more for greasing griddle
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup packed brown sugar I prefer dark brown sugar
- 1 teaspoon pure vanilla extract
Instructions
- Whisk the flour, baking powder, and salt together in a large bowl. The dry ingredients should look evenly blended with no concentrated pockets of baking powder.
- In a separate bowl, whisk the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until well combined, then fold the wet mixture into the dry with a rubber spatula. Stop mixing as soon as the flour streaks disappear, because the batter should stay thick and a little lumpy.
- Set a griddle or large skillet over medium-low heat and grease it with butter, then portion the batter in about 1/3 cup mounds and gently spread them into even circles. The pan is ready when a drop of water sizzles and dances instead of disappearing instantly.
- Cook the pancakes until the edges look dry and set and bubbles begin to form and pop on the surface, then flip them. The tops may not bubble dramatically because the batter is thick, so trust the dry edges too.
- Cook the second side for another couple of minutes until the centers are cooked through, then serve hot with butter and syrup. The pancakes should feel springy when lightly pressed and look evenly golden rather than dark brown.
Notes
Texture Tip: For tender pancakes, do not overmix. Stir only until the flour streaks disappear; the batter should remain thick and slightly lumpy.
Griddle Temperature: Use medium-low heat. Test the griddle by flicking a drop of water on it; if it sizzles and dances, the temperature is correct. This prevents the outside from burning before the inside is cooked.
Buttermilk Substitute: If you don't have buttermilk, you can make a substitute. Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with regular milk to the 3/4 cup line and let it sit for 5 minutes before using.
Storage: Cool leftover pancakes completely before storing them in an airtight container in the refrigerator. To prevent sticking, place a small piece of parchment paper between each pancake.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.