Description
Homemade brown sugar banana pancakes offer a delightful breakfast experience with rich caramel notes and sweet banana flavor. Fluffy pancakes paired with maple syrup create a comforting morning indulgence you will savor from first bite to last.
Ingredients
Scale
- 1 ½ cups (375 ml/12.7 fl oz) all-purpose flour
- ¾ cup (180 ml/6 fl oz) mashed ripe banana (about 2 small bananas)
- ¾ cup (180 ml/6 fl oz) buttermilk
- 1 large egg
- ¼ cup (60 ml/2 fl oz) packed brown sugar (preferably dark)
- 2 tsps baking powder
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 2 tbsps (30 ml/1 fl oz) melted unsalted butter, plus more for greasing the griddle
- Butter (for serving)
- Maple syrup (for serving)
- Sliced banana (for serving)
- Walnuts (for serving)
- Chocolate chips (for serving)
Instructions
- Dry Mixture Preparation: Sift flour, baking powder, and salt together in a large mixing bowl, ensuring even distribution of dry ingredients.
- Wet Ingredients Fusion: Mash bananas and blend with melted butter until smooth, then whisk in egg, buttermilk, brown sugar, and vanilla extract until perfectly integrated.
- Batter Creation: Form a subtle well in the center of dry ingredients and gently fold in wet mixture, stirring minimally to maintain batter’s light consistency and prevent overworking.
- Griddle Preparation: Heat a non-stick surface to medium-low (350°F/175°C), lightly greasing with cooking spray or butter for optimal pancake release.
- Cooking Process: Pour batter onto heated surface, allowing natural circular spread; wait for bubbles to form across the pancake’s surface, then flip when edges appear slightly dry.
- Finishing Touch: Cook second side until golden-amber, approximately 1-2 minutes per side, then transfer to a warm plate and serve immediately with desired accompaniments like maple syrup or sliced bananas.
Notes
- Banana Ripeness Matters: Use overripe bananas with brown spots for maximum sweetness and deeper flavor intensity.
- Avoid Overmixing Batter: Stir minimally to keep pancakes light and fluffy, preventing dense and tough texture.
- Temperature Control: Maintain medium-low heat to ensure even cooking and prevent burning while achieving golden-brown perfection.
- Batter Resting Tip: Let batter sit for 5-10 minutes before cooking to allow flour to absorb liquid and improve pancake texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 230 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg