Brown Sugar Banana Pancakes

Brown Sugar Banana Pancakes have become my standout breakfast for weekend mornings when I want a treat that really feels homemade and full of comfort. These pancakes capture the sweetness of ripe bananas and the rich caramel note of brown sugar piled high and perfect for sharing with friends or family over a lazy brunch.

The first time I made these pancakes was on a chilly autumn morning and now they are my go-to whenever I have extra bananas getting spotted on the counter. They always bring a cozy aroma to the kitchen and never last long.

Ingredients

• All purpose flour: creates the structure for your pancakes use the scoop and level method for best results
• Baking powder: adds the lift and makes each bite tender be sure it is fresh for maximum fluffiness
• Salt: balances the sweetness and enhances the other flavors a fine sea salt works very well
• Ripe banana: brings natural sweetness and moisture look for bananas with plenty of brown speckles
• Unsalted butter melted: provides richness and a classic pancake flavor always use fresh butter for best taste
• Egg: binds everything together and contributes to a soft texture room temperature eggs mix in more evenly
• Buttermilk: makes pancakes tender and tangy use whole buttermilk or see substitution notes below
• Brown sugar: deepens the sweetness and gives a subtle molasses note dark brown sugar makes it extra special
• Pure vanilla extract: adds fragrant warmth opt for a quality pure extract for best aroma
• Extra butter for greasing the pan: ensures those golden crispy edges
• Optional toppings: like maple syrup walnuts banana slices or chocolate chips let everyone personalize their plate

Step-by-Step Instructions

Make the Dry Mix:

In a large mixing bowl whisk together the all purpose flour baking powder and salt until well combined This ensures the baking powder is distributed evenly so your pancakes rise uniformly

Prep the Wet Mix:

In a separate bowl mash the ripe bananas with a fork or potato masher until smooth Stir in the melted butter large egg buttermilk brown sugar and vanilla extract Beat with a whisk until the mixture is mostly smooth A few small banana lumps are fine and add texture

Combine Wet and Dry:

Pour the wet ingredients into the flour mixture Gently fold with a rubber spatula just until no dry streaks remain The key is stopping as soon as the batter comes together Overmixing can make pancakes tough so lumpiness is okay

Rest the Batter:

Let your batter sit for five to ten minutes This short rest allows the flour to hydrate and the baking powder to activate ensuring your pancakes will be extra fluffy

Heat the Griddle:

Set a non stick skillet or griddle over medium low heat and brush with melted butter Test for readiness by flicking in a bit of water once it sizzles the pan is hot enough

Cook the Pancakes:

Ladle a third of a cup of batter for each pancake onto the hot surface Cook for two to three minutes until bubbles form on the surface and the edges look set Flip gently and cook for one to two minutes more until the bottom is golden brown Adjust the heat as needed to avoid burning

Serve Warm:

Stack the pancakes on plates and top with butter maple syrup sliced bananas walnuts or chocolate chips Serve while piping hot for the best flavor and texture

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Banana is my favorite ingredient there is something magic about how it melts into the pancake and makes the whole kitchen smell like a bakery My kids love to mash the bananas and sneak chocolate chips into the batter for a sweet surprise at the table

Storage Tips

Once cooled completely store leftover pancakes in an airtight container in the fridge for up to three days. For longer storage stack pancakes with parchment between layers and freeze in a zip top bag for up to two months. To reheat pop them in the toaster or a low oven so they stay fluffy and do not dry out.

Ingredient Substitutions

No buttermilk on hand Mix three quarters cup milk with two teaspoons lemon juice or plain yogurt. Out of brown sugar Use coconut sugar or even granulated white sugar in a pinch but you will miss a touch of that caramel flavor. Dairy free Swap in melted coconut oil for butter and use plant based milk plus a teaspoon of vinegar for buttermilk.

Serving Suggestions

I love to serve these pancakes with extra sliced bananas a drizzle of maple syrup and a handful of toasted walnuts. Chocolate chips in the batter or a dusting of cinnamon make them feel extra special. For a full brunch offer crisp bacon or sausage on the side with fresh berries.

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A Little History

Banana pancakes have been a comfort food in American kitchens for decades but adding brown sugar gives a nod to classic southern recipes that rely on pantry staples and big flavors. They are an easy way to bring everyone to the table and make use of bananas that are past their prime.

Common Recipe Questions

→ How ripe should the bananas be?

The best results come from using overripe bananas with lots of brown spots. They mash easily and add more sweetness and moisture.

→ Can I substitute buttermilk?

Yes! Mix 3/4 cup milk with 2 teaspoons vinegar or lemon juice, let stand for 5 minutes, and use as a buttermilk alternative.

→ How can I make the pancakes extra fluffy?

Allow the batter to rest for 5-10 minutes before cooking. This helps the leavening agents work for a lighter texture.

→ What toppings pair well?

Classic butter and maple syrup are great, but try adding sliced bananas, walnuts, or chocolate chips for variety.

→ How do I prevent overmixing?

Use a rubber spatula to gently fold the wet and dry mixtures together, stopping when just combined and some lumps remain.