Brown Sugar Banana Pancakes (Print-Friendly Version)
Fluffy pancakes with ripe bananas and brown sugar for rich, caramel sweetness—easy and customizable.
# What You'll Need:
→ Dry Ingredients
01 -
190 g all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
→ Wet Ingredients
04 -
180 g mashed ripe banana (approximately 2 small bananas)
05 -
2 tablespoons unsalted butter, melted, plus extra for greasing
06 -
1 large egg
07 -
180 ml buttermilk
08 -
55 g packed dark brown sugar
09 -
1 teaspoon pure vanilla extract
→ For Serving (Optional)
10 -
Butter
11 -
Maple syrup
12 -
Sliced bananas
13 -
Walnuts
14 -
Chocolate chips
# How to Make It:
01 -
In a large mixing bowl, whisk together the flour, baking powder, and salt until well blended.
02 -
In a separate bowl, mash the bananas until smooth. Add the melted butter, egg, buttermilk, brown sugar, and vanilla extract. Whisk until thoroughly combined.
03 -
Pour the wet mixture into the bowl with the dry ingredients. Gently fold using a rubber spatula until just combined. Do not overmix; lumps are expected.
04 -
Allow the batter to rest for 5–10 minutes to promote a fluffier texture.
05 -
Preheat a non-stick griddle or skillet over medium-low heat. Lightly grease with melted butter.
06 -
Using a ladle or a 1/3 cup measuring cup, pour batter onto the heated surface. Cook for 2–3 minutes, or until bubbles appear on the surface and edges look set.
07 -
Carefully flip with a spatula and continue cooking for 1–2 minutes until golden brown and cooked through.
08 -
Serve warm with butter, maple syrup, sliced bananas, walnuts, or chocolate chips as desired.
# Additional Tips:
01 -
Allowing the batter to rest before cooking creates fluffier pancakes.
02 -
Use overripe bananas to enhance the natural sweetness and moist texture.
03 -
Measure flour by fluffing, spooning it into the cup, and leveling off to prevent dense pancakes.
04 -
Cook the pancakes on medium-low heat for even browning and thorough cooking.