Brown Sugar Banana Pancakes

Moist, light, and fluffy, Brown Sugar Banana Pancakes are the perfect breakfast treat for any occasion. These pancakes are beautifully sweetened with brown sugar and infused with a hint of vanilla, making them a delightful start to your day. Whether it’s a lazy weekend brunch or a special celebration, these pancakes will impress everyone at the table with their rich flavor and satisfying texture.

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple ingredients, you can whip up these delicious pancakes in no time.
• Irresistible Flavor: The combination of ripe bananas and brown sugar creates a naturally sweet taste that everyone loves.
• Versatile Serving Options: Top these pancakes with your favorite options like maple syrup, fresh fruit, or nuts for added flavor and texture.
• Perfect for Meal Prep: Make a batch ahead of time and freeze them for quick breakfasts throughout the week.
• Crowd-Pleaser: These pancakes are sure to please both kids and adults alike!

Tools and Preparation

To make these Brown Sugar Banana Pancakes, you’ll need some essential kitchen tools. Having the right equipment ensures the cooking process goes smoothly.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Griddle or large skillet
• Measuring cups and spoons

Importance of Each Tool

• Mixing bowls: A good set of mixing bowls helps keep ingredients organized while mixing batters.
• Whisk: A whisk is crucial for combining wet and dry ingredients evenly without lumps.
• Griddle or large skillet: An even-heating surface allows for perfectly cooked pancakes every time.

Ingredients

Dry Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 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

For Serving

• Butter
• Maple syrup
• Sliced banana
• Walnuts
• Chocolate chips

How to Make Brown Sugar Banana Pancakes

Step 1: Prepare the Dry Ingredients

In a large bowl, combine the flour, baking powder, and salt. Mix well to ensure that the leavening agent is evenly distributed.

Step 2: Mix the Wet Ingredients

In another bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract until smooth.

Step 3: Combine Wet and Dry Ingredients

Add the wet mixture to the dry ingredients. Stir gently with a rubber spatula until just combined; be careful not to overmix.

Step 4: Cook the Pancakes

Heat a griddle or large skillet over medium-low heat. Grease it lightly with butter. Pour about 1/3 cup of batter onto the griddle for each pancake. Spread gently into an even circle.

Cook until bubbles appear on the surface (it may be hard to see due to thickness). Flip carefully and cook until golden brown on both sides (about another couple of minutes). Avoid increasing the heat too much to ensure thorough cooking.

Step 5: Serve Hot

Serve your Brown Sugar Banana Pancakes hot from the griddle topped with butter and syrup or your favorite toppings! Enjoy!

How to Serve Brown Sugar Banana Pancakes

Serving Brown Sugar Banana Pancakes can elevate your breakfast experience. These fluffy pancakes are versatile and pair well with a variety of toppings and sides that enhance their sweetness and flavor.

Classic Toppings

• Butter: A classic addition, melted butter adds richness to each bite.
• Maple Syrup: Drizzle warm maple syrup over the pancakes for a sweet contrast.
• Sliced Banana: Fresh banana slices complement the pancake’s flavor and add texture.

Nutty Enhancements

• Walnuts: Chopped walnuts provide a crunchy texture and nutty flavor that pairs beautifully with the pancakes.
• Almonds: Sliced or slivered almonds can add a subtle crunch and a hint of sweetness.

Sweet Treats

• Chocolate Chips: Sprinkle chocolate chips on top before serving for an indulgent touch.
• Whipped Cream: A dollop of whipped cream creates a light, airy finish to your pancakes.

How to Perfect Brown Sugar Banana Pancakes

To achieve the best results with your Brown Sugar Banana Pancakes, consider these simple tips for making them even more delightful.

• Use Ripe Bananas: Choose bananas that are very ripe for the sweetest flavor and best texture.
• Don’t Overmix: Mix just until combined to keep pancakes fluffy; overmixing can lead to dense pancakes.
• Preheat Your Griddle: Ensure your cooking surface is adequately preheated for even cooking and browning.
• Adjust Heat as Needed: If pancakes are browning too quickly, lower the heat to cook evenly without burning.

Best Side Dishes for Brown Sugar Banana Pancakes

Pairing side dishes with Brown Sugar Banana Pancakes can create a balanced meal. Here are some great options to complement your breakfast spread.

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and color to your plate.
2. Greek Yogurt: Creamy Greek yogurt provides protein and tanginess that contrasts nicely with sweet pancakes.
3. Scrambled Eggs: Fluffy scrambled eggs give a savory balance, making for a hearty breakfast.
4. Sausage Links: Chicken or turkey sausage links offer a satisfying protein boost alongside sweet pancakes.
5. Oven-Baked Bacon: Turkey bacon is a leaner alternative that adds crunch without overwhelming flavors.
6. Hash Browns: Crispy hash browns introduce texture and heartiness to your meal while keeping it classic.

Common Mistakes to Avoid

To make the best Brown Sugar Banana Pancakes, it’s essential to avoid common pitfalls. Here are some mistakes and tips to prevent them:

• Overmixing the batter: Mixing too much can lead to tough pancakes. Stir just until combined for a light and fluffy texture.
• Using unripe bananas: Unripe bananas won’t provide the sweetness needed. Use very ripe bananas for the best flavor and moisture.
• Cooking at too high a temperature: High heat can cause burnt outsides and raw insides. Cook on medium-low heat for even cooking.
• Not greasing the griddle properly: A sticky surface can ruin your pancakes. Always grease your griddle or skillet with butter before cooking.
• Skipping the resting period: Allowing batter to rest helps improve texture. Let it sit for 5-10 minutes before cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Place wax paper between pancakes to prevent sticking.

Freezing Brown Sugar Banana Pancakes

• Freeze in a single layer on a baking sheet before transferring them to a freezer-safe bag.
• Store for up to 2 months.

Reheating Brown Sugar Banana Pancakes

• Oven: Preheat oven to 350°F (175°C). Place pancakes on a baking sheet and heat for about 10 minutes.
• Microwave: Heat individual pancakes on a microwave-safe plate for about 20-30 seconds until warm.
• Stovetop: Warm in a skillet over low heat, flipping occasionally, until heated through.

Frequently Asked Questions

Here are some common questions about Brown Sugar Banana Pancakes that you might find helpful.

Can I make Brown Sugar Banana Pancakes without eggs?

Yes, you can substitute eggs with mashed banana or applesauce for a similar effect.

What is the best way to ripen bananas quickly?

Place bananas in a brown paper bag at room temperature. The ethylene gas will speed up the ripening process.

How can I customize my Brown Sugar Banana Pancakes?

Add nuts, chocolate chips, or spices like cinnamon for extra flavor. You can also use different types of flour.

Can I use non-dairy milk instead of buttermilk?

Absolutely! Almond milk or oat milk works well as alternatives. Just use a non-dairy version of buttermilk if possible.

Final Thoughts

Brown Sugar Banana Pancakes are not only delicious but also versatile enough for any breakfast table. Feel free to customize them with your favorite toppings or mix-ins, making them perfect for family gatherings or cozy mornings at home. Don’t hesitate to give this recipe a try; your taste buds will thank you!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Brown Sugar Banana Pancakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lara
• Total Time: 25 minutes
• Yield: Serves approximately 4 (8 pancakes) 1x

Print Recipe

Pin Recipe

Description

Indulge in the delightful taste of Brown Sugar Banana Pancakes, a breakfast treat that’s both light and fluffy. These pancakes are sweetened with rich brown sugar and infused with ripe bananas, creating an irresistible flavor that will brighten any morning. Perfect for a leisurely brunch or a quick weekday breakfast, these pancakes are sure to impress everyone at your table with their deliciousness. Whether you enjoy them topped with maple syrup, fresh fruit, or nuts, this versatile dish is a must-try for any pancake lover.

---

Ingredients

Scale 1x2x3x

• 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
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup packed brown sugar
• 1 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, mix together flour, baking powder, and salt.
2. In another bowl, whisk mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.
3. Combine the wet ingredients with the dry ingredients and stir gently until just mixed; avoid overmixing.
4. Preheat a griddle or skillet over medium-low heat and grease it lightly with butter. Pour about 1/3 cup of batter for each pancake.
5. Cook until bubbles form on the surface; flip carefully and cook until golden brown on both sides.
6. Serve hot with your favorite toppings like butter and maple syrup.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Griddling/Frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (150g)
• Calories: 340
• Sugar: 14g
• Sodium: 320mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg