If you’re searching for a morning treat that feels like a warm hug, then look no further than this Brown Sugar Banana Pancakes Recipe. It combines the sweet caramel notes of brown sugar with the natural creaminess of ripe bananas, creating pancakes that are fluffy, tender, and packed with comforting flavor. Each bite offers just the right balance of sweetness and a hint of vanilla, making it a perfect breakfast to savor on lazy weekends or anytime you want to sprinkle a little joy into your day.
Ingredients You’ll Need
The magic of these pancakes lies in their simple, approachable ingredients. Each component plays a crucial role, from the fluffy texture of the flour and the tanginess of the buttermilk to the enriching sweetness from brown sugar and bananas. Let’s dive into what you’ll need to whip up this scrumptious stack.
- 1 cup all-purpose flour: The base that gives structure and fluffiness to your pancakes.
- 1 tablespoon brown sugar: Adds a delightful caramel depth and natural moisture.
- 1 teaspoon baking powder: Helps the pancakes rise and become light and airy.
- 1/2 teaspoon baking soda: Works with the buttermilk to create a tender crumb with delicate bubbles.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 1 cup buttermilk: Introduces acidity and richness, making pancakes beautifully tender.
- 1 large egg: Binds everything together and contributes to the fluffy texture.
- 2 tablespoons unsalted butter, melted: Infuses the batter with richness and helps with browning.
- 1 teaspoon vanilla extract: Brings warmth and subtle sweetness to every bite.
- 1 large ripe banana, mashed: Provides natural sweetness and a creamy texture that is simply irresistible.
- For Serving: Sliced bananas, maple syrup, additional butter: The finishing touches that elevate the pancakes to pure breakfast bliss.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. This combination ensures that each pancake will have a perfect rise and a gentle sweetness throughout.
Step 2: Combine the Wet Ingredients
In a separate bowl, blend the buttermilk, egg, melted butter, and vanilla extract. These wet ingredients bring moisture and flavor, creating a batter that will flip perfectly golden and tender.
Step 3: Bring It All Together
Pour the wet mixture into your dry ingredients and stir just until combined—don’t overmix! Then gently fold in the mashed banana. This step is key to keeping the texture light while infusing the pancakes with luscious banana flavor.
Step 4: Preheat and Grease Your Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. The right temperature helps your pancakes develop that irresistible golden crust.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Watch closely as bubbles form on the surface and the edges firm up, which typically takes 2 to 3 minutes. Flip them carefully and cook for another 1 to 2 minutes until both sides are beautifully golden brown. Keep finished pancakes warm in a low oven while you finish cooking the rest.
Step 6: Serve Up and Enjoy
Serve these fluffy stacks warm with sliced bananas, a drizzle of maple syrup, and a pat of butter. The combination of warm pancakes and sweet toppings is pure breakfast magic.
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
Bringing these pancakes to the table with a garnish makes all the difference. Fresh banana slices emphasize the banana flavor, while a pat of melting butter gives richness. A generous drizzle of maple syrup is the classic finish that ties all the flavors together beautifully.
Side Dishes
To make your breakfast feast even more satisfying, add crispy bacon or sausage links for a savory contrast. Fresh berries or a dollop of Greek yogurt can also add a refreshing balance and extra nutrition.
Creative Ways to Present
Want to impress? Stack your Brown Sugar Banana Pancakes Recipe high and sprinkle with chopped nuts or toasted coconut flakes. For a festive touch, add a dusting of powdered sugar or a splash of cinnamon to make the plate pop visually as well as tantalizing the taste buds.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes, no worries. Store them in an airtight container in the refrigerator for up to 2 days—just make sure they’re fully cooled first to keep them from getting soggy.
Freezing
Brown Sugar Banana Pancakes Recipe is freezer-friendly! Lay pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a resealable bag. This way, you can enjoy fresh pancakes anytime by heating only the portion you need.
Reheating
The best way to reheat leftovers is in a toaster or oven to revive that lovely crisp exterior. Avoid microwaving if you want to keep the pancakes from getting rubbery—reheating gently is key to preserving their fluffy texture.
FAQs
Can I use regular sugar instead of brown sugar?
Absolutely! While brown sugar adds a rich molasses flavor that complements the bananas beautifully, regular granulated sugar will still give you a lovely sweetness if that’s what you have on hand.
Do I have to use buttermilk?
Buttermilk contributes a slight tanginess and reacts with the baking soda to create fluffy pancakes. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes.
How ripe should the banana be?
For the best flavor and natural sweetness, use a banana that is very ripe—that means lots of brown spots and a soft texture. It will mash easily and add more moisture and sweetness to the batter.
Can I make these pancakes vegan or gluten-free?
With some tweaks, yes! Substitute plant-based milk for buttermilk and use a flax or chia egg instead of a regular egg. For gluten-free, use a gluten-free flour blend designed for baking. Keep in mind texture and flavor might vary slightly.
What’s the best way to keep pancakes warm while cooking the rest?
Place a baking sheet in a low oven (around 200°F or 90°C) and stack the pancakes there as you cook them. This keeps them warm and soft without drying out.
Final Thoughts
There’s something truly heartwarming about the Brown Sugar Banana Pancakes Recipe that makes any morning special. The simplicity of the ingredients paired with the tender, flavorful results will have you reaching for these pancakes again and again. So gather your ingredients, roll up your sleeves, and treat yourself to a breakfast that feels like love on a plate.
Print
Brown Sugar Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Sugar Banana Pancakes are fluffy, flavorful, and perfect for a cozy breakfast. Made with ripe bananas and a hint of brown sugar, they offer a deliciously sweet twist on traditional pancakes, served best with maple syrup and extra butter.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large ripe banana, mashed
For Serving
- Sliced bananas
- Maple syrup
- Additional butter
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Then gently fold in the mashed banana, making sure not to overmix to keep pancakes tender.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges appear set. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Keep Warm: Place cooked pancakes in a low oven to keep warm while you finish cooking the remaining batter.
- Serve: Serve the pancakes warm topped with sliced bananas, maple syrup, and additional butter as desired.
Notes
- For extra fluffiness, do not overmix the batter; some lumps are okay.
- Use ripe bananas for maximum sweetness and flavor.
- You can substitute buttermilk with regular milk plus 1 tablespoon vinegar or lemon juice if needed.
- To keep pancakes warm without drying, set your oven to around 200°F (95°C).
- Adjust the heat as needed to avoid burning the pancakes.
