Brown Sugar Banana Pancakes

Short Description

Brown Sugar Banana Pancakes are a delicious twist on classic pancakes, featuring caramelized bananas and a rich brown sugar flavor. These pancakes are light, fluffy, and perfect for a cozy breakfast or brunch.

Why You’ll Love This Recipe

• Naturally sweetened with ripe bananas and brown sugar.
• Soft, fluffy texture with a hint of caramel-like flavor.
• Quick and easy to prepare with basic pantry ingredients.
• Perfect for weekend brunch or meal prep.
• Great way to use up overripe bananas.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• Brown sugar
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Milk
• Vanilla extract
• Butter (melted)
• Ground cinnamon (optional)

Directions

1. In a large bowl, mash the bananas until smooth. Stir in the brown sugar, eggs, milk, vanilla extract, and melted butter.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve warm with butter, syrup, or additional banana slices.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Chocolate Chip Banana Pancakes: Add mini chocolate chips to the batter for a sweet twist.
• Nutty Banana Pancakes: Stir in chopped walnuts or pecans for added crunch.
• Whole Wheat Pancakes: Substitute half or all of the all-purpose flour with whole wheat flour.
• Spiced Pancakes: Add nutmeg or ginger for extra warmth.
• Dairy-Free Version: Use almond milk and coconut oil instead of milk and butter.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a skillet over low heat or microwave for 15-20 seconds per pancake.
• Freezing: Freeze pancakes in a single layer, then transfer to a freezer bag. Reheat from frozen in a toaster or oven.

FAQs

Can I make the batter ahead of time?

Yes, but it’s best to cook the pancakes fresh. The batter may thicken over time, so add a splash of milk if needed.

Can I make these pancakes gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

What’s the best way to mash bananas?

Use a fork or potato masher for a smooth consistency.

Can I use white sugar instead of brown sugar?

Yes, but brown sugar adds a deeper, caramel-like flavor.

How do I prevent pancakes from sticking?

Ensure the skillet is properly greased and heated before pouring the batter.

Can I use buttermilk instead of regular milk?

Yes, buttermilk adds a slightly tangy flavor and enhances fluffiness.

How do I make these pancakes extra fluffy?

Avoid overmixing the batter and let it rest for a few minutes before cooking.

What toppings go well with these pancakes?

Maple syrup, whipped cream, fresh berries, or a drizzle of honey all work great.

Can I add protein powder to this recipe?

Yes! Add a scoop of protein powder and a little extra milk to maintain the right consistency.

How do I keep pancakes warm while cooking multiple batches?

Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Conclusion

Brown Sugar Banana Pancakes are a simple yet indulgent breakfast that brings a warm, caramelized sweetness to your morning routine. Whether topped with syrup, nuts, or fruit, these fluffy pancakes are sure to be a new family favorite!

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