Description
These Brown Sugar Banana Pancakes are soft, fluffy, and filled with sweet caramelized bananas. The brown sugar adds a deep, rich sweetness, making them the perfect breakfast treat. Serve with maple syrup, extra bananas, and a sprinkle of cinnamon for a cozy start to your day!
Ingredients
Units
Scale
- :
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup buttermilk (or milk + 1 teaspoon vinegar)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- For Cooking:
- Butter or oil for the pan
- For Serving (Optional):
- Sliced bananas
- Maple syrup
- Whipped cream
- Chopped nuts
Instructions
- :
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Prepare wet ingredients: In another bowl, mash the bananas and mix in buttermilk, egg, melted butter, and vanilla.
- Combine: Gently fold the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix!
- Cook pancakes: Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook another 1-2 minutes.
- Serve warm: Stack the pancakes, top with bananas, drizzle with maple syrup, and enjoy!
Notes
- :
- For extra caramelized flavor, sprinkle a little brown sugar onto the pancakes before flipping.
- Make them fluffier by letting the batter rest for 5 minutes before cooking.
- For dairy-free pancakes, use almond milk or oat milk with a splash of vinegar instead of buttermilk.
Nutrition
- Calories: ~180
- Sugar: 8g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg