Brown Sugar Banana Pancakes: The Ultimate Recipe for Fluffy Goodness Recipe
These Brown Sugar Banana Pancakes are the ultimate breakfast treat, delivering fluffy, tender pancakes packed with the natural sweetness of ripe bananas and the rich flavor of brown sugar. Enhanced with warm vanilla and optional crunchy nuts, they are perfect served hot with maple syrup, additional bananas, and a dollop of whipped cream for an indulgent morning feast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons brown sugar, packed
Wet Ingredients
- 1 large egg
- 1 ¼ cups buttermilk
- 3 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
Optional Ingredients
- ½ cup chopped pecans or walnuts
- Maple syrup, for serving
- Additional sliced bananas, for serving
- Whipped cream, for serving (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and brown sugar until well combined, ensuring an even distribution of leavening agents and sugar.
- Mix Wet Ingredients: In a separate bowl, beat the egg lightly, then add the buttermilk, melted unsalted butter, and vanilla extract. Stir to blend the flavors smoothly.
- Combine Mashed Bananas: Incorporate the mashed ripe bananas into the wet ingredients, stirring gently to maintain some texture while infusing the batter with natural sweetness.
- Blend Wet and Dry Mixtures: Pour the wet banana mixture into the dry ingredients and stir until just combined; avoid overmixing to keep the pancakes light and fluffy. If using, fold in the chopped pecans or walnuts for added crunch.
- Preheat and Grease Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with additional unsalted butter to prevent sticking and to add flavor.
- Cook Pancakes: Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 2 more minutes.
- Serve Warm: Transfer cooked pancakes to a warm plate and keep warm while cooking the remaining batter. Serve topped with maple syrup, extra sliced bananas, and whipped cream if desired, for a complete and indulgent breakfast.
Notes
- For a nuttier flavor, substitute pecans with walnuts or omit nuts for a nut-free option.
- Adjust the thickness of the batter with a little more buttermilk if too thick for your preference.
- Use very ripe bananas for natural sweetness and better banana flavor in the pancakes.
- Leftover pancakes can be refrigerated for up to 2 days or frozen for up to 1 month; reheat in a toaster or skillet.
- To make these pancakes vegan, substitute buttermilk with almond milk and baking soda mixed with vinegar, use egg replacer, and plant-based butter.
Keywords: Banana pancakes, Brown sugar pancakes, fluffy pancakes, breakfast recipe, buttermilk pancakes, nut pancakes, easy pancake recipe