Brown Sugar Banana Pancakes
Moist, light, and fluffy banana pancakes sweetened with brown sugar and flavored with vanilla. These are the best banana pancakes ever—perfect for a cozy breakfast!
Calories: 347kcal
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour*
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup mashed ripe banana about 2 small bananas
- 2 tablespoons unsalted butter melted (plus more for greasing)
- 1 large egg
- ¾ cup buttermilk**
- ¼ cup packed brown sugar dark brown sugar preferred
- 1 teaspoon pure vanilla extract
For Serving (Optional):
- Butter
- Maple syrup
- Sliced bananas
- Walnuts
- Chocolate chips
Instructions
Prepare the batter
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla.
- Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix.
Cook the pancakes
- Heat a griddle or large skillet over medium-low heat and grease with butter.
- Pour ⅓ cup portions of batter onto the griddle, spreading slightly to form even circles.
- Cook until bubbles form on the surface (batter is thick, so bubbles may be subtle).
- Flip and cook for another couple of minutes until cooked through. Avoid high heat to ensure even cooking.
Serve and enjoy
- Serve warm with butter, maple syrup, and your favorite toppings.
Notes
To properly measure flour: Fluff the flour, scoop a heaping portion, and level it off with the back of a knife.
No buttermilk? Substitute by mixing ¾ cup milk with 2 teaspoons lemon juice or vinegar and letting it sit for 5 minutes.
Extra fluffy pancakes: Let the batter rest for 5-10 minutes before cooking.
No buttermilk? Substitute by mixing ¾ cup milk with 2 teaspoons lemon juice or vinegar and letting it sit for 5 minutes.
Extra fluffy pancakes: Let the batter rest for 5-10 minutes before cooking.