Brown Sugar Banana Pancakes

Those golden brown sugar banana pancakes have been a comfort breakfast in my kitchen for years The combination of sweet brown sugar mashed bananas and silky vanilla make each bite impossibly fluffy and packed with flavor These are the pancakes I make for lazy weekend mornings when the craving for nostalgia hits hard

I first whipped up these pancakes on a chilly morning using overripe bananas it instantly became our house tradition for Sunday breakfast and I always get requests for seconds from both kids and guests

Ingredients

• All purpose flour: gives the pancakes structure and a soft crumb Be sure to fluff and level your flour for best results
• Baking powder: necessary for lift and creating those fluffy layers Check expiration for reliable rise
• Salt: enhances the sweet banana flavor and balances the sugar Use fine sea salt for even distribution
• Ripe bananas: add moisture natural sweetness and a mellow fruit flavor Choose bananas with speckles for deep flavor
• Unsalted butter: lends rich flavor and keeps pancakes tender Always melt before mixing into wet ingredients
• Large egg: binds everything together and helps create that classic pancake texture Opt for fresh eggs for a taller stack
• Buttermilk: brings tang and helps the pancakes stay incredibly soft Use whole buttermilk or a quality substitute if needed
• Brown sugar: infuses caramel depth and sweetness I prefer dark brown sugar for its bold flavor
• Pure vanilla extract: layers warm fragrance and flavor Pick real extract for the best results

Step-by-Step Instructions

Mix the Dry Ingredients:

In a big bowl thoroughly mix together the all purpose flour baking powder and salt This forms the base of your pancakes and ensures even lifting so whisk until well combined

Blend Wet Ingredients:

In a separate bowl whisk together mashed bananas melted butter egg buttermilk brown sugar and vanilla It helps to mash the bananas first until smooth then add in each ingredient and whisk well until the mixture looks creamy and slightly pale

Combine Wet and Dry:

Pour the wet banana mixture into the bowl of dry ingredients Use a rubber spatula to gently fold just until no big flour pockets remain Overmixing leads to tough pancakes so stir until you see a mostly even batter with small lumps still visible

Preheat and Grease the Griddle:

Set your griddle or a heavy skillet over medium low heat and allow it to preheat for a few minutes Dab with a bit of butter covering the surface gently for a golden edge on the pancakes

Cook the Pancakes:

Pour one third cup of batter per pancake onto the hot griddle Use the back of the cup to spread the batter into even circles The batter will be thick so expect to coax it slightly Wait until the edges start looking set and tiny bubbles are visible in the center even if faint Flip carefully with a wide spatula and cook another couple minutes until golden and cooked through Do not rush this step or use high heat slow cooking keeps the pancakes tender inside

Serve Hot:

Transfer pancakes to plates and serve at once with extra butter maple syrup banana slices walnuts or chocolate chips Let everyone build their favorite stack

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I love using dark brown sugar for extra warmth and remember my grandma would always let me sprinkle just a hint more as they finished cooking My kids now ask for extra banana coins on top every single time

Storage Tips

Let pancakes cool fully before stacking them in an airtight container They last in the fridge for three days or you can layer them with parchment paper and freeze for two months Reheat straight from the freezer in a toaster oven for just cooked texture

Ingredient Substitutions

If you do not have buttermilk stir one tablespoon of lemon juice into three quarters cup milk and let it sit for five minutes before using For a dairy free version use melted coconut oil instead of butter and your favorite plant milk with a squeeze of lemon for tang

Serving Suggestions

These pancakes are delicious topped with chopped walnuts a drizzle of honey or a few chocolate chips I also like to serve them with Greek yogurt and a big side of berries for a balanced breakfast

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Frequently Asked Questions

→ Why use brown sugar instead of white sugar in pancakes?

Brown sugar adds a richer flavor and extra moisture, making the pancakes tender with caramel hints.

→ Can I substitute buttermilk if I don't have any on hand?

Yes. Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar, let stand 5 minutes, then use as buttermilk substitute.

→ What makes pancakes light and fluffy?

Combining baking powder and buttermilk aerates the batter, while gentle mixing keeps the pancakes soft and airy.

→ How can I tell when pancakes are ready to flip?

Look for bubbles forming on top and slightly set edges; this signals it's time to flip for even cooking.

→ What are delicious toppings for these pancakes?

Try butter, fresh banana slices, walnuts, maple syrup, or a sprinkle of chocolate chips for extra indulgence.