Brown Sugar Banana Pancakes (Print Version)
# Ingredients:
→ Batter
01 -
190 grams all-purpose flour
02 -
10 grams baking powder
03 -
1.5 grams salt
04 -
180 grams ripe banana, mashed (approximately 2 small bananas)
05 -
28 grams unsalted butter, melted (plus additional for greasing)
06 -
1 large egg
07 -
180 millilitres buttermilk
08 -
50 grams dark brown sugar, packed
09 -
5 millilitres pure vanilla extract
→ To Serve
10 -
Butter, as needed
11 -
Maple syrup, as needed
12 -
Fresh banana slices, optional
13 -
Walnuts, optional
14 -
Chocolate chips, optional
# Instructions:
01 -
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
02 -
In a separate bowl, whisk the mashed banana, melted unsalted butter, egg, buttermilk, brown sugar, and vanilla extract until fully combined.
03 -
Add the wet mixture to the dry ingredients and gently fold with a rubber spatula until just incorporated. Avoid overmixing to prevent dense pancakes.
04 -
Preheat a non-stick griddle or large skillet over medium-low heat. Lightly grease the surface with unsalted butter.
05 -
Pour approximately 80 millilitres of batter per pancake onto the preheated griddle, spreading each into an even circle. Cook on the first side until small bubbles begin to form and the underside is golden, about 2–3 minutes. Flip with a spatula and continue cooking until cooked through, an additional 1–2 minutes.
06 -
Transfer pancakes to serving plates. Serve hot with butter, maple syrup, banana slices, walnuts, and chocolate chips as desired.
# Notes:
01 -
To measure flour accurately, fluff it before scooping and level it with a knife for precise results.
02 -
If buttermilk is unavailable, use a buttermilk substitute such as milk mixed with lemon juice or vinegar.
03 -
Cook pancakes over moderate heat to ensure the interior cooks through without burning the exterior.