Start your day off right with these irresistible Brown Sugar Banana Pancakes. These pancakes are a delightful twist on a classic breakfast favorite, featuring a rich, warm banana flavor and a touch of sweetness from brown sugar. Perfect for a cozy breakfast or brunch, this recipe will quickly become a staple in your kitchen!
Ingredients:
1 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 large ripe banana, mashed
For Serving:
Sliced bananas
Maple syrup
Additional butter
Directions:
Prepare Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the mashed banana until evenly distributed.
Cook Pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown. Keep the pancakes warm in a low oven while you cook the remaining batter.
Serve: Serve the pancakes warm with sliced bananas, maple syrup, and additional butter.
Serving Tips:
Warm Pancakes: Serve pancakes warm for the best taste. If you need to keep them warm while preparing the rest, place them on a baking sheet in a preheated oven at 200°F (93°C).
Toppings: Enhance the flavor by adding sliced bananas, a drizzle of maple syrup, and a pat of butter on top. You can also sprinkle with a bit of powdered sugar or add a dollop of whipped cream for an extra touch.
Fruit and Nuts: For additional flavor and texture, consider topping with fresh berries, nuts, or even a spoonful of yogurt.
Pairings: Serve with a side of fresh fruit or a fruit compote to balance out the sweetness and add a nutritious element to the meal.
Storage Tips:
Refrigeration: Store leftover pancakes in an airtight container or resealable plastic bag. They will keep in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze pancakes in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. Frozen pancakes can be stored for up to 2 months.
Reheating: Reheat refrigerated or frozen pancakes in a toaster, toaster oven, or microwave. To maintain their texture, heat in a toaster or oven rather than the microwave if possible.
Preventing Sticking: When freezing, place parchment paper between layers of pancakes to prevent them from sticking together.
Related Recipes:
FAQs:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that whole wheat flour will make the pancakes denser and may slightly alter the flavor. To maintain fluffiness, you might want to use a mix of whole wheat and all-purpose flour.
Can I make these pancakes without buttermilk?
If you don’t have buttermilk, you can use a milk and vinegar or lemon juice mixture as a substitute. For each cup of milk, add 1 tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes. Alternatively, plain yogurt or sour cream can also work as a substitute for buttermilk.
Can I prepare the pancake batter ahead of time?
Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Before cooking, give the batter a gentle stir as it may thicken slightly. Note that the pancakes might not be as fluffy as when the batter is freshly made.
How can I make these pancakes dairy-free?
To make dairy-free Brown Sugar Banana Pancakes, substitute the buttermilk with a dairy-free milk alternative, such as almond milk or coconut milk, and use a dairy-free butter substitute. Ensure that the other ingredients, like vanilla extract and baking powder, are also dairy-free.
Conclusion:
These Brown Sugar Banana Pancakes are a delightful and easy way to start your day with a burst of banana flavor and a hint of sweetness. Perfect for breakfast or brunch, they offer a fluffy texture and delicious taste that’s sure to please everyone. Enjoy them warm with your favorite toppings for a comforting and satisfying meal!
📖 Recipe:
Print
Brown Sugar Banana Pancakes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy fluffy and delicious Brown Sugar Banana Pancakes for breakfast or brunch. These pancakes are perfectly sweetened with brown sugar and packed with warm banana flavor, making them a delightful start to your day. Easy to make and even easier to love, they are a great choice for a comforting morning meal!
Ingredients
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 large ripe banana, mashed
For Serving: Sliced bananas, maple syrup, additional butter
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the mashed banana.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown. Keep warm in a low oven while you cook the remaining batter.
- Serve warm with sliced bananas, maple syrup, and additional butter.
Notes
Use ripe bananas for the best flavor and sweetness.
Don’t overmix the batter to keep the pancakes fluffy.
If freezing, place parchment paper between layers to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal per serving
