There is something irresistibly cozy about waking up to a stack of fluffy, sweet pancakes, and this Brown Sugar Banana Pancakes Recipe takes that comfort to a whole new level. Combining the natural sweetness of ripe bananas with the deep caramel notes of brown sugar, these pancakes are light, tender, and bursting with flavor. Whether you’re making a weekend brunch for friends or treating yourself to a special morning delight, these pancakes promise a deliciously satisfying experience that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering a handful of simple ingredients is all it takes to craft these delightful Brown Sugar Banana Pancakes Recipe. Each item plays a crucial role, from the flour providing structure to the buttermilk adding a subtle tang and tenderness. The brown sugar lends just enough caramel sweetness to complement the bananas perfectly, while the vanilla and melted butter elevate the flavors for an irresistible taste.
- 1 cup all-purpose flour: The base that gives your pancakes their structure and fluffiness.
- 1 tablespoon brown sugar: Adds a rich caramel sweetness that makes these pancakes extra special.
- 1 teaspoon baking powder: Helps your pancakes rise beautifully and become delightfully airy.
- 1/2 teaspoon baking soda: Works with buttermilk to give a lovely light texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 cup buttermilk: Offers moisture and a subtle tang that tenderizes the batter.
- 1 large egg: Binds ingredients together and helps create a tender crumb.
- 2 tablespoons unsalted butter, melted: Adds richness and depth of flavor.
- 1 teaspoon vanilla extract: A warm, floral hint that complements the bananas perfectly.
- 1 large ripe banana, mashed: The star ingredient, adding natural sweetness and moistness.
- For Serving: Sliced bananas, maple syrup, and additional butter for that perfect finish.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, brown sugar, baking powder, baking soda, and salt in a large bowl. This step ensures even distribution of the leavening agents and seasoning, giving you pancakes with a consistent texture and perfect rise.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat together the buttermilk, egg, melted butter, and vanilla extract. The buttermilk brings a lovely tang that brightens the flavor, while the melted butter adds moisture and richness, essential for that tender crumb.
Step 3: Bring Wet and Dry Together, Then Fold in Banana
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—overmixing can make the pancakes tough. Now gently fold in the mashed ripe banana, which adds natural sweetness and a gorgeous moist texture.
Step 4: Prepare to Cook
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. The right temperature is key to getting those golden, lacy edges and perfectly cooked centers.
Step 5: Cook the Pancakes
Scoop about 1/4 cup of batter for each pancake onto the preheated skillet. Cook until bubbles form on the surface and the edges appear set, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes until the other side is golden brown. Keep cooked pancakes warm in a low oven as you finish the batch.
Step 6: Serve Warm and Enjoy
Plate your Brown Sugar Banana Pancakes with a generous helping of sliced bananas, a drizzle of maple syrup, and a pat of butter for that ultimate indulgence. The combination offers an enticing mix of warm, sweet, and silky textures that will have everyone coming back for more.
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
Enhance your pancake experience with fresh garnishes like ripe banana slices, a sprinkle of chopped nuts for crunch, or a dollop of whipped cream. A light dusting of cinnamon or nutmeg can add a cozy spice note that pairs beautifully with the brown sugar and bananas.
Side Dishes
Serve your pancakes alongside crispy bacon or savory sausages to create a delightful sweet-and-savory balance. Fresh fruit salad or a small bowl of yogurt can add a refreshing contrast and make your breakfast feel complete without overshadowing the star of the show.
Creative Ways to Present
Try stacking the pancakes in a tall tower, layered with banana slices and drizzled with warm maple syrup between each layer. You can also sprinkle on some toasted coconut or chocolate chips for an extra touch of decadence. Presentation is a fun way to elevate this already scrumptious Brown Sugar Banana Pancakes Recipe.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Brown Sugar Banana Pancakes Recipe, allow them to cool completely before storing in an airtight container in the refrigerator. They will stay fresh for up to two days, ready for a quick warm-up when hunger strikes again.
Freezing
For longer storage, pancakes freeze beautifully. Layer them between sheets of parchment paper in a freezer-safe bag or container. This prevents sticking and keeps them fresh for up to two months, so you can enjoy your favorite breakfast anytime.
Reheating
Reheat pancakes gently in a hot skillet or toaster oven for best results, which helps retain their crispy edges while warming through. Microwaving is quick but can sometimes make them a bit soggy, so use it only if you’re in a rush.
FAQs
Can I use regular sugar instead of brown sugar in this recipe?
While regular granulated sugar can be used, brown sugar adds a depth of flavor and moistness that really enhances the taste and texture of these pancakes. Using brown sugar is definitely what gives this recipe its unique character.
What if I don’t have buttermilk? Can I substitute it?
You can easily make a buttermilk substitute by adding a tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for about 5 minutes before using. This substitute mimics the tang and acidity that helps with the pancakes’ tenderness.
How ripe should the banana be for these pancakes?
The banana should be very ripe with brown spots on the peel; this ensures maximum sweetness and flavor. Less ripe bananas will be firmer and less sweet, which can affect the taste and texture of your pancakes.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup the same. Keep an eye on the batter’s consistency as some blends absorb liquids differently, and adjust if needed.
Do these pancakes freeze well after cooking?
Yes, these Brown Sugar Banana Pancakes Recipe freeze wonderfully. Just make sure to cool them completely, separate with parchment paper to prevent sticking, and store in an airtight container. Reheat them as needed, and they’ll taste almost as good as fresh.
Final Thoughts
If you’re looking to bring some sweetness and warmth to your morning, you absolutely have to try this Brown Sugar Banana Pancakes Recipe. It’s a delightful way to start the day, delivering soft, flavorful pancakes that feel like a special treat but are incredibly easy to make. Trust me, once you taste that irresistible blend of brown sugar and banana sweetness, these pancakes will become a beloved go-to in your kitchen. Happy cooking!
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Brown Sugar Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delight in these fluffy Brown Sugar Banana Pancakes, combining the sweetness of ripe bananas and brown sugar in a classic buttermilk batter. Perfect for a cozy breakfast, these pancakes are easy to make on the stovetop and served best with maple syrup and extra banana slices.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt to combine evenly.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until fully blended.
- Mix batter: Pour the wet ingredients into the dry mixture and stir gently until just combined, avoiding overmixing. Fold in the mashed banana carefully.
- Prepare cooking surface: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles appear on top and edges look set. Flip and cook for an additional 1-2 minutes until golden brown. Keep cooked pancakes warm in a low oven while finishing the rest.
- Serve: Plate the pancakes warm, topping with sliced bananas, maple syrup, and additional butter as desired.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- Ripe bananas add natural sweetness and moisture; underripe bananas won’t provide the same flavor.
- Keep cooked pancakes warm in a low oven (around 200°F/93°C) to serve all at once.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- Butter or oil can be used to grease the skillet, but butter adds extra flavor.
