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This brown sugar banana pancake recipe transforms overripe bananas into the most incredible breakfast treat. The combination of warm cinnamon, sweet brown sugar, and bananas creates pillowy pancakes with caramelized edges that taste like banana bread in pancake form.
I discovered this recipe during a snowy weekend when the kids were begging for something special for breakfast. The first batch disappeared so quickly I barely got a taste myself. Now they request these pancakes almost every Sunday morning.
Ingredients
- All purpose flour provides the perfect structure for fluffy pancakes while remaining tender
- Brown sugar adds caramel notes that complement the bananas beautifully
- Ripe bananas are essential choose ones with plenty of brown spots for maximum sweetness and flavor
- Buttermilk creates tangy depth and helps activate the leavening agents
- Cinnamon adds warmth and complements the banana flavor perfectly
- Baking powder and baking soda work together to create an extra fluffy texture
- Vanilla extract enhances the sweetness without adding more sugar
- Butter adds richness and helps create those gorgeous caramelized edges
Step-by-Step Instructions
- Prepare the Dry Ingredients
- Whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl until thoroughly combined. This step distributes the leavening agents evenly, ensuring your pancakes rise properly.
- Mix the Wet Ingredients
- In a separate bowl, thoroughly combine mashed bananas, melted butter, buttermilk, egg, and vanilla until smooth. The riper your bananas, the easier they will incorporate into the wet mixture and the sweeter your pancakes will be.
- Combine the Mixtures
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter should be lumpy. Overmixing activates gluten and results in tough pancakes, so resist the urge to stir until smooth.
- Rest the Batter
- Allow the batter to rest for 5 minutes while heating your skillet. This critical step gives the flour time to absorb the liquid and the leavening agents time to activate, resulting in fluffier pancakes.
- Cook the Pancakes
- Pour about 1/4 cup of batter per pancake onto a heated, lightly greased skillet. Wait until bubbles form on the surface and the edges appear set before flipping. Cook another 2-3 minutes until golden and cooked through. The perfect pancake has a golden exterior and fluffy interior.
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The secret ingredient that makes these pancakes exceptional is truly the brown sugar. When I first developed this recipe, I used white sugar, but switching to brown sugar transformed them completely. The molasses in the brown sugar creates these incredible caramelized edges that my children now call "pancake candy."
Perfect Banana Selection
The ripeness of your bananas dramatically impacts the flavor of these pancakes. For the best results, use bananas that have plenty of brown spots on the peel. These overripe bananas are significantly sweeter and have a more intense banana flavor that permeates the entire pancake. If your bananas aren't quite ripe enough, you can quickly ripen them by placing them in a paper bag with an apple overnight, or bake them in their peels at 300°F for about 15-20 minutes until blackened.
Make Ahead Options
The pancake batter can be prepared up to 24 hours in advance and stored in the refrigerator. This makes morning preparation even faster, though you might need to add a tablespoon or two of extra buttermilk if the batter thickens too much overnight. For longer storage, cooked pancakes freeze beautifully for up to three months. Layer them between pieces of parchment paper, then store in a freezer bag. Reheat in the toaster or microwave for a quick weekday breakfast that tastes nearly as good as fresh.
Serving Suggestions
While these pancakes are delicious with simple maple syrup, they truly shine with complementary toppings. Try serving them with a dollop of Greek yogurt and a drizzle of honey for a tangy contrast to the sweet pancakes. For special occasions, create a pancake bar with various toppings like toasted coconut, chopped walnuts, sliced bananas, chocolate chips, and different syrups. The pancakes also pair beautifully with a side of crispy bacon, as the saltiness balances the sweet banana flavor perfectly.
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Frequently Asked Questions
- → Can I use regular milk instead of buttermilk?
Yes, you can use regular milk mixed with 1 teaspoon of lemon juice or vinegar as a substitute for buttermilk.
- → What is the best way to mash bananas for the batter?
Use a fork or potato masher to mash ripe bananas until smooth. A few small lumps are fine and add texture to the pancakes.
- → Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- → Do I need to grease the skillet for cooking pancakes?
Yes, lightly grease the skillet with butter or oil to prevent sticking and to achieve golden, caramelized edges.
- → What toppings go well with these pancakes?
Sliced bananas, maple syrup, and chopped pecans pair perfectly with the sweet and fluffy pancakes.
- → Can I store leftover pancakes?
Yes, store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat in a toaster or skillet before serving.