Brown Sugar Banana Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
3 tablespoons light brown sugar, packed
03 -
2 teaspoons baking powder
04 -
½ teaspoon baking soda
05 -
¼ teaspoon salt
06 -
1 teaspoon ground cinnamon
→ Wet Ingredients
07 -
1 cup mashed ripe bananas (about 2 large bananas)
08 -
2 tablespoons melted butter
09 -
1 ¼ cups buttermilk (or milk with 1 teaspoon lemon juice)
10 -
1 large egg
11 -
1 teaspoon vanilla extract
→ For Cooking
12 -
Butter or oil for greasing the skillet
→ Optional Toppings
13 -
Sliced bananas
14 -
Maple syrup
15 -
Chopped pecans
# Instructions:
01 -
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
02 -
In a separate bowl, mix mashed bananas, melted butter, buttermilk, egg, and vanilla until smooth.
03 -
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—lumps are okay.
04 -
Let the batter rest for 5 minutes while heating a non-stick skillet or griddle over medium heat.
05 -
Grease the skillet with butter or oil. Pour 1/4 cup of batter per pancake into the skillet. Cook for 2–3 minutes, or until bubbles form and the edges look set. Flip and cook for another 2–3 minutes until golden brown and cooked through.
06 -
Serve warm with a drizzle of maple syrup, extra banana slices, and a sprinkle of chopped pecans, if desired.
# Notes:
01 -
To enhance flavor, ensure the bananas are fully ripe with brown spots.