Kick off your morning with these irresistible Brown Sugar Banana Pancakes! These fluffy, golden pancakes are a delicious twist on a classic, bursting with warm banana flavor and a touch of caramel-like sweetness from brown sugar. I dreamed up this recipe on a chilly weekend when I craved a comforting Breakfast or Brunch dish that felt like a hug on a plate. Perfect for lazy mornings, family gatherings, or a special brunch, these Brown Sugar Banana Pancakes will become your new go-to!
Ready to flip some pancake magic? Let’s dive into this delightful Breakfast or Brunch recipe!
Why You’ll Love Recipe
- Banana Bliss: Ripe bananas and brown sugar create a cozy, sweet flavor in these Brown Sugar Banana Pancakes.
- Fluffy Perfection: Light, airy texture that melts in your mouth, ideal for Breakfast or Brunch.
- Quick and Easy: Ready in under 30 minutes, great for busy mornings.
- Kid-Friendly: Sweet and soft, a hit with the whole family.
- Versatile: Dress them up with your favorite toppings for a custom Breakfast or Brunch treat.
Ingredients
This recipe makes about 8-10 Brown Sugar Banana Pancakes, perfect for a cozy Breakfast or Brunch for 3-4 people.
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
How to Make
These Brown Sugar Banana Pancakes are a snap to whip up, delivering a warm Breakfast or Brunch treat that everyone will love. Let’s get cooking!
Mix the Dry Ingredients
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until combined.
Combine the Wet Ingredients
- In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
- Stir in the mashed banana until evenly mixed.
Make the Batter
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix! A few lumps are okay for fluffy Brown Sugar Banana Pancakes.
Cook the Pancakes
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for 1-2 more minutes, until golden brown. Keep pancakes warm in a 200°F (93°C) oven while cooking the rest.
Serve
- Stack these Brown Sugar Banana Pancakes on plates, top with sliced bananas, a drizzle of maple syrup, and a pat of butter. Dig in and enjoy your Breakfast or Brunch!
Tips for Perfect Brown Sugar Banana Pancakes
- Use Ripe Bananas: Overripe bananas are sweeter and mash easier for these Brown Sugar Banana Pancakes.
- Don’t Overmix: Stir batter just until combined to keep pancakes light and fluffy.
- Medium Heat: Too high heat burns pancakes; medium ensures golden Breakfast or Brunch perfection.
- Test the Pan: Drop a tiny bit of batter to check if the skillet is hot enough—it should sizzle.
- Keep Warm: Store cooked pancakes in a low oven to serve all at once.
Serving Suggestions
Make these Brown Sugar Banana Pancakes the star of your Breakfast or Brunch with these ideas:
- Classic Combo: Top with sliced bananas, maple syrup, and butter for a timeless Breakfast or Brunch treat.
- Extra Indulgence: Add whipped cream or a sprinkle of powdered sugar for a dessert-like vibe.
- Nutty Crunch: Sprinkle with chopped walnuts or pecans for texture.
- Fruit Pairing: Serve with fresh strawberries or blueberries to balance the sweetness.
- Drink Match: Pair with coffee, orange juice, or a creamy latte for a cozy morning.
Storing Your Brown Sugar Banana Pancakes
- Store: Place in an airtight container at room temperature for up to 1 day or in the fridge for 3-4 days.
- Freeze: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag with parchment paper between layers. Store for up to 2 months.
- Reheat: Warm in a toaster, toaster oven, or microwave (15-20 seconds). Toaster ovens keep them crispier.
- Pro Tip: Reheat with a damp paper towel in the microwave to restore moisture.
Variations to Try
Switch up these Brown Sugar Banana Pancakes for fun twists:
- Chocolate Chip Boost: Add ½ cup chocolate chips to the batter for a decadent Breakfast or Brunch.
- Nut Butter Swirl: Drizzle peanut butter over the pancakes before serving.
- Whole Wheat Option: Swap half the flour for whole wheat for a heartier texture.
- Coconut Twist: Use coconut milk instead of buttermilk for a tropical Brown Sugar Banana Pancakes vibe.
- Spiced Up: Add a pinch of nutmeg or cinnamon for extra warmth.
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.
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Conclusion
These Brown Sugar Banana Pancakes are a cozy, delicious way to start your day, blending sweet banana and brown sugar in every fluffy bite. Perfect for a quick Breakfast or Brunch, they’re easy to make and sure to please everyone at the table. Pin this recipe for your next morning craving and share your favorite toppings in the comments below! Visit LaylaCooks.com for more tasty ideas!
Happy flipping!
Brown Sugar Banana Pancakes: A Cozy Breakfast or Brunch Treat!
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.
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