Brown Sugar Banana Pancakes Recipe

Start your morning right with these irresistibly soft and fluffy Brown Sugar Banana Pancakes. The natural sweetness of ripe bananas combined with the rich flavor of brown sugar creates a delightful twist on traditional pancakes. These pancakes are not only delicious but also a comforting way to enjoy breakfast. Each bite offers the perfect balance of sweetness and texture, with a slight caramelized taste from the brown sugar. Serve them up with extra butter, maple syrup, fresh banana slices, and a sprinkle of walnuts or chocolate chips for an indulgent breakfast treat that everyone will love. Whether it’s a lazy weekend morning or a special breakfast occasion, these pancakes are sure to make your day extra sweet.

Why You’ll Love This Recipe

1. Naturally Sweetened

The ripe bananas and brown sugar bring a natural sweetness to the pancakes, so you don’t need to rely on a lot of added sugar.

2. Fluffy and Moist

The combination of mashed banana and buttermilk makes these pancakes incredibly soft, fluffy, and moist with each bite.

3. Quick and Easy

With simple ingredients and minimal prep time, these pancakes come together quickly, making them perfect for a fast breakfast that feels like a treat.

4. Perfectly Customizable

Top these pancakes with your favorite add-ins such as chocolate chips, walnuts, or even a dollop of whipped cream for extra indulgence.

5. Kid-Friendly

The deliciously sweet flavor of bananas and brown sugar makes these pancakes a hit with kids and adults alike.

Ingredients

For the Pancakes:

• All-purpose flour
• Baking powder
• Salt
• Ripe bananas (mashed)
• Unsalted butter (melted)
• Large egg
• Buttermilk
• Brown sugar (dark brown sugar recommended)
• Pure vanilla extract

For Serving:

• Butter
• Maple syrup
• Sliced banana
• Walnuts
• Chocolate chips (optional)

Variations

• Vegan Option: Use a flax egg and plant-based milk (like almond or oat milk) to make these pancakes vegan-friendly. Substitute the butter with coconut oil or a non-dairy butter alternative.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.
• Add-ins: Stir in chocolate chips, chopped walnuts, or even a handful of blueberries to the batter for extra flavor and texture.
• Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist that complements the banana flavor.

How to Make the Recipe

Step 1: Prepare the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 2: Mix the Wet Ingredients

In a separate bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, egg, buttermilk, brown sugar, and vanilla extract to the mashed bananas, and whisk until well combined.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients, and gently stir with a spatula or spoon until just combined. Be careful not to overmix, as this can result in dense pancakes.

Step 4: Preheat the Griddle or Pan

Preheat a griddle or large skillet over medium heat and grease with a little butter or oil.

Step 5: Cook the Pancakes

Scoop about ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.

Step 6: Serve

Serve the pancakes warm with butter, maple syrup, sliced bananas, walnuts, and chocolate chips if desired. Enjoy your delicious breakfast!

Tips for Making the Recipe

• Don’t Overmix the Batter: Stir the batter gently and stop once the ingredients are just combined. Overmixing can lead to dense pancakes.
• Check the Heat: Ensure your griddle or skillet is at medium heat to prevent burning the pancakes. If the pan is too hot, the pancakes will cook too quickly on the outside while staying raw in the middle.
• Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be. Overripe bananas are perfect for baking and adding natural sweetness.
• Make the Batter Ahead: If you have time, you can prepare the batter the night before and refrigerate it overnight. Just give it a quick stir before cooking.

How to Serve

These Brown Sugar Banana Pancakes are perfect for:

• Breakfast or Brunch: Serve with fresh fruit, maple syrup, or whipped cream for a delicious start to the day.
• Special Occasions: Serve as a treat for holidays, birthdays, or weekend family breakfasts.
• On-the-Go: For a quicker option, you can make pancake “sandwiches” by spreading peanut butter or Nutella between two pancakes.

Make Ahead and Storage

Storing Leftovers

Store any leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the microwave for about 20-30 seconds, or warm them up in a skillet over low heat.

Freezing

To freeze, allow the pancakes to cool completely, then stack them with parchment paper in between each pancake. Place the stack in a freezer-safe bag or container and freeze for up to 2 months. To reheat, toast them in a toaster or warm them in the microwave.

Reheating

Reheat pancakes in the microwave for 20-30 seconds or on a griddle or in a skillet until warm. You can also reheat them in the oven at 350°F for 5-10 minutes.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part or all of the all-purpose flour for a slightly heartier texture and added fiber.

2. Can I make these pancakes without buttermilk?

If you don’t have buttermilk, you can substitute it with regular milk plus 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes to curdle before using it in the recipe.

3. Can I freeze the batter?

It’s best to cook the pancakes fresh, but you can store the batter in an airtight container in the fridge for up to 24 hours.

4. Can I use frozen bananas for this recipe?

Fresh, ripe bananas are best for this recipe, but if you have frozen bananas, you can defrost them and use them in place of fresh ones. Just make sure to mash them thoroughly.

5. How can I make these pancakes dairy-free?

Use plant-based milk (like almond, oat, or soy milk) and replace the butter with a non-dairy butter substitute. You can also skip the buttermilk and use a dairy-free version.

6. Can I add chocolate chips to the pancake batter?

Yes, chocolate chips make a delicious addition to the pancake batter. Fold in about ½ cup of chocolate chips before cooking for an extra treat.

7. What can I serve with these pancakes?

Top your pancakes with butter, maple syrup, sliced bananas, walnuts, or chocolate chips. You can also add whipped cream, peanut butter, or fresh berries for variety.

8. Can I use light brown sugar instead of dark brown sugar?

Yes, light brown sugar works just as well as dark brown sugar in this recipe, though dark brown sugar adds a deeper flavor due to its higher molasses content.

9. Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these pancakes gluten-free.

10. Can I add other fruits to the pancakes?

Yes, you can add blueberries, strawberries, or even chopped apples to the pancake batter for added flavor and texture.

Conclusion

These Brown Sugar Banana Pancakes are a simple yet delicious breakfast option that the whole family will love. With the natural sweetness of ripe bananas and the richness of brown sugar, these pancakes are both comforting and indulgent. Customize them with your favorite toppings or mix-ins, and you have a breakfast that will please everyone at the table. Easy to make and incredibly satisfying, these pancakes will quickly become a weekend favorite in your home.

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