Fluffy Brown Sugar Banana Pancakes – Looking for a breakfast. That’s both comforting and indulgent. Try these Fluffy Brown Sugar Banana Pancakes. Made with ripe bananas, rich brown sugar, and a hint of vanilla. These pancakes are the perfect blend of sweet. And fluffy. Ready in just 20 minutes. They’re ideal for a weekend brunch. Or a special morning treat.
The first time I made these pancakes. I was trying to use up some overripe bananas. And what a delicious experiment it turned out to be! My husband and child. Couldn’t get enough. They both went back for seconds. Now, these pancakes have become a weekend staple. In our home. There’s something magical. About the way. The bananas caramelize slightly. As the pancakes cook. Filling the kitchen with a sweet, irresistible aroma.
What makes this Fluffy Brown Sugar Banana Pancakes truly stand out?
These pancakes stand out. For their incredible fluffiness. And rich flavor. Thanks to the combination of mashed bananas. And dark brown sugar. The use of buttermilk adds a slight tanginess. That perfectly balances the sweetness. Whether you top them with butter, syrup, or a handful of chocolate chips. Each bite is like a warm hug on a plate.
What You Need To Make This Fluffy Brown Sugar Banana Pancakes Recipe?
All-Purpose Flour: The foundation of these pancakes. It provides just the right amount of structure. While keeping the texture light. And fluffy. Make sure to measure it correctly by spooning it into the cup. And leveling it off. To avoid dense pancakes.
Baking Powder: This is the magic ingredient. That makes your pancakes rise. And gives them that irresistible fluffiness. Don’t skip it!
Salt: Just a pinch goes a long way. In balancing the sweetness. And enhancing the overall flavor of the pancakes.
Mashed Ripe Banana: Overripe bananas are key here. They’re sweeter and easier to mash. Plus, they add moisture. And natural sweetness. That makes these pancakes super soft.
Melted Unsalted Butter: Adds richness. And a slight buttery flavor. That pairs perfectly with the bananas. Make sure it’s melted. And slightly cooled. Before mixing it in.
Large Egg: Helps bind the ingredients together. While adding structure. And richness to the pancakes.
Buttermilk: Buttermilk brings a tangy flavor. And helps create that tender crumb in the pancakes. If you don’t have buttermilk on hand. You can make a quick substitute. With milk and lemon juice.
Packed Brown Sugar: I love using dark brown sugar. For its deeper molasses flavor. Which complements the bananas beautifully. Light brown sugar works too. But dark is my favorite.
Pure Vanilla Extract: A splash of vanilla adds warmth. And rounds out the flavors. Making each bite. Even more delightful.
To Serve: Don’t forget the toppings! Butter, maple syrup, and maybe some sliced bananas or chocolate chips. Make these pancakes extra special.
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Steps To Make Fluffy Brown Sugar Banana Pancakes:
Step 1: Start by mixing your dry ingredients—flour, baking powder, and salt—in a large bowl. It’s the base of our pancake magic.
Step 2: In another bowl, whisk together the mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla. This is where all the sweet, rich flavors come together.
Step 3: Gently fold the wet mixture. Into the dry ingredients. Stir just until combined. Remember, lumps are okay! Overmixing will make your pancakes tough. And we want them fluffy.
Step 4: Heat your griddle or a large skillet over medium-low heat. And grease it with a little butter. Drop the batter in ⅓ cup portions. Onto the griddle. You might not see the usual bubbles. Because the batter is thick. So keep an eye on the edges. To know when to flip.
Step 5: Flip the pancakes carefully. Letting them cook for another couple of minutes. Until they’re golden brown. And cooked through. Keep the heat low. And steady so they cook evenly.
Step 6: Serve these beauties hot. With a generous pat of butter. And a drizzle of syrup. Add some sliced bananas, walnuts, or chocolate chips. For that extra indulgence.
Tip:
For the fluffiest pancakes. Resist the urge to overmix the batter. When you combine the wet and dry ingredients. Stir just until the flour is incorporated. A few lumps are okay—they’ll smooth out as the pancakes cook. Overmixing can lead to tough pancakes. Because it develops the gluten in the flour. So less is more here. And don’t forget to cook the pancakes. On medium-low heat. This ensures they cook evenly. And don’t burn on the outside. Before the inside is done.
Frequently Asked Questions:
Can I use regular milk instead of buttermilk?
Yes, you can. But the buttermilk adds a tangy flavor. And extra fluffiness. If you don’t have buttermilk. You can make a quick substitute. By adding a tablespoon of lemon juice or vinegar to ¾ cup of milk. And letting it sit for 5 minutes.
Can I freeze these pancakes?
Absolutely! Let them cool completely. Then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. Reheat in the toaster or microwave. When you’re ready to enjoy.
Can I add mix-ins to the batter?
Definitely! Chocolate chips, chopped nuts, or blueberries. Are all delicious options. Just fold them into the batter. Right before cooking.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fluffy Brown Sugar Banana Pancakes
Ingredients
- 1 ½ c all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¾ c mashed ripe banana about 2 small bananas
- 2 tbsp melted unsalted butter plus more for greasing griddle
- 1 large egg
- ¾ c buttermilk
- ¼ c packed brown sugar preferably dark brown
- 1 tsp pure vanilla extract
- To serve: butter maple syrup, sliced banana, walnuts, and/or chocolate chips
Instructions
- In a large bowl, mix the flour, baking powder, and salt together.
- In another bowl, whisk together the mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla. Until smooth.
- Pour the wet mixture. Into the dry ingredients. And stir gently with a spatula. Be careful not to overmix. A few lumps are okay.
- Heat a griddle or large skillet. Over medium-low heat. And grease with a bit of butter.
- Drop the batter onto the griddle in ⅓ c portions. Spreading it slightly to form circles. Cook until bubbles form around the edges. Then flip. And cook until golden brown.
- Serve hot with butter, and syrup. And your favorite toppings. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
