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This hearty brown sugar banana pancake recipe has been my weekend breakfast staple for years. The buttermilk keeps them tender while brown sugar creates a rich caramel undertone that perfectly complements the sweet bananas.
I started making these when looking for ways to use overripe bananas beyond the typical banana bread. Now my family requests them nearly every weekend, especially when we have overnight guests who always rave about the subtle caramel notes.
Ingredients
- All purpose flour: provides the perfect structure for fluffy pancakes
- Baking powder: ensures your pancakes rise beautifully
- Salt: balances the sweetness and enhances all flavors
- Ripe bananas: with brown spots offer the best natural sweetness and flavor
- Unsalted butter: adds richness and helps create those crispy edges
- Large egg: binds everything together
- Buttermilk: creates tenderness and a slight tangy contrast
- Brown sugar: preferably dark for deeper molasses notes
- Pure vanilla extract: enhances the banana flavor
- Optional toppings: like additional banana slices, maple syrup, or chocolate chips
Step-by-Step Instructions
- Combine Dry Ingredients:
- Whisk together flour, baking powder, and salt in a large bowl ensuring even distribution of leavening agents throughout the batter for consistent rise
- Create Wet Mixture:
- In a separate bowl, thoroughly whisk mashed banana, butter, egg, buttermilk, brown sugar, and vanilla until smooth; the small lumps of banana will create delicious pockets of flavor throughout your pancakes
- Form The Batter:
- Gently fold wet ingredients into dry ingredients using a rubber spatula until just combined, stopping when no dry flour remains visible; being careful not to overmix, which would develop gluten and create tough pancakes
- Cook To Perfection:
- Heat griddle over medium-low heat until a drop of water sizzles, then grease with butter and pour approximately 1/3 cup batter for each pancake, allowing space between them for expansion; cook until tiny bubbles form around edges before flipping, which takes about 2–3 minutes; then cook another 1–2 minutes on the second side
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The brown sugar is truly the secret weapon in this recipe. My grandmother always used dark brown sugar in her banana baked goods, and I continue the tradition. The molasses content creates a depth that granulated sugar simply cannot match, especially when paired with ripe bananas.
Banana Selection Matters
For this recipe, choosing the right bananas makes all the difference. Look for bananas with plenty of brown spots on the peel; these contain more natural sugars and a stronger banana flavor. Bananas that are just yellow might look prettier, but they lack the developed sweetness and will result in bland pancakes. If your bananas aren’t quite ripe enough, put them in a paper bag with an apple overnight to speed up the ripening process.
Make Ahead Options
Prepare the dry ingredients the night before to save morning prep time. You can also make the complete batter and refrigerate overnight, though you may need to add a splash more buttermilk in the morning as the batter will thicken. Cooked pancakes can be refrigerated for 2 days or frozen for up to 3 months. To reheat frozen pancakes, place them in a single layer on a baking sheet in a 350°F oven for about 10 minutes or pop them in the toaster for a quick breakfast.
Perfect Pairings
These pancakes shine with various complementary flavors. Try topping with a dollop of Greek yogurt and a drizzle of honey for a tangy contrast. For a decadent treat, warm some peanut butter to drizzling consistency and zigzag over the stack; chocolate chips can be added to this for a banana-peanut butter cup experience. During fall, try adding a sprinkle of cinnamon to the batter and topping with sautéed apples for a seasonal variation that combines two classic comfort flavors.
Frequently Asked Questions
- → How ripe should the bananas be?
Use ripe bananas with brown spots for the best sweetness and flavor. Overripe bananas work perfectly for this recipe.
- → Can I replace buttermilk with regular milk?
If you don't have buttermilk, mix ¾ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before use.
- → How do I avoid overmixing the batter?
Gently stir the wet and dry ingredients together until just combined. Some lumps are fine and help keep the pancakes light.
- → What toppings work well with these pancakes?
Classic options include butter and maple syrup. You can also add sliced bananas, walnuts, or chocolate chips for extra flavor.
- → Can I freeze these pancakes?
Yes! Let the pancakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. Reheat in a toaster or the microwave.