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Brown Sugar Banana Pancakes

Brown Sugar Banana Pancakes

Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. These pancakes taste like a marriage between buttermilk pancakes and banana bread.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 347
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1.5 cups all purpose flour fluff and level before measuring
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.75 cup mashed ripe banana about 2 small bananas
  • 2 tablespoons unsalted butter melted, plus more for greasing griddle
  • 1 large egg
  • 0.75 cup buttermilk or buttermilk substitute
  • 0.25 cup packed brown sugar dark brown sugar preferred
  • 1 teaspoon pure vanilla extract
For Serving (Optional)
  • butter
  • maple syrup
  • sliced banana
  • walnuts
  • chocolate chips

Method
 

Instructions
  1. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In a separate bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.
  4. Heat a griddle or large skillet over medium-low heat and grease with butter.
  5. Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter slightly to form even circles.
  6. Cook until bubbles begin to form on the surface of the pancakes. This may be hard to see due to the thick batter. Flip the pancakes.
  7. Continue cooking for another couple of minutes until the pancakes are cooked through. Avoid turning the heat up too high, as this can cause the outside to cook faster than the inside.
  8. Serve hot with your favorite toppings like butter, maple syrup, sliced bananas, walnuts, or chocolate chips.

Notes

For a gluten-free version, a 1:1 gluten-free flour blend can be substituted for all-purpose flour. If you don't have buttermilk, you can use a buttermilk substitute. Using dark brown sugar will provide a stronger brown sugar flavor.