Brown Sugar Banana Pancakes
Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. These are the best Banana Pancakes EVER!
Equipment
- Large bowl
- whisk
- griddle or large skillet
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour Fluff flour before measuring
- 2 teaspoons baking powder
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cups mashed ripe banana About 2 small bananas
- 2 tablespoons melted unsalted butter Plus more for greasing griddle
- 1 large egg
- 0.75 cups buttermilk Or substitute for buttermilk alternatives
- 0.25 cups packed brown sugar Preferably dark brown sugar
- 1 teaspoon pure vanilla extract
To Serve
- butter
- maple syrup
- sliced banana
- walnuts
- chocolate chips
Instructions
Pancake Preparation
- In a large bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk mashed banana, butter, egg, buttermilk, brown sugar, and vanilla. Add the wet ingredients to the dry and stir with a rubber spatula until combined, being careful not to overmix.
- Heat a griddle or large skillet over medium-low heat and grease with butter. Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter to form even circles.
- Cook until bubbles begin to form (it might be hard to see the bubbles because the batter will be thick). Flip and continue cooking until cooked through (another couple minutes). Be careful not to turn up the heat too high, as you want the pancakes to cook slowly so that the outside doesn't cook faster than the inside.
- Serve hot with butter and syrup.
Notes
To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife.
Nutrition
Serving: 1pancakeCalories: 347kcalCarbohydrates: 59gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 61mgSodium: 216mgPotassium: 447mgFiber: 2gSugar: 19gVitamin A: 327IUVitamin C: 2mgCalcium: 163mgIron: 3mg
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