Description
These Brown Sugar Banana Pancakes are a delightful twist on classic pancakes, with the sweet flavor of brown sugar and ripe bananas. They are fluffy, flavorful, and perfect for a cozy breakfast treat.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 large ripe banana, mashed
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In a separate bowl, mash the banana and whisk in the egg, milk, melted butter, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — a few lumps are fine.
- Cook Pancakes: Heat a lightly buttered nonstick skillet or griddle over medium heat. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and the edges begin to look set. Flip and cook for another 1–2 minutes or until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve warm with maple syrup, sliced bananas, or an extra sprinkle of brown sugar and cinnamon.
Notes
- You can substitute half of the flour with whole wheat flour for added fiber.
- For extra flavor, fold in chopped walnuts or mini chocolate chips.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
