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Nothing beats brown sugar banana pancakes on a lazy morning. They turn out crazy soft and packed with banana-vanilla flavor. When I want a super cozy breakfast at home, these are always my best bet.
I first threw these together when I had a bunch of spotty bananas on a chilly morning. They quickly became our Sunday classic. Guests and the kids always want another stack.
Irresistible Ingredients
- All purpose flour: the main thing holding everything together. Give it a quick fluff, spoon, and level for the perfect texture.
- Baking powder: this is what makes them puff up and go extra soft. Double-check yours is fresh before starting.
- Salt: just enough for balance and brings out the sweet banana flavor. Fine sea salt mixes easily.
- Ripe bananas: use those extra spotty bananas for lots of sweetness and moisture.
- Unsalted butter: gets melted and mixes in for a soft, rich bite.
- Large egg: helps everything hold shape and makes them taller.
- Buttermilk: tangy and adds to the fluffy feel. Grab store-bought or make a quick swap if needed.
- Brown sugar: makes pancakes taste deep and sweet. Dark brown has the boldest taste.
- Pure vanilla extract: big flavor and smells amazing—get the real stuff for best results.
Effortless Step Guide
- Make the Dry Blend:
- Grab a big bowl and mix flour, baking powder, and salt all together. Stir until it’s even, so your pancakes puff up right.
- Whisk the Wet Ingredients:
- Smash up bananas till smooth, then mix in melted butter, egg, brown sugar, buttermilk, and a splash of vanilla. Beat until it looks a little fluffy.
- Mix Wet and Dry Stuff:
- Pour the wet mix into the dry bowl. Fold just until everything’s mixed—leave it a little lumpy and don’t go overboard or pancakes get chewy.
- Prep the Griddle:
- Heat your griddle or pan over medium-low. Rub a swipe of butter everywhere so those pancakes come out with golden edges.
- Time to Cook:
- Scoop about a third of a cup per pancake onto your griddle. Gently spread if the batter’s thick. Once the edges look cooked and you see tiny bubbles, flip carefully. Let them finish till both sides are golden—keep the heat low for soft centers.
- Stack Them and Enjoy:
- Set pancakes on plates and let folks pile on bananas, some butter, syrup, walnuts, or chocolate—mix it up any way you want.
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Dark brown sugar always makes these taste extra rich. I loved when grandma let me add extra on the griddle. Now my family wants more banana coins every morning too.
Storing Leftovers
Let pancakes cool fully before packing them up. Pop in an airtight container and keep in the fridge for three days. Or freeze with parchment between layers for up to two months. Toast straight from the freezer—they’ll taste freshly made.
Easy Switches
No buttermilk at home? Splash a tablespoon lemon juice into three quarters of a cup of milk and give it five minutes. Need dairy-free? Sub in coconut oil for butter and use any plant milk with a squeeze of lemon for that classic tang.
Serving Ideas
I like stacking my pancakes high with walnuts, drizzling honey, or tossing in chocolate chips. They’re also awesome with Greek yogurt and big handfuls of fresh berries for a little extra pop.
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Common Questions
- → What makes brown sugar stand out from white sugar here?
Brown sugar brings a richer flavor and it also keeps pancakes moist, so you end up with soft, almost caramel-flavored stacks.
- → Got a fast swap if I’m out of buttermilk?
Definitely! Just pop 2 teaspoons lemon juice or vinegar into 3/4 cup milk. Let it chill out for five minutes and boom—you’ve got buttermilk for pancakes.
- → How do you get pancakes super high and fluffy?
Add baking powder with the buttermilk—that’s what makes the batter puffy and light. Go easy while mixing so you keep that fluffiness.
- → How can I tell they're ready to flip?
Look for bubbles popping up on top and edges that have dried out a bit, then it’s the perfect time to flip 'em over for the best pancakes.
- → What goes best on top of these pancakes?
Banana coins, loads of butter, some nuts, chocolate chips, or lots of syrup—choose anything sweet and tasty for your stack.