Banana Brown Sugar Stack (Print-Friendly Version)
Tall, soft banana pancakes with a kiss of brown sugar and hint of vanilla—grab a sweet stack and brighten up your morning.
# Ingredients List:
→ Batter
01 -
190 grams all-purpose flour
02 -
10 grams baking powder
03 -
1.5 grams salt
04 -
180 grams ripe banana, mashed up nice (figure two small ones)
05 -
28 grams unsalted butter, melted (and keep a bit extra for your frying)
06 -
1 large egg
07 -
180 millilitres buttermilk
08 -
50 grams dark brown sugar, packed in tight
09 -
5 millilitres pure vanilla extract
→ To Serve
10 -
Butter, if you fancy
11 -
Maple syrup, pour on as much as you want
12 -
Fresh banana slices, if you want to go extra
13 -
Walnuts, for a little crunch if it’s your thing
14 -
Chocolate chips (throw them on if you’re into it)
# Detailed Cooking Steps:
01 -
Grab your biggest bowl and toss in flour, baking powder, plus salt. Give it a whisk so everything’s blended up well.
02 -
Take your mashed banana, melted butter, egg, brown sugar, buttermilk, and vanilla. Mix these in a second bowl. Make sure it all goes smooth and lump-free.
03 -
Now dump your wet mixture into the bowl with the dry stuff. Use a spatula and gently fold just until you don't spot dry flour anymore. Too much mixing will make 'em chewy.
04 -
Put a non-stick pan or griddle on medium-low heat. Wipe over with some melted butter so nothing sticks.
05 -
Spoon roughly 80 millilitres of your batter on the hot surface for each pancake. Let it spread out a little. Cook till you see bubbles forming and the bottom turns golden—takes 2 or 3 minutes. Flip and let the other side finish, just a minute or two more.
06 -
Stack your pancakes up on plates, toss on any extras you love—warm butter, lots of syrup, fresh banana, walnuts, chocolate chips. Eat right away while they’re still steaming.
# Helpful Hints:
01 -
Fluff up your flour before you scoop, then level it with a butter knife. Super easy to get just the right amount every time.
02 -
No buttermilk sitting around? Pop a splash of lemon juice or vinegar into some milk. Wait a bit, and you’re good.
03 -
Cooking these on medium heat avoids pancakes that are still raw inside or burnt on the outside.