Description
Deliciously soft and fluffy Brown Sugar Banana Pancakes made with ripe bananas and a hint of brown sugar, perfect for a quick and satisfying breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 ripe bananas, mashed
- 2 tablespoons butter, melted
Instructions
- Preheat the cooking surface: Preheat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray to prevent sticking and ensure even cooking.
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until well combined.
- Combine wet ingredients: Add the milk, egg, mashed bananas, and melted butter to the dry ingredients, mixing until the batter is smooth with no lumps.
- Portion the batter: Pour approximately 1/4 cup of the batter onto the preheated griddle or skillet for each pancake, spacing them apart to allow spreading.
- Cook the pancakes: Cook each pancake for 2-3 minutes on the first side, until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
- Serve: Serve the pancakes warm topped with your favorite additions such as maple syrup, sliced bananas, or chopped nuts for extra flavor and texture.
Notes
- Use ripe bananas for the best sweetness and flavor.
- Adjust the batter thickness with a little more milk if it feels too thick.
- Keep cooked pancakes warm in a low oven if making larger batches.
- These pancakes freeze well — reheat in a toaster or microwave.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
