Description
Homemade brown sugar banana pancakes blend sweet caramelized notes with fluffy breakfast comfort. Maple syrup and sliced bananas complete this delightful morning treat you’ll savor with pure breakfast joy.
Ingredients
Scale
- 1 ½ cups (190 grams) all-purpose flour
- 1 cup (240 ml) buttermilk
- 1 large ripe banana, mashed (~½ cup)
- 1 egg
- 2 tbsps brown sugar (light or dark)
- 2 tsps baking powder
- 2 tbsps melted butter or vegetable oil
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- Butter or oil for cooking
Instructions
- Preparation: Sift dry ingredients (flour, brown sugar, baking powder, salt, cinnamon) into a large mixing bowl, ensuring even distribution and eliminating potential lumps.
- Banana Integration: Mash ripe bananas until creamy, then whisk with buttermilk, egg, vanilla extract, and melted butter until thoroughly combined and smooth.
- Batter Development: Create a central well in dry ingredients and pour liquid mixture, gently folding with minimal strokes to maintain pancake tenderness, allowing small lumps to remain.
- Resting Phase: Allow batter to rest for a few minutes, enabling flour hydration and leavening agent activation, which enhances overall texture and flavor complexity.
- Cooking Technique: Preheat non-stick griddle or skillet to medium heat, lightly greasing with butter or neutral oil, then carefully pour batter to form circular pancakes.
- Flipping and Finishing: Watch for emerging bubbles on pancake surface, indicating optimal moment to flip, cooking each side until achieving a rich, golden-brown color and ensuring complete internal cooking.
- Serving: Transfer freshly cooked pancakes to a warm plate, presenting immediately to preserve their light, airy texture and maximum flavor enjoyment.
Notes
- Banana Ripeness Matters: Choose overripe bananas with dark brown spots for maximum natural sweetness and deeper banana flavor.
- Avoid Overmixing Batter: Gently fold ingredients with minimal strokes to maintain pancake tenderness and prevent tough, dense texture.
- Rest Batter Strategically: Allow 5-10 minutes resting time to activate leavening agents and improve pancake fluffiness and overall texture.
- Temperature Control: Maintain medium heat while cooking to ensure even browning and prevent burning or undercooked centers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 240
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg