Brown Sugar Banana Pancakes
Brown Sugar Banana Pancakes are the ultimate breakfast treat that combines fluffy texture with delightful sweetness. Made with ripe bananas and rich brown sugar, these pancakes are not only easy to whip up but also bring a warm, comforting aroma to your kitchen. Perfect for lazy Sundays or special occasions, they can be customized with nuts or chocolate chips for added flavor. Stack them high, drizzle with syrup, and serve warm for a breakfast experience everyone will love!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 6 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 ripe bananas
- 1 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk (any kind)
- 1 large egg
- 2 tablespoons melted unsalted butter
Instructions
- Mash the ripe bananas in a mixing bowl until smooth, leaving some chunks for texture.
- In another bowl, mix flour, brown sugar, baking powder, and salt until combined.
- In a separate bowl, whisk milk, egg, and melted butter together.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Add mashed bananas and fold again.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on top (about 3 minutes), then flip and cook until golden brown (2-3 minutes).
- Serve warm with banana slices and a drizzle of brown sugar syrup.
Nutrition
- Serving Size: 1 pancake (80g)
- Calories: 170
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For extra flavor, add cinnamon or nutmeg. Substitute whole wheat flour or gluten-free flour as desired. Store leftovers in an airtight container in the fridge for up to three days; reheat in the microwave or toaster.