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Brown sugar and ripe mashed bananas make these pancakes the perfect cozy breakfast treat. That rich vanilla scent fills the air and the pancakes are so soft and sweet. This is the breakfast I always crave when I want a warm, relaxed weekend with lots of smiles.
I first mixed these up years back when I needed to use up bananas getting way too ripe in winter. Now, people always ask for seconds any time friends or family pop by for breakfast. These are a regular on our Sunday table.
Mouthwatering Ingredients
- All purpose flour: this is the base that makes your pancakes fluffy. Always fluff, scoop, and level to measure right!
- Baking powder: helps them grow tall and airy. Make sure yours still bubbles up.
- Salt: brings out that banana taste and tones down the sugar. Fine sea salt mixes best.
- Ripe bananas: key to sweetness and the soft texture. The more brown spots, the better the flavor.
- Unsalted butter: you want this melted for easy mixing. It gives the pancakes a great rich flavor.
- Large egg: holds everything together and makes the pancakes rise nicely. Fresh is best if you have it.
- Buttermilk: gives a little tang and makes sure the pancakes stay moist. Real or DIY works.
- Brown sugar: adds depth and makes these super sweet. Dark brown makes it extra tasty.
- Pure vanilla extract: the secret to that amazing smell and a soft, mellow flavor. Always use pure if you can.
Easy Step Guide
- Make the Dry Blend:
- Whisk flour, salt, and baking powder in a nice big bowl. Get it all together so the pancakes rise the same every time.
- Whisk the Wet Ingredients:
- In another bowl, mash ripe bananas until smooth, then toss in the egg, buttermilk, brown sugar, vanilla, and melted butter. Mix until creamy and blended.
- Mix Wet and Dry Stuff:
- Pour the banana batter into the dry bowl. Use a spatula and gently fold until things just come together. Some lumps are perfect. If you stir too much, the pancakes will be chewy—not what you want!
- Prep the Griddle:
- Heat your skillet or griddle over medium-low so it’s hot. Rub butter all over to get those crispy edges.
- Time to Cook:
- Use your measuring cup to scoop about a third cup of batter on for each pancake. If the batter’s thick, help it spread into circles. Wait for little bubbles to pop up and the sides to set, then carefully flip them with a big spatula. Cook the other side till it’s golden and cooked through. Go slow and keep the heat on the lower side for pancakes that are fluffy inside.
- Stack Them and Enjoy:
- Pile pancakes on plates and put out butter, bananas, syrup, chocolate chips, or walnuts for everyone to pick their favorite toppings and build tall stacks.
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I always reach for dark brown sugar because I love how the flavor deepens. When I was a kid, sprinkling extra sugar on while helping at the stove felt like a treat. Now, my family piles their pancakes high with even more banana coins every morning.
Storing Info
Let pancakes cool before stashing them away. Store in an airtight container in your fridge for up to three days. Stack 'em up with parchment if you’re freezing, and they’ll last two months. You can warm them back up in your toaster oven—straight from frozen is totally fine!
Ingredient Twists
If buttermilk is a no-go, just add a splash of lemon juice (about a spoonful per three-quarters cup milk) and give it five minutes before using. For a dairy-free version, swap butter for coconut oil and use the plant milk you like with some lemon for zing.
Serving Tips
I’m all about tossing on chocolate chips, walnuts, or a drizzle of honey. They also shine when you serve them with Greek yogurt and a scoop of berries if you want something a little brighter and fresher.
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Common Questions
- → What does brown sugar change compared to regular sugar?
Brown sugar makes everything softer and brings out a caramel-like flavor, so your pancakes aren't dry at all.
- → How can I fake buttermilk if I don’t have any?
Just mix 2 teaspoons of lemon juice or vinegar with 3/4 cup milk. Let it sit for five minutes and you’ve got a good swap for buttermilk.
- → How do you keep pancakes super airy?
Buttermilk with baking powder fluffs things up. Gently folding the batter helps your pancakes stay super light.
- → When should you flip pancakes?
When bubbles pop on top and the sides start to set, give them a flip for that perfect finish.
- → What’s good for topping these pancakes?
Throw on bananas, syrup, a pat of butter, nuts, or chocolate chips—whatever you’re into will work!