Brown sugar (you can stop there)!
These are the fluffiest pancakes we’ve ever made and the flavors blend together like a beautiful melody to make the best tasting pancakes we’ve had! A definite repeat recipe for us.
This recipe will make approximately 4 servings so we had plenty leftover to freeze. We pull them out a few at a time and warm them up in the oven.
Banana Brown Sugar Pancakes
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup mashed ripe bananas (usually 2 will work!)
2 tablespoons melted butter (unsalted)
3/4 cup buttermilk
1 teaspoon vanilla
1/4 cup magically delicious brown sugar (packed)
- In a large bowl, combine your flour, baking powder, and salt.
- In a separate bowl, put in your mashed bananas, butter, egg, buttermilk, brown sugar, and vanilla, and whisk together. Add this mixture to the dry ingredients from step 1. Stir together but don’t over stir – it’ll be clumpy.
- Heat a large skillet, frying pan, or griddle to medium-low heat and grease with butter. Be careful not to get the pan too hot because you want the pancakes to cook slowly so that the outside doesn’t cook a lot faster than the inside.
- Drop the batter in about 1/2 cup sizes onto what you’re cooking in, and gently spread out to form circles. Again, it will appear really thick, but that’s they way they should be. Cook until bubbles start to form. Flip and continue to cook on the other side until both your sides are beautiful golden brown.
- It will be very tempting to press down on these pancakes because the batter is so thick but DON’T and thank us later!