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Brown Sugar Banana Pancakes

Delightful fluffy pancakes infused with the rich flavors of brown sugar and ripe bananas, perfect for a cozy breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 1 ripe banana mashed
  • 2 tablespoons butter melted
Toppings
  • as desired Additional bananas for topping
  • as desired Maple syrup for serving

Method
 

Preparation
  1. In a large bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Whisk together until well-blended.
  2. In another bowl, mix the milk, egg, and mashed banana. Stir in the melted butter, combining everything until smooth.
  3. Pour the banana mixture into the dry ingredients. Gently mix until just combined—don’t worry about a few lumps!
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. You can lightly grease it with a bit of butter or oil if needed.
  2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for another 2-3 minutes until golden brown.
Serving
  1. Stack the pancakes on a plate, top with additional sliced bananas if you’d like, and serve with a generous drizzle of maple syrup.

Notes

If you're out of all-purpose flour, use whole wheat flour or gluten-free options. Avoid overmixing the batter to ensure fluffiness. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months.