Introduction
Banana-lovers, unite! These Brown Sugar Banana Pancakes are the delicious golden bites of morning happiness you’ve been dreaming of. Get ready to flip some fluffy pancakes and treat yourself to a sweet breakfast delight.
Detailed Ingredients with measures
- 1 cup milk
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon melted unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg
- 2 large ripe bananas, mashed
Preparation Time
- Prep Time 10 minutes
- Cook Time 15 minutes
- Total Time 25 minutes
- Yield About 8 pancakes
Directions
First things first, prep that buttermilk! Combine milk with vinegar and let it sit for a few minutes. Science is fun!
In another bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. It’s time to mix and mingle.
Stir butter, vanilla, and the egg into your buttermilk. Then fold in mashed bananas—those are feeling fruity!
Combine wet and dry ingredients, but don’t overmix—we want these pancakes to be light and fluffy.
Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake, and watch them bubble before flipping them cautiously. Cook until golden brown. Look at you, flipping magician!
Nutritional Information
For all those curious breakfast champions: Each pancake serves up about 150 calories and a mountain of fluffy goodness.
Flip, bite, and enjoy your day, pancake pros!
Detailed Directions and Instructions
Step 1: Prepare the Buttermilk
Combine 1 cup of milk with 1 tablespoon of white vinegar in a bowl. Let it sit for a few minutes to create buttermilk.
Step 2: Mix Dry Ingredients
In another bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Step 3: Combine Wet Ingredients
Stir in 1 tablespoon of melted unsalted butter, 1 teaspoon of vanilla extract, and 1 large egg into the buttermilk mixture. Fold in 2 large ripe bananas that are mashed.
Step 4: Combine Wet and Dry Ingredients
Gently combine the wet and dry ingredients. Be careful not to overmix; the goal is to keep the pancakes light and fluffy.
Step 5: Cook the Pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
Notes
Tip for Fluffier Pancakes
Make sure not to overmix the batter to ensure a light and airy texture in your pancakes.
Banana Ripeness
Use large, ripe bananas for the best flavor and sweetness in your pancakes.
Serving Suggestions
These pancakes are delicious served warm with maple syrup, honey, or a sprinkle of powdered sugar. Enjoy your breakfast!
Cook Techniques
Buttermilk Preparation
Combining milk with vinegar creates a homemade buttermilk substitute. Let it sit for a few minutes to thicken slightly, which enhances the flavor and texture of your pancakes.
Mixing Dry Ingredients
Whisk together flour, sugars, baking powder, baking soda, and salt to ensure even distribution of leavening agents and sweetness, resulting in light and fluffy pancakes.
Combining Wet Ingredients
Stir melted butter, vanilla extract, and the egg into the buttermilk before folding in the mashed bananas. This method helps achieve a smooth batter while keeping the banana flavor intact.
Gentle Folding
When combining wet and dry ingredients, gently fold them together. Overmixing can lead to dense pancakes, so aim for just mixed with some lumps remaining.
Cooking Technique
Pour batter onto a preheated non-stick skillet over medium heat. Watch for bubbles to form on the surface before flipping, which indicates they are ready. Cook until golden brown for the best texture and flavor.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be slightly denser. You may need to adjust the liquid amounts accordingly.
How ripe should my bananas be?
Use large, ripe bananas with brown spots for the best sweetness and flavor in your pancakes.
Can I make these pancakes dairy-free?
Absolutely! Substitute the milk with a non-dairy milk and use a dairy-free butter alternative.
What can I add to the batter for extra flavor?
Try adding spices like cinnamon or nutmeg, or mix in chocolate chips, nuts, or berries for additional flavor variations.
How can I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months; just reheat in the toaster or microwave when ready to eat.
Conclusion
Enjoy the delightful experience of making and savoring these Brown Sugar Banana Pancakes, perfect for any banana lover’s breakfast!
