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If you've got overripe bananas sitting around, turn them into a breakfast you'll crave. Soft pancakes with golden, caramel-like edges, thanks to brown sugar and cinnamon, make your morning taste like cozy banana bread—only fluffier and sweeter.
This all started on a snowy day when my kids insisted on something special for breakfast. After that first try, the pancakes vanished before I got much myself. Now, they won't let me go a week without making them again.
Delicious Ingredients
- Vanilla extract gives a little sweetness boost without making things sugary
- Softened butter delivers rich taste and helps get those crispy, caramel edges
- Baking soda and baking powder make pancakes rise so they're super light
- Cinnamon brings a cozy, warming flavor that’s perfect with banana
- Buttermilk adds a bit of tang while helping the pancakes get fluffier
- Very ripe bananas (lots of brown patches)—they're extra sweet and mash easily
- Brown sugar mixes in lovely caramel flavor for that banana bread vibe
- All purpose flour keeps the pancakes sturdy yet soft
Awesome Step-by-Step Guide
- Get Your Pan Hot
- Let your pan heat up while your batter rests. A hot, slightly greased surface is key for golden pancakes.
- Let It Sit a Bit
- After mixing, leave the batter alone for 5 minutes. It gives the flour time to soak up the liquid and gets that rise going.
- Mash and Mix Wet Stuff
- In another bowl, smash your bananas then stir in melted butter, buttermilk, vanilla, and egg until the mix looks smooth. The more ripe your bananas, the easier this goes and the tastier your batter turns out.
- Put Wet and Dry Together
- Pour the wet blend over the dry stuff. Give it a few gentle stirs—don’t freak out about small lumps. Mixing too much makes pancakes tough.
- Stir Up Dry Ingredients
- Toss flour, brown sugar, baking powder, baking soda, cinnamon, and a bit of salt into a big bowl and whisk until it looks uniform. This helps your pancakes go tall and tender.
- Cook and Flip
- Scoop about a quarter cup of batter for each pancake onto the skillet. Flip after bubbles show up and the sides look set, then cook another couple of minutes. You want the outsides just golden, insides fluffy.
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The real trick that makes these pancakes shine is definitely the brown sugar. I used to go with regular sugar, but swapping for brown changed everything. That little bit of molasses gives the edges this awesome caramel crunch my kids have started calling "pancake candy."
Best Bananas for the Job
How ripe your bananas are makes a huge difference here. You want bananas with big brown spots all over—they’re way sweeter and pack much more banana flavor. If yours are still a bit green, put them in a paper bag with an apple overnight to speed things up. No time? Just toss them (peel and all) in the oven at 300°F for 15 to 20 minutes until the skins go black.
Easy Make-Ahead Ideas
You can mix up the batter the night before, stash it in the fridge, and shave even more time off breakfast. If the batter thickens a lot overnight, splash in a little more buttermilk to loosen it up. Finished pancakes also freeze great—pop them between parchment, bag them up, and they'll be good for three months. A quick trip to the toaster or microwave, and boom—hot pancakes any morning you want.
Serving Ideas
Maple syrup is always a winner, but these really pop with other toppings too. Try adding Greek yogurt with honey for a tangy touch, or set up a fun pancake bar—throw on toasted coconut, nuts, more banana slices, chocolate chips, you name it. They’re also awesome next to crispy bacon—the salty crunch balances the sweet in the best way.
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Common Queries
- → Is it okay to swap buttermilk with regular milk?
Absolutely! Combine 1 cup of regular milk with a teaspoon of lemon juice or white vinegar, then let it sit for a few minutes as a quick substitute.
- → What's the easiest way to mash bananas?
Grab a fork or potato masher and squish ripe bananas until fairly smooth. If there are a few chunks left, that's okay—they add texture.
- → Can these be made gluten-free?
Yes! Just replace regular flour with a gluten-free baking blend that works in most recipes.
- → Do I need to grease the pan before cooking these?
Yep, lightly coat your pan with butter or a drizzle of oil to stop sticking and get those crispy golden edges you love.
- → What are some good topping ideas?
Top them off with sliced bananas, chopped nuts like pecans, or a drizzle of maple syrup to keep the sweetness going!
- → How should I store any extra pancakes?
Pop leftovers into an airtight container in your fridge for up to 3 days. To keep them longer, freeze them and warm them up later in a pan or toaster.