Brown Sugar Banana Bread Pancakes

These pancakes were created during a weekend when I had overripe bananas but wanted something quicker than banana bread. Combining the flavors of my grandmother’s famous banana bread with the ease of pancakes resulted in a breakfast that makes regular appearances in our home, especially when we have brown-spotted bananas on the counter.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup packed brown sugar
• 2 large eggs
• 1 1/4 cups buttermilk
• 2 tablespoons melted butter, plus more for griddle
• 2 teaspoons vanilla extract
• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup chopped walnuts or pecans (optional)

For the brown sugar butter:

• 1/2 cup butter, softened
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract

Instructions

1. For brown sugar butter: Mix all ingredients until smooth. Set aside.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk brown sugar and eggs until smooth.
4. Add buttermilk, melted butter, and vanilla to the egg mixture.
5. Stir in mashed bananas.
6. Pour wet ingredients into dry ingredients and stir just until combined (lumps are okay).
7. Fold in nuts if using.
8. Heat a griddle or skillet over medium heat and brush with butter.
9. Pour 1/4 cup portions of batter onto griddle.
10. Cook until bubbles form on surface and edges look set (about 2-3 minutes).
11. Flip and cook until golden on other side (about 2 minutes more).
12. Serve warm with a dollop of brown sugar butter and maple syrup if desired.

Recipe Notes

• For extra banana flavor, add sliced bananas on top of pancakes while cooking first side.
• Chocolate chips make a delicious addition to the batter.
• Leftover pancakes freeze well. Reheat in toaster for a quick breakfast.
• If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4 (makes about 12 pancakes)