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- 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1 ripe banana, mashed - 1 large egg - 1 cup milk (or almond milk) - 2 tablespoons melted butter (plus more for cooking) - 1/2 teaspoon vanilla extract - Chopped walnuts or pecans - Maple syrup To make Brown Sugar Cinnamon Banana Pancakes, you need simple ingredients. Start with dry items. Use all-purpose flour for the base. The brown sugar adds a rich sweetness. Baking powder and baking soda help the pancakes rise. A pinch of salt brings out the flavors. Ground cinnamon gives a warm taste. Now, for the wet ingredients. A ripe banana adds natural sweetness and moisture. The egg binds everything together. Milk keeps the batter smooth; almond milk works too. Melted butter adds richness, while vanilla extract brings a nice aroma. For toppings, think about adding chopped walnuts or pecans. They add a nice crunch. Drizzling maple syrup is a classic choice. It enhances the sweet flavor of the pancakes. Enjoy customizing these pancakes to your liking! - Combine 1 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a bowl. - Whisk until well combined. This mix gives your pancakes a sweet and spiced base. - Mash 1 ripe banana until smooth. - Add 1 large egg, 1 cup milk, 2 tablespoons melted butter, and 1/2 teaspoon vanilla extract; whisk together. This mix brings moisture and flavor. - Pour the wet ingredients into the dry mix, and stir gently. - Avoid overmixing; a few lumps are okay. This helps keep your pancakes fluffy. - Heat a non-stick skillet over medium heat; add a bit of butter. - Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. - Flip and cook until golden brown, about 1-2 minutes. - Keep pancakes warm on a plate while you cook the rest. - Add optional toppings like chopped walnuts or pecans. Serve with maple syrup for a sweet finish. - Use room temperature ingredients. This helps them mix better. - Adjust cooking time based on your stovetop heat. This ensures even cooking. - Do not overmix the batter. Overmixing leads to tough pancakes. - Preheat the skillet enough. A cold skillet causes uneven cooking. - You can prepare the batter in advance. Store it in the fridge for up to 24 hours. - For freezing, pour batter into individual portions. Freeze them for quick meals later. - You can also freeze cooked pancakes. Just stack them with parchment paper in between. {{image_2}} You can easily make these pancakes gluten-free. Just swap the all-purpose flour for a gluten-free blend. This way, you still get that fluffy texture, but without gluten. Many brands offer great options that work well in pancakes. Want to add a twist? Try mixing in chocolate chips or berries into the batter. These additions will give your pancakes a sweet burst of flavor. Just fold them in gently before cooking. You can use dark chocolate chips for a rich taste or fresh blueberries for a fruity zing. If you prefer a dairy-free option, it's simple. Use almond milk instead of regular milk. Swap melted butter for coconut oil. This will keep your pancakes moist while making them dairy-free. The coconut oil adds a subtle flavor that pairs well with banana and cinnamon. To keep your leftover pancakes fresh, stack them in an airtight container. Place parchment paper between each pancake to prevent sticking. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat pancakes, use a microwave or skillet. In the microwave, heat them for 20-30 seconds. Check if they are warm enough. If you use a skillet, add a bit of butter and heat on low for a few minutes. This keeps them soft and tasty. You can freeze pancakes for up to two months. Make sure they are cooled before freezing. Place them in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag. To thaw, leave them in the fridge overnight or microwave them directly. Yes, you can use whole wheat flour. It gives a nutty taste and adds fiber. However, the texture will be a bit denser. You may need to add a splash more milk to keep the batter smooth. If you try this, you will get a tasty twist on the classic pancake! Look for small bubbles forming on the surface of the pancake. When they pop, it is almost time to flip. The edges will also look set and less shiny. After flipping, the pancake should be golden brown and firm to the touch. This means it is done! Yes, you can reduce the brown sugar. However, this will change the taste. The pancakes may be less sweet and less rich. To keep some sweetness, consider using ripe bananas for natural sugar. It still keeps the pancakes tasty! To make fluffier pancakes, mix the batter carefully. Do not overmix; leave some lumps. You can also separate the egg, beat the white, and fold it in. This adds air and makes them light and fluffy. Another tip is to let the batter rest for a few minutes before cooking. In this blog post, I shared how to make delicious pancakes from scratch. We covered dry and wet ingredients, and I provided simple steps to cook them. I also added tips for perfect pancakes and variations to keep things exciting. Now, you can enjoy fluffy, tasty pancakes at home. With practice, you’ll master this easy recipe and impress everyone at breakfast. Happy cooking!

Brown Sugar Cinnamon Banana Pancakes

Indulge in the deliciousness of Brown Sugar Cinnamon Banana Pancakes! These fluffy pancakes are a perfect blend of sweet ripe bananas and warm cinnamon, making breakfast a joy. With simple ingredients and easy steps, you’ll whip them up in just 15 minutes. Perfect for a cozy morning treat! Click through to discover the full recipe and enjoy these delightful pancakes topped with your favorite nuts and syrup!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 ripe banana, mashed

1 large egg

1 cup milk (or almond milk)

2 tablespoons melted butter (plus more for cooking)

1/2 teaspoon vanilla extract

Optional: Chopped walnuts or pecans for topping

Optional: Maple syrup for serving

Instructions
 

In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk until well combined.

    In another bowl, mash the ripe banana until smooth. Add the egg, milk, melted butter, and vanilla extract to the mashed banana, and whisk until the mixture is combined.

      Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine.

        Heat a non-stick skillet or griddle over medium heat and add a bit of butter to coat the surface.

          Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until small bubbles appear on the surface.

            Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Remove from the skillet and keep warm.

              Repeat with the remaining batter, adding more butter to the skillet as needed.

                Serve the pancakes warm, topped with chopped walnuts or pecans and drizzled with maple syrup, if desired.

                  Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2-3