Fluffy, sweet banana pancakes made with brown sugar, offering a rich caramel-like flavor to a classic breakfast favorite.

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1 tablespoon melted butter

1 teaspoon vanilla extract

1 ripe banana, mashed

Butter or oil for cooking

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Whisk together the flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy.
Gently fold in the mashed banana to incorporate it into the batter.
Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 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 the other side for an additional 2-3 minutes, or until golden brown.
Serve warm with maple syrup and extra banana slices on top.

If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days.

To reheat, use a toaster or place them in a skillet over low heat for a couple of minutes on each side, or microwave for 20-30 seconds.

For a vegan version, substitute buttermilk with a plant-based milk and use a flax egg instead of a regular egg. Replace the butter with coconut oil.

For added crunch, you can add chopped walnuts or pecans to the batter.

For a warm, spiced flavor, add 1/2 teaspoon of cinnamon to the dry ingredients.

For a chocolate twist, stir in chocolate chips along with the mashed banana.