American 20 min

Brown Butter Banana Pancakes

Name: Brown Butter Banana Pancakes
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1½ cups all-purpose flour; 2 tablespoons granulated sugar; 1½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon cinnamon; ½ teaspoon salt; 1 cup buttermilk; 1 large egg; 4 tablespoons unsalted butter, browned and cooled; 1 teaspoon vanilla extract; Sliced bananas, maple syrup, and whipped cream for serving

breakfastquick

Ingredientsfor 2

360

Cal

Protein

58g

Carbs

12g

Fat

12 ripe bananas, mashed
21½ cups all-purpose flour
32 tablespoons granulated sugar
41½ teaspoons baking powder
5¼ teaspoon baking soda
6½ teaspoon cinnamon
7½ teaspoon salt
81 cup buttermilk
91 large egg
104 tablespoons unsalted butter, browned and cooled
111 teaspoon vanilla extract
12Sliced bananas, maple syrup, and whipped cream for serving

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Instructions

1
Brown butter in a light-colored pan over medium heat, swirling, until golden and nutty-smelling, 5 minutes. Cool. Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
2
In another bowl, whisk mashed bananas, buttermilk, egg, cooled brown butter, and vanilla until smooth. Pour wet into dry and fold until just combined — lumps are expected and welcome. Let batter rest 5 minutes while the griddle preheats.
3
Heat a non-stick griddle over medium heat. Lightly butter the surface. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form across the surface and the edges look matte. Flip once and cook 1–2 minutes until the bottom is golden. Serve stacked with sliced bananas, maple syrup, and whipped cream.