Banana and Brown Sugar Topped Pancakes are the perfect Sunday breakfast. Start with a recipe for a Basic Pancake -- that is delicious anytime -- and then add the Banana and Brown Sugar Topping. Whipped cream and chocolate chips take this fun meal to the next level!
Making homemade pancakes is really super easy. The box mixes are great, but really, making pancakes with basic pantry ingredients is really a treat!
This super quick and simple to prepare banana topping is a great way to use up some bananas before they go bad.
However, I have used both slightly green and overripe bananas. The texture will be slightly different of course, but still tasty! Sweet and delicious!
Your family will really love this special treat.
Other recipes you might like...
- Baked Buttermilk Donuts
- No Yeast Cinnamon Twists
- Quick and Easy Pumpkin Pie Spice Pancakes
- Peach Muffins
Ingredients needed...
For the banana topping...
- butter
- brown sugar
- bananas
- cinnamon
For the pancakes...
- flour
- baking powder
- salt
- sugar
- milk
- egg
- canola oil
- vanilla
Basic plain pancakes are yummy, but kicking it up to the next level is fun.
Brown Sugar with Bananas is the perfect topping to add the Wow factor that your family will love.
How to prepare the bananas
- Heat a skillet over medium heat.
- Melt the butter and add the brown sugar.
- Add the sliced bananas.
- And they are ready before you know it.
How to make the pancakes
- Heat a skillet over medium heat.
- Whisk together the dry ingredients.
- Add the wet ingredients and mix until combined.
- Grease skillet if you prefer, I usually don’t.
- When ready on the first side the pancake will be starting to dry around the edge, bubbles will be forming, and it will be golden brown.
- Flip the pancake and cook another minute or so on the second side.
Find all my recipes on Pinterest at Cook This Again
Banana & Brown Sugar Pancakes Recipe
Ingredients
For the Pancakes
Dry Ingredients
- 1 ½ cups All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Sugar
Wet Ingredients
- 1 ½ cups Milk
- 1 Egg
- 1 tablespoon Canola Oil
- 1 teaspoon Vanilla
For the Banana Topping
- 2 tablespoons Butter
- ¼ cup Brown Sugar
- 4 Bananas sliced
- 1 teaspoon Cinnamon
- 3 tablespoons Whipped Cream
- 1 tablespoons Chocolate Chips
Instructions
For the Pancakes
- Heat a skillet on medium to medium-low heat.
- Put all the dry ingredients in a bowl and whisk together. Add the remaining ingredients and whisk until mixed.
- Grease the skillet if desired and pour ¼ cup of pancake batter for each pancake. After about 1 to 1 ½ minutes you will notice the edges of the pancakes getting firm and bubbles forming on the top of the pancakes.
- Turn the pancakes and continue to cook for another 1 ½ – 2 minutes. You can lightly press on top of the pancakes and if it bounces back without leaving an indent, it is done.
- I get about 12 pancakes per batch.
For the Banana Topping
- Heat a skillet or saucepan over medium heat. Add the butter and once it starts to melt add the brown sugar and cinnamon.
- Stir and continue to heat until the mixture starts to bubble around the edges. Once this happens, the brown sugar should look like it has dissolved.
- Turn off the heat and remove the pan from burner. Add the bananas and stir gently until they are well coated.
- Serve the bananas over the pancakes with whipped cream and chocolate chips if desired.
Nutrition
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