How To Make The BEST Banana & Brown Sugar Pancakes

They’re quick, easy, but completely sinful in the best way possible. The brown sugar sort of crisps up during the process and makes the already caramelizing bananas ever so sweet.

Prep Time5

Cook Time10

Total Time15

Course: Main

Cuisine: American

Servings:

Calories: 865kcal

Author: Honest and Tasty

Ingredients

4 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Flour
4 tablespoons Sugar
2 teaspoons Baking Soda
1 ½ teaspoons Sea Salt
2 cups Sour Cream
Butter for greasing pan/griddle and for topping pancakes
6 Ripe Bananas peeled and sliced at a slight angle
1 cup of Light Brown Sugar approximately 1 tablespoon per pancake
Warm Maple Syrup for topping

Instructions

Crack eggs in a medium mixing bowl, add vanilla, and whisk.
In a large mixing bowl combine flour, sugar, baking soda, and sea salt.
Mix in sour cream to the dry ingredients until just barely incorporated.
Whisk in the egg mixture until just incorporated.
Heat a nonstick griddle/pan to medium/medium-low.
Grease the griddle with some butter.
Once butter has melted, quickly add about ½ cup of batter to the griddle. If you have enough room, add more batter, making sure to keep enough space between pancakes.
Quickly add about 3 or 4 banana slices per pancake.
Spoon about 1 tablespoon of light brown sugar over each pancake.
Once bubbles start forming on the pancakes, flip and cook the other side until golden brown. Adjust griddle heat accordingly.
Optional: Take additional banana slices and cook individually until caramelized on each side.
Serve pancakes with some butter, warm maple syrup, and additional caramelized banana slices. Enjoy!

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