Brown Butter Banana Pancakes
Fluffy banana pancakes made with nutty brown butter for a rich depth of flavor that regular pancakes simply cannot match. Ripe bananas add natural sweetness and moisture to every bite.
Ripe banana pancakes elevated with nutty brown butter for a deeply flavorful breakfast stack.
Nutrition per serving
Ingredients
brown butter
batter
Instructions
Brown the Butter
Melt butter in a light colored saucepan over medium heat swirling constantly. Cook until the butter turns golden amber and smells nutty with brown bits on the bottom. Remove from heat immediately and let cool slightly.
Mix the Batter
In a large bowl mash the bananas until smooth then whisk in eggs milk brown sugar vanilla extract and the cooled brown butter. Add flour and baking powder and stir until just combined with small lumps remaining.
Rest the Batter
Let the batter rest for 5 minutes so the baking powder activates and the flour hydrates fully. Do not skip this step or your pancakes will be less fluffy.
Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat. Pour a quarter cup of batter per pancake and cook for 2 to 3 minutes until bubbles form on the surface and the edges look set. Flip and cook for 1 to 2 more minutes.
Serve Immediately
Stack the pancakes and serve with sliced bananas maple syrup and a drizzle of extra brown butter if desired.
Substitutions
Common mistakes
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