How to Make the Perfect Brown Butter Banana Pancakes
American · Medium · 30 min · 4 servings
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.
Why this recipe works
This Brown Butter Banana Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 4 tablespoons unsalted butter
- 2 medium very ripe bananas mashed
- 1.5 cups all purpose flour
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
Step by step instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Serve Immediately
Stack the pancakes and serve with sliced bananas maple syrup and a drizzle of extra brown butter if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → almond milk or oat milk
- all purpose flour → white whole wheat flour for added fiber
- brown sugar → coconut sugar or regular granulated sugar
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Burning the butter past golden brown makes it taste bitter instead of nutty
- Overmixing the batter creates tough and flat pancakes instead of fluffy ones
- Flipping the pancakes before bubbles form on the surface results in uncooked centers
Nutrition facts
Per serving: 390 calories, 10g protein, 56g carbs, 15g fat, 3g fiber.
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