Real Recipes From Real Home Cooks ®

brown butter banana pancakes - 4th july special

★★★★★ 2
a recipe by
Grishma Shah
Nashville, TN

It's simply delicious. Easy to make, full of flavors and healthy! Kids will love it too.

Blue Ribbon Recipe

These pancakes are tender, melt in your mouth and full of cinnamon and banana flavor. Browning the butter and then cooking the mashed banana in the browned butter makes a rich, fluffy banana pancake. They're delicious by themselves, but adding the fruit and nuts makes these pancakes festive and adds the flavors of summer fruit. A drizzle of maple syrup is fantastic. These will become your new favorite pancakes.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 2
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For brown butter banana pancakes - 4th july special

  • 1 c
    self-rising flour (can substitute all-purpose flour)
  • 2 tsp
    granulated sugar
  • 1/2 tsp
  • 1/2 tsp
    baking powder (use 2 tsp if you are using all-purpose flour)
  • 2 Tbsp
    butter, unsalted
  • 1/2 c
    almond milk/regular milk
  • 1 tsp
    vanilla extract
  • 1
    banana, mashed
  • organic maple syrup, to serve
  • 1
    banana chopped, to serve
  • fresh berries, to serve
  • walnuts, to serve

How To Make brown butter banana pancakes - 4th july special

  • Whisking dry ingredients in a bowl.
    Combine dry ingredients and mix slightly. Keep it aside.
  • Browning the butter in a skillet.
    In a small skillet, add the butter and cook it on medium heat for about 6 – 8 minutes until the foam subsides, the butter turns brown.
  • Adding mashed bananas to the browned butter.
    Now add mashed banana and cook until it is tender.
  • Adding butter and bananas to the dry ingredients.
    Remove from the heat and add it to dry ingredients along with vanilla extract.
  • Adding milk to the batter.
    Mix well and add almond milk 1 Tbsp at a time until you reach the pourable consistency.
  • Whisking the last of the milk into the batter.
    Whisk together until just combined. Be careful not to over mix – it should still be slightly lumpy. Set aside to rest for about 7-10 minutes.
  • Cooking one side of the pancakes in a skillet.
    Heat a large non-stick pan over medium-high heat until hot. When pan is hot, with a measuring cup pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface.
  • Flipping the pancakes and cooking the other side.
    Carefully flip pancakes with turner/spatula and cook until golden brown. Cook on both sides. Here I have made mini pancakes because small portions are always good for our health! Right?? But you can make regular sized pancakes too!
  • Pouring maple syrup over pancakes.
    Serve hot. Drizzle with good amount of organic maple syrup (forget those unhealthy pancake syrups) and garnish with sliced bananas, butter, fresh berries, walnuts etc… Choice is yours! Believe me, it’s healthy, quick and d.e.l.i.c.i.o.u.s!!
  • 10
    Have a safe and happy long weekend, Enjoy!