Brown Butter Banana Pancakes

Ingredients

• 🧈Unsalted Butter, for browning4 tbsp
• 🍌Banana, very ripe, peeled2
• 🥚Large Eggs, at room temperature2
• 🥛Whole Milk1 cup
• 🫙Vanilla Extract1 tsp
• 🌾All-Purpose Flour, spooned and leveled1 cup
• 🧪Baking Powder2 tsp
• 🧪Baking Soda1 tsp
• 🍯Granulated White Sugar2 tbsp
• 🍯Maple Syrup, for serving4 tbsp
• 🧂Sea Salt (fine)to taste

Contains Dairy, Eggs, Gluten. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Set a small light-coloured skillet over medium heat and swirl the Unsalted Butter as it melts, foams.

2. 2

   Turns a clear hazelnut brown in about 4 minutes. Take it off the heat the moment you smell toasted nuts and see tiny amber flecks; if it goes from brown to black-speckled, it will taste bitter, so pour it into the mixing bowl right away.

   4 min
3. 3

   Peel the Bananas and place them in the mixing bowl with the browned butter.

4. 4

   Mash them firmly with a fork for about 1 minute until they become a thick, speckled paste with only a few soft lumps left. If the fruit is still in big chunks, keep pressing; those pockets make the batter uneven and can weigh down the pancakes.

   1 min
5. 5

   Whisk the wet base

   Whisk the Large Eggs, Whole Milk, and Vanilla Extract into the banana mixture for about 30 seconds until it looks glossy and loosely emulsified, with no streaks of egg white showing. If the mixture looks separated, keep whisking in a tight circular motion; the batter should smell sweet and custardy, not eggy.

   1 min
6. 6

   Mix the dry ingredients

   In the same mixing bowl, whisk the All-Purpose Flour, Baking Powder, Baking Soda, Granulated White Sugar, and Sea Salt (fine) together for about 20 seconds until the mixture looks even and slightly aerated, with no pale streaks of leavener. If you see little clumps, break them up now — they can leave bitter pockets or uneven lift later.

   1 min
7. 7

   Combine the batter

   Add the dry mixture to the wet mixture and fold with the whisk just until no dry flour remains, about 20 to 30 seconds. Stop while the batter still looks a little lumpy and thick, because overmixing makes the pancakes dense and rubbery instead of soft and fluffy.

   1 min
8. 8

   Set a large skillet over medium heat and let it warm for about 2 minutes.

   2 min
9. 9

   Brush the surface lightly with a little of the browned butter so it shimmers but does not smoke. If the skillet is too hot, the pancakes will darken before they set, so lower the heat slightly if the fat starts to spit hard or smell sharp.

10. 10

    Spoon the batter into the skillet in evenly sized rounds and leave space between them.

11. 11

    Cook the first pancakes

    Cook for about 2 minutes until the edges look set and the tops are dotted with small bubbles that begin to pop. If the bottom is colouring too quickly before the bubbles appear, lower the heat a touch; the pancakes should lift cleanly when you slide a spatula underneath.

    4 min
12. 12

    Flip and finish

    Turn each pancake with a confident spatula flip and cook the second side for about 1½ to 2 minutes until it turns an even golden brown and springs back lightly when pressed in the centre. If a pancake feels heavy or wet in the middle, give it another 20 to 30 seconds; the goal is a fluffy, set interior with a gentle banana fragrance.

    3 min
13. 13

    Stack and finish

    Stack the pancakes on a warm plate and pour the Maple Syrup over the top so it runs into the ridges and pools at the edges. Serve right away while the tops are still airy and the syrup is warm enough to smell maple-sweet against the nutty butter.

    1 min

Nutrition per serving