Name: Brown Sugar Banana Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; ¾ cup mashed ripe banana (about 2 small bananas); 2 tablespoons melted unsalted butter (plus more for greasing griddle); 1 large egg; ¾ cup buttermilk; ¼ cup packed brown sugar (preferably dark brown sugar); 1 teaspoon pure vanilla extract; To serve: butter, maple syrup, sliced banana, walnuts, and/or chocolate chips

Indulge in the warm, comforting flavors of homemade Brown Sugar Banana Pancakes. These fluffy, golden pancakes are infused with sweet bananas and rich brown sugar for a breakfast treat that feels special but is surprisingly simple to make.

Why You’ll Love This Recipe

These Brown Sugar Banana Pancakes are the perfect way to start your day with a touch of sweetness. The combination of ripe bananas and brown sugar creates a caramelized flavor that makes these pancakes truly special. They’re fluffy on the inside with slightly crisp edges, and they’re versatile enough to be dressed up with various toppings. Plus, they’re a fantastic way to use up those overripe bananas sitting on your counter! Whether for a weekend brunch or a special weekday breakfast, these pancakes will quickly become a family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these pancakes, providing structure and that classic fluffy texture we all love in a good pancake.

Baking powder is the leavening agent that gives these pancakes their lift and light texture, ensuring they rise properly during cooking.

Salt may seem like a small addition, but it’s crucial for balancing the sweetness and enhancing all the other flavors in the pancakes.

Ripe bananas are the star of this recipe, providing natural sweetness and that distinctive banana flavor. The riper your bananas, the more pronounced the flavor will be in your pancakes.

Unsalted butter adds richness and helps create those beautifully golden edges when cooking. It also contributes to the tender texture of the pancakes.

Eggs bind the ingredients together and provide structure, helping the pancakes hold their shape during cooking.

Buttermilk brings a subtle tanginess that balances the sweetness and reacts with the baking powder to create exceptionally fluffy pancakes. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Brown sugar adds a deep, caramel-like sweetness that pairs perfectly with bananas. Dark brown sugar is preferred for its more robust molasses flavor, but light brown sugar works well too.

Vanilla extract enhances all the other flavors in the pancakes and adds a warm, aromatic quality that makes these pancakes extra special.

Directions

In a large bowl, combine the flour, baking powder, and salt.
In a separate bowl, whisk together the mashed banana, butter, egg, buttermilk, brown sugar, and vanilla extract. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined, being careful not to overmix.
Heat a griddle or large skillet over medium-low heat and grease with butter. Drop approximately ⅓ cup portions of the batter onto the griddle, spreading them out to form even circles. Cook until bubbles begin to form on the surface (the bubbles might be hard to see due to the thick batter). Flip the pancakes and continue cooking for another couple of minutes until cooked through. Be careful not to turn up the heat too high to ensure even cooking inside and out.
Serve hot with butter, maple syrup, sliced banana, walnuts, and/or chocolate chips.

Servings and Timing

This recipe makes approximately 8 pancakes, serving 4 people (2 pancakes per serving). Each serving contains about 347 calories. The recipe comes together quickly, requiring just 15 minutes of preparation time and 5 minutes of cooking time, for a total of 20 minutes from start to finish.

Variations

Chocolate Chip Banana Pancakes: Fold ½ cup of chocolate chips into the batter before cooking for an even more decadent breakfast treat.

Nutty Banana Pancakes: Add ½ cup of chopped walnuts or pecans to the batter for added texture and a nutty flavor that complements the bananas beautifully.

Spiced Banana Pancakes: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced variation.

Coconut Banana Pancakes: Mix in ¼ cup of shredded coconut to the batter and use coconut milk instead of buttermilk for a tropical twist.

Blueberry Banana Pancakes: Gently fold in 1 cup of fresh blueberries to the batter just before cooking for a fruity variation.

Whole Wheat Banana Pancakes: Substitute half of the all-purpose flour with whole wheat flour for a healthier, more fiber-rich option.

Storage/Reheating

Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each pancake to prevent sticking.

Freezer: These pancakes freeze exceptionally well. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between each pancake. They’ll keep for up to 3 months.

Reheating: To reheat refrigerated pancakes, microwave for 20-30 seconds or until warm. For frozen pancakes, microwave for 45-60 seconds, or place them in a toaster or toaster oven for a crisper result. You can also reheat them in a 350°F oven for about 5-10 minutes. For the best texture, avoid overheating as this can make the pancakes tough.

FAQs

How ripe should my bananas be for this recipe?

The riper your bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots or that are completely brown on the outside. These will be easier to mash and will incorporate better into the batter.

Can I make these pancakes without buttermilk?

Yes! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using. Alternatively, you can use plain yogurt thinned with a little milk.

Why are my pancakes not fluffy?

There are a few possible reasons: overmixing the batter (which develops too much gluten), expired baking powder, or cooking at too high a temperature. Remember to mix just until combined and cook over medium-low heat for the fluffiest results.

Can I make the batter ahead of time?

While it’s best to make the batter just before cooking, you can prepare it up to an hour in advance and keep it in the refrigerator. The batter may thicken, so you might need to add a splash of buttermilk before cooking.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface of the pancake and the edges starting to look set. With this banana batter, the bubbles might be less visible than with regular pancakes, so also look for the edges becoming slightly dry and golden.

Can I use this recipe to make waffles?

Yes, this batter can be used in a waffle iron. You may want to add an extra tablespoon of melted butter to the batter for crispier waffles.

Are these pancakes healthy?

While these pancakes contain nutritious bananas, they are still a treat with flour, sugar, and butter. For a healthier version, you can use whole wheat flour, reduce the sugar, or use a sugar substitute.

My pancakes are browning too quickly but still raw inside. What’s wrong?

Your heat is likely too high. Brown sugar and bananas can cause pancakes to brown faster than usual, so use medium-low heat and be patient to ensure they cook through properly.

Can I add other fruits to these pancakes?

Absolutely! Blueberries, diced apples, or even sliced strawberries work well. Add them directly to the pancake after pouring the batter onto the griddle for the most even distribution.

What’s the best way to keep pancakes warm while cooking the entire batch?

Place cooked pancakes on a baking sheet in a 200°F oven while you finish cooking the remaining batter. This will keep them warm without overcooking them.

Conclusion

These Brown Sugar Banana Pancakes are more than just breakfast—they’re a delightful culinary experience that transforms simple ingredients into something truly special. The combination of sweet bananas and rich brown sugar creates pancakes that are incredibly flavorful and satisfying. Whether you’re serving them for a weekend brunch, a special occasion, or just because you have some ripe bananas to use up, these pancakes are sure to become a cherished recipe in your breakfast rotation. With their fluffy texture and warm, comforting flavors, they’re the perfect way to start any day on a sweet note.

The BEST Brown Sugar Banana Pancakes