Why You’ll Love This Recipe

These pancakes are the best of both worlds: fluffy like traditional buttermilk pancakes, but with the added flavor of bananas and brown sugar, making them irresistibly sweet and comforting. The subtle warmth of vanilla and the richness of the brown sugar elevate the pancakes, creating a dish that feels like a hug in the form of breakfast. With simple ingredients and a quick preparation time, this recipe is a perfect go-to when you’re craving a special yet easy breakfast.

Ingredients

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

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 (dark brown sugar recommended)
1 teaspoon pure vanilla extract
Optional toppings: butter, maple syrup, sliced banana, walnuts, and/or chocolate chips

Directions

In a large bowl, combine the flour, baking powder, and salt.
In a separate bowl, whisk together the mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula until combined. Be careful not to overmix.
Heat a griddle or large skillet over medium-low heat and grease with butter.
Drop the batter by ⅓ cup portions onto the griddle, spreading it out slightly to form even circles.
Cook until bubbles form on the surface of the pancakes (it may be harder to see the bubbles due to the thick batter), then flip and cook for another minute or two until the pancakes are cooked through.
Serve hot with butter and maple syrup, and optionally top with sliced banana, walnuts, or chocolate chips.

Servings and Timing

Servings: 4 (approximately 8 pancakes)
Prep time: 15 minutes
Cook time: 5 minutes per batch
Total time: 20 minutes

Variations

Gluten-Free: You can use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Dairy-Free: Swap the buttermilk for a non-dairy milk (such as almond or oat milk) and use dairy-free butter.
Banana Variations: Try adding a handful of chocolate chips or chopped walnuts to the batter for extra flavor and texture.
Sweetness Level: Adjust the amount of brown sugar depending on how sweet you like your pancakes. Dark brown sugar will give them a more intense flavor.

Storage/Reheating

Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat pancakes in a toaster or on a skillet over medium heat for a few minutes, or pop them in the microwave for 20-30 seconds.

FAQs

Can I make these pancakes ahead of time?

Yes, you can prepare the batter in advance and store it in the fridge for up to 24 hours. Simply cook the pancakes when you’re ready to enjoy them.

Can I freeze these pancakes?

Yes, these pancakes freeze beautifully. Allow them to cool completely, then store in a freezer-safe bag or container for up to 2 months. Reheat them in a toaster or microwave.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can substitute it with milk and a tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I use frozen bananas?

While fresh bananas provide the best texture, frozen bananas work fine too. Just make sure to thaw and mash them before using.

How can I make the pancakes fluffier?

Be careful not to overmix the batter. Overmixing can result in denser pancakes, so stir just until the ingredients are combined.

Can I use a non-stick skillet instead of a griddle?

Yes, a non-stick skillet works well too. Just be sure to use a low to medium heat to avoid burning the pancakes.

How thick should the batter be?

The batter will be thick but should still be spoonable. If it’s too thick, you can add a little more buttermilk to adjust the consistency.

Can I add other fruits to the batter?

Yes! Try adding blueberries, strawberries, or even chopped apples for a fun twist on the recipe.

What can I use instead of brown sugar?

If you don’t have brown sugar, white sugar can be substituted, but you’ll miss out on the deep flavor that brown sugar provides. For a closer match, mix a little molasses with white sugar.

How do I know when the pancakes are fully cooked?

The pancakes are done when they are golden brown on both sides and a toothpick inserted into the center comes out clean.

Conclusion

These Brown Sugar Banana Pancakes are a sweet, comforting breakfast treat that blends the flavors of ripe bananas and brown sugar into fluffy, delicious pancakes. With simple ingredients and quick prep time, they’re perfect for busy mornings or a relaxing weekend brunch. Whether you enjoy them with maple syrup, fresh fruit, or a dollop of whipped cream, these pancakes are sure to become a family favorite!

Brown Sugar Banana Pancakes

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Enjoy the best banana pancakes with a twist of brown sugar and vanilla. These moist, light, and fluffy pancakes are perfect for breakfast or brunch. The combination of ripe bananas and brown sugar creates a comforting, sweet flavor that will satisfy your pancake cravings

Author: Emily
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 8 pancakes
Category: 8 pancakes
Method: Griddle/Pan
Cuisine: American
Diet: Vegetarian

Instructions

Combine dry ingredients: flour, baking powder, and salt.
In a separate bowl, whisk wet ingredients: mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla.
Add wet ingredients to dry ingredients and stir until just combined.
Heat a griddle over medium-low heat, greased with butter. Spoon batter in ⅓ cup portions, forming pancakes. Cook until bubbles form, then flip and cook for an additional 1-2 minutes. Serve with toppings.

Notes

Use overripe bananas for extra sweetness.
For a gluten-free version, swap in a gluten-free flour blend.
If you don’t have buttermilk, try a buttermilk substitute.