Why You’ll Love Brown Sugar Banana Pancakes Recipe

These brown sugar banana pancakes are a perfect blend of soft, fluffy pancakes and the natural sweetness of ripe bananas. The addition of brown sugar gives them a caramelized, rich flavor that will make your mornings feel extra special. The bananas infuse the pancakes with moisture, making them perfectly soft, while the warm, gooey brown sugar enhances their flavor. Plus, they’re quick and easy to make, so you can enjoy a restaurant-worthy breakfast at home in no time!

Ingredients

1 ½ cups all-purpose flour
2 tbsp brown sugar, packed
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large ripe banana, mashed
1 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Butter or oil for cooking
Additional brown sugar and sliced bananas for topping

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

Directions

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, mash the ripe banana with a fork until smooth but slightly chunky.
Add the buttermilk, egg, melted butter, and vanilla extract to the mashed banana and stir until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—the batter should be a little lumpy.
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of the pancake batter onto the hot griddle for each pancake. Cook for about 2-3 minutes until bubbles start to form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Remove from the skillet and keep warm. Repeat with the remaining batter.
Serve warm with additional brown sugar, sliced bananas, and your favorite syrup.

Servings and Timing

Servings: 4 (about 8 pancakes)
Total Time: 20-25 minutes

Variations

Banana Variations: For a different flavor twist, try adding chocolate chips, chopped nuts (like walnuts or pecans), or a sprinkle of cinnamon to the batter.
Flour Alternatives: You can substitute all-purpose flour with whole wheat flour for a heartier pancake or a gluten-free flour blend to make the pancakes gluten-free.
Toppings: In addition to the usual banana slices and syrup, you can top your pancakes with whipped cream, peanut butter, or even a drizzle of honey for extra sweetness.

Storage/Reheating

Storage: If you have leftovers, store the pancakes in an airtight container in the fridge for up to 2 days.
Reheating: Reheat pancakes in a toaster or on a skillet over low heat for 1-2 minutes per side until warmed through. Alternatively, you can microwave them for 20-30 seconds.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk if you don’t have buttermilk, but buttermilk gives the pancakes a tangy flavor and helps make them fluffier. You can substitute with milk and a tablespoon of vinegar or lemon juice to mimic buttermilk.

2. Can I use a different type of sugar instead of brown sugar?

Yes, you can substitute brown sugar with white granulated sugar, though the flavor won’t be as rich and caramel-like. If you prefer, you could also try coconut sugar for a more natural sweetener.

3. Are these pancakes gluten-free?

These pancakes are not gluten-free, but you can easily make them gluten-free by using a gluten-free flour blend in place of all-purpose flour.

4. How do I make these pancakes vegan?

To make this recipe vegan, substitute the buttermilk with almond milk or oat milk and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the egg. Use dairy-free butter as well.

5. Can I freeze the pancakes?

Yes, you can freeze the pancakes. Let them cool completely, then store them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container and store for up to 3 months. Reheat in a toaster or skillet.

6. Can I make the batter ahead of time?

Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Just be sure to stir the batter gently before using it, as it may thicken slightly overnight.

7. What should I do if my batter is too thick?

If your pancake batter is too thick, you can thin it out with a little extra milk (1-2 tablespoons) until you reach the desired consistency.

8. Can I add other fruit to these pancakes?

Absolutely! You can add berries, chopped apples, or even a few spoonfuls of pumpkin puree to the batter for extra flavor and texture.

9. Why are my pancakes not cooking through?

If your pancakes are browning too quickly on the outside but not cooking through on the inside, reduce the heat slightly and cook them for longer on each side to ensure they cook all the way through.

10. How can I make these pancakes extra fluffy?

To make the pancakes fluffier, be careful not to overmix the batter. Lumpy batter is perfectly fine! Also, make sure your baking powder and baking soda are fresh, as they help with the rise.

Conclusion

These brown sugar banana pancakes are the perfect combination of fluffy texture, sweet banana flavor, and rich brown sugar undertones. Whether you’re serving them for a special weekend brunch or a cozy weekday breakfast, they’ll become a family favorite in no time. With minimal effort and maximum flavor, this recipe is sure to leave you craving pancakes every morning!

Brown Sugar Banana Pancakes

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These Brown Sugar Banana Pancakes are the ultimate breakfast treat! Soft, fluffy pancakes with the perfect sweetness from ripe bananas and brown sugar. A delightful twist on classic pancakes, they’re easy to make, irresistible, and perfect for any morning or weekend brunch.

Author: Emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Breakfast
Method: Griddle
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
Mash the Banana: In a separate bowl, mash the ripe banana until smooth. Set aside.
Make the Wet Ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Add the mashed banana and stir to combine.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—lumps are okay!
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
Serve: Serve your pancakes warm with extra sliced bananas and maple syrup, if desired.

Notes

Banana Ripeness: The riper the banana, the sweeter and more flavorful your pancakes will be!
Make it Dairy-Free: Use a dairy-free milk (like almond milk) and replace buttermilk with a non-dairy version or a homemade dairy-free buttermilk.
For Extra Flavor: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.