Brown Sugar Banana Pancakes are the perfect blend of sweet, fluffy, and deliciously comforting flavors. Made with ripe bananas and brown sugar, these pancakes offer a caramelized richness that pairs perfectly with maple syrup or fresh fruit. Whether you’re making breakfast for a special occasion or just want a cozy morning treat, these pancakes will quickly become a favorite.
Why You’ll Love This Recipe
- Rich and Sweet Flavor – The combination of brown sugar and bananas creates a deep, caramel-like sweetness.
- Soft and Fluffy Texture – These pancakes are light, tender, and perfect for stacking.
- Easy to Make – Simple ingredients and a quick process make this a great go-to breakfast.
- Great for Leftovers – Store and reheat them easily for a delicious breakfast throughout the week.
- Customizable – Add nuts, chocolate chips, or spices for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Brown sugar
- Ripe bananas
- Baking powder
- Salt
- Milk
- Eggs
- Vanilla extract
- Butter (melted)
- Cinnamon (optional)
Directions
- Prepare the batter – In a bowl, mash the bananas until smooth. Add brown sugar, eggs, melted butter, vanilla extract, and milk, and mix well.
- Combine dry ingredients – In a separate bowl, whisk together flour, baking powder, salt, and cinnamon (if using).
- Mix wet and dry ingredients – Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Cook the pancakes – Heat a lightly buttered skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
- Serve and enjoy – Stack the pancakes and serve with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Servings and Timing
- Servings: Makes about 8-10 pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Nutty Crunch – Add chopped walnuts or pecans for extra texture.
- Chocolate Lover’s Dream – Stir in chocolate chips for a rich and indulgent twist.
- Spiced Up – Mix in nutmeg or ginger for a warm, cozy flavor.
- Dairy-Free Option – Use almond milk or coconut milk and replace butter with coconut oil.
- Gluten-Free Alternative – Swap all-purpose flour for a gluten-free flour blend.
Storage/Reheating
- Refrigeration: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Place pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. They’ll last up to 2 months.
- Reheating: Warm pancakes in the microwave for 20-30 seconds or heat in a skillet over low heat until warmed through.
FAQs
How ripe should the bananas be?
The riper, the better! Overripe bananas with brown spots will provide the best sweetness and flavor.
Can I make these pancakes without eggs?
Yes, you can substitute eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or applesauce.
Why are my pancakes dense?
Overmixing the batter can lead to dense pancakes. Stir just until combined for a light and fluffy texture.
Can I use whole wheat flour?
Yes, but the pancakes may be denser. Try using half whole wheat and half all-purpose flour for a balanced texture.
What toppings go well with these pancakes?
Maple syrup, honey, fresh bananas, nuts, yogurt, and chocolate chips are all great choices.
Can I make the batter ahead of time?
It’s best to cook pancakes immediately after mixing, but you can store the batter in the fridge for up to 24 hours.
How do I prevent pancakes from sticking to the pan?
Use a non-stick skillet or griddle and lightly grease it with butter or oil before cooking.
Can I add protein powder?
Yes, you can add a scoop of vanilla or unflavored protein powder, but you may need to add extra milk for the right consistency.
Can I make mini pancakes?
Absolutely! Just use a tablespoon of batter per pancake and adjust the cooking time.
What’s the best way to freeze pancakes?
Let them cool completely, then place them in a single layer on a baking sheet before transferring them to a freezer-safe bag.
Conclusion
Brown Sugar Banana Pancakes are a must-try breakfast that combines rich flavors with a fluffy texture. Whether you enjoy them with syrup, fresh fruit, or a sprinkle of cinnamon, these pancakes are sure to brighten your morning. Make a batch today and start your day with a delicious, homemade treat!
Print
Brown Sugar Banana Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Description
These Brown Sugar Banana Pancakes are soft, fluffy, and packed with caramelized banana flavor! The brown sugar adds a rich, deep sweetness, while the mashed bananas make them extra moist and tender. Perfect for a cozy breakfast or brunch, these pancakes are best served with maple syrup, butter, and extra banana slices!
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 tbsp brown sugar (light or dark)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon (optional, but delicious!)
- 1 large ripe banana, mashed (~1/2 cup)
- 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar/lemon juice)
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp melted butter or vegetable oil
- Butter or oil for cooking
Instructions
Step 1: Make the pancake batter
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash the banana, then whisk in buttermilk, egg, vanilla, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined (don’t overmix – lumps are okay!).
Step 2: Cook the pancakes
- Heat a non-stick skillet or griddle over medium heat and grease it with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set (~2 minutes).
- Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter.
Step 3: Serve & Enjoy!
- Stack the pancakes and top with sliced bananas, butter, and maple syrup.
- Sprinkle with extra brown sugar or cinnamon for extra flavor.
- Serve warm and enjoy!
Notes
- Extra caramelized flavor? Sprinkle a little brown sugar on the pancakes before flipping to get a caramelized crust.
- Love nuts? Add ¼ cup chopped pecans or walnuts to the batter for crunch.
- Chocolate lovers? Fold in ¼ cup mini chocolate chips.
- No buttermilk? Use regular milk with 1 tbsp lemon juice or vinegar.
- Dairy-free? Use almond milk + 1 tbsp vinegar and swap butter for coconut oil.