Brown Sugar Banana Pancakes

Why You’ll Love This Recipe

These pancakes bring together the best of both worlds: the natural sweetness and moist texture of ripe bananas with the caramel-like depth of brown sugar. They’re quick to prepare, require simple pantry staples, and yield a breakfast that feels special without being complicated. Plus, they’re thick yet tender, making each bite a soft, melt-in-your-mouth treat.

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 (preferably dark brown sugar)
1 teaspoon pure vanilla extract
Optional for serving: butter, maple syrup, sliced banana, walnuts, chocolate chips

Directions

1. In a large mixing bowl, combine flour, baking powder, and salt.

2. In a separate bowl, whisk together mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.

3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.

4. Heat a griddle or large skillet over medium-low heat and lightly grease with butter.

5. Scoop about ⅓ cup of batter per pancake onto the griddle, gently spreading to form circles.

6. Cook until small bubbles appear on the surface and edges look set, then flip and cook for another 1–2 minutes until golden and cooked through.

7. Serve warm with your favorite toppings.

Servings and timing

Makes about 8 pancakes (serves 4).
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Variations

• Add a pinch of cinnamon or nutmeg to the batter for extra warmth.

• Swap buttermilk for regular milk mixed with 2 teaspoons lemon juice or vinegar if you don’t have buttermilk on hand.

• Stir in a handful of chocolate chips for a dessert-like twist.

• Add chopped toasted nuts for crunch.

• Use light brown sugar for a milder sweetness.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Reheat in the toaster, microwave, or on a skillet over low heat until warmed through.

FAQs

1. Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing to keep them fluffy, but you can mix the dry and wet ingredients separately ahead of time and combine just before cooking.

2. Can I use frozen bananas?

Yes, thaw them completely, drain excess liquid, and mash before adding to the batter.

3. What if I don’t have buttermilk?

You can make a quick substitute by adding 2 teaspoons lemon juice or vinegar to ¾ cup milk and letting it sit for 5 minutes.

4. Can I make these gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different but still delicious.

5. Can I double the recipe?

Absolutely just keep cooked pancakes warm in a low oven while you finish the batch.

6. How do I keep pancakes from getting soggy?

Place cooked pancakes on a wire rack instead of stacking them to allow steam to escape.

7. Can I add fruit directly to the batter?

Yes, small berries or finely chopped fruit work well, but avoid adding too much moisture.

8. Why are my pancakes dense?

Overmixing the batter can make pancakes tough. Stir gently until just combined.

9. How do I know when to flip them?

Flip when the edges look set and bubbles appear on the surface, even if they’re small.

10. Can I use oil instead of butter?

Yes, substitute the melted butter with an equal amount of neutral oil like canola or vegetable oil.

Conclusion

Brown sugar banana pancakes are the ultimate comfort breakfast soft, flavorful, and easy to make with basic ingredients. Whether you serve them plain or loaded with toppings, they’re a recipe you’ll want to keep in regular rotation for cozy mornings.

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