If you are craving a breakfast that feels like a warm hug on a plate, these Brown Sugar Banana Pancakes are exactly what you need. Packed with the natural sweetness and creaminess of ripe bananas, combined with the deep, molasses-rich flavor of brown sugar, every bite is a perfect balance of fluffy texture and comforting warmth. This recipe transforms simple pantry staples into a delightful morning treat that’s both easy to whip up and utterly irresistible.

Brown Sugar Banana Pancakes Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential. Each one plays an important role, ensuring the pancakes are fluffy, moist, and have that wonderful depth of flavor and beautiful golden color you’re looking for in your Brown Sugar Banana Pancakes.

All-purpose flour: The base that provides structure, measured carefully for the perfect texture.
Baking powder: Your secret weapon for light, fluffy pancakes that rise beautifully.
Salt: Just a touch to balance out sweetness and enhance flavors.
Mashed ripe banana: Adds natural sweetness, moisture, and that unmistakable banana flavor.
Melted unsalted butter: Brings richness and helps with a tender crumb.
Large egg: Helps bind everything together for perfect pancake consistency.
Buttermilk: Adds tang and tenderizes the batter for pancakes that practically melt in your mouth.
Packed brown sugar: Dark brown sugar adds a deep, caramel-like sweetness that’s essential here.
Pure vanilla extract: Enhances all the flavors and adds a delightful aroma.

How to Make Brown Sugar Banana Pancakes

Step 1: Mix Dry Ingredients

Start by combining your all-purpose flour, baking powder, and salt in a large bowl. This ensures your leavening is evenly distributed and your pancakes rise just right.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together the mashed ripe bananas, melted butter, large egg, buttermilk, brown sugar, and vanilla extract. This wet mixture brings together the sweetness and moisture that will make your pancakes so tender and flavorful.

Step 3: Bring It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a rubber spatula until just combined—be careful not to overmix, because a few lumps mean your pancakes will stay light and fluffy, not dense.

Step 4: Cook the Pancakes

Heat a griddle or large skillet over medium-low heat and lightly grease it with butter. For each pancake, drop about ⅓ cup of batter onto the hot surface, spreading it slightly to even out the circle. Cook slowly until bubbles start to appear on top, which might be a bit tricky since the batter is thick, then flip and cook for a few more minutes. This slow cooking ensures the pancakes cook evenly without burning.

How to Serve Brown Sugar Banana Pancakes

Garnishes

A pat of butter melting on top and a generous drizzle of warm maple syrup are classic for a reason—they pair beautifully with the rich brown sugar and banana flavors. Feel free to sprinkle on sliced bananas, chopped walnuts, or chocolate chips for extra texture and indulgence.

Side Dishes

Serve these pancakes alongside crispy bacon or savory breakfast sausage to balance the sweetness. Fresh berries or a light fruit salad provide a refreshing contrast that brightens up the plate.

Creative Ways to Present

Stack your Brown Sugar Banana Pancakes high and drizzle with caramel sauce for a decadent twist. You can even sandwich a spoonful of whipped cream or peanut butter between layers for an irresistibly fun breakfast.

Make Ahead and Storage

Storing Leftovers

Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each pancake to prevent sticking, making it easier to grab just one or two later.

Freezing

If you want to save pancakes for longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months, perfect for busy mornings when you need a quick, homemade breakfast.

Reheating

Reheat frozen or refrigerated pancakes in a toaster, oven, or microwave until warm and softly crisp on the outside. Toasting helps restore that fresh-off-the-griddle texture and flavor beautifully.

FAQs

Can I use regular sugar instead of brown sugar in these pancakes?

While you can substitute regular sugar, brown sugar gives the pancakes a richer, caramel-like flavor and moist texture that really complements the bananas. For the best taste, stick to brown sugar if you can.

What if I don’t have buttermilk? Can I use something else?

If buttermilk isn’t on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes until it curdles slightly, then use as directed in the recipe.

How ripe should my bananas be for these pancakes?

You want your bananas to be very ripe, ideally with lots of brown spots. This ensures they are sweet and soft enough to mash easily, giving maximum flavor and moisture to the pancakes.

Can I add nuts or chocolate chips to the batter?

Absolutely! Fold in chopped walnuts, pecans, or chocolate chips after mixing the wet and dry ingredients for some delightful texture and flavor surprises.

Will these pancakes be gluten-free if I use gluten-free flour?

Yes, using a gluten-free all-purpose flour blend should work well, but be sure it contains baking powder since that’s crucial for the pancakes to rise properly.

Final Thoughts

If you haven’t experienced the magic of Brown Sugar Banana Pancakes yet, it’s time to treat yourself. They’re wonderfully simple but feel so special, perfect for weekend breakfasts or any day you want a touch of cozy sweetness. Grab your ripe bananas and brown sugar, and get ready to make your mornings a little brighter, one fluffy stack at a time.

Brown Sugar Banana Pancakes Recipe

★★★★★

5.2 from 32 reviews

Author: Naomi
Total Time: 25 minutes
Yield: 8 pancakes (serves 3-4) 1x
Diet: Vegetarian

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Description

These Brown Sugar Banana Pancakes are fluffy, sweet, and packed with natural banana flavor. Made with ripe mashed bananas and rich brown sugar, they offer a delightful twist on traditional pancakes, perfect for a comforting breakfast or brunch.

Instructions

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Stir to blend thoroughly.
Combine Wet Ingredients: In a separate bowl, whisk together the mashed ripe banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract until well combined.
Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Prepare Griddle: Heat a griddle or large skillet over medium-low heat and grease with butter to prevent sticking.
Cook Pancakes: Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter slightly to form even circles. Cook until bubbles start to form on the surface (this may be subtle because the batter is thick), about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes until cooked through and golden brown.
Serve: Serve the pancakes hot, topped with butter, maple syrup, sliced banana, walnuts, and/or chocolate chips as desired.

Notes

To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife to ensure accuracy.
If you don’t have buttermilk, you can substitute by mixing ¾ cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit for 5-10 minutes to curdle.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle Cooking
Cuisine: American