If you love the comforting aroma of warm breakfast treats and crave the perfect blend of sweetness and fluffiness, you are going to fall head over heels for this Brown Sugar Banana Pancakes Recipe. Imagine tender, golden pancakes infused with ripe banana and the rich, caramel notes of dark brown sugar—every bite is a joyful celebration of classic flavors elevated in the most satisfying way. Whether it’s a cozy weekend morning or a special brunch with friends, these pancakes promise an irresistible aroma and taste that makes waking up a total delight.
Ingredients You’ll Need
Getting the perfect stack of Brown Sugar Banana Pancakes starts with simple, wholesome ingredients that bring incredible flavor and texture to your batter. Each one plays a role, from tenderizing to sweetening, ensuring every bite is fluffy, moist, and packed with banana goodness.
- 1 ½ cups all-purpose flour: The base that gives structure to your pancakes for that perfect flapjack texture.
- 2 teaspoons baking powder: This helps your pancakes rise light and fluffy every single time.
- ¼ teaspoon salt: Just a pinch to balance the sweetness and enhance the flavors.
- ¾ cup mashed ripe banana (about 2 small bananas): Adds natural sweetness and moistness, making these pancakes incredibly tender.
- 2 tablespoons melted unsalted butter, plus more for greasing: Brings richness and a subtle buttery flavor that complements the bananas beautifully.
- 1 large egg: Helps bind ingredients together and adds a slight richness.
- ¾ cup buttermilk: Introduces a gentle tang and reacts with baking powder for those wonderfully airy pancakes.
- ¼ cup packed brown sugar (dark brown sugar preferred): The star sweetener that imparts deep caramel notes and moistness.
- 1 teaspoon pure vanilla extract: Elevates the flavor with a warm, sweet aroma.
- Butter (for cooking): To grease your griddle and create those golden edges.
- Maple syrup, sliced banana, walnuts, chocolate chips (optional toppings): Perfect little extras to dress up your pancakes and add texture or sweetness.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, and salt in a large bowl. This ensures your leavening agent and seasoning are evenly distributed, giving your pancakes the perfect rise and balanced taste.
Step 2: Mix Wet Ingredients
In a separate bowl, mash your ripe bananas until smooth, then stir in the melted butter, brown sugar, egg, buttermilk, and vanilla extract. The brown sugar adds that deep, molasses flavor that pairs so wonderfully with bananas, while the buttermilk lends a slight tanginess that brightens the batter.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry mixture, folding gently just until combined. Remember, a few lumps are perfectly fine—overmixing can make the pancakes tough, so keep it light and tender.
Step 4: Prepare the Griddle
Heat your griddle or non-stick pan over medium-low heat and lightly grease it with butter. The moderate heat is key to cooking the pancakes evenly without burning the outsides before the center sets.
Step 5: Cook Your Pancakes
Drop the batter onto the griddle in ⅓ cup portions, gently spreading into circles if needed. Cook until bubbles form on the surface and the edges look set, then carefully flip and cook for another 2-3 minutes. Your finish line? Golden, fluffy pancakes with a gorgeous aroma filling your kitchen.
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
These pancakes are a perfect canvas for delicious toppings. Fresh sliced bananas amplify that natural sweetness, while a drizzle of pure maple syrup adds a buttery, sticky shine. For crunch, sprinkle chopped walnuts or add bursts of chocolate chips for extra indulgence—it’s all about what makes your morning extra special.
Side Dishes
Pair these pancakes with crispy bacon or sausage links to bring a savory balance to the sweetness. Or, enjoy them alongside some fresh berries for a refreshing contrast. They’re also delightful with a dollop of Greek yogurt to add creaminess and a slight tang.
Creative Ways to Present
Serve your Brown Sugar Banana Pancakes Recipe stacked high for that classic brunch look, or go for pancake skewers layered with banana slices, nuts, and chocolate chips for a fun finger-food twist. You can even drizzle warmed caramel or sprinkle cinnamon sugar for an extra hint of sweetness and spice. Presentation is a playground!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the pancakes from sticking together, place parchment paper between each layer. They stay moist and just as delicious for a quick breakfast next day.
Freezing
Brown Sugar Banana Pancakes Recipe is freezer-friendly! Lay cooked pancakes on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months, making meal prep or busy mornings a breeze.
Reheating
For best results when reheating, toast the pancakes lightly or warm them in a hot skillet until heated through. This helps bring back that fresh-off-the-griddle texture, keeping edges crisp and centers soft.
FAQs
Can I use regular sugar instead of brown sugar?
While regular granulated sugar will sweeten your pancakes, brown sugar adds depth with its molasses flavor, which complements the banana beautifully. You can substitute in a pinch, but the taste won’t be quite the same.
What type of bananas work best?
Ripe bananas with plenty of brown spots are ideal because they’re sweeter and mash easily, enhancing the flavor and moisture of the batter perfectly.
Can I make this recipe vegan?
You can swap the egg for mashed flaxseed or chia seeds mixed with water and replace the butter and buttermilk with plant-based alternatives, such as coconut oil and almond milk with a splash of vinegar. The texture will be slightly different but still delicious.
How can I make these pancakes fluffier?
Make sure your baking powder is fresh and avoid overmixing the batter. The buttermilk also reacts with baking powder to create extra fluffiness, so don’t skip it or substitute it without a similar acidic liquid.
Is there a way to make these gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum to maintain structure. The pancakes might be a bit more delicate but are equally tasty.
Final Thoughts
Every time I make this Brown Sugar Banana Pancakes Recipe, it feels like a warm hug on a plate—simple ingredients coming together in a way that delights the senses and fills the home with cozy vibes. It’s a beautiful way to start any day or impress loved ones with minimal effort. Give this recipe a whirl and enjoy those golden, fluffy stacks bursting with sweet banana and caramel goodness—you might just find your new breakfast obsession.
Print
Brown Sugar Banana Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 to 4.4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Sugar Banana Pancakes are a delightful twist on classic pancakes, blending the natural sweetness of ripe bananas with rich brown sugar. Fluffy and tender, they’re perfect for a cozy breakfast or brunch, topped with butter, maple syrup, and your choice of sliced bananas, walnuts, or chocolate chips for extra indulgence.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 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 preferred)
- 1 teaspoon pure vanilla extract
Toppings
- Butter
- Maple syrup
- Sliced banana
- Walnuts
- Chocolate chips
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. This creates the base for your pancake batter.
- Mix Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add melted unsalted butter, the large egg, buttermilk, brown sugar, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Prepare the Griddle: Heat a griddle or large skillet over medium-low heat. Lightly grease the surface with butter to prevent sticking and add flavor.
- Cook Pancakes: Using a ⅓ cup measuring cup, pour batter onto the hot griddle, forming round pancake shapes. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden and cooked through.
- Serve: Serve the pancakes hot with butter, maple syrup, and optional toppings like sliced bananas, walnuts, or chocolate chips for extra texture and flavor.
Notes
- Use ripe bananas for natural sweetness and optimal flavor.
- Do not overmix the batter; lumps are okay to keep pancakes tender.
- Adjust griddle temperature if pancakes are browning too quickly or cooking too slowly.
- Feel free to substitute walnuts with pecans or omit nuts for allergies.
- For fluffier pancakes, ensure baking powder is fresh and active.
