If you’re looking to add a little extra warmth and sweetness to your breakfast routine, this Brown Sugar Banana Pancakes Recipe is an absolute must-try. Imagine fluffy, tender pancakes infused with ripe banana and enriched by the caramel notes of brown sugar, creating a flavor that feels like a comforting hug on a plate. These pancakes are simple to whip up yet incredibly satisfying, perfect for a lazy weekend morning or a special brunch that will impress family and friends alike. Get ready to fall in love with every bite of this delightful twist on a classic favorite.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, but each component plays a crucial role in creating the perfect balance of flavor, texture, and color. From the ripe bananas that add natural sweetness and moisture to the brown sugar that deepens the taste, every ingredient will shine through in the final dish.
- 1 ½ cups all-purpose flour: The base that gives your pancakes structure and a tender crumb.
- 2 teaspoons baking powder: Ensures your pancakes rise beautifully and stay fluffy.
- ¼ teaspoon salt: A pinch that enhances all the flavors without overpowering.
- ¾ cup mashed ripe banana (about 2 small bananas): Adds natural sweetness, moisture, and that delicious banana flavor.
- 2 tablespoons melted unsalted butter, plus more for greasing: Brings richness and a lovely golden edge to each pancake.
- 1 large egg: Binds everything together and adds a bit of protein.
- ¾ cup buttermilk: Adds tang and helps keep pancakes incredibly soft and tender.
- ¼ cup packed brown sugar (dark brown preferred): The star ingredient that introduces warm, caramel-like sweetness.
- 1 teaspoon pure vanilla extract: Elevates the flavors with a subtle, comforting aroma.
- Butter, maple syrup, sliced banana, walnuts, chocolate chips: For serving and customizing your pancake experience.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, and salt in a large bowl. This dry mix is your pancake’s framework, ensuring every bite has the perfect lightness and texture you expect from a great pancake.
Step 2: Combine the Wet Ingredients
In a separate bowl, mash your ripe bananas thoroughly until smooth. Then add the melted butter, egg, buttermilk, brown sugar, and vanilla extract. Blend these wet ingredients together until everything is beautifully combined and the brown sugar is dissolved for that silky sweetness throughout the batter.
Step 3: Bring It All Together
Gently pour the wet ingredients into the dry mix. Use a spatula to fold them together just until combined. The batter will be slightly lumpy – that’s perfect! Overmixing can make the pancakes tough, so keep it gentle for the fluffiest results.
Step 4: Cook to Perfection
Heat your griddle or frying pan over medium-low heat and lightly grease with butter. Scoop about ⅓ cup portions of batter onto the griddle, shaping them into circles. Watch as bubbles start to form on the surface – that’s your cue to flip! Cook the other side until golden brown and cooked through, then transfer them to a warm plate. Repeat until all the batter is used up.
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
While these pancakes are fantastic on their own, you can elevate them with a range of garnishes. Slices of fresh banana add a fruity freshness, while a sprinkling of crunchy walnuts brings texture contrast. For chocolate lovers, chocolate chips melting on top are pure magic. Drizzle everything with a generous pour of warm maple syrup and a pat of butter for a breakfast that feels indulgent but balanced.
Side Dishes
Complement your Brown Sugar Banana Pancakes Recipe with some classic sides such as crispy bacon or savory sausage links to balance the sweetness. A bowl of fresh berries or a light fruit salad also pairs beautifully and adds a pop of color and brightness to your plate. For a little extra indulgence, a dollop of whipped cream can’t be beat.
Creative Ways to Present
Get playful with your presentation by stacking your pancakes tall, layering sliced bananas and walnuts between each one to create a textured tower. Alternatively, serve them rolled with a smear of nut butter inside or arrange them in a fun shape on the plate for a breakfast that will impress kids and adults alike. Don’t be shy about sprinkling powdered sugar or drizzling caramel sauce for an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your pancakes in an airtight container in the refrigerator. They will stay fresh for up to 2 days, making them perfect for a quick breakfast or snack the next day.
Freezing
These pancakes freeze wonderfully! Lay them in a single layer on a baking sheet and freeze until solid. Then stack them with parchment paper in between and place in a freezer-safe bag. They can be stored in the freezer for up to 2 months — great for busy mornings.
Reheating
To reheat, pop frozen pancakes in the toaster or microwave until warm. The toaster crisps the edges nicely, while the microwave is quick and convenient. You’ll enjoy nearly fresh pancake flavor in moments.
FAQs
Can I use regular sugar instead of brown sugar in this recipe?
While you can substitute regular white sugar, brown sugar adds a distinct caramel richness that really enhances the flavor of these pancakes. If you want the full effect, stick with brown sugar!
How ripe should the bananas be for the best flavor?
The riper the bananas, the better! Look for bananas with lots of brown spots; they’re sweeter and mash easily, which makes your pancakes more flavorful and moist.
Can I make these pancakes dairy-free?
Yes! You can swap the buttermilk for a dairy-free alternative mixed with a little lemon juice or vinegar to mimic the tang, and use a plant-based butter or oil instead. The pancakes will still be delicious.
What’s the best way to keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a low oven (about 200°F/90°C) while you finish cooking. This keeps them warm and fluffy without drying them out.
Can I add mix-ins like chocolate chips or nuts to the batter?
Absolutely! Gently fold in chocolate chips, chopped walnuts, or even shredded coconut into the batter before cooking. It adds fun texture and flavor to your Brown Sugar Banana Pancakes Recipe.
Final Thoughts
This Brown Sugar Banana Pancakes Recipe is one of those feel-good dishes that brings joy and comfort to the table every time. It’s easy to make, packed with flavor, and endlessly adaptable to your favorite toppings and sides. Trust me, once you try these, they’ll become a beloved staple in your breakfast rotation. So grab those bananas and brown sugar and get flipping — you’re in for a treat!
Print
Brown Sugar Banana Pancakes Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
These Brown Sugar Banana Pancakes are fluffy, flavorful, and perfectly sweetened with mashed ripe bananas and brown sugar. Ideal for a comforting breakfast, they combine the warmth of vanilla and the richness of buttermilk, topped with your favorite add-ons like maple syrup, sliced bananas, walnuts, or chocolate chips.
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 (Optional)
- Butter
- Maple syrup
- Sliced banana
- Walnuts
- Chocolate chips
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, combine the mashed ripe bananas, melted unsalted butter, egg, buttermilk, brown sugar, and vanilla extract. Stir gently until the mixture is smooth and homogenous.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Mix carefully until just combined; be careful not to overmix to maintain a light, fluffy texture.
- Heat Griddle: Place a griddle or large skillet over medium-low heat. Grease lightly with butter to prevent sticking and add flavor.
- Cook Pancakes: Drop the batter by ⅓ cup portions onto the heated griddle. Use the back of a spoon to spread the batter into circles. Cook until bubbles form on the surface, about 2-3 minutes, then flip the pancakes and cook the other side until golden brown and cooked through, approximately another 2 minutes.
- Serve: Remove the pancakes from the griddle and serve hot. Top with butter, maple syrup, sliced bananas, walnuts, or chocolate chips as desired for an extra indulgence.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy.
- Use ripe bananas for the best natural sweetness and flavor.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Adjust heat as necessary to avoid burning the pancakes before they cook through.
- For a gluten-free version, try substituting all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
