Brown Sugar Banana Pancakes

Indulge in the ultimate comfort breakfast with these incredibly moist, light, and fluffy Brown Sugar Banana Pancakes. Sweetened naturally with ripe bananas and rich brown sugar, and infused with a hint of vanilla, these pancakes are a delightful twist on a classic. They’re perfect for a cozy weekend brunch, a special breakfast, or even a comforting dinner.

Why You Will Love This Recipe

These Brown Sugar Banana Pancakes are a true delight for several reasons. They boast a wonderfully moist and tender crumb, a testament to the perfect balance of ingredients. The addition of mashed bananas and brown sugar creates a naturally sweet and deeply satisfying flavor profile, reminiscent of your favorite banana bread but in pancake form. They’re incredibly easy and quick to whip up, making them ideal for busy mornings. Plus, the aroma that fills your kitchen as they cook is simply divine, promising a warm and comforting start to your day.

Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup mashed ripe banana (about 2 small bananas)
• 2 tablespoons unsalted butter, melted (plus more for greasing griddle)
• 1 large egg
• ¾ cup buttermilk
• ¼ cup packed brown sugar (dark brown sugar is preferred for a richer flavor)
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

1. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
2. In a separate medium bowl, whisk together the mashed banana, melted butter, egg, buttermilk, packed brown sugar, and vanilla extract until well combined.
3. Pour the wet ingredients into the bowl with the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
4. Heat a griddle or large non-stick skillet over medium-low heat. Lightly grease the surface with butter.
5. Scoop approximately ⅓ cup of batter for each pancake onto the preheated griddle. Gently spread the batter into even circles.
6. Cook for 2-3 minutes, or until bubbles begin to form on the surface of the pancakes. The batter is quite thick, so the bubbles might be subtle.
7. Carefully flip the pancakes and continue cooking for another 1-2 minutes, or until golden brown and cooked through. It’s important to cook them over medium-low heat to ensure the inside cooks thoroughly without the outside burning.
8. Serve the Brown Sugar Banana Pancakes hot.

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Expert Tips / Pro Tips

For the most flavorful and moist pancakes, use very ripe bananas. The riper the banana, the sweeter and softer it will be, contributing beautifully to the pancake batter. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes. For an even deeper, more intense brown sugar flavor, opt for dark brown sugar. Remember to measure your flour correctly: spoon it into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can lead to compacted flour and denser pancakes.

Variations & Substitutions

Feel free to customize these Brown Sugar Banana Pancakes to your liking! For a gluten-free version, a good quality 1-to-1 gluten-free flour blend can be used in place of all-purpose flour. If you’re out of brown sugar, you can substitute it with granulated sugar, though you may lose some of the depth of flavor. Add-ins like chocolate chips or chopped walnuts can be stirred into the batter for extra texture and flavor. A pinch of cinnamon or nutmeg can also enhance the warm, cozy notes of the pancakes.

Serving Suggestions

These delightful Brown Sugar Banana Pancakes are wonderful served simply with a pat of butter and your favorite maple syrup. For an extra special treat, top them with sliced fresh bananas, a sprinkle of toasted walnuts or pecans, or a scattering of chocolate chips. A dollop of whipped cream or a spoonful of Greek yogurt can also add a lovely creamy contrast.

Storage, Freezing & Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in a toaster oven, a skillet over low heat, or in the microwave. For longer storage, allow the pancakes to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat from frozen in a toaster oven or microwave.

Nutrition Information

Nutritional information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

FAQ

Can I make these pancakes ahead of time?

Yes, you can prepare the pancake batter a few hours in advance and store it in the refrigerator. However, for the fluffiest results, it’s best to cook them fresh. Leftover cooked pancakes can be stored and reheated as described above.

Why are my pancakes not fluffy?

Several factors can affect fluffiness: overmixing the batter can develop gluten and make pancakes tough and flat. Ensure your baking powder is fresh and active. Using buttermilk also contributes to a lighter texture. Lastly, cooking on too high a heat can cause them to cook too quickly on the outside before the inside has a chance to rise.

How can I make sure the bananas are well mashed?

For the best results, use very ripe bananas. You can mash them with a fork until mostly smooth, leaving a few small lumps for texture. Alternatively, you can use a potato masher or even pulse them briefly in a food processor.

Can I use a different type of flour?

As mentioned in variations, a 1-to-1 gluten-free flour blend is a good substitute. Other flours like whole wheat or oat flour might alter the texture and flavor, so a direct substitution is not always recommended without testing.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk (dairy or non-dairy). Let it sit for 5-10 minutes until it thickens slightly before using it in the recipe.

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Brown Sugar Banana Pancakes

Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. These pancakes taste like a marriage between buttermilk pancakes and banana bread.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 347

Ingredients Method Notes

Ingredients

  

Pancake Ingredients

• 1.5 cups all purpose flour fluff and level before measuring
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.75 cup mashed ripe banana about 2 small bananas
• 2 tablespoons unsalted butter melted, plus more for greasing griddle
• 1 large egg
• 0.75 cup buttermilk or buttermilk substitute
• 0.25 cup packed brown sugar dark brown sugar preferred
• 1 teaspoon pure vanilla extract

For Serving (Optional)

• butter
• maple syrup
• sliced banana
• walnuts
• chocolate chips

Method

 

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a griddle or large skillet over medium-low heat and grease with butter.
5. Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter slightly to form even circles.
6. Cook until bubbles begin to form on the surface of the pancakes. This may be hard to see due to the thick batter. Flip the pancakes.
7. Continue cooking for another couple of minutes until the pancakes are cooked through. Avoid turning the heat up too high, as this can cause the outside to cook faster than the inside.
8. Serve hot with your favorite toppings like butter, maple syrup, sliced bananas, walnuts, or chocolate chips.

Notes

For a gluten-free version, a 1:1 gluten-free flour blend can be substituted for all-purpose flour. If you don’t have buttermilk, you can use a buttermilk substitute. Using dark brown sugar will provide a stronger brown sugar flavor.