There’s nothing like waking up to the smell of homemade pancakes.
These brown sugar banana pancakes are soft, fluffy, and naturally sweet with ripe bananas and a touch of molasses-rich brown sugar.
They make a cozy breakfast that feels indulgent but comes together in minutes.
Why You’ll Love This Recipe
Bananas add natural sweetness and moisture, keeping pancakes tender.
Dark brown sugar gives a deeper flavor than regular sugar.
They’re quick to prepare, perfect for weekday mornings or lazy weekends.
The recipe makes just the right amount for a small family or brunch gathering.
What You’ll Need (Ingredient Highlights)
Mashed ripe bananas provide sweetness, moisture, and flavor.
Brown sugar enhances the taste with rich caramel notes.
Buttermilk makes the pancakes fluffy and tender.
Melted butter adds richness and helps with browning.
Vanilla brings warmth and rounds out the flavor.
Pro Tips Before You Start
Use overripe bananas with brown spots—they’re sweeter and mash easily.
Don’t overmix the batter; a few lumps ensure fluffy pancakes.
Cook on medium-low heat to prevent burning before the centers set.
Grease the pan lightly with butter or oil between batches.
How to Make Brown Sugar Banana Pancakes
Step 1 – Mix the dry ingredients
In a large bowl, whisk flour, baking powder, and salt.
Step 2 – Combine the wet ingredients
In another bowl, whisk bananas, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.
Step 3 – Make the batter
Pour wet mixture into dry ingredients and stir gently until just combined. Do not overmix.
Step 4 – Heat the pan
Preheat a non-stick skillet or griddle over medium-low heat and lightly grease with butter.
Step 5 – Cook the pancakes
Pour about 1/3 cup batter per pancake.
Cook 2–3 minutes until bubbles form, flip, then cook another 2 minutes until golden.
Step 6 – Serve
Serve warm with butter, maple syrup, or your favorite toppings.
What to Serve Them With
Classic maple syrup and butter.
Fresh fruit like strawberries or blueberries.
A dollop of whipped cream for extra indulgence.
Variations / Substitutions
Swap brown sugar with coconut sugar for a different sweetness.
Add chocolate chips or chopped nuts for texture.
Use whole wheat flour for a healthier twist.
Turn them into mini pancakes for kids or brunch platters.
Storage & Leftovers
Refrigerate in an airtight container for up to 3 days.
Freeze with parchment between layers for up to 2 months. Reheat in the toaster or oven.
FAQs
Can I make the batter ahead of time?
It’s best fresh, but you can refrigerate for up to 4 hours before cooking.
Can I use frozen bananas?
Yes, thaw and drain before mashing.
What if I don’t have buttermilk?
Use regular milk with 1 tsp vinegar or lemon juice.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I keep pancakes warm while cooking batches?
Place on a baking sheet in a 200°F (93°C) oven.
Can I add spices?
Cinnamon or nutmeg pairs wonderfully with bananas.
Why are my pancakes dense?
Overmixing the batter can make them heavy.
Can I double the recipe?
Yes, just keep the same cooking time per pancake.
Can I cook them in butter instead of oil?
Yes, but watch carefully as butter can burn faster.
What toppings go best?
Maple syrup, honey, nut butter, or sliced fruit.
Final Thoughts
These brown sugar banana pancakes are the perfect mix of cozy and sweet.
They’re easy to make, family-friendly, and versatile enough to customize with your favorite toppings.
