If you’re a fan of breakfast that feels like a warm hug, you’re going to adore this Brown Sugar Banana Pancakes Recipe. It’s the kind of dish that turns an ordinary morning into a celebration, with fluffy pancakes sweetened naturally by ripe bananas and a delightful caramel note from brown sugar. These pancakes come together quickly, yet deliver a perfect balance of flavors and textures that will have everyone reaching for seconds. Trust me, once you try this recipe, it will become your go-to weekend treat or anytime comfort food.
Ingredients You’ll Need
The beauty of this Brown Sugar Banana Pancakes Recipe is in how simple yet thoughtfully chosen the ingredients are. Every component plays its part to create pancakes that are tender, flavorful, and perfectly golden.
- 1 ½ cups all-purpose flour: The foundation for your batter, giving structure and lightness.
- 2 teaspoons baking powder: Helps the pancakes rise to fluffy perfection.
- ¼ teaspoon salt: A pinch to enhance and balance all the sweet flavors.
- ¾ cup mashed ripe banana: Adds natural sweetness and moisture with a rich banana flavor.
- 2 tablespoons melted unsalted butter: Brings a luscious richness and keeps the texture tender.
- 1 large egg: Binds everything together while adding a bit of fluff.
- ¾ cup buttermilk: Gives a subtle tang and tender crumb to the pancakes.
- ¼ cup packed brown sugar (dark brown preferred): Infuses a deep, caramel-like sweetness that’s utterly addictive.
- 1 teaspoon pure vanilla extract: Enhances the warm notes of banana and brown sugar.
- Butter, for greasing the griddle: Prevents sticking and adds a toasty edge on the outside.
- Maple syrup, sliced banana, walnuts, chocolate chips: Perfect toppings to elevate your pancakes with extra flavor and texture.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by combining the flour, baking powder, and salt in a large bowl. This dry mix is essential for giving your pancakes the right lift and texture. Whisk them so everything is evenly distributed, ensuring every bite is balanced and light.
Step 2: Prepare the Wet Ingredients
In a separate bowl, mash the ripe bananas until smooth but still a bit chunky for texture. Stir in the melted butter, egg, buttermilk, brown sugar, and vanilla extract. This mixture brings sweetness, moisture, and flavor, setting the stage for the batter’s perfect consistency.
Step 3: Combine and Create the Batter
Gradually add the wet ingredients into the dry, stirring gently until just combined. Avoid overmixing; a few lumps are just fine and will keep your pancakes fluffy and tender without getting tough.
Step 4: Cook the Pancakes
Heat your griddle over medium-low heat and brush it lightly with butter to prevent sticking. Pour about ⅓ cup of batter per pancake onto the griddle, spreading into circles if needed. Cook until bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2-3 minutes until golden brown and cooked through. Keep them warm as you finish the batch and prepare to enjoy!
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
The magic of this Brown Sugar Banana Pancakes Recipe is that it pairs beautifully with simple yet indulgent toppings. Freshly sliced bananas bring more natural sweetness and a fresh texture, while chopped walnuts offer a satisfying crunch. For chocolate lovers, sprinkling a few chocolate chips on top is pure joy. And of course, a generous drizzle of warm maple syrup ties everything together in sticky, sweet harmony.
Side Dishes
To round out your breakfast, consider crispy bacon or savory sausage for a salty contrast. Fresh fruit salad or a bowl of yogurt with honey can also complement the pancakes with bright, refreshing flavors that balance the sweetness with lightness.
Creative Ways to Present
If you want to impress your brunch guests, stack the pancakes tall and alternate layers with dollops of whipped cream and banana slices. Dust the top with powdered sugar or sprinkle with cinnamon for an extra touch of warmth. Serving your pancakes on colorful plates with fresh flowers nearby instantly elevates the moment and makes the dish feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Brown Sugar Banana Pancakes Recipe pancakes store wonderfully in the refrigerator for up to 2 days. Just let them cool completely, stack them with parchment paper between each pancake to prevent sticking, and cover tightly with plastic wrap or store in an airtight container.
Freezing
For longer storage, you can freeze these pancakes for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. This way, you can pull out a handful whenever you crave a quick breakfast treat.
Reheating
To reheat, pop the pancakes in the toaster or microwave until warmed through. Using a toaster keeps them crispy at the edges, while the microwave is quicker for a soft, warm pancake. Either way, you’ll enjoy that same comforting flavor as when freshly made.
FAQs
Can I use regular sugar instead of brown sugar?
Yes, you can substitute regular granulated sugar, but brown sugar adds a delightful molasses flavor that complements the bananas beautifully. Using dark brown sugar gives the pancakes a richer taste.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes. This homemade version will provide the acidity needed to tenderize the batter.
Can I make these pancakes gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binder for the best texture.
How ripe should the bananas be?
The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with lots of brown spots, as they mash easily and have concentrated natural sugars.
Can I add mix-ins to the batter?
Definitely! Try folding in chocolate chips, crushed nuts, or even blueberries for a variety of textures and flavors. Just be careful not to overmix the batter afterward.
Final Thoughts
This Brown Sugar Banana Pancakes Recipe is one of those kitchen treasures that makes mornings brighter and breakfasts more memorable. Its simple ingredients and straightforward steps reward you with pancakes that feel like a special treat every time. So go ahead, gather your bananas and brown sugar, and delight in a stack of these warm, sweet pancakes that everyone will love. You’re going to be making this again and again!
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
Fluffy and flavorful brown sugar banana pancakes that combine the sweetness of ripe bananas with rich brown sugar, perfect for a cozy breakfast or brunch. These pancakes are enhanced with buttermilk and vanilla for a tender texture and irresistible taste, served best with butter, maple syrup, and optional toppings like sliced bananas, walnuts, or chocolate chips.
Ingredients
Pancake Batter
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 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
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Stir well to ensure even distribution of the leavening agents and salt.
- Prepare Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, melted unsalted butter, egg, buttermilk, packed brown sugar, and pure vanilla extract until smooth and well combined.
- Combine Batter: Pour the wet mixture into the dry ingredients and gently fold together until just combined, taking care not to overmix to keep the pancakes light and fluffy.
- Heat and Grease Griddle: Heat a griddle or large non-stick skillet over medium-low heat. Lightly grease with butter to prevent sticking and add flavor.
- Cook Pancakes: Drop batter in ⅓ cup portions onto the greased griddle, spreading slightly into circles. Cook until bubbles begin to form on the surface and edges look set, about 2–3 minutes, then carefully flip and cook the other side for another 1–2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes hot with butter, maple syrup, and your choice of toppings such as sliced bananas, walnuts, or chocolate chips for extra texture and flavor.
Notes
- Use ripe bananas with brown spots on the skin for maximum sweetness and flavor.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup milk and letting it sit for 5 minutes.
- Do not overmix the batter; a few lumps are okay to keep the pancakes light and tender.
- Adjust the heat if pancakes are browning too quickly or cooking too slowly to ensure they cook evenly inside and out.
- For a nuttier flavor, fold walnuts or chocolate chips into the batter before cooking.
