Brown Sugar Banana Pancakes Recipe
If you’re looking to start your day with something cozy, sweet, and downright irresistible, Brown Sugar Banana Pancakes are about to become your new breakfast crush. Imagine golden, fluffy pancakes infused with caramel-like brown sugar, warm cinnamon, and real banana. They have pleasantly crispy edges and the perfect pillowy center. Each bite is a hug of homey sweetness – not too heavy, never too sweet, and bursting with fresh banana flavor. These pancakes channel everything you love about homemade comfort food on a Sunday morning, whether you’re feeding a crowd or treating yourself to something special.
Ingredients You’ll Need
This recipe comes together with simple, wholesome ingredients that might already be in your kitchen. Every element brings its own unique magic – from the depth of brown sugar to the tang of buttermilk and the unmistakable warmth of cinnamon – ensuring these pancakes are deliciously unforgettable.
- All-purpose flour: Forms the tender, fluffy base for the pancakes and gives them structure.
- Brown sugar (light or dark): Adds a subtle caramel richness and helps the pancakes brown beautifully.
- Baking powder: Makes the pancakes extra light and airy by giving them a lovely rise.
- Baking soda: Reacts with the buttermilk for even more lift and plush texture.
- Salt: Just a pinch to bring out all the flavors and keep things balanced.
- Cinnamon: Infuses a gentle warmth that pairs perfectly with banana and brown sugar.
- Buttermilk: Gives a lovely tang while keeping the pancakes moist and tender – if you don’t have any, see the notes for a swap!
- Ripe banana (mashed): Choose one with plenty of brown spots for the deepest, sweetest banana flavor.
- Egg: Holds the batter together and helps with that ideal fluffy texture.
- Melted butter (plus more for cooking): Adds richness and a touch of crispness at the edges.
- Vanilla extract: Gives a sweet and fragrant finish that ties everything together.
How to Make Brown Sugar Banana Pancakes
Step 1: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together your flour, brown sugar, baking powder, baking soda, salt, and cinnamon. This step ensures all the leaveners and spices are distributed evenly, so each pancake cooks up light and flavorful. You’ll see the subtle flecks of cinnamon and brown sugar mixed through your flour, promising a stack that’s anything but bland.
Step 2: Combine the Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, mashed banana, egg, melted butter, and vanilla extract. The banana should be well mashed and spotty for the best texture, blending seamlessly into the batter while adding moisture and sweetness.
Step 3: Bring Everything Together
Pour the wet ingredients into the bowl with your dry mix. Use a gentle hand here: stir the batter until just combined, with a few streaks of flour left. Overmixing is the enemy of fluffy Brown Sugar Banana Pancakes, so stop as soon as the mixture comes together. Let the batter rest for 5 to 10 minutes – this helps the flour fully absorb moisture, making your pancakes even lighter.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with a little butter. Scoop about 1/4 cup of batter per pancake onto the hot surface. Let them cook undisturbed for 2 to 3 minutes, until you see bubbles forming on the surface and the edges starting to set. Flip carefully, then cook another 1 to 2 minutes, watching for that gorgeous golden brown color and ensuring the centers are cooked through.
Step 5: Serve and Enjoy
Transfer your pancakes to a plate and keep them warm while you finish cooking the rest. Serve the Brown Sugar Banana Pancakes right away, piled high and garnished as you wish. There’s really nothing better than eating them hot off the griddle, with your choice of toppings.
How to Serve Brown Sugar Banana Pancakes
Garnishes
The options for dressing up your pancakes are nearly endless! Top with a generous pat of butter, a drizzle of real maple syrup, or a sprinkle of extra brown sugar for a caramel-glazed effect. Sliced fresh banana or toasted nuts add texture and freshness, while a dusting of powdered sugar makes your Brown Sugar Banana Pancakes look incredibly tempting.
Side Dishes
Pair these pancakes with crispy bacon, breakfast sausage, or scrambled eggs for a classic brunch spread. A bowl of fresh berries or a side of creamy Greek yogurt also adds a bright, tart contrast to the sweet, cozy flavors of the pancakes. Don’t forget a big mug of coffee or a fresh fruit smoothie to round out your meal!
Creative Ways to Present
Try stacking your Brown Sugar Banana Pancakes high with layers of sliced banana and whipped cream in between for show-stopping brunch style. You can also cut pancakes into fun shapes using cookie cutters for a kid-friendly breakfast, or turn leftovers into mini pancake sandwiches with peanut butter and a drizzle of honey.
Make Ahead and Storage
Storing Leftovers
Have some pancakes leftover? No problem! Once cooled completely, store your Brown Sugar Banana Pancakes in an airtight container in the fridge for up to three days. Layer them with parchment paper to prevent sticking and to make grabbing a quick breakfast extra easy.
Freezing
Brown Sugar Banana Pancakes freeze beautifully. Let them cool, then lay them in a single layer (separated by parchment paper) in a freezer-safe zip-top bag. They’ll keep for up to two months, making busy mornings so much easier. Just grab what you need and pop them straight in the toaster or microwave.
Reheating
To reheat, use a toaster for golden, slightly crisp pancakes in just a minute or two. Microwaving works well if you’re short on time: arrange pancakes in a single layer and cover with a damp paper towel, heating in 20-30 second bursts until warm. For larger batches, use an oven preheated to 300°F, wrapped in foil, to gently warm your stack without drying it out.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Thaw your frozen bananas fully, then drain off any excess liquid before mashing and adding to the batter. Frozen bananas are often even sweeter and easier to blend, which means extra-rich Brown Sugar Banana Pancakes.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to thicken and you’ll have a perfect stand-in for tangy, fluffy pancakes.
Can I make these pancakes gluten-free?
Definitely! Simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Check that your baking powder and other ingredients are gluten-free, and you’ll still get tender, delicious pancakes every time.
How do I know when it’s time to flip the pancakes?
Watch for bubbles forming across the surface and the edges looking set. When you see these signs (usually after about 2–3 minutes), it’s time to flip for that lovely golden underside. Don’t rush it—this gives you the fluffiest results.
Can I double or triple this recipe for a bigger group?
Yes! Brown Sugar Banana Pancakes are perfect for feeding a crowd. Simply double or triple the ingredient amounts as needed, and keep the cooked pancakes warm in a low oven while you finish the batch. The batter holds up well, so you can work in big or small batches as you like.
Final Thoughts
I hope you’ll take a morning soon to try these Brown Sugar Banana Pancakes and see how truly special homemade pancakes can be. Whether you make them for lazy weekends, quick weekday breakfasts, or celebratory brunches, this recipe is one that always brings smiles and happy bellies. Enjoy every cozy, banana-scented bite!
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Brown Sugar Banana Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These Brown Sugar Banana Pancakes are a delightful twist on classic pancakes, with the sweetness of brown sugar and the natural goodness of ripe bananas. They are fluffy, flavorful, and perfect for a cozy breakfast or brunch.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar (light or dark)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- 1 cup buttermilk
- 1 large ripe banana (mashed)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
Instructions
- Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Wet Ingredients: In another bowl, combine buttermilk, mashed banana, egg, melted butter, and vanilla. Pour wet ingredients into dry ingredients and stir gently until just combined. Let the batter rest for 5–10 minutes.
- Cooking Pancakes: Heat a skillet over medium heat, grease with butter. Pour ¼ cup batter for each pancake, cook until bubbles form, flip and cook until golden brown. Serve warm with desired toppings.
Notes
- For fluffier pancakes, avoid overmixing the batter.
- You can substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
- These pancakes freeze well—layer between parchment and store in a zip-top bag.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
