Brown Sugar Banana Pancakes Recipe

Brown Sugar Banana Pancakes are the kind of breakfast that feels like an extra warm hug on a slow Sunday morning. Each bite is soft and fluffy, sweetened with golden brown sugar and ripe banana, and filled with that irresistible caramelized richness only brown sugar can deliver. Whether it’s for a family brunch or a treat-yourself weekday, these pancakes will absolutely win you over.

Ingredients You’ll Need

These pancakes are built on simple pantry staples and a handful of fridge favorites. Each ingredient is chosen to create dreamy flavor and a perfectly plush stack—don’t skip the brown sugar or banana for that signature sweetness and color!

• All-purpose flour: The base for structure; make sure to measure it properly for the fluffiest pancakes.
• Baking powder: Provides that irresistible rise and airy texture.
• Salt: Balances out the sweetness and brightens the flavor.
• Mashed ripe banana: Go for super spotty bananas—they add natural moisture and golden color.
• Melted unsalted butter: For richness and that subtle, almost nutty background note.
• Large egg: Holds everything together and adds a bit of lightness.
• Buttermilk: The key to extra tender pancakes, with a hint of tang to balance the sweet.
• Brown sugar (preferably dark): Brings in that gorgeous caramel undertone that truly sets these apart from regular banana pancakes.
• Pure vanilla extract: Rounds out the flavor and ties it all together.
• Butter, maple syrup, sliced banana, walnuts, chocolate chips (for serving): While optional, these toppings make every bite feel extra special!

Variations

The magic of Brown Sugar Banana Pancakes is how incredibly easy they are to customize. Don’t be afraid to mix things up depending on what’s in your fridge, your mood, or who you’re making breakfast for!

• Make Them Dairy-Free: Swap out buttermilk for your favorite non-dairy milk (add a teaspoon of lemon juice for tang), and use coconut or vegan butter for greasing the skillet.
• Add Mix-Ins: Stir chocolate chips, walnut pieces, or a sprinkle of cinnamon directly into the batter for an extra twist.
• Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for a heartier, nuttier result.
• Egg-Free Option: Try replacing the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a plant-based variation.

How to Make Brown Sugar Banana Pancakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly disperse the leavening and salt for a balanced bite in every pancake—don’t skip the whisking step!

Step 2: Whisk the Wet Ingredients

In a separate bowl, mash your bananas until almost smooth, then whisk in the melted butter, egg, buttermilk, brown sugar, and vanilla extract. This mix should be velvety and aromatic—resist the urge to taste it on the spot!

Step 3: Combine Wet and Dry

Pour the banana mixture into the dry ingredients. Stir gently with a rubber spatula just until combined—the batter should still look a little lumpy; that’s what keeps the pancakes so tender. Avoid over-mixing, as it can make the pancakes tough.

Step 4: Cook the Pancakes

Heat a griddle or a large nonstick skillet over medium-low and brush on a thin layer of butter. Drop the batter by a generous ⅓ cup, then gently spread to form thick circles. Cook slowly until bubbles peek through at the edges and the bottoms are deeply golden—these pancakes are thick, so take your time! Flip and finish until cooked through, adjusting the heat as needed to prevent burning.

Step 5: Serve and Enjoy

Serve the Brown Sugar Banana Pancakes straight off the griddle with soft butter, maple syrup, and your favorite toppings. The stacks are best enjoyed warm and fresh, but don’t be surprised if a few never make it off the griddle!

How to Serve Brown Sugar Banana Pancakes

Garnishes

Brighten your stack with a shower of fresh banana slices, a handful of toasted walnuts, or a toss of chocolate chips. A dusting of powdered sugar or a dollop of whipped cream turns these Brown Sugar Banana Pancakes into a true breakfast celebration.

Side Dishes

Nothing pairs better with sweet pancakes than a little savory on the side—think crispy bacon or sausage, or a bowl of tangy Greek yogurt and berries. If you’re serving brunch, a big pile of scrambled eggs brings balance and staying power to your meal.

Creative Ways to Present

Try stacking your pancakes high and drizzling syrup in slow ribbons for a classic diner experience, or create a pancake “board” with small bowls of toppings for a build-your-own breakfast. For kids (or kids at heart), cut pancakes into fun shapes and arrange fruit faces—breakfast smiles guaranteed!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Brown Sugar Banana Pancakes, let them cool completely, then layer between sheets of parchment and store in an airtight container in the fridge for up to 3 days. They’re just as delicious rewarmed—sometimes even more so because the flavors deepen!

Freezing

Freeze cooled pancakes in a single layer or with parchment between each one. Seal them in a freezer-safe bag or container for up to 2 months. When you need a quick breakfast fix, they’re ready and waiting!

Reheating

To reheat, pop a few pancakes in the toaster on a low setting for a crisp edge, or warm gently in the oven at 325°F covered with foil until hot. For extra moisture, microwave pancakes with a damp paper towel in short bursts. Top with your favorites and breakfast is served—again!

FAQs

Final Thoughts

If you’re looking to turn a regular morning into something memorable, Brown Sugar Banana Pancakes are the answer. I hope you’ll try them soon—every fluffy, caramel-kissed bite is pure joy and always worth sharing with the people you love most!

Print