Fluffy, moist, and packed with warm banana flavor, these Brown Sugar Banana Pancakes are the ultimate comfort breakfast. They taste like a cross between buttermilk pancakes and banana bread—soft, sweet, and irresistible. Perfect for breakfast, brunch, or even “brinner,” these pancakes are a cozy hug on a plate.
Why You’ll Love These Pancakes
- Soft and Fluffy: Buttermilk keeps the pancakes tender and light.
- Warm Banana Flavor: Overripe bananas add natural sweetness and a moist texture.
- Brown Sugar Sweetness: Dark brown sugar brings a rich, caramel-like depth to every bite.
- Quick & Easy: Ready in about 20 minutes with minimal effort.
- Customizable: Top with butter, maple syrup, chocolate chips, walnuts, or extra banana slices.
Ingredients
For the pancakes:
- 1 ½ cups all-purpose flour*
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup mashed ripe banana (about 2 small bananas)
- 2 tbsp melted unsalted butter, plus more for the griddle
- 1 large egg
- ¾ cup buttermilk**
- ¼ cup packed brown sugar (dark brown sugar preferred)
- 1 tsp pure vanilla extract
Optional toppings: Butter, maple syrup, sliced banana, walnuts, or chocolate chips.
*To measure flour accurately, fluff, scoop, and level with a knife.
**No buttermilk? See my suggested substitutes for a simple swap.
Instructions
- Prep dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Prep wet ingredients: In a separate bowl, combine mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla. Mix well.
- Combine: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until combined, taking care not to overmix.
- Cook pancakes: Heat a griddle or skillet over medium-low heat and grease with butter. Scoop about ⅓ cup of batter for each pancake. Spread slightly to form even circles. Cook until edges are set and bubbles form on top (may take a bit longer with thick batter). Flip and cook another 2–3 minutes until golden and cooked through.
- Serve: Stack pancakes, top with your favorite add-ons, and enjoy immediately.
Tips for Perfect Pancakes
- Use overripe bananas for natural sweetness and soft texture.
- Cook slowly on medium-low heat to avoid burning the outside while keeping the inside tender.
- Double the batch if you’re feeding a crowd—this recipe makes about 8 medium pancakes.
- Gluten-free option: Substitute a 1:1 gluten-free flour blend.
Nutrition (per pancake, approx.)
- Calories: 347
- Carbs: 59g
- Protein: 8g
- Fat: 9g (Saturated Fat: 5g)
- Cholesterol: 61mg
- Sodium: 216mg
- Potassium: 447mg
- Fiber: 2g
- Sugar: 19g
These Brown Sugar Banana Pancakes are perfect for a weekend treat or a cozy weekday breakfast. Pair them with fresh fruit, syrup, or even a dollop of yogurt for a meal everyone will love.
Brown Sugar Banana Pancakes
4
servings5
minutes20
minutesBrown Sugar Banana Pancakes
Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. The best Banana Pancakes EVER!
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 melted unsalted butter, (plus more for greasing griddle)
▢1 large egg
- ▢¾ cup buttermilk
▢¼ cup packed brown sugar, (I prefer dark brown sugar)
▢1 teaspoon pure vanilla extract
▢To serve: , butter, maple syrup, sliced banana, walnuts, and/or chocolate chips.
Directions
- In a large bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk mashed banana, butter, egg, buttermilk, brown sugar, and vanilla. Add the wet ingredients to the dry and stir with a rubber spatula until combined, being careful not to overmix.
- Heat a griddle or large skillet over medium-low heat and grease with butter. Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter to form even circles. Cook until bubbles begin to form (it might be hard to see the bubbles because the batter will be thick). Flip and continue cooking until cooked through (another couple minutes). Be careful not to turn up the heat too high, as you want the pancakes to cook slowly so that the outside doesn’t cook faster than the inside. Serve hot with butter and syrup.
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