Why You’ll Love This Recipe

These pancakes are packed with the comforting flavor of ripe bananas and the subtle warmth of brown sugar, making them a cozy and satisfying way to start your day. The addition of buttermilk gives the pancakes a light and airy texture, while the brown sugar adds just the right amount of sweetness. Whether you’re a banana fan or just looking for a new pancake recipe to try, these pancakes will quickly become a favorite in your breakfast rotation.

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 (preferably dark brown sugar)
1 teaspoon pure vanilla extract

To serve: butter, maple syrup, sliced banana, walnuts, and/or chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the flour, baking powder, and salt.
In a separate bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix, as this can make the pancakes dense.
Heat a griddle or large skillet over medium-low heat. Grease with butter to prevent sticking.
Drop approximately ⅓ cup portions of the batter onto the griddle, spreading them into even circles. Cook until bubbles begin to form on the surface (it may be harder to see the bubbles due to the thick batter). Flip the pancakes and continue cooking for another 1-2 minutes until cooked through. Ensure the heat is not too high to allow for even cooking.
Serve the pancakes hot with butter, maple syrup, sliced banana, walnuts, and/or chocolate chips.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Servings: 4 (approximately 8 pancakes total)

Variations

Add-ins: Consider adding chocolate chips, chopped nuts (like walnuts or pecans), or even a handful of berries to the batter for extra flavor and texture.
Vegan version: Use a flax egg or chia egg in place of the egg, and substitute the buttermilk with a dairy-free alternative like almond milk combined with a little lemon juice or vinegar.
Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor that pairs wonderfully with the banana and brown sugar.

Storage/Reheating

These pancakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in a toaster or on a skillet over low heat. You can also freeze the pancakes for up to 3 months. Place parchment paper between each pancake before freezing to prevent sticking.

FAQs

Can I use regular sugar instead of brown sugar?

While brown sugar adds a rich, molasses-like flavor, you can substitute it with white sugar in a pinch. However, the pancakes may lose some of the depth of flavor that brown sugar provides.

Can I make the pancake batter ahead of time?

You can prepare the pancake batter the night before and store it in the fridge. However, it’s best to make the batter fresh to ensure the pancakes stay light and fluffy.

Can I use a different type of flour?

Yes, you can use whole wheat flour or gluten-free flour, though the texture may differ slightly. For gluten-free pancakes, be sure to use a good quality gluten-free flour blend.

How can I make these pancakes fluffier?

The key to fluffy pancakes is to avoid overmixing the batter. Mix until just combined, leaving some lumps in the batter. Overmixing can lead to dense pancakes.

Can I make these pancakes without buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup and then filling it with regular milk to make ¾ cup. Let it sit for a few minutes before using it in the batter.

How can I tell when the pancakes are done cooking?

The pancakes are ready to flip when you see bubbles forming on the surface. After flipping, cook them for another 1-2 minutes until they are golden brown on both sides.

Can I make this recipe without bananas?

If you don’t have bananas, you can try using applesauce or mashed sweet potatoes as a substitute for a different flavor, though the texture will be different.

Can I make these pancakes with a pancake mix?

Yes, you can substitute the dry ingredients in this recipe with a pancake mix, but you may need to adjust the liquid (like buttermilk or milk) to get the right consistency.

Can I use frozen bananas?

Yes, frozen bananas work just as well as fresh bananas. Just thaw and mash them before adding to the batter.

How do I make these pancakes more decadent?

For a richer experience, top your pancakes with whipped cream, a drizzle of chocolate syrup, or a sprinkle of powdered sugar for an indulgent breakfast treat.

Conclusion

These Brown Sugar Banana Pancakes are the perfect combination of sweet, fluffy, and comforting. With the natural sweetness of ripe bananas and the richness of brown sugar, they’re sure to satisfy your morning cravings. Whether served with classic maple syrup or topped with your favorite add-ins, these pancakes are a delightful way to start your day off right!