Brown Sugar Banana Pancakes

Alright, let me just say—these brown sugar banana pancakes? Total breakfast win. They’re soft, fluffy, and full of that sweet banana-caramel flavor.

I had a couple of overripe bananas one morning and didn’t wanna waste them. So I mashed them up, tossed in some brown sugar, and poured it all into pancake batter. First bite? Like warm banana bread in pancake form.

They get those golden edges and a cozy, sweet smell while they cook. No fancy tools, just a bowl and a pan. And yep, they taste amazing with butter and a little syrup on top.

If you’ve got a couple of bananas sitting around, don’t toss ’em. Let’s make these pancakes—you’ll be glad you did.

Why You’ll Love This Recipe

• Great for Overripe Bananas: Instead of throwing out soft bananas, mash them into this recipe and turn them into something comforting and craveable.
• Rich Flavor with Minimal Effort: The brown sugar adds a deep caramel flavor that works beautifully with ripe bananas, while buttermilk and vanilla bring balance and aroma.
• Soft, Fluffy Texture: The combination of baking powder and buttermilk gives these pancakes an airy structure inside, while the outside crisps up beautifully in the pan.
• Versatile Add-Ins: Works as a blank canvas—chocolate chips, chopped nuts, or fresh fruit can easily be folded in.
• Crowd-Pleasing Brunch Staple: No fancy tools or experience required, yet the result tastes like something from a cozy breakfast diner.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

That includes time to mash the bananas, whisk up the batter, and griddle the pancakes. If cooking for a crowd, you can keep finished pancakes warm in a 200°F (93°C) oven while you finish the batch.

Servings:
Makes about 8 medium-sized pancakes — a good portion for 3 to 4 people, depending on appetite and sides.

Difficulty:
Very easy. Even if you’ve never made pancakes from scratch, this recipe is simple enough to follow without stress. The batter is forgiving, and each step is clear and manageable.

Required Kitchen Tools

Here are the tools that will help this recipe come together smoothly:

• Mixing bowls: One large for wet ingredients and one smaller for dry.
• Whisk: For blending batter until just combined.
• Measuring cups and spoons: For accuracy—especially with flour and buttermilk.
• Fork or potato masher: To mash the bananas thoroughly.
• Nonstick skillet or griddle: A flat surface ensures even browning.
• Spatula: To flip pancakes gently without breaking them.
• 1/4 cup measuring scoop or ladle: Ensures even-sized pancakes.

If you have a cast iron griddle or an electric griddle, even better—it helps with heat consistency.

Ingredients for Brown Sugar Banana Pancakes

Below is everything you need for a fluffy and flavorful stack. These ingredients bring moisture, structure, sweetness, and depth:

• 1 ½ cups (180g) all-purpose flour
  Standard flour keeps the pancakes light and neutral. Be sure to spoon and level the flour to avoid packing it, which can make the pancakes dense.
• 2 teaspoons baking powder
  This gives the pancakes lift and helps them puff up on the griddle.
• ¼ teaspoon salt
  Enhances sweetness and balances the flavor profile. Don’t skip it.
• ¾ cup mashed ripe banana (about 2 small bananas)
  The riper the bananas, the better—they should have brown spots and be very soft. Bananas add natural sweetness and moisture.
• 2 tablespoons unsalted butter, melted and slightly cooled
  Adds richness. Make sure it’s not too hot when mixing, or it can affect the batter’s consistency.
• 1 large egg
  Helps hold everything together and adds structure and tenderness.
• ¾ cup buttermilk (well shaken)
  The acidity of buttermilk tenderizes the batter and reacts with baking powder for fluffiness. If you don’t have buttermilk, stir 1 tsp lemon juice into regular milk and let sit 5 minutes.
• ¼ cup packed dark brown sugar
  Deep caramel notes from molasses give the pancakes complexity. Light brown sugar can be used, but dark adds more depth.
• 1 teaspoon pure vanilla extract
  Rounds out the flavors and enhances the sweetness and banana aroma.

Optional Toppings (Highly Recommended)

• Butter – For a soft, melty finish.
• Maple syrup – Natural sweetness that complements banana beautifully.
• Sliced bananas – Reinforces the star ingredient.
• Toasted walnuts – Adds crunch and balances sweetness.
• Mini chocolate chips – For a richer breakfast treat or kid-friendly version.

Variations for Brown Sugar Banana Pancakes

• Nutty Banana Pancakes: Stir in ¼ cup chopped walnuts or pecans to the batter for crunch and richness.
• Double Banana Boost: Add sliced bananas on top of the cooked pancakes before serving.
• Chocolate Chip Version: Fold ½ cup mini semi-sweet chocolate chips into the batter right before cooking.
• Cinnamon Twist: Add ½ teaspoon ground cinnamon to the dry ingredients for a warm spice note.
• Dairy-Free Alternative: Use almond milk with 1 tsp lemon juice in place of buttermilk and swap butter with a neutral oil or melted coconut oil.

How to Make Brown Sugar Banana Pancakes

Step-by-Step Instructions

1. Prepare the Wet Ingredients

In a large mixing bowl, mash the bananas using a fork or potato masher until mostly smooth. A few small lumps are okay and add texture.

Next, add the melted butter, brown sugar, egg, buttermilk, and vanilla extract. Whisk everything together until the mixture looks smooth and well combined.

Pro Tip: Make sure the butter is cooled slightly before mixing, so it doesn’t scramble the egg or seize in the batter.

2. Mix the Dry Ingredients

In a separate, smaller bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed and prevents clumps in the batter.

3. Combine Wet and Dry Mixtures

Gently pour the dry ingredients into the wet banana mixture. Stir with a spatula or wooden spoon until just combined. It’s okay if there are a few streaks of flour—overmixing can lead to tough, rubbery pancakes.

Batter Tip: The pancake batter should be thick but scoopable. If it’s too thick, you can add 1–2 tablespoons of buttermilk to loosen it slightly.

4. Heat Your Griddle or Skillet

Place a nonstick skillet or griddle over medium heat. Once hot, grease lightly with butter or a little oil. Wipe away excess with a paper towel.

5. Cook the Pancakes

Use a ¼ cup measuring scoop or ladle to pour batter onto the skillet. Cook 2–3 pancakes at a time, leaving space for them to spread.

Cook for 2–3 minutes, or until bubbles appear across the surface and the edges begin to set. Flip carefully with a spatula and cook another 1½–2 minutes until the second side is golden and cooked through.

Transfer to a plate and cover lightly with foil to keep warm while you finish the batch.

Chef’s Note: If your pancakes are browning too quickly, reduce the heat slightly to ensure they cook through without burning.

Serving and Decoration

These pancakes are flavorful enough to stand on their own, but here’s how to take them to the next level:

• Top with a pat of butter that melts into each pancake layer.
• Drizzle with pure maple syrup for moisture and sweetness.
• Add sliced bananas on top for visual appeal and flavor consistency.
• Sprinkle with chopped walnuts or toasted pecans for crunch.
• For a treat, dust with cinnamon or add chocolate chips between the stacks.

If serving as part of brunch, pair them with scrambled eggs or Greek yogurt on the side for balance.

Storing Brown Sugar Banana Pancakes

These pancakes store well, making them great for meal prep or leftovers:

• Refrigerate: Let pancakes cool completely. Store in an airtight container or zip-top bag in the refrigerator for up to 3 days.
• Freeze: Layer pancakes between sheets of parchment paper and freeze in a freezer-safe bag for up to 2 months.
• Reheat: Microwave for 20–30 seconds per pancake or reheat on a dry skillet over low heat until warmed through.

Nutrition

Nutrient	Per Pancake (without toppings)
Calories	150
Total Fat	4.5g
Saturated Fat	2.0g
Carbohydrates	25g
Sugars	8g
Fiber	1g
Protein	3g
Sodium	190mg
Cholesterol	30mg

Estimates are approximate and will vary depending on toppings and specific ingredients used.

Brown Sugar Banana Pancakes FAQs

Can I use regular sugar instead of brown sugar?
Yes, but you’ll lose the deeper, molasses-like flavor. Brown sugar is preferred for its moisture and warmth.

What can I use if I don’t have buttermilk?
Mix ¾ cup milk with 1 teaspoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make the batter ahead of time?
It’s best made fresh, but you can prep the dry and wet ingredients separately and mix them just before cooking.

Can I freeze the cooked pancakes?
Absolutely. Let them cool, then freeze between layers of parchment in a zip-top bag. Reheat in a toaster or skillet.

Are these pancakes sweet enough without syrup?
Yes. Thanks to the banana and brown sugar, they’re naturally sweet. Syrup is optional.

Conclusion

These Brown Sugar Banana Pancakes are one of those recipes I return to over and over—especially when I’ve got soft bananas sitting on the counter. They’re warm, simple, and reliable. The combination of banana and brown sugar gives each pancake a cozy depth of flavor, while buttermilk keeps the texture light and tender.

Whether you’re making a quiet breakfast for yourself or feeding a small group, this recipe hits the mark without extra fuss. Try it once, and it might just become your weekend favorite too.