Brown Sugar Banana Pancakes

The first time I made these Brown Sugar Banana Pancakes, the kitchen smelled like caramel and warm bananas. Each pancake was soft, fluffy, and had that sweet, cozy flavor that made every bite feel like a weekend morning.

I made them when I had a few ripe bananas on the counter, and they turned out better than any mix I’ve ever tried. My family drizzled them with syrup and couldn’t stop smiling.

If you love easy breakfasts that taste like comfort and sunshine, these brown sugar banana pancakes are the perfect way to start your day.

Why You’ll Love This Recipe

• Naturally Sweet: Ripe bananas and brown sugar mean less added sugar without sacrificing flavor.
• Fluffy Texture: The buttermilk and proper mixing technique create light, tender pancakes every time.
• Quick Breakfast: From bowl to table in about 30 minutes.
• Family Favorite: Kids and adults both enjoy these pancakes.
• Versatile: Serve them plain, with syrup, fresh fruit, or nuts.

What You Need to Know Before You Start

Prep Time & Cook Time:

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

Servings: This recipe makes about 12 medium pancakes, serving 4-6 people depending on appetite. Hungry crowd? The recipe doubles easily.

Difficulty: Beginner-friendly. If you can whisk and flip, you can make these pancakes.

Required Kitchen Tools

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Griddle or large skillet
• Spatula
• Fork for mashing bananas

Ingredients for Brown Sugar Banana Pancakes

These pancakes use everyday ingredients you likely have in your kitchen already. The combination of buttermilk and mashed banana creates moisture and tenderness, while brown sugar adds a caramel-like sweetness that pairs perfectly with the fruit.

Dry Ingredients:

• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients:

• 2 ripe bananas, mashed (about 1 cup)
• 2 tablespoons butter, melted
• 1 and 3/4 cups buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• Oil for cooking

For Serving:

• Sliced bananas
• Maple syrup
• Chopped pecans

Variations for Brown Sugar Banana Pancakes

• Add Chocolate Chips: Fold in 1/2 cup chocolate chips for a sweeter treat.
• Use Walnuts Instead: Replace pecans with chopped walnuts for a different nutty flavor.
• Try Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for added nutrition.
• Make Them Dairy-Free: Use plant-based milk with a tablespoon of lemon juice instead of buttermilk, and coconut oil instead of butter.
• Spice It Up: Add a pinch of nutmeg or a dash of vanilla bean paste for extra warmth.

How to Make Brown Sugar Banana Pancakes Step-by-Step Instructions

1. Prepare Your Ingredients

Mash the bananas with a fork until mostly smooth. Small lumps are fine and add texture. Melt the butter and let it cool slightly.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Break up any clumps of brown sugar with your fingers or the whisk.

3. Combine Wet Ingredients

In a medium bowl, mix mashed bananas, melted butter, buttermilk, egg, and vanilla extract. Whisk until everything blends together smoothly.

4. Create the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or wooden spoon just until combined. The batter should look slightly lumpy. Overmixing makes tough pancakes, so stop when you no longer see dry flour.

5. Heat Your Cooking Surface

Warm a griddle or large skillet over medium heat. Lightly brush with oil. The surface is ready when a drop of water sizzles on contact.

6. Cook the Pancakes

Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, another 1-2 minutes. The pancakes should spring back when touched lightly.

7. Keep Warm and Serve

Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you finish the batch. Add a bit more oil to the griddle between batches as needed.

Serving and Decoration

Stack 2-3 pancakes on each plate. Top with fresh banana slices, a drizzle of warm maple syrup, and a sprinkle of chopped pecans. For extra indulgence, add a small pat of butter on top and let it melt into the stack. The presentation looks lovely when you fan out the banana slices and scatter the pecans artfully.

These pancakes also taste wonderful with:

• A dollop of whipped cream
• Fresh berries alongside the bananas
• A light dusting of powdered sugar
• Peanut butter or almond butter spread between the layers
• Greek yogurt on the side

How to Serve Brown Sugar Banana Pancakes

These pancakes work for any breakfast or brunch occasion:

• Weekend Breakfast: Serve with crispy bacon, scrambled eggs, and fresh fruit.
• Brunch Spread: Add them to a buffet alongside sausages, hash browns, and fresh juice.
• Quick Weekday Morning: Make the batter the night before and store covered in the fridge. Stir gently before cooking.
• Breakfast for Dinner: Pair with breakfast sausage links and a simple green salad.
• Special Occasions: Serve at birthday breakfasts, holiday mornings, or when you have guests staying over.

Storing Brown Sugar Banana Pancakes

Refrigerator Storage: Let pancakes cool completely. Stack them with parchment paper between each one to prevent sticking. Store in an airtight container for up to 3 days. Reheat in the microwave for 20-30 seconds or in a toaster for crispier edges.

Freezer Storage: These pancakes freeze beautifully. Place cooled pancakes in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer bag with parchment paper between layers. Freeze for up to 2 months. Reheat from frozen in the toaster or microwave.

Batter Storage: The batter keeps in the refrigerator for up to 24 hours. Give it a gentle stir before using, as it may separate slightly. Do not freeze unbaked batter, as the leavening agents lose effectiveness.

Tips and Tricks for Success

Use Ripe Bananas: Look for bananas with brown spots. They mash easily and provide the sweetest flavor.

Do Not Overmix: Lumpy batter makes fluffy pancakes. Mix just until the flour disappears.

Check Your Heat: Too hot and the pancakes burn before cooking through. Too cool and they turn out flat and pale. Medium heat gives you time to cook the inside while creating golden outsides.

Wait for Bubbles: Flip only when you see bubbles forming and popping on the surface. Flipping too early leads to undercooked centers.

Make Buttermilk at Home: No buttermilk? Add 1 and 3/4 tablespoons of white vinegar or lemon juice to regular milk. Let it sit for 5 minutes before using.

Keep a Consistent Size: Use a measuring cup or ice cream scoop to portion the batter. This helps all pancakes cook evenly.

Rest the Batter: Let the mixed batter sit for 5 minutes before cooking. This allows the flour to hydrate and the leavening to activate, resulting in fluffier pancakes.

Nutrition

Nutritional values are approximate and may vary based on specific ingredients used.

Brown Sugar Banana Pancakes FAQs

Conclusion

Brown Sugar Banana Pancakes bring together simple ingredients to create a breakfast that tastes special without requiring any fancy techniques. The natural sweetness from ripe bananas combined with the caramel notes of brown sugar creates a flavor that feels both comforting and a little indulgent. Whether you serve these on a busy Tuesday morning or as part of a relaxed Sunday brunch, they deliver that homemade goodness everyone appreciates. The recipe adapts easily to what you have on hand, stores well for busy weeks ahead, and works for cooks of any skill level.