If you’re searching for the perfect cozy morning treat, the Brown Sugar Banana Pancakes Recipe will quickly become your go-to favorite. These pancakes combine the natural sweetness of ripe bananas with the rich, caramel-like notes of brown sugar, creating a flavor that’s both comforting and decadent. Fluffy, tender, and perfectly spiced with cinnamon, each bite feels like a warm hug wrapped in pancake form. Whether it’s a weekend brunch or a special breakfast, this recipe never fails to bring smiles to the table.
Ingredients You’ll Need
These simple yet carefully chosen ingredients are the heart and soul of the Brown Sugar Banana Pancakes Recipe. Each one plays its part in delivering the ultimate fluffy texture, perfect sweetness, and that irresistible golden hue.
- 1 1/2 cups all-purpose flour: Provides the structure needed for fluffy pancakes.
- 2 tablespoons brown sugar (light or dark): Adds warmth and depth of sweetness that pairs beautifully with bananas.
- 2 teaspoons baking powder: Helps create that airy, light pancake texture.
- 1/2 teaspoon baking soda: Works alongside baking powder for extra rise and fluffiness.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 1 teaspoon ground cinnamon: Brings a cozy spice note that complements the banana and brown sugar.
- 1 cup mashed ripe bananas (about 2 medium bananas): The natural sweetener and star ingredient for moistness and flavor.
- 1 cup buttermilk: Adds tanginess and tenderness to the batter.
- 2 large eggs: Bind the ingredients and add richness.
- 2 tablespoons melted butter (plus more for the pan): Adds buttery flavor and helps achieve a golden brown finish.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with a hint of sweetness and aroma.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Combine the dry ingredients
Start by whisking together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. This ensures all the powders and spices are evenly distributed, which sets the stage for a consistent pancake batter filled with just the right sweetness and warm spice throughout.
Step 2: Mix the wet ingredients
In a separate bowl, blend the mashed bananas, buttermilk, eggs, melted butter, and vanilla extract. The ripe bananas contribute natural sweetness and moisture, while the buttermilk adds a slight tang that balances the sugar’s richness. Mixing these wet ingredients until smooth guarantees a luscious batter.
Step 3: Combine wet and dry mixtures
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Don’t overmix! A few lumps are perfectly fine and actually help keep the pancakes tender. Overworking the batter can make them tough, so be gentle with this step.
Step 4: Cook the pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Using about a 1/4 cup of batter per pancake, pour it onto the pan. Cook until bubbles appear on the surface and the edges start to look set, about 2 to 3 minutes. Flip carefully and cook for another 1 to 2 minutes until golden and cooked through. The aroma at this stage will have you eagerly anticipating your first bite!
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
The magic of this Brown Sugar Banana Pancakes Recipe shines even brighter with the right garnishes. Freshly sliced bananas layered on top echo the pancakes’ natural flavor, while a drizzle of warm maple syrup adds a luscious sweetness that ties everything together wonderfully. For a bit more sparkle, sprinkle a pinch of extra brown sugar or a dusting of cinnamon on top.
Side Dishes
Pair these pancakes with crispy bacon or sausage for a savory contrast, or enjoy them alongside a bowl of fresh fruit or yogurt for a lighter, refreshing balance. The combination of textures and flavors creates a truly satisfying breakfast experience.
Creative Ways to Present
Stack the pancakes high and insert a few banana slices between each layer to create a charming layered effect. For special occasions, add a dollop of whipped cream and a sprinkle of chopped walnuts or toasted pecans on top. These little touches not only enhance flavor but make the presentation irresistibly inviting for guests or loved ones.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover pancakes, store them in an airtight container or tightly wrapped in plastic wrap in the refrigerator. They’ll stay fresh and delicious for up to 2 days, making your mornings easier and just as delightful.
Freezing
The Brown Sugar Banana Pancakes Recipe also freezes beautifully. Allow the pancakes to cool completely, then place parchment paper between each one to prevent sticking. Store them in a freezer-safe bag or container for up to a month, so you always have a tasty breakfast treat on hand.
Reheating
When ready to enjoy your saved pancakes, pop them in the toaster or microwave until warm. The toaster method works great to restore a slightly crisp edge, while the microwave is quick and convenient. Either way, these pancakes reheat wonderfully without losing their lovely texture or flavor.
FAQs
Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. This homemade substitute mimics the slight tanginess of buttermilk that helps tenderize the pancakes.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Stirring in chopped walnuts, pecans, or chocolate chips into the batter adds extra texture and flavor. It’s a delicious way to customize the Brown Sugar Banana Pancakes Recipe to your liking.
How ripe should the bananas be?
The best flavor comes from very ripe bananas with plenty of brown spots—they’re sweeter and more fragrant. Unripe bananas won’t provide the same level of natural sweetness or moisture that makes these pancakes so special.
Can I make these pancakes gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free blend designed for baking, you can make a gluten-free version. Just be mindful that textures might vary slightly depending on the blend you use.
What’s the best way to flip pancakes without breaking them?
Use a thin, wide spatula and wait until you see bubbles on the surface and edges are set before flipping. Gently loosen the edges first if needed, then flip with confidence for perfect, intact pancakes every time.
Final Thoughts
There’s nothing quite like waking up to the sweet, comforting aroma of these Brown Sugar Banana Pancakes. They’re easy to whip up, packed with flavor, and perfect for elevating any breakfast moment. I hope you fall in love with this recipe as much as I have, and that it brings warmth and happiness to your kitchen, one fluffy pancake at a time.
Print
Brown Sugar Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Sugar Banana Pancakes are a delicious twist on classic pancakes, featuring the natural sweetness of ripe bananas and the rich flavor of brown sugar. Flavored with cinnamon and vanilla, these fluffy pancakes are perfect for a cozy breakfast or brunch, served warm with maple syrup or extra banana slices.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar (light or dark)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon to evenly combine all dry ingredients.
- Combine Wet Ingredients: In a separate bowl, mix the mashed ripe bananas, buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes light and fluffy; some lumps are okay.
- Heat the Pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter to prevent sticking and add flavor.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges begin to look set, approximately 2 to 3 minutes.
- Flip and Finish: Carefully flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup, extra sliced bananas, or a sprinkle of additional brown sugar if desired.
Notes
- For extra flavor and texture, add chopped walnuts or chocolate chips to the batter before cooking.
- If buttermilk is not available, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
- These pancakes freeze well—after cooking, allow to cool completely, then store in an airtight bag for up to 1 month.
