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Brown Sugar Banana Pancakes
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Brown Sugar Banana Pancakes

These moist, fluffy banana pancakes are naturally sweetened with ripe bananas and rich brown sugar, bringing cozy, comforting flavor to every bite. Hints of vanilla and the tender texture from buttermilk make these pancakes a perfect choice for a weekend breakfast or brunch. Top them with maple syrup, bananas, or chocolate chips for a delightful treat!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 347kcal

Ingredients

  • Serves 4, makes about 8 pancakes

Dry Ingredients:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients:

  • ¾ cup mashed ripe banana about 2 small bananas
  • 2 tablespoons unsalted butter melted (plus more for greasing)
  • 1 large egg
  • ¾ cup buttermilk**
  • ¼ cup packed brown sugar dark brown sugar preferred
  • 1 teaspoon pure vanilla extract

For Serving (Optional):

  • Butter
  • Maple syrup
  • Sliced bananas
  • Walnuts
  • Chocolate chips

Instructions

  • Prepare the Batter
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, combine the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla.
  • Add the wet mixture to the dry ingredients and gently stir with a rubber spatula until just combined. Do not overmix.
  • Cook the Pancakes
  • Heat a griddle or large skillet over medium-low heat and lightly grease with butter.
  • Pour ⅓ cup of batter onto the griddle for each pancake, spreading slightly to form even circles.
  • Cook until bubbles begin to form on the surface (they may be subtle due to the thick batter), then flip and cook for another 2–3 minutes until golden and cooked through. Avoid high heat to ensure even cooking.
  • Serve and Enjoy
  • Serve the pancakes warm with butter, maple syrup, and your favorite toppings such as banana slices, chopped walnuts, or chocolate chips.

Notes:

  • Fluff flour before measuring, then scoop and level off for accuracy.
  • No buttermilk? Substitute with ¾ cup milk + 2 teaspoons lemon juice or vinegar; let sit for 5 minutes.
  • For extra fluffy pancakes, allow the batter to rest for 5–10 minutes before cooking.