Wake up to pure breakfast bliss with these Brown Sugar Banana Pancakes: soft, golden, stacked-high wonders that are brimming with real banana flavor and sweet, caramel-kissed brown sugar. Every bite is ultra fluffy, subtly spiced with cinnamon, and just a little decadent thanks to the buttermilk and a touch of melted butter. Whether you’re channeling a slow weekend morning or treating yourself to a cozy weekday stack, these pancakes strike the perfect balance of old-school comfort and irresistible flavor. Trust me, this one is too good to keep to yourself!
Ingredients You’ll Need
All you need are some simple, fresh ingredients—and each one adds something special to the final result. From the ripe bananas that bring natural sweetness and moisture, to tangy buttermilk and golden brown sugar that deepens the flavor, every component works together to deliver the best Brown Sugar Banana Pancakes imaginable.
- All-purpose flour: The classic base for fluffy pancakes, providing structure without heaviness.
- Brown sugar (light or dark): Adds a rich, molasses-like sweetness and helps the pancakes brown beautifully.
- Baking powder: Lifts the batter, ensuring your pancakes are lofty and tender.
- Baking soda: Works with the buttermilk to give your pancakes extra rise and a perfect crumb.
- Salt: Just a pinch brings out all the lovely flavors and sweetness in the stack.
- Ground cinnamon: Infuses warmth and coziness into every pancake; don’t skip it!
- Ripe bananas (mashed): The star ingredient—make sure they’re spotty for max sweetness and flavor.
- Buttermilk: Gives the pancakes a tender, melt-in-your-mouth texture and subtle tang.
- Large eggs: Provide structure and make the pancakes rich and satisfying.
- Melted butter (plus more for the pan): Brings moisture, richness, and that coveted golden edge.
- Vanilla extract: A few drops round out the flavors with an irresistible bakery-style aroma.
How to Make Brown Sugar Banana Pancakes
Step 1: Mix the Dry Ingredients
Grab a large mixing bowl and start by whisking together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is evenly distributed, especially the brown sugar and cinnamon—these are the secret weapons for flavor-packed pancakes!
Step 2: Combine the Wet Ingredients
In a separate bowl, mash your ripe bananas until mostly smooth (a few small lumps are welcome). Add buttermilk, eggs, melted butter, and vanilla extract, whisking everything thoroughly so the mixture is nice and smooth. The aroma will already have you excited for breakfast!
Step 3: Make the Batter
Pour the wet banana mixture into the bowl with the dry ingredients. Stir just until the batter comes together—no need for total smoothness. It’s perfectly fine (even encouraged!) if there are a few streaks of flour or banana. Overworking the batter tends to make pancakes tough, so mix gently for fluffiest results.
Step 4: Heat the Skillet
Place a nonstick skillet or griddle over medium heat and add a pat of butter to coat the surface. Once the butter is sizzling but not browned, you’re ready to start flipping pancakes!
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Watch for bubbles forming on the surface and the edges beginning to set (usually 2–3 minutes). Flip carefully, then cook the other side for another 1–2 minutes until beautifully golden and cooked through. Keep the heat moderate so the pancakes cook evenly without burning.
Step 6: Serve and Enjoy
Stack them up high! Serve your Brown Sugar Banana Pancakes piping hot, topped with maple syrup, more sliced bananas, or an extra sprinkle of brown sugar if you crave a bit more caramelized flavor. Every bite will be moist, fluffy, and sweet in the best way.
How to Serve Brown Sugar Banana Pancakes
Garnishes
Dress up your plate with a few special touches! Try a generous pat of butter melting over the warm stack, a handful of freshly sliced bananas for an extra fruity punch, a drizzle of maple syrup, or a scattering of toasted walnuts for crunch. If you want to lean into the theme, dust the top with a bit more brown sugar or a pinch of cinnamon for sparkle and aroma.
Side Dishes
Round out your breakfast spread with classic favorites: a side of crispy bacon, turkey sausage, or a refreshing fruit salad pairs beautifully alongside these sweet, tender pancakes. If you’re after a lighter vibe, Greek yogurt or cottage cheese with berries makes it a wholesome meal.
Creative Ways to Present
Get playful with your presentation! Stack your Brown Sugar Banana Pancakes tall on a cake stand for a weekend brunch centerpiece, or cut out mini pancake rounds with a biscuit cutter for bite-sized treats kids will love. You can also layer them with whipped cream and banana slices to build a fun, family-style pancake “cake.”
Make Ahead and Storage
Storing Leftovers
If you make a big batch or happen to have a few Brown Sugar Banana Pancakes left, let them cool to room temperature first. Stack them with a small square of parchment or wax paper in between, then place in an airtight container in the fridge for up to 3 days. They’ll stay moist and flavorful for easy weekday breakfasts.
Freezing
These pancakes stand up beautifully to freezing! Lay cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to two months and are perfect for spontaneous pancake cravings.
Reheating
You can reheat Brown Sugar Banana Pancakes straight from the fridge or freezer. Warm stacks in the microwave for about 15–20 seconds each, or heat a single layer in a 300°F oven for 8–10 minutes. For the very best texture, pop them in a toaster for a slightly crispy edge!
FAQs
Can I use frozen bananas in the batter?
Absolutely! Just thaw them completely and drain off any excess liquid before mashing. They work great and provide the same rich sweetness as fresh bananas in your Brown Sugar Banana Pancakes.
Is there a substitute for buttermilk?
Yes! If you don’t have buttermilk on hand, use 1 cup of milk (dairy or non-dairy) mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for about five minutes, and you’ll have a quick homemade buttermilk that works just as well in this recipe.
Can I add extras like chocolate chips or nuts?
Go for it! Fold in a handful of chocolate chips or chopped walnuts right before cooking for a playful twist. Both add amazing texture and extra bursts of flavor to your Brown Sugar Banana Pancakes.
How do I get the pancakes perfectly fluffy?
The secret is not to overmix the batter—just stir gently until combined. Letting the batter rest for a few minutes before pouring it onto the skillet also helps the gluten relax, resulting in softer, fluffier pancakes every time.
Are these pancakes suitable for kids?
They’re a huge hit with little ones! The sweet banana flavor and soft, pillowy texture make Brown Sugar Banana Pancakes a family favorite. For extra fun, cut them into fun shapes with cookie cutters or top with colorful berries.
Final Thoughts
If you’re craving something extra special for your next breakfast, you simply have to try Brown Sugar Banana Pancakes. They’re warm, inviting, and so easy to fall in love with. I can’t wait for you to whip up a stack and taste just how heavenly homemade pancakes can be!
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
Delight your taste buds with these fluffy and flavorful Brown Sugar Banana Pancakes. They’re a perfect way to start your day with a sweet and satisfying breakfast treat.
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
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the wet ingredients: mashed bananas, buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter per pancake onto the hot surface.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes or until golden brown and cooked through.
- Serve warm with maple syrup, sliced bananas, or a sprinkle of extra brown sugar if desired.
Notes
- For extra flavor, add chopped walnuts or chocolate chips to the batter.
- If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- These pancakes freeze well—just cool completely and store in an airtight bag.
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 6g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
