Fluffy, golden, and brimming with the warmth of caramelized sweetness, Brown Sugar Banana Pancakes are a dream breakfast that brings together overripe bananas and cozy brown sugar in perfect harmony. Whether it’s a lazy Sunday or a bustling weekday in need of a special treat, these pancakes have the power to transform your morning with their melt-in-your-mouth softness and nostalgic aroma. There’s something almost magical about watching these beauties bubble on the griddle and knowing that, in just a few minutes, you’ll be indulging in the dreamiest stack you’ve ever tasted.

Brown Sugar Banana Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The best part about making Brown Sugar Banana Pancakes is how straightforward the ingredient list is! Each item here does its part, whether it’s creating fluffiness, adding layers of flavor, or guaranteeing those gorgeous golden edges you can only get from the right combination of pantry staples.

All-purpose flour: Provides the structure for the perfect pancake that’s soft inside and just a little bit crisp outside.
Light brown sugar: Adds an irresistible caramel depth that pairs perfectly with ripe bananas.
Baking powder: Gives these pancakes a lovely lift, ensuring they turn out seriously fluffy every time.
Baking soda: Reacts with the buttermilk and bananas to help with rising and tenderness.
Salt: Balances out the sweetness and deepens the flavors.
Mashed ripe bananas: Bananas not only sweeten the batter naturally but keep the pancakes super moist.
Buttermilk: Classic buttermilk brings tang and an extra boost of fluff; sub with regular milk and lemon juice if needed.
Large eggs: Help everything bind together for a cohesive, smooth batter.
Vanilla extract: A hint of vanilla rounds out the flavors and makes your kitchen smell amazing!
Unsalted butter (melted): Infuses richness into every bite and is essential for that golden-brown finish.
Extra butter or oil for cooking: Keeps those pancakes from sticking and adds just the right crispiness to the edges.

How to Make Brown Sugar Banana Pancakes

Step 1: Combine the Dry Ingredients

Start by grabbing a large bowl—the kind you use for your favorite pancake rituals. Whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt. By mixing the dry ingredients first, you ensure even distribution and help create the fluffy structure that sets Brown Sugar Banana Pancakes apart from the rest.

Step 2: Mix the Wet Ingredients

In a separate bowl, mash your ripe bananas until creamy (some little lumps are welcome!). Add the buttermilk, eggs, vanilla extract, and melted butter, then stir to mix well. This banana-rich mixture is where all the moistness and flavor magic begins for these pancakes.

Step 3: Bring Wet and Dry Together

Pour the wet banana mixture into the bowl of dry ingredients. Gently fold everything together with a spatula or large spoon—stir just until you no longer see streaks of flour. Overmixing will make the pancakes tough instead of fluffy, so leave the batter a bit lumpy for the ultimate Brown Sugar Banana Pancakes texture.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat, brushing with a little butter or oil to prevent sticking. Drop 1/4 cup of batter per pancake onto the hot surface, leaving a little space between each one. Cook until you see tiny bubbles forming on the surface and the edges look dry, about 2 to 3 minutes, then flip. Continue cooking for another 1 to 2 minutes, until both sides are golden brown and the center springs back when lightly touched.

Step 5: Repeat and Serve

Transfer finished pancakes to a warm plate while you cook the rest of the batter. Stack them high and serve immediately—there’s nothing like the aroma and taste of fresh, homemade Brown Sugar Banana Pancakes right off the griddle!

How to Serve Brown Sugar Banana Pancakes

Garnishes

Dress up your Brown Sugar Banana Pancakes with a flourish of prettiness and flavor! Sliced fresh bananas, a glimmer of maple syrup, or a sprinkle of extra brown sugar will make every bite shine. For an indulgent twist, a handful of walnuts or pecans add crunch, while a dollop of whipped cream makes the whole stack feel like a celebration.

Side Dishes

Bring some balance to your breakfast spread by pairing these pancakes with crispy bacon, turkey sausage, or a big bowl of mixed berries. If you want to really lean into the breakfast comfort vibe, scrambled eggs or Greek yogurt with honey make a lovely, nourishing side.

Creative Ways to Present

To really wow your brunch guests, try layering Brown Sugar Banana Pancakes with slices of caramelized banana in between, or drizzle each pancake layer with chocolate or caramel sauce before stacking. Mini pancakes skewered with fruit and served on sticks are adorable for kids (or grown-ups who just love fun food!).

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Brown Sugar Banana Pancakes (they go fast!), let them cool completely before refrigerating. Stack with parchment paper between each to prevent sticking, then cover tightly or store in an airtight container—enjoy within three days for best taste and texture.

Freezing

Freezing is a lifesaver for busy mornings! Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months and won’t lose their signature softness.

Reheating

To reheat, simply pop your pancakes in a toaster, warm them in a skillet over low heat, or use the microwave for a quick fix. If frozen, there’s no need to thaw—just add a minute or two and enjoy Brown Sugar Banana Pancakes as if they were freshly made.

FAQs

Can I make these pancakes without buttermilk?

Absolutely! If you don’t have buttermilk on hand, just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for a few minutes. This substitute works wonderfully and helps achieve that classic tang and rise.

Can I use whole wheat flour instead of all-purpose?

You can swap in whole wheat flour for a nuttier, slightly denser pancake. Try replacing half the all-purpose flour first to keep the pancakes fluffy, or go all in for a heartier breakfast—just know the texture will change a little.

How ripe should the bananas be?

The riper, the better! Bananas with plenty of brown spots are ideal—they bring natural sweetness and ensure your Brown Sugar Banana Pancakes are moist and aromatic, with that classic banana bread vibe.

Can I add extras like chocolate chips or nuts to the batter?

Go for it! Fold chocolate chips, toasted walnuts, or even coconut flakes into the batter right before cooking for a twist. These additions pair beautifully with both banana and brown sugar, making the pancakes even more irresistible.

What’s the best way to keep pancakes warm for a crowd?

Preheat your oven to 200°F (95°C) and spread cooked pancakes on a baking sheet in a single layer. Keep them covered loosely with foil until all the batter is used up; this way, you’ll have a fresh, warm stack for everyone to enjoy together!

Final Thoughts

If you’re craving a breakfast that’s a true crowd-pleaser, give these Brown Sugar Banana Pancakes a try—they have a way of turning any morning into a warm, cozy gathering. There’s just something about that soft, caramel-kissed stack that keeps everyone reaching for seconds. Fire up your skillet, mash those bananas, and treat yourself to a stack that’s every bit as good as it sounds!

Brown Sugar Banana Pancakes Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 25 minutes
Yield: 10 pancakes 1x
Diet: Vegetarian

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Description

Delight your mornings with these fluffy and flavorful Brown Sugar Banana Pancakes. Made with ripe bananas and a hint of light brown sugar, these pancakes are a sweet treat for breakfast or brunch.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup mashed ripe bananas (about 2 medium)
1 cup buttermilk
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

Extra butter or oil for cooking

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Instructions

Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
Wet Ingredients: In another bowl, mix mashed bananas, buttermilk, eggs, vanilla extract, and melted butter until smooth.
Combine: Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
Cook: Heat a greased skillet over medium heat. Pour 1/4 cup of batter per pancake, cook until bubbles form, then flip and cook until golden brown.
Serve: Top with sliced bananas, maple syrup, or brown sugar.