Brown Sugar Banana Pancakes

Why You’ll Love This Recipe

These Brown Sugar Banana Pancakes are a game-changer in the pancake world. The combination of sweet, ripe bananas and brown sugar gives the pancakes a rich, indulgent flavor while still keeping them light and fluffy. The brown sugar adds a deeper sweetness, and the vanilla enhances the banana flavor. They are easy to make and perfect for a cozy breakfast or brunch. Whether you prefer them with a drizzle of maple syrup or topped with fresh bananas and walnuts, these pancakes are sure to satisfy your cravings.

Ingredients

• 1 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• ¾ cup mashed ripe banana, about 2 small bananas

• 2 tablespoons melted unsalted butter, (plus more for greasing griddle)

• 1 large egg

• ¾ cup buttermilk

• ¼ cup packed brown sugar (dark brown sugar preferred)

• 1 teaspoon pure vanilla extract

• To serve: butter, maple syrup, sliced banana, walnuts, and/or chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, whisk together the flour, baking powder, and salt.

2. In a separate bowl, combine the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract. Whisk until smooth.

3. Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix.

4. Heat a griddle or large skillet over medium-low heat and grease with butter.

5. Drop ⅓ cup portions of the batter onto the griddle, spreading them out into even circles. Cook until small bubbles begin to form on the surface (it may be harder to see the bubbles because the batter is thick).

6. Flip the pancakes and cook for another 1-2 minutes or until fully cooked through.

7. Serve hot with butter, maple syrup, sliced bananas, walnuts, and/or chocolate chips.

Servings and Timing

• Servings: 4 (approximately 8 pancakes)

• Prep time: 15 minutes

• Cook time: 5 minutes

• Total time: 20 minutes

Variations

• Vegan version: Substitute the buttermilk with a plant-based milk (such as almond or oat milk) and the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).

• Whole wheat pancakes: Swap the all-purpose flour for whole wheat flour for a heartier version of these pancakes.

• Banana nut pancakes: Add a handful of chopped walnuts or pecans to the batter for an extra crunch.

• Chocolate chip pancakes: Fold in a handful of mini chocolate chips into the batter for a sweet twist.

Storage/Reheating

• Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat pancakes in the microwave for 20-30 seconds per pancake or on a griddle over low heat, flipping once, until warmed through.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, if you don't have buttermilk, you can substitute with regular milk and add a tablespoon of vinegar or lemon juice to help mimic the tanginess of buttermilk.

2. How do I make sure my pancakes stay fluffy?

Avoid overmixing the batter. Stir until just combined, and make sure your griddle isn’t too hot—cook the pancakes over medium-low heat to prevent burning the outsides before the insides cook.

3. Can I freeze these pancakes?

Yes, you can freeze these pancakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. Reheat in the microwave or toaster for a quick breakfast.

4. Can I substitute brown sugar with white sugar?

You can, but the brown sugar gives the pancakes a richer flavor and moisture. If you must use white sugar, try adding a teaspoon of molasses to mimic the depth of flavor.

5. What can I use instead of mashed bananas?

If you don't have bananas, you could use applesauce or pumpkin puree, although the flavor will change slightly.

6. Why do I need to use melted butter in this recipe?

Melted butter helps create a moist and rich texture for the pancakes while allowing for easy mixing into the batter.

7. How thick should the pancake batter be?

The pancake batter should be thick but pourable. It should easily spread on the griddle but not be runny. If it’s too thick, add a little more buttermilk to thin it out.

8. Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Give it a good stir before using.

9. Can I add other fruits to the pancakes?

Yes, you can add berries, chopped apples, or even tropical fruits like pineapple. Just fold them gently into the batter to avoid mushiness.

10. Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.

Conclusion

These Brown Sugar Banana Pancakes are the ultimate breakfast indulgence, packed with flavor, moisture, and a fluffy texture. They’re easy to make and versatile enough for various additions or substitutions. Whether you enjoy them with maple syrup, sliced bananas, or even chocolate chips, this recipe is sure to become a family favorite. Enjoy your delicious and satisfying pancakes!

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Brown Sugar Banana Pancakes

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Start your day with these moist, light, and fluffy banana pancakes, sweetened with brown sugar and flavored with vanilla. Perfect for a cozy breakfast or brunch.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings (approximately 8 pancakes)
• Category: Breakfast
• Method: Griddling
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

¾ cup mashed ripe banana, about 2 small bananas

2 tablespoons melted unsalted butter, (plus more for greasing griddle)

1 large egg

¾ cup buttermilk

¼ cup packed brown sugar (dark brown sugar preferred)

1 teaspoon pure vanilla extract

To serve: butter, maple syrup, sliced banana, walnuts, and/or chocolate chips

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Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, combine the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir gently with a rubber spatula until just combined. Be careful not to overmix.
4. Heat a griddle or large skillet over medium-low heat and grease with butter.
5. Drop ⅓ cup portions of the batter onto the griddle, spreading them out into even circles. Cook until small bubbles begin to form on the surface.
6. Flip the pancakes and cook for another 1-2 minutes or until fully cooked through.
7. Serve hot with butter, maple syrup, sliced bananas, walnuts, and/or chocolate chips.

Notes

• Vegan version: Substitute the buttermilk with a plant-based milk (such as almond or oat milk) and the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
• Whole wheat pancakes: Swap the all-purpose flour for whole wheat flour for a heartier version of these pancakes.
• Banana nut pancakes: Add a handful of chopped walnuts or pecans to the batter for an extra crunch.
• Chocolate chip pancakes: Fold in a handful of mini chocolate chips into the batter for a sweet twist.

Nutrition

• Serving Size: 1 pancake
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg