These fluffy, sweet Brown Sugar Banana Pancakes are made with brown sugar, adding a rich, caramel-like flavor to the classic breakfast favorite. Perfect for a cozy weekend morning, they are both comforting and indulgent, making them a great choice for any breakfast or brunch occasion.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons brown sugar
1 cup buttermilk
1 large egg
1/2 teaspoon baking soda
1 tablespoon melted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 ripe banana, mashed
Butter or oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, I whisk together the flour, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, I mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
I add the wet ingredients to the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy.
Gently, I fold in the mashed banana to incorporate it into the batter.
I heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. I cook them until bubbles form on the surface, about 2-3 minutes. Then I flip the pancakes and cook the other side for an additional 2-3 minutes, or until golden brown.
I serve the pancakes warm with maple syrup and extra banana slices on top.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 210 kcal per serving
Variations
Vegan Version: Replace buttermilk with a plant-based milk (like almond or oat milk) and use a flax egg instead of the regular egg. You can also substitute the butter with coconut oil.
Nutty Banana Pancakes: Add chopped walnuts or pecans to the batter for a crunchy texture.
Cinnamon Spice: Add 1/2 teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor.
Chocolate Chip Banana Pancakes: Stir in some chocolate chips along with the mashed banana for an indulgent twist.
Storage/Reheating
Storage: If you have leftover pancakes, let them cool completely before storing them in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I suggest using a toaster or placing them in a skillet over low heat for a couple of minutes on each side to warm through. You can also microwave them for 20-30 seconds if you’re in a rush.
FAQs
Can I make these pancakes ahead of time?
Yes, you can make these pancakes ahead of time and store them in the fridge. They can be reheated in a skillet or microwave for a quick breakfast.
Can I use regular sugar instead of brown sugar?
While brown sugar gives these pancakes a unique flavor, you can use regular granulated sugar if that’s what you have on hand. Keep in mind the flavor may not have the same caramel-like depth.
How do I make these pancakes fluffier?
To make the pancakes even fluffier, I recommend sifting the dry ingredients before mixing them. Also, avoid overmixing the batter; it’s okay if it’s a little lumpy.
Can I freeze these pancakes?
Yes! To freeze, lay the pancakes in a single layer on a baking sheet and freeze for about an hour. Afterward, store them in a zip-top bag or airtight container. Reheat in a toaster or microwave.
Can I use a different fruit in place of banana?
Absolutely! You can substitute the banana with other fruits like blueberries, strawberries, or even chopped apples for a different flavor. Just be sure to adjust the texture accordingly.
Conclusion
These brown sugar banana pancakes are a delightful twist on a traditional breakfast favorite. The sweetness of the brown sugar combined with the soft, natural sweetness of mashed banana makes for a comforting and delicious treat. Whether you’re making them for a special occasion or just a cozy weekend breakfast, these pancakes are sure to be a hit.
Recipe:
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Brown Sugar Banana Pancakes
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fluffy, sweet banana pancakes made with brown sugar, offering a rich caramel-like flavor to a classic breakfast favorite.
Ingredients
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
1 tablespoon melted butter
1 teaspoon vanilla extract
1 ripe banana, mashed
Butter or oil for cooking
Instructions
- Whisk together the flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy.
- Gently fold in the mashed banana to incorporate it into the batter.
- Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side for an additional 2-3 minutes, or until golden brown.
- Serve warm with maple syrup and extra banana slices on top.
Notes
If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days.
To reheat, use a toaster or place them in a skillet over low heat for a couple of minutes on each side, or microwave for 20-30 seconds.
For a vegan version, substitute buttermilk with a plant-based milk and use a flax egg instead of a regular egg. Replace the butter with coconut oil.
For added crunch, you can add chopped walnuts or pecans to the batter.
For a warm, spiced flavor, add 1/2 teaspoon of cinnamon to the dry ingredients.
For a chocolate twist, stir in chocolate chips along with the mashed banana.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle/Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 210 kcal
- Sugar: 9g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
