Name: Brown Sugar Banana Pancakes
Prep time: 10 min
Cook time: PT-485830H38M7S
Total time: PT-485830H38M7S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large ripe banana, mashed; 1 cup buttermilk (or regular milk with 1 tablespoon vinegar); 1 large egg; 2 tablespoons melted butter or vegetable oil; 1 teaspoon vanilla extract

Brown Sugar Banana Pancakes are a warm, comforting breakfast treat that combines the natural sweetness of ripe bananas with the rich, caramel notes of brown sugar. These pancakes come out fluffy and tender, with just the right hint of sweetness that makes every bite irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s simple and uses everyday ingredients I usually have on hand. The brown sugar adds a deeper, more complex sweetness than regular sugar, making the pancakes taste extra special. Plus, the bananas keep the pancakes moist and add a natural fruity flavor that pairs perfectly with maple syrup or a dollop of yogurt.

ingredients

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

1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large ripe banana, mashed
1 cup buttermilk (or regular milk with 1 tablespoon vinegar)
1 large egg
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract

directions

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
In another bowl, mix the mashed banana, buttermilk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. I make sure not to overmix because I want the pancakes to stay fluffy. Some lumps are fine.
Heat a non-stick 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 and the edges look set, about 2-3 minutes. Then flip and cook the other side until golden brown, about 1-2 minutes more.
Serve warm with maple syrup, extra sliced bananas, or your favorite toppings.

Servings and timing

This recipe makes about 8 pancakes, serving 3-4 people depending on appetite.
Preparation time is around 10 minutes, and cooking takes about 10-15 minutes, so the whole recipe comes together in about 20-25 minutes.

Variations

I sometimes add a pinch of cinnamon or nutmeg for a warm spice flavor.
For a gluten-free option, I swap the all-purpose flour with a gluten-free flour blend.
Adding chopped nuts like walnuts or pecans adds a nice crunch.
To make it vegan, I substitute the egg with a flax egg and use plant-based milk and butter alternatives.
Mixing in chocolate chips is always a hit with kids!

storage/reheating

If I have leftovers, I let the pancakes cool completely before storing them in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer popping them in a toaster or warming them in a skillet over low heat until heated through. This helps keep them fluffy and not soggy.

FAQs

Can I use regular sugar instead of brown sugar?

Yes, regular granulated sugar works, but brown sugar adds a richer flavor that I really enjoy in this recipe.

What if I don’t have buttermilk?

I usually make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.

How ripe should the bananas be?

The riper, the better! I use bananas with plenty of brown spots because they’re sweeter and mash easily, enhancing the pancake flavor.

Can I freeze these pancakes?

Definitely. I freeze cooked pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. They keep well for up to 2 months.

What toppings do you recommend?

I love topping these pancakes with maple syrup, fresh banana slices, a dollop of Greek yogurt, or even a drizzle of honey.

Conclusion

Brown Sugar Banana Pancakes have become one of my favorite breakfast recipes because they’re easy to make and so satisfying. The blend of brown sugar and banana creates a naturally sweet and tender pancake that’s perfect for weekends or any time I want a cozy, homemade breakfast. I always feel good serving these to family and friends, knowing they’re delicious and made with simple, wholesome ingredients.