If you love pancakes that are fluffy, flavorful, and just a little bit special, this Brown Sugar Banana Pancakes Recipe is going to become your new weekend obsession. Combining the natural sweetness and creaminess of ripe bananas with the deep caramel notes of brown sugar, these pancakes offer a delightful twist on the classic breakfast favorite. Soft, tender, and perfectly golden, they bring warmth and sunshine to your morning plate, making every bite a little celebration of comfort and sweetness.
Ingredients You’ll Need
This Brown Sugar Banana Pancakes Recipe depends on a handful of simple ingredients that work beautifully together, creating pancakes that are fluffy, moist, and wonderfully flavorful. Each component plays a vital role, whether it’s texture, moisture, or that rich, comforting sweetness.
- All-purpose flour: The foundation that gives these pancakes structure and fluffiness.
- Baking powder: This helps the pancakes rise and become delightfully airy.
- Salt: Balances the sweetness and enhances the overall flavor.
- Mash ripe banana: Adds natural sweetness, moisture, and a lovely banana flavor.
- Melted unsalted butter: Adds richness and prevents sticking while cooking.
- Large egg: Binds ingredients together and contributes to a tender crumb.
- Buttermilk: Reacts with baking powder for extra fluffiness and adds subtle tanginess.
- Packed brown sugar: Deepens the pancake’s sweetness with warm caramel notes.
- Pure vanilla extract: Lifts the entire flavor profile with aromatic sweetness.
- Butter (for greasing): Keeps each pancake perfectly golden and non-stick on the griddle.
- Maple syrup and toppings: Classic accompaniments like sliced bananas, walnuts, and chocolate chips enhance every bite.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by combining the all-purpose flour, baking powder, and salt in a large bowl. This creates the base of your pancake batter, ensuring the texture is light and invites that perfect rise when cooked.
Step 2: Prepare the Batter
In a separate bowl, mash your ripe bananas until smooth. Add melted unsalted butter, egg, buttermilk, packed brown sugar, and pure vanilla extract, then stir until everything is well combined into a luscious, fragrant batter that promises flavor with every bite.
Step 3: Combine Wet and Dry Mixtures
Gently fold the banana mixture into the dry ingredients, mixing just until incorporated. Be careful not to overmix—the batter should remain slightly lumpy for the fluffiest pancakes.
Step 4: Cook Your Pancakes
Heat a griddle or large nonstick skillet over medium-low heat and grease it generously with butter. Using a ⅓ cup measuring cup, drop portions of batter onto the griddle and spread gently into circles. Cook until bubbles form on the surface and the edges seem set, then flip and cook until the other side is golden and the pancakes are cooked through. Serve immediately with your favorite toppings, like maple syrup or sliced bananas.
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
Transform your pancakes into a feast by adding garnishes like thinly sliced bananas, crunchy walnuts, or even a sprinkle of chocolate chips. These extras not only elevate the look but add interesting textures that play well with the soft pancakes.
Side Dishes
Serve these pancakes alongside crispy bacon, sausage links, or even a fresh fruit salad. The savory sides balance the sweetness beautifully, turning your meal into a memorable brunch experience.
Creative Ways to Present
Stack your Brown Sugar Banana Pancakes Recipe high on a wooden board, drizzle with warm maple syrup, and dust with powdered sugar for a café-style presentation at home. You can also roll them up with a smear of cream cheese or Nutella for a delicious twist that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you have any pancakes left, wrap them tightly in plastic wrap or store in an airtight container in the refrigerator for up to two days. This helps preserve their moisture and flavor.
Freezing
To enjoy these pancakes later, freeze them in a single layer on a baking sheet before transferring to a freezer bag. They keep well for up to two months and are ready whenever breakfast cravings strike.
Reheating
Reheat frozen or refrigerated pancakes in a toaster, oven, or microwave until warmed through. Toaster reheating is especially great for restoring a slight crispness around the edges while keeping them fluffy inside.
FAQs
Can I use regular sugar instead of brown sugar in this recipe?
Absolutely! While brown sugar provides a richer, caramel-like flavor, regular granulated sugar will work if you prefer a more subtle sweetness. It might slightly change the depth of flavor but not the texture.
What’s the best type of banana to use for these pancakes?
Use ripe bananas with lots of brown spots for the best natural sweetness and flavor. The softer they are, the easier they mash and the sweeter your pancakes will taste.
Can I make this recipe vegan?
To make a vegan version, substitute the egg with a flax or chia egg, use plant-based milk instead of buttermilk, and replace butter with a vegan alternative. The pancakes will still be delicious and satisfying.
Why do these pancakes need buttermilk?
Buttermilk reacts with baking powder to create bubbles that make the pancakes light and fluffy. It also adds a subtle tang that balances the sweetness wonderfully.
How can I keep my pancakes warm while cooking the whole batch?
Place cooked pancakes in a single layer on a baking sheet in a warm oven (around 200°F or 93°C) while you finish cooking the rest. This method keeps them warm without drying them out.
Final Thoughts
There’s something truly comforting about starting your day with a stack of these Brown Sugar Banana Pancakes Recipe beauties. Their irresistible sweetness, tender crumb, and caramel undertones make them a breakfast that feels like a warm hug. So, grab those overripe bananas, dust off your griddle, and dive into this recipe—it’s your ticket to effortless, delicious mornings everyone will love.
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Brown Sugar Banana Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 to 4.5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Brown Sugar Banana Pancakes are fluffy, sweet, and packed with the natural flavor of ripe bananas and a hint of brown sugar. Perfect for a cozy breakfast or brunch, they combine classic pancake ingredients with the rich sweetness of bananas and brown sugar, topped with maple syrup, nuts, and chocolate chips for an indulgent start to your day.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 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
Toppings
- Butter
- Maple syrup
- Sliced banana
- Walnuts
- Chocolate chips
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Stir well to ensure that the leavening agent and salt are evenly distributed through the flour.
- Prepare Batter: In a separate bowl, combine the mashed ripe bananas, melted unsalted butter, large egg, buttermilk, brown sugar, and vanilla extract. Whisk thoroughly until the mixture is smooth and well incorporated. Then, add the wet mixture to the dry ingredients and gently mix until just combined. Avoid over-mixing to keep the pancakes tender.
- Heat Griddle: Preheat a griddle or a large skillet over medium-low heat. Lightly grease the cooking surface with butter to prevent sticking and enhance flavor.
- Cook Pancakes: Pour the pancake batter onto the griddle in ⅓ cup portions, spreading them lightly into circles. Cook each pancake until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Carefully flip and cook the other side for another 2 minutes or until golden brown and cooked through.
- Serve: Serve the pancakes hot, topped with additional butter, maple syrup, sliced bananas, walnuts, and chocolate chips as desired for extra flavor and texture.
Notes
- For best flavor, use dark brown sugar but light brown sugar can be substituted.
- Ensure bananas are very ripe to maximize sweetness and moisture in the batter.
- Adjust the heat of the griddle as needed to prevent burning and ensure even cooking.
- These pancakes freeze well; reheat in a toaster or oven to restore crispness.
- For a dairy-free option, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar.
