If there’s a breakfast that brings pure joy to my kitchen, it’s Brown Sugar Banana Pancakes. Imagine a stack of fluffy, warmly spiced pancakes, their sweetness deepened by brown sugar and elevated by ripe bananas—all coming together in every golden bite. Whether you’re a pancake fanatic or simply looking to turn overripe bananas into something magical, this recipe guarantees a cozy, homemade breakfast experience that’s easy enough for any day of the week. There’s just something heartwarming about waking up to the scent of cinnamon and caramelized banana wafting through the house!
Ingredients You’ll Need
Creating these pancakes couldn’t be easier, but each ingredient counts towards that dreamy, café-worthy stack. Many of the ingredients are probably already in your pantry, waiting to come together and work their magic for your next batch of Brown Sugar Banana Pancakes.
- All-purpose flour: The classic base that gives your pancakes their soft, fluffy structure.
- Brown sugar (packed): Brings a subtle molasses sweetness and a hint of caramel flavor in every bite.
- Granulated sugar: Adds just the right touch of extra sweetness to balance the spices.
- Baking powder: Helps the pancakes rise into thick, pillowy clouds you’ll want to devour.
- Salt: A pinch goes a long way to enhance all the wonderful flavors.
- Ground cinnamon: Infuses warmth and a gentle spice that pairs perfectly with banana.
- Milk: Creates a rich, smooth batter—whole or 2% milk is best for flavor, but alternatives work too!
- Ripe banana (mashed): A naturally sweet and creamy addition—make sure the banana is nice and spotty.
- Large egg: Binds your ingredients and contributes to the pancakes’ tender crumb.
- Melted butter (plus more for cooking): Adds richness, moisture, and that unmistakable buttery taste.
- Vanilla extract: A splash rounds out the sweet, aromatic flavors in an irresistible way.
How to Make Brown Sugar Banana Pancakes
Step 1: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together your flour, brown sugar, granulated sugar, baking powder, salt, and cinnamon. This extra step ensures every pancake will have that signature fluffy lift and warm, caramel flavor in each bite. Mix thoroughly so the sugars and spices are evenly distributed.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk your milk, mashed banana, egg, melted butter, and vanilla until smooth and well combined. This is where the magic starts—the banana dissolves into sweetness, and the rich butter and vanilla guarantee soft, tender pancakes you’ll crave on a Sunday morning.
Step 3: Bring the Batter Together
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or spoon, just until the mixture is combined. Don’t worry about a few lumps—overmixing can lead to tough pancakes, so a gently incorporated batter makes all the difference for those dreamy Brown Sugar Banana Pancakes.
Step 4: Rest the Batter (Optional, But Recommended!)
For extra-fluffy pancakes, let the batter rest for 5 to 10 minutes. This simple pause lets the baking powder work its magic and allows the flour to hydrate fully, resulting in pancakes that are lighter than air.
Step 5: Cook to Perfection
Preheat a nonstick skillet or griddle over medium heat and melt a little butter to coat the surface. For each pancake, pour about 1/4 cup of batter onto the skillet. Watch for bubbles forming across the top and the edges beginning to set—after 2 to 3 minutes, give them a gentle flip. Cook another 1 to 2 minutes until beautifully golden and fully cooked through.
Step 6: Serve Warm and Enjoy
Once all your Brown Sugar Banana Pancakes are cooked up, stack them high and serve immediately. They’re at their best when warm, with a pat of butter melting on top and your favorite toppings drizzling down the sides.
How to Serve Brown Sugar Banana Pancakes
Garnishes
The finishing touches make all the difference! I love to top my pancakes with more slices of fresh banana, a sprinkle of chopped toasted nuts (pecans or walnuts are heavenly), and—of course—a generous drizzle of real maple syrup. If you’re feeling decadent, a dusting of powdered sugar or a dollop of whipped cream pushes these over the top!
Side Dishes
You can turn your pancake breakfast into a true feast. Pair your Brown Sugar Banana Pancakes with crispy bacon or breakfast sausage for a classic sweet-and-savory combo, or add a bowl of vibrant mixed berries on the side. Freshly brewed coffee, steaming tea, or a cool orange juice completes the picture and rounds out your morning table.
Creative Ways to Present
For a special twist, layer pancakes with sliced bananas or yogurt between each one for a lovely stacked presentation. Cut them into mini rounds to serve as a fun brunch platter, or thread bite-size pieces onto skewers with fruit for a playful breakfast kabob—perfect for little hands or party platters!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the pancakes cool completely before popping them into an airtight container. Store them in the refrigerator for up to three days. They’ll stay soft and flavorful, perfect for a quick breakfast or snack on busy mornings!
Freezing
Brown Sugar Banana Pancakes freeze beautifully. Stack them with parchment paper between each pancake to prevent sticking, then wrap tightly in a freezer bag. You can freeze them for up to two months—ideal for meal prep or whenever the craving hits.
Reheating
To warm up, microwave individual pancakes for 20 to 30 seconds, or reheat them in a toaster or low oven for a slightly crisp exterior. They’ll taste as fresh and inviting as if you just made them!
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! Whole wheat flour works great if you’re after a heartier, nuttier flavor. Just keep in mind the pancakes may be a bit denser, so consider starting with a half-and-half mix of whole wheat and all-purpose for balance.
Can I make Brown Sugar Banana Pancakes dairy-free?
Yes! Swap in your favorite plant-based milk (like almond, oat, or soy) and use melted coconut oil or vegan butter in place of regular butter—they’ll still turn out wonderfully fluffy and delicious.
How do I know when to flip the pancakes?
Watch for small bubbles forming on the surface and edges of the pancakes looking set—this usually happens at the 2–3 minute mark. Slide your spatula gently underneath, and when they lift cleanly and are lightly golden, they’re ready to flip!
What can I add to the batter for extra flavor?
Try folding a handful of mini chocolate chips, chopped pecans, or even small blueberries right into the batter. These mix-ins make each bite of your Brown Sugar Banana Pancakes a surprise!
Can I make the batter the night before?
It’s best to mix the batter fresh, as the baking powder works immediately and loses its lift over time. If you need to prep ahead, mix together your wet and dry ingredients separately and combine them just before cooking.
Final Thoughts
Once you’ve tried these Brown Sugar Banana Pancakes, you’ll see why they’re my go-to for a cozy, crowd-pleasing breakfast. Every stack is a blend of sweet, fluffy comfort and irresistible caramelized banana flavor. I hope you give this recipe a try soon—your kitchen (and everyone in it) is in for a real treat!
Print
Brown Sugar Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Sugar Banana Pancakes are a delightful twist on classic pancakes, with the sweetness of ripe bananas and the rich flavor of brown sugar. They are easy to make and perfect for a cozy weekend breakfast.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar (packed)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup milk
- 1 ripe banana (mashed)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1/2 teaspoon vanilla extract
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, salt, and cinnamon.
- Wet Ingredients: In another bowl, whisk together the milk, mashed banana, egg, melted butter, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix; some lumps are okay.
- Cook: Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set, then flip and cook another 1–2 minutes until golden and cooked through.
- Serve: Repeat with remaining batter. Serve warm with maple syrup, sliced bananas, or chopped nuts if desired.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
- You can add chopped pecans or mini chocolate chips to the batter for extra flavor.
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