If pancakes are your love language, you’re about to fall head over heels for this Brown Sugar Banana Pancakes Recipe. Imagine stacking up pillowy-soft pancakes, each bite brimming with ripe banana sweetness, hints of cinnamon, and a deep caramel warmth from brown sugar. This easy breakfast delivers pure comfort on a plate, and it’s so good you’ll be daydreaming about weekend brunch before the week even begins. If you’ve got a couple of spotty bananas and a craving for something cozy, this recipe is exactly what you need!
Ingredients You’ll Need
What’s wonderful about this recipe is how it takes a handful of familiar, unfussy ingredients and turns them into something extraordinary. Each one plays a starring role, contributing its own unique flavor, texture, or depth to every forkful.
- Ripe Bananas: Use very ripe bananas for maximum sweetness and an unbeatable moist texture.
- All-Purpose Flour: Gives your pancakes their signature fluffy structure with just the right amount of bite.
- Brown Sugar: Adds a subtle caramel richness that makes these pancakes pop with comforting flavor.
- Baking Powder: Essential for those dreamy tall and airy pancakes—don’t skip it!
- Ground Cinnamon: Lends a warm spicy aroma that pairs perfectly with banana and sugar.
- Salt: Just a hint balances sweet flavors and brings every ingredient to life.
- Egg: Binds everything together and adds tenderness.
- Milk: Keeps the batter pourable and the pancakes rich but not heavy; use your favorite dairy or plant-based milk.
- Vanilla Extract: Like a bakery secret weapon, it amplifies sweetness and creates irresistible aroma.
- Melted Butter (plus more for cooking): Gives every bite that perfect, buttery finish and golden edges.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Gather and Prep Ingredients
Before you dive in, make sure all your ingredients are measured out and your bananas are mashed well. It’s a small step, but it makes the whole process smooth and helps you avoid scrambling for missing items mid-recipe.
Step 2: Mix Dry Ingredients
In your largest mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Mixing the dry ingredients separately keeps things light and ensures the pancakes don’t get weighed down—this way, every bite is fluffy perfection.
Step 3: Combine Wet Ingredients
In a second bowl, mix together the mashed ripe bananas, egg, milk, vanilla extract, and melted butter. Whisk until the mixture is smooth and slightly frothy. The mashed banana will make this mixture thick and luscious, which means super-moist pancakes later.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. The key here is to mix just until you no longer see big streaks of flour—a few lumps are perfectly fine. Overmixing can lead to tough pancakes, so try to resist the urge!
Step 5: Rest the Batter
Let the batter sit for 5–10 minutes while you preheat your nonstick skillet or griddle over medium heat. This little pause lets the baking powder activate for even fluffier pancakes and gives the flour time to fully hydrate.
Step 6: Cook the Pancakes
Add a dab of butter to your heated pan and let it melt, then scoop about 1/4 cup of batter per pancake onto the surface. Cook until bubbles appear and the edges look set (about 2–3 minutes), then flip and cook for 1–2 more minutes until the other side is golden. Adjust the heat as needed so they don’t brown too fast!
Step 7: Serve and Enjoy
Stack your Brown Sugar Banana Pancakes Recipe high while still warm. Top with a pat of butter, a drizzle of maple syrup, and maybe a few fresh banana slices for a breakfast that’s worthy of a celebration.
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
A little garnish goes a long way in making your stack extra special. Try a handful of toasted walnuts for crunch, a shower of sliced bananas, or a sprinkle of powdered sugar for a classic look. A dollop of whipped cream or even a pinch of cinnamon on top will make these pancakes truly irresistible!
Side Dishes
Pairing your Brown Sugar Banana Pancakes Recipe with sides can transform it into a full brunch spread. Crispy bacon or sausage links give a savory contrast to the sweet pancakes, while a bowl of fresh berries or a tangy yogurt parfait can brighten up the plate. Don’t forget a fresh pot of coffee or a honey-sweetened chai to complete your breakfast experience!
Creative Ways to Present
Want to delight your guests or family? Stack mini pancakes and skewer them with toothpicks as a playful brunch bite. For a kid-friendly twist, add chocolate chips or swirl in peanut butter just before cooking. If you’re feeling luxurious, serve a pancake “cake” stacked high with layers of Greek yogurt and fruit between each—there’s no wrong way to make this recipe shine!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes (lucky you!), allow them to cool completely before storing. Place pancakes in a single layer in an airtight container, separating layers with wax paper or parchment to prevent sticking. They’ll stay fresh in the fridge for up to 3 days, perfect for quick weekday breakfasts.
Freezing
These pancakes freeze beautifully, making meal prep a breeze! Lay cooled pancakes on a baking sheet and freeze until solid, then transfer them to a zip-top freezer bag. They’ll keep well for up to 2 months. Just pull out what you need and let them thaw or reheat straight from the freezer.
Reheating
For the just-cooked texture, reheat pancakes in a toaster or on a skillet over low heat. They also microwave well in 20-second bursts if you’re in a hurry. Add a pat of butter as they warm up to bring back that deliciously fresh, melt-in-your-mouth feel.
FAQs
Can I use whole wheat flour in this Brown Sugar Banana Pancakes Recipe?
Yes! You can swap half or even all of the all-purpose flour with whole wheat flour for a heartier pancake with a slightly nutty flavor. Just know that they may be a bit denser, so consider adding an extra splash of milk to loosen up the batter.
How ripe should my bananas be?
The browner and spottier, the better! Super ripe bananas are much sweeter and have more banana flavor, which is exactly what you want for this Brown Sugar Banana Pancakes Recipe. Overripe bananas also mash easily, blending seamlessly into your batter.
Can I make the batter ahead of time?
It’s best to make the batter shortly before cooking to ensure maximum fluffiness. However, you can mix the wet and dry ingredients separately and combine them just before you’re ready to cook for the freshest results.
What are some fun mix-ins for this Brown Sugar Banana Pancakes Recipe?
Try adding in chocolate chips, chopped walnuts, or blueberries for extra flavor and texture. A handful of toasted coconut or a swirl of peanut butter gives an unexpected boost, making your pancakes uniquely yours!
Is this recipe freezer-friendly?
Absolutely! This Brown Sugar Banana Pancakes Recipe is ideal for making ahead. Freeze cooled pancakes in a single layer, then store in a zip-top bag—reheat and enjoy them whenever you like.
Final Thoughts
If you’ve been longing for a breakfast that feels like a warm embrace, this Brown Sugar Banana Pancakes Recipe is destined to become your new go-to. Invite your loved ones to the table, stack them high, and savor every bite—you won’t want to let a single crumb go to waste!
Print
Brown Sugar Banana Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These Brown Sugar Banana Pancakes are a delightful twist on classic pancakes, with the sweetness of ripe bananas and the warm flavor of brown sugar. Perfect for a cozy breakfast or weekend brunch!
Ingredients
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for cooking)
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the dry ingredients: whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
- Pour the wet ingredients into the dry ingredients: stir gently until just combined. Do not overmix; some lumps are fine. Let the batter rest for 5–10 minutes while heating the pan.
- Heat a nonstick skillet or griddle: over medium heat and lightly grease with butter. Pour 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. Flip and cook another 1–2 minutes until golden brown and cooked through.
- Serve warm: with butter, maple syrup, or sliced bananas on top.
In another bowl, mix the wet ingredients: mashed bananas, egg, milk, vanilla extract, and melted butter until smooth.
Notes
- For extra texture, add chopped walnuts or chocolate chips to the batter.
- These pancakes freeze well—just cool and store in a zip-top bag, then reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
