The Fluffiest Brown Sugar Banana Pancakes Recipe Ever

Sweet mornings call for delightful brown sugar banana pancakes that melt in your mouth.

Ripe bananas add natural sweetness to this classic breakfast treat.

Fluffy and golden, these pancakes bring comfort to your kitchen.

Cinnamon whispers warmth through each tender bite.

Maple syrup drizzled on top creates a perfect harmony of flavors.

Nobody can resist the aroma wafting from the griddle.

Let’s whip up a stack that will make your taste buds dance with joy.

Why Brown Sugar Banana Pancakes Are So Loved

• Savor Family-Friendly Comfort: These pancakes bring everyone together with their warm, sweet banana and brown sugar flavors that kids and adults will absolutely love.
• Master Easy Cooking Skills: Perfect for beginners, this recipe requires simple mixing techniques and basic kitchen tools, making it an excellent way to build confidence in cooking.
• Customize with Endless Toppings: Dress up these pancakes with fresh berries, chopped nuts, whipped cream, or extra drizzles of maple syrup to create a personalized breakfast experience that suits any taste preference.
• Transform Overripe Bananas: Rescue those brown bananas sitting on your counter by transforming them into a delicious breakfast treat that reduces food waste and maximizes flavor.

What Goes Into Brown Sugar Banana Pancakes

• All-Purpose Flour: The main structure and base for the pancake batter.
• Baking Powder: Helps the pancakes rise and become light and fluffy.
• Salt: Enhances the overall flavor of the pancakes.

• Banana: Provides natural sweetness and moisture to the pancake batter.
• Egg: Binds the ingredients together and adds richness.
• Buttermilk: Creates a tender texture and adds a slight tangy flavor.
• Brown Sugar: Offers a deep, caramel-like sweetness to the pancakes.
• Vanilla: Adds a warm, aromatic flavor to the batter.

• Butter, Melted: Adds richness and helps in mixing the wet ingredients.
• Butter for Greasing: Prevents pancakes from sticking and adds flavor to the pan.

Steps To Cook Brown Sugar Banana Pancakes

Step 1: Whisk Dry Ingredients

Grab a spacious mixing bowl and combine flour, baking powder, and salt. Use a whisk to blend these ingredients thoroughly, ensuring no lumps remain.

Step 2: Blend Wet Components

• Melted butter
• Egg
• Buttermilk
• Brown sugar
• Vanilla extract

Whisk everything together until the mixture looks creamy and well-incorporated.

Step 3: Combine Mixtures

Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula, mixing just until combined. Stop stirring when you no longer see dry flour streaks – overmixing will make pancakes tough.

Step 4: Prepare Cooking Surface

Heat a griddle or large skillet over medium-low temperature. Lightly grease the surface with butter to prevent sticking and add flavor.

Step 5: Create Pancake Circles

Scoop batter using a ⅓ cup measure. Gently pour onto the heated surface, allowing the batter to spread into circular shapes.

Step 6: Watch for Cooking Signs

Wait until small bubbles appear on the pancake’s surface. Because this batter is thick, bubbles might be subtle and take slightly longer to form.

Step 7: Flip and Finish Cooking

Carefully flip each pancake when bubbles start to emerge. Cook the second side for an additional two minutes. Maintain medium-low heat to ensure even, golden-brown cooking.

Step 8: Serve and Enjoy

Transfer pancakes to serving plates. Top with extra butter, drizzle with maple syrup, and add any additional toppings like sliced bananas or chopped nuts.

Helpful Tricks For Brown Sugar Banana Pancakes

• Prevent Overmixing: Stir batter gently to keep pancakes light and fluffy, stopping when ingredients are just combined to avoid tough texture.
• Master Banana Ripeness: Use very ripe, brown-spotted bananas for maximum sweetness and deeper flavor in your pancakes.
• Control Griddle Temperature: Maintain medium-low heat to cook pancakes evenly without burning, allowing golden-brown surfaces and perfect inner texture.
• Enhance Moisture Balance: Add extra buttermilk if batter seems too thick, ensuring tender pancakes that aren't dry or dense.
• Boost Topping Creativity: Experiment with toppings like chopped nuts, caramel drizzle, or fresh berries to elevate the pancake experience.

Tasty Spins On Brown Sugar Banana Pancakes

• Gluten-Free Banana Pancakes: Replace wheat flour with almond or oat flour for a celiac-friendly version that maintains the rich banana and brown sugar flavor.
• Vegan Banana Pancake Remix: Swap egg with mashed chia seeds or flax eggs, use coconut oil instead of butter, and plant-based milk as buttermilk alternative.
• Protein-Packed Banana Pancakes: Add a scoop of protein powder to the dry ingredients and include Greek yogurt in the wet mixture for extra protein boost.
• Low-Carb Banana Alternative: Substitute bananas with grated zucchini or pumpkin puree, use coconut flour, and monk sweetener instead of brown sugar for a lower-carbohydrate option.

What To Pair With Brown Sugar Banana Pancakes

• Brew Rich Maple Coffee: Complement the sweet banana pancakes with a robust, freshly brewed medium-roast coffee that highlights the brown sugar's caramel undertones.
• Pair with Candied Pecan Crunch: Sprinkle chopped candied pecans over the pancakes to add a delightful crunch and enhance the nutty, warm flavor profile of the dish.
• Drizzle Cinnamon Honey Syrup: Create a homemade cinnamon-infused honey syrup that elevates the pancakes' sweetness and adds a warming spice dimension to the breakfast.
• Serve with Whipped Vanilla Cream: Top the pancakes with a light, airy whipped cream infused with vanilla extract to balance the dense, rich texture of the banana pancakes.

How To Store Brown Sugar Banana Pancakes Right

• Place leftover pancakes in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 3 days to maintain freshness and prevent sticking.
• Stack pancakes with wax paper between each one, then seal in a freezer-safe bag. Freeze for up to 1 month, ensuring maximum flavor preservation.
• Arrange pancakes on a microwave-safe plate, cover with a damp paper towel. Warm for 15-20 seconds, checking to prevent overcooking and maintain soft texture.
• Preheat oven to 350°F, spread pancakes on a baking sheet in a single layer. Warm for 5-7 minutes, which helps restore their original fluffy consistency without drying out.

Brown Sugar Banana Pancakes Q&A

• Why use buttermilk in these pancakes?

Buttermilk helps create a tender, fluffy texture by reacting with baking powder to produce light and airy pancakes with a subtle tangy flavor.

• Can I substitute brown sugar with another sweetener?

Yes, you can use white sugar or maple syrup, but brown sugar adds a deeper, caramel-like sweetness that complements the banana perfectly.

• How ripe should bananas be for this recipe?

Use overripe bananas with dark brown or black spots, which are sweeter and will mash more easily, enhancing the banana flavor in the pancakes.

• What if I don't have a griddle?

A non-stick skillet or cast-iron pan works great. Just ensure the heat is medium-low to prevent burning and allow even cooking of the pancakes.

Brown Sugar Banana Pancakes Recipe

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4.6 from 28 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sweet mornings come alive with brown sugar banana pancakes, a comforting breakfast delight that blends caramelized bananas and rich brown sugar into fluffy pancake perfection. Warm, golden stacks promise a delectable start to your day, inviting you to savor each indulgent bite.

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Ingredients

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Pancake Base:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg

Wet Ingredients:

• 3/4 cup mashed ripe banana (about 2 small bananas)
• 2 tablespoons unsalted butter (melted)
• 3/4 cup buttermilk
• 1/4 cup packed dark brown sugar
• 1 teaspoon pure vanilla extract

Toppings and Garnish:

• Butter
• Maple syrup
• Sliced bananas
• Walnuts
• Chocolate chips

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Instructions

1. Combine dry ingredients in a spacious mixing bowl, sifting flour, baking powder, and salt together to ensure even distribution.
2. Thoroughly mash ripe bananas and blend with melted butter, egg, buttermilk, brown sugar, and vanilla extract until smooth and fully integrated.
3. Gently fold wet mixture into dry ingredients using a rubber spatula, mixing until just incorporated. Slight lumps are acceptable; avoid aggressive stirring to maintain pancake tenderness.
4. Preheat griddle or non-stick skillet to medium-low temperature (around 325°F), lightly coating surface with butter to prevent sticking.
5. Carefully ladle approximately ⅓ cup batter onto heated surface, allowing gentle spread into circular shape.
6. Monitor pancake surface for emerging bubbles, which may appear subtly due to thick batter consistency. This indicates readiness for flipping.
7. Carefully turn pancake and cook opposite side for an additional 2-3 minutes until golden brown and thoroughly cooked through.
8. Transfer completed pancakes to serving plates, accompanying with softened butter, pure maple syrup, and optional garnishes like sliced bananas or chopped nuts.

Notes

• Use overripe bananas for maximum sweetness and richer banana flavor in your pancakes.
• Gently fold wet and dry ingredients to maintain fluffy texture and prevent tough, dense pancakes.
• Customize by adding chopped nuts like walnuts or pecans for extra crunch and depth of flavor.
• For gluten-free option, substitute all-purpose flour with almond or oat flour while keeping other ingredients the same.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300 kcal
• Sugar: 15 g
• Sodium: 350 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 55 mg