If you love waking up to a cozy breakfast that warms you from the inside out, Brown Sugar Banana Pancakes are about to become your new obsession. Every bite is a soft, fluffy embrace layered with caramel sweetness from ripe bananas and brown sugar, plus a hint of cinnamon for warmth. What makes these pancakes so irresistible is their perfect balance of moisture and flavor—the bananas add tenderness, the brown sugar gives depth, and the buttermilk pulls it all together for that classic, old-fashioned pancake feel you’ll want to savor on slow mornings or show off at brunches.
Ingredients You’ll Need
The magic of Brown Sugar Banana Pancakes comes down to simple pantry staples that, combined just right, create absolute breakfast bliss. Each ingredient plays a special part in bringing softness, lift, and decadent flavor—nothing fancy, just reliable kitchen basics dialing up the deliciousness in every stack!
- All-purpose flour: This gives your pancakes structure and the classic fluffy crumb everyone adores.
- Brown sugar: Adds a deep caramel sweetness and helps the pancakes get beautifully golden on the outside.
- Baking powder: The key to thick, light pancakes—it makes the batter rise and puff up on the griddle.
- Baking soda: Works with the buttermilk for just a touch more lift and perfect tenderness.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground cinnamon: Brings a cozy warmth that pairs perfectly with bananas and brown sugar.
- Mashed ripe bananas (about 2 medium): Use bananas with lots of brown spots for maximum fragrance and moisture.
- Buttermilk: Adds tanginess and keeps the pancakes extra tender—substitute with regular milk and a splash of lemon juice if needed.
- Large eggs: They bind everything together and add richness.
- Melted butter: Elevates the pancakes with buttery flavor and a soft crumb.
- Vanilla extract: Rounds out the flavor and makes your kitchen smell amazing.
- Additional butter or oil for cooking: For a perfectly crisped golden surface as the pancakes cook.
How to Make Brown Sugar Banana Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large bowl—a little extra room makes it easier to stir without any mess. Whisk together your flour, brown sugar, baking powder, baking soda, salt, and cinnamon. This helps evenly distribute the leaveners and spices, so every single bite of your Brown Sugar Banana Pancakes is light, fluffy, and perfectly flavored.
Step 2: Combine the Wet Ingredients
In a separate, medium bowl, mash your ripe bananas until creamy (some little lumps are totally fine). Stir in the buttermilk, eggs, melted butter, and vanilla extract. Mixing these together before adding to the dry ingredients ensures the fat and liquids are evenly incorporated without overworking the batter.
Step 3: Stir It All Together
Pour your wet mixture over the dry ingredients and gently stir until they just come together. This is the moment that makes or breaks fluffy pancakes—don’t over-mix! A few lumps are totally normal and will disappear when the pancakes cook. You’ll notice the batter is thick and fragrant, promising stacks of pillowy Brown Sugar Banana Pancakes.
Step 4: Heat the Skillet
Fire up your nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Drop 1/4 cupfuls of batter onto the hot surface. Let them cook for about 2 to 3 minutes, or until you see bubbles forming and the edges looking set. Flip with confidence and cook the other side for another 1 to 2 minutes, until both sides are beautifully golden brown and irresistibly aromatic.
Step 5: Serve and Enjoy
Stack your pancakes high while they’re still warm and fluffy. Whether you keep toppings simple or go over the top, each bite will deliver everything you crave from Brown Sugar Banana Pancakes—soft, sweet, and melt-in-your-mouth delicious.
How to Serve Brown Sugar Banana Pancakes
Garnishes
There’s no wrong way to dress up a stack of Brown Sugar Banana Pancakes! A pat of butter melting into the warm pancakes is classic, but try a handful of banana slices, a sprinkle of brown sugar, a shower of chopped walnuts, or even a dusting of cinnamon for that bakery-fresh finish.
Side Dishes
Round out your plate with some crisp bacon or breakfast sausage for a savory kick, or pair your pancakes with a fresh fruit salad to balance the sweetness. A side of yogurt or a mug of strong coffee perfectly complements the rich flavors in Brown Sugar Banana Pancakes as well.
Creative Ways to Present
Want to put a little spin on tradition? Stack the pancakes tall with layers of whipped cream in between, drizzle with salted caramel, or cut them into adorable mini pancakes for a brunch buffet. You can also serve them “banana split” style, with a scoop of vanilla yogurt, fresh berries, and a drizzle of chocolate sauce—guaranteed to wow any crowd!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (it’s no easy feat with Brown Sugar Banana Pancakes!), wrap them up tightly in plastic wrap or stack with parchment paper between each pancake in an airtight container. They’ll keep in your fridge for up to three days, staying soft and moist thanks to those ripe bananas.
Freezing
To freeze, let pancakes cool fully, then stack with parchment paper pieces so they don’t stick. Place the stack in a freezer-safe bag or sealed container. Brown Sugar Banana Pancakes freeze beautifully for up to two months, making them perfect for rushed mornings or unexpected cravings.
Reheating
For best results, reheat pancakes straight from the fridge or freezer in a toaster or on a dry skillet over low heat until warmed through. This keeps the edges lightly crisp while bringing that soft, banana-rich interior back to life. Microwaving works too, but for that perfect texture, a skillet is your best bet.
FAQs
Can I make these pancakes without buttermilk?
Definitely! If you’re out of buttermilk, just use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes and you’ll have a homemade buttermilk substitute that still gives your Brown Sugar Banana Pancakes a tender crumb and delicious tang.
Can I add chocolate chips or nuts?
Absolutely—fold a handful of chocolate chips or chopped walnuts right into the batter after mixing the wet and dry ingredients together. Both add wonderful texture and make these pancakes extra decadent, turning a cozy breakfast into pure celebration.
How ripe should my bananas be?
The riper, the better! Look for bananas that are heavily speckled or nearly all brown. These have maximum sweetness and mash up smoothly, resulting in pancakes with rich banana flavor and a caramel undertone that makes Brown Sugar Banana Pancakes so special.
Can I prepare the batter ahead of time?
While it’s best to cook pancakes soon after mixing for maximum fluffiness, you can prep the wet and dry ingredients separately the night before, then combine them right before cooking in the morning. This keeps everything fresh and ready to go for speedy weekday breakfasts.
What’s the best topping for Brown Sugar Banana Pancakes?
You can’t go wrong with a drizzle of maple syrup, extra banana slices, chopped pecans, or even a dollop of Greek yogurt. And if you’re feeling fancy, a bit of homemade whipped cream or caramel sauce makes these pancakes simply unforgettable.
Final Thoughts
If you’re craving a breakfast that feels like a warm hug and tastes like pure comfort, you just have to give these Brown Sugar Banana Pancakes a try. They’re easy enough for a weekday treat but special enough to deserve center stage at your next brunch. Grab those ripe bananas, whip up a batch, and watch them disappear—trust me, they’re a new classic in the making!
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 traditional pancakes, with the sweetness of ripe bananas and a hint of cinnamon. They are perfect for a cozy weekend breakfast or brunch.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- additional butter or oil for cooking
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Serve warm with syrup, sliced bananas, or extra brown sugar sprinkled on top.
Wet Ingredients: In another bowl, combine the mashed bananas, buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Notes
- You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar.
- For extra flavor, add a handful of chocolate chips or chopped walnuts to the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 7g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
