If you’re craving something utterly comforting for breakfast, this Brown Sugar Banana Pancakes Recipe is the answer you’ve been looking for. Imagine fluffy, golden pancakes infused with the warmth of brown sugar and cinnamon, each bite bursting with sweet banana flavor. These pancakes are a family favorite at my house, and they’re the sort of dish that turns a regular morning into a cozy, memorable occasion. Whether you’re serving them up for a leisurely weekend brunch or a quick weekday treat, this recipe brings together classic ingredients in the most delicious way.
Ingredients You’ll Need
The beauty of this Brown Sugar Banana Pancakes Recipe is how it transforms simple pantry staples into something truly special. Each ingredient plays its part, from the brown sugar’s caramel notes to the banana’s creamy sweetness, ensuring every bite is packed with flavor and perfect texture.
- All-purpose flour: The foundation for fluffy pancakes, giving them structure and a tender crumb.
- Brown sugar: Adds rich, molasses-like sweetness and a touch of moisture that sets these pancakes apart.
- Baking powder: Creates that signature lift, resulting in light and airy pancakes every time.
- Ground cinnamon: Infuses warmth and a subtle spice that complements the banana beautifully.
- Salt: Balances the sweetness and enhances every other flavor in the mix.
- Milk: Brings the batter together and keeps the pancakes soft and moist.
- Ripe banana, mashed: The star of the show, lending natural sweetness and a creamy texture.
- Large egg: Adds richness and helps bind everything together for the perfect pancake consistency.
- Melted butter or oil: Delivers extra flavor and keeps the pancakes tender and moist.
- Vanilla extract: Rounds out the flavors with a sweet, aromatic touch.
- Extra butter or oil for greasing the pan: Ensures your pancakes cook up golden without sticking.
How to Make Brown Sugar Banana Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the flour, brown sugar, baking powder, cinnamon, and salt. This step ensures your dry ingredients are evenly distributed and will help your pancakes rise evenly and taste perfectly balanced in every bite.
Step 2: Combine the Wet Ingredients
In a separate bowl, mash your ripe banana until smooth (a few small lumps are okay for extra texture). Then add the milk, egg, melted butter (or oil), and vanilla extract. Whisk everything together until the mixture is fully combined and creamy. This is where all the moisture and rich flavor comes from in your Brown Sugar Banana Pancakes Recipe.
Step 3: Bring It All Together
Pour the wet ingredients into the dry ingredients and gently stir them together. Don’t overmix—just enough so there are no large pockets of flour. The batter should look slightly lumpy. This is the secret to ultra-fluffy pancakes, as overmixing can make them tough.
Step 4: Preheat and Grease the Pan
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. A properly heated and greased pan will give your pancakes that gorgeous golden color and prevent sticking so you can flip with confidence.
Step 5: Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, until you see bubbles forming on the surface and the edges look set. Flip them carefully, then cook for another 1–2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter or oil as needed.
Step 6: Serve Warm
Transfer your pancakes to a plate and serve immediately while they’re still warm and fluffy. Top with your favorite maple syrup, extra banana slices, or even a sprinkle of brown sugar for that little touch of indulgence.
How to Serve Brown Sugar Banana Pancakes Recipe
Garnishes
Dress up your stack with a handful of sliced bananas, a dusting of powdered sugar, or a drizzle of warm maple syrup. For extra decadence, try a dollop of whipped cream or a scattering of toasted nuts. These simple additions make each serving of the Brown Sugar Banana Pancakes Recipe feel extra special.
Side Dishes
Pair your pancakes with crispy bacon, scrambled eggs, or fresh berries for a complete breakfast spread. The sweet, fluffy pancakes balance perfectly with savory sides, making your meal feel hearty and satisfying.
Creative Ways to Present
Stack your pancakes high and layer them with slices of banana and a drizzle of honey between each layer for a brunch-worthy presentation. Or, cut out fun shapes with cookie cutters for kids, or serve mini pancakes on skewers for a playful twist on the Brown Sugar Banana Pancakes Recipe.
Make Ahead and Storage
Storing Leftovers
Any leftover pancakes can be cooled completely and stored in an airtight container in the refrigerator for up to three days. They’ll stay soft and delicious, ready for quick breakfasts or snacks throughout the week.
Freezing
To freeze, arrange the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag or container, separating layers with parchment paper. Your Brown Sugar Banana Pancakes Recipe will keep well in the freezer for up to two months.
Reheating
For a fresh-from-the-skillet texture, reheat pancakes in a toaster or toaster oven for a couple of minutes. You can also microwave them for 20–30 seconds, but to keep them from drying out, place a slightly damp paper towel over the top.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will add a nuttier flavor and a bit more fiber. The pancakes may be slightly denser, but still delicious. You might want to add a splash more milk to keep the batter from getting too thick.
What if my bananas aren’t very ripe?
For the best flavor and sweetness, ripe bananas with plenty of brown spots are ideal. If yours aren’t quite there, you can microwave them for 20–30 seconds to soften and sweeten them up a bit.
Can I double the Brown Sugar Banana Pancakes Recipe for a crowd?
Yes, this recipe doubles beautifully! Just use a larger mixing bowl and cook in batches. Keep cooked pancakes warm in a low oven (about 200°F) while you finish the rest.
Are there any fun add-ins I can try?
Definitely! Stir in a handful of chocolate chips, chopped walnuts, or even blueberries into the batter for a fun twist. These extras add bursts of flavor and texture to the classic Brown Sugar Banana Pancakes Recipe.
How do I make the pancakes extra fluffy?
Letting the batter rest for five minutes before cooking allows the baking powder to activate fully, resulting in super fluffy pancakes. Be careful not to overmix, as that can make them dense.
Final Thoughts
If you’re looking for a breakfast that truly feels like a treat, this Brown Sugar Banana Pancakes Recipe is a must-try. It’s easy enough for busy mornings yet special enough for weekend brunch. Whip up a batch, share them with your loved ones, and enjoy every golden, sweet, and satisfying bite!
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 deliciously sweet and fluffy breakfast option, combining ripe bananas and brown sugar for natural sweetness and a hint of cinnamon for warmth. Easy to make and perfect for a cozy morning, they serve as a satisfying start to your day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 ripe banana, mashed
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
For Cooking
- Extra butter or oil for greasing the pan
Instructions
- Prepare the dry mixture: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt to ensure an even distribution of ingredients.
- Combine wet ingredients: In a separate bowl, mix the milk, mashed banana, egg, melted butter, and vanilla extract until smooth and well combined.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; the batter should remain slightly lumpy to keep the pancakes light and fluffy.
- Heat the pan: Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook the pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set, then flip and cook for an additional 1–2 minutes until golden brown and cooked through.
- Serve: Repeat with remaining batter. Serve warm topped with maple syrup, sliced bananas, or an extra sprinkle of brown sugar for added sweetness.
Notes
- For fluffier pancakes, allow the batter to rest for 5 minutes before cooking.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Leftover pancakes can be stored in the refrigerator for a day or two, or frozen for longer storage and reheated in a toaster or microwave.
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 7g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
