Brown Sugar Banana Pancakes Recipe
There’s something undeniably comforting about waking up to a warm stack of Brown Sugar Banana Pancakes. They’re soft, fluffy, deeply aromatic with cinnamon and vanilla, and swirled through with the rich, caramel tones of brown sugar. Every bite is loaded with pockets of sweet banana and just a hint of buttery richness, making these pancakes a delightful twist on a breakfast favorite. Whether you whip them up on a lazy weekend morning or surprise your loved ones with a midweek treat, Brown Sugar Banana Pancakes have a way of turning any morning into a mini celebration.
Ingredients You’ll Need
The magic of these pancakes truly begins with a handful of humble ingredients! Each one plays a unique role, from creating the fluffiest stacks to lending those signature flavors that set Brown Sugar Banana Pancakes apart. Gather these essentials and get ready to transform them into cozy, golden perfection.
- All-purpose flour: The classic base for fluffy, tender pancakes—don’t substitute with a heavier flour unless you want a heartier bite.
- Brown sugar: Gives the pancakes a lovely caramel note and a deeper sweetness than standard white sugar.
- Baking powder: The key to puffy, cloud-like pancakes every single time.
- Salt: Just a pinch balances the sweetness and deepens all the other flavors.
- Ground cinnamon: Lends a gentle warmth and cozy aroma that plays perfectly with bananas and brown sugar.
- Ripe banana: The banana should be spotty and super soft—it adds sweetness, moisture, and that irresistible fruity flavor.
- Large egg: Binds everything together for a perfect, just-set texture.
- Milk: Use your favorite kind (dairy or non-dairy)—it ensures the batter is smooth and pourable.
- Unsalted butter (melted): Adds richness and helps those gorgeous golden edges form.
- Vanilla extract: One teaspoon infuses the pancakes with just the right hint of warmth and depth.
- Butter for cooking: For greasing your skillet and ensuring those pancakes slide off perfectly.
How to Make Brown Sugar Banana Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the flour, brown sugar, baking powder, salt, and cinnamon. This step does more than just combine the ingredients—it fluffs them up and ensures every bite of your Brown Sugar Banana Pancakes is evenly seasoned and perfectly airy.
Step 2: Combine the Wet Ingredients
In a separate bowl, mash your ripe banana until it’s mostly smooth (a few small lumps are welcome for pops of banana flavor). Whisk in the egg, milk, melted butter, and vanilla extract until well combined. This mixture is all about building flavor, moisture, and structure for the pancakes.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients over the dry ingredients and gently stir until just combined—seriously, put down the whisk as soon as you see a few streaks of flour vanish! Overmixing can lead to chewy pancakes, so err on the side of a slightly lumpy batter. Those lumps will melt away as the pancakes cook, leaving you with the lightest stacks ever.
Step 4: Cook Your Pancakes
Heat a nonstick skillet or griddle over medium and brush it with a little butter. Scoop out about 1/4 cup of batter for each pancake and gently pour into the pan. Watch for bubbles forming on the surface and the edges starting to look set—this takes about 2–3 minutes. Flip and cook for another minute or so, until golden brown and cooked through. Repeat with the rest of the batter, adding butter as needed between batches.
Step 5: Serve and Enjoy!
As soon as your Brown Sugar Banana Pancakes are cooked, stack them high on a warm plate. The quicker you get them from pan to table, the softer and fluffier they’ll be. This is the moment to go wild with toppings or keep it classic with just a drizzle of maple syrup and an extra sprinkling of cinnamon or brown sugar.
How to Serve Brown Sugar Banana Pancakes
Garnishes
Toppings are where you can really let your creativity shine! For maximum banana flavor, layer on extra fresh banana slices. A dusting of cinnamon or a sprinkle of brown sugar gives even more caramelized sweetness. And of course, you can never go wrong with a pat of salted butter melting over the warm stack. For a special touch, try a dollop of Greek yogurt, a swirl of whipped cream, or a handful of toasted walnuts for crunch.
Side Dishes
Brown Sugar Banana Pancakes are filling on their own, but a colorful fruit salad or a bowl of fresh berries makes a fresh, juicy counterpoint. For a full brunch spread, add crispy bacon or vegetarian sausage on the side, and maybe a steaming mug of your favorite coffee or tea. They work beautifully as part of a larger breakfast table!
Creative Ways to Present
Turn breakfast into a celebration by stacking pancakes tall for a family-style presentation, then sprinkling with powdered sugar for a little extra flair. Or, cut pancakes into smaller rounds for a kid-friendly brunch platter. If you’re prepping in advance, you could even roll up cooled pancakes with a filling of cream cheese and honey for grab-and-go wraps. However you serve them, these pancakes are guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Leftover Brown Sugar Banana Pancakes keep well in the fridge for up to three days. Let them cool to room temperature, then transfer them to an airtight container with a piece of parchment paper between layers to prevent sticking. They make for an easy heat-and-eat breakfast or snack.
Freezing
If you’re thinking ahead, these pancakes freeze beautifully! Lay them in a single layer on a baking sheet and freeze until solid, then stack in freezer bags for up to one month. Frozen pancakes can be a lifesaver on busy mornings—just grab what you need and they’re ready to warm up in minutes.
Reheating
For the best texture, reheat pancakes in a toaster oven or oven at 300°F until heated through (about 5–7 minutes). The microwave works in a pinch—just cover with a damp paper towel and heat in 20-second bursts to avoid drying out. Either way, your Brown Sugar Banana Pancakes will come out soft, fluffy, and just as delicious as day one.
FAQs
Can I use frozen bananas in this recipe?
Absolutely! Thawed, previously frozen bananas work perfectly in Brown Sugar Banana Pancakes. Drain off any excess liquid before mashing to keep the batter from becoming too wet. The end result will be just as sweet and flavorful.
Is it possible to make these pancakes vegan?
Yes, with a few tweaks! Swap the egg with a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use non-dairy milk, and opt for a vegan butter or coconut oil instead of regular butter. You’ll still get fluffy, flavorful pancakes that everyone can enjoy.
How do I make the pancakes even fluffier?
To boost fluffiness, make sure not to overmix your pancake batter—stop stirring as soon as the flour disappears. You can also let the batter rest for 5–10 minutes before cooking; this allows the baking powder to activate and produces an extra-light texture.
Can I add other mix-ins like nuts or chocolate chips?
Absolutely! Walnuts, pecans, or mini chocolate chips are amazing in Brown Sugar Banana Pancakes. Gently fold them into the batter just before cooking, using about 1/3 cup total for this recipe. They add delicious crunch or melty sweetness with every bite.
What’s the best way to prevent pancakes from sticking to the pan?
Always start with a hot, nonstick skillet or griddle, and brush it lightly with butter before each batch. If you notice sticking, make sure the pan is hot enough and add a fresh swipe of butter for that gorgeous golden finish and easy flipping every time.
Final Thoughts
If you’re looking for a breakfast that’s both simple and unforgettable, you can’t go wrong with a stack of Brown Sugar Banana Pancakes. They’re endlessly cozy, easy enough for a weekday and special enough for brunch with friends. Give them a try—you’ll be making extra batches before you know it!
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 sweet flavor of brown sugar and ripe bananas. They are fluffy, flavorful, and perfect for a cozy breakfast treat.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 large ripe banana, mashed
- 1 large egg
- 1 cup milk
- 2 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In a separate bowl, mash the banana and whisk in the egg, milk, melted butter, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — a few lumps are fine.
- Cook Pancakes: Heat a lightly buttered nonstick skillet or griddle over medium heat. 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 begin to look set. Flip and cook for another 1–2 minutes or until golden brown and cooked through. Repeat with remaining batter.
- Serve: Serve warm with maple syrup, sliced bananas, or an extra sprinkle of brown sugar and cinnamon.
Notes
- You can substitute half of the flour with whole wheat flour for added fiber.
- For extra flavor, fold in chopped walnuts or mini chocolate chips.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
