Why You’ll Love This Recipe
- Naturally Sweetened: Ripe bananas and brown sugar add sweetness without refined sugars.
- Fluffy & Moist: The combination of buttermilk and baking soda creates tender pancakes.
- Quick & Easy: Ready in just 11 minutes for a speedy breakfast.
- Perfect Flavor: A touch of vanilla enhances the banana and brown sugar notes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ripe bananas, mashed
- ¼ cup brown sugar
- 1 large egg
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Directions
- Gather all ingredients and prepare before starting.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix mashed bananas, brown sugar, egg, buttermilk, melted butter, and vanilla extract until smooth.
- Gradually add wet ingredients to dry, stirring gently until just combined. Some lumps are okay—avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup batter for each pancake onto the skillet. Cook 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook another 2-3 minutes until golden brown and cooked through.
- Repeat with remaining batter, greasing the pan as needed.
- Serve warm with maple syrup, sliced bananas, or powdered sugar.
Servings and Timing
Servings: About 8 pancakes
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: Approximately 11 minutes
Variations
- Add Nuts: Stir in chopped walnuts or pecans for extra crunch.
- Spice It Up: Add cinnamon or nutmeg to the dry ingredients.
- Chocolate Chips: Sprinkle mini chocolate chips into the batter before cooking.
- Vegan Option: Substitute egg with flax egg and use plant-based milk and butter.
Storage/Reheating
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a toaster or skillet for best texture. Avoid microwaving to prevent sogginess.
- Pancakes freeze well; separate with parchment paper and freeze in a zip-top bag.
FAQs
Can I use overripe bananas?
Yes, overripe bananas are perfect as they are sweeter and mash easily.
What if I don’t have buttermilk?
Use regular milk with 1 tablespoon vinegar or lemon juice added, let sit for 5 minutes.
How do I keep pancakes fluffy?
Don’t overmix the batter and cook on medium heat for even cooking.
Can I double this recipe?
Yes, double ingredients and cook in batches.
Are these pancakes gluten-free?
No, but you can substitute all-purpose flour with a gluten-free blend.
Can I prepare batter ahead?
Best to make fresh, but you can refrigerate batter for up to 24 hours.
How do I prevent pancakes from sticking?
Use a well-seasoned skillet or non-stick pan and lightly grease before each batch.
Can I add other fruits?
Yes, blueberries or diced apples make great additions.
Are these pancakes suitable for kids?
Absolutely, they’re naturally sweet and kid-friendly.
What toppings pair well?
Maple syrup, fresh fruit, nuts, or a dollop of yogurt are delicious options.
Conclusion
Brown Sugar Banana Pancakes are a quick, easy, and delicious breakfast that combines the natural sweetness of bananas with the warm flavor of brown sugar. Perfectly fluffy and moist, these pancakes make a great start to your day or a special weekend treat.
Brown Sugar Banana Pancakes: An Incredible Ultimate Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: About 8 pancakes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
Brown Sugar Banana Pancakes are soft, flavorful, and naturally sweetened with ripe bananas and brown sugar. Fluffy and moist, they’re perfect for a comforting and quick breakfast.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 ripe bananas, mashed
¼ cup brown sugar
1 large egg
1 cup buttermilk (or milk with 1 tablespoon vinegar added)
2 tablespoons melted butter
1 teaspoon vanilla extract
Instructions
- Gather all ingredients and prepare before starting.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix mashed bananas, brown sugar, egg, buttermilk, melted butter, and vanilla extract until smooth.
- Gradually add wet ingredients to dry, stirring gently until just combined. Some lumps are okay—avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup batter for each pancake onto the skillet. Cook 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook another 2-3 minutes until golden brown and cooked through.
- Repeat with remaining batter, greasing the pan as needed.
- Serve warm with maple syrup, sliced bananas, or powdered sugar.
Notes
Stir in chopped walnuts or pecans for extra crunch.
Add cinnamon or nutmeg to dry ingredients for a warm spice flavor.
Sprinkle mini chocolate chips into batter before cooking for a sweet twist.
Use flax egg and plant-based milk and butter for a vegan option.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in toaster or skillet to keep texture; avoid microwave to prevent sogginess.
Freeze pancakes separated by parchment paper in zip-top bags for longer storage.
Overripe bananas are ideal for sweetness and mashability.
Substitute buttermilk with milk plus vinegar or lemon juice.
Don’t overmix batter and cook on medium heat for fluffiness.
Use a well-seasoned or non-stick pan to prevent sticking.
Add blueberries or diced apples for fruit variations.
Perfectly kid-friendly and naturally sweet.
Pair with maple syrup, fresh fruit, nuts, or yogurt toppings.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 7g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
