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

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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