Brown Sugar Banana Pancakes

If you love the comfort of banana bread and the warmth of a classic pancake breakfast, these Brown Sugar Banana Pancakes are the best of both worlds. Fluffy, lightly sweetened with brown sugar, and infused with ripe banana and a touch of vanilla, this recipe brings serious weekend brunch vibes—without the fuss.

Whether you’re cooking for a slow Saturday morning or whipping up a cozy breakfast-for-dinner, this recipe comes together in just about 25 minutes and delivers big on flavor. The brown sugar adds a rich, caramel-like sweetness that perfectly complements the banana, and the texture is soft and tender without being overly dense. It’s a great way to use up that lone banana sitting on your counter and turn it into something truly special.

I started making these on lazy mornings when I had one overripe banana and not much else in the house. With just a few pantry staples and a mixing bowl, these pancakes came together so quickly—and now they’ve become a regular request in my house.

Let’s take a look at what you’ll need and how to get started with this easy, satisfying recipe.

Ingredients You’ll Need:

• 1 cup all-purpose flour
• 2 tablespoons brown sugar, packed
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 ripe banana, mashed
• 1 cup milk (dairy or non-dairy alternative)
• 1 large egg
• 2 tablespoons melted butter or oil
• ½ teaspoon vanilla extract
• Butter or oil, for greasing the skillet

These pancakes are super forgiving and can easily be customized. You can use almond milk, oat milk, or any non-dairy substitute. Want to make them extra rich? Swap in buttermilk for the milk, or add a pinch of cinnamon for cozy warmth.

STEP 1: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, and salt. Mixing these first ensures your leavening agent is evenly distributed, which helps give your pancakes that beautiful lift when they cook.

STEP 2: Mix the Wet Ingredients

In a separate bowl, mash the ripe banana with a fork until mostly smooth. Then add the milk, egg, melted butter, and vanilla extract, and whisk everything together until the mixture is smooth and fully combined.

STEP 3: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir just until the batter comes together. Be careful not to overmix—it’s totally fine if there are a few small lumps. Overmixing can make the pancakes tough instead of light and fluffy.

How to Cook and Serve Brown Sugar Banana Pancakes

Now that your batter is mixed and ready, it’s time to cook these pancakes to soft, golden perfection. This is where the aroma of warm banana and brown sugar starts to fill the kitchen—making everyone wander in wondering what smells so good. These pancakes cook up quickly and are best served hot off the griddle, so let’s get right into the next steps.

STEP 4: Preheat Your Skillet or Griddle

Start by heating a lightly greased skillet or griddle over medium heat. You can use butter, oil, or nonstick spray—just enough to prevent sticking and give the pancakes a slightly crisp edge.

Let the pan preheat for a minute or two. A properly heated surface helps your pancakes cook evenly and get that lovely golden-brown finish.

STEP 5: Pour the Batter and Cook the Pancakes

Once the skillet is hot, pour about ¼ cup of batter onto the surface for each pancake. Use the back of the measuring cup or a spoon to gently spread the batter if needed.

Cook until bubbles start to form on the surface and the edges look set, about 2 to 3 minutes. Then flip the pancake and cook the other side for another 1 to 2 minutes, or until golden brown and cooked through.

Adjust the heat as needed to prevent burning—medium heat usually gives you the best control and even cooking.

STEP 6: Repeat and Keep Warm

Continue with the remaining batter, greasing the skillet lightly between batches if needed. You can keep finished pancakes warm by placing them on a plate and tenting it with foil, or placing them in a 200°F (90°C) oven while you cook the rest.

This recipe makes about 6–8 medium pancakes, depending on the size.

STEP 7: Cook Until Bubbles Form and Flip

Once the batter is poured onto the hot skillet (about ¼ cup per pancake), cook each pancake until bubbles start to form on the surface and the edges begin to look set—this usually takes about 2 to 3 minutes.

When the bubbles remain open and the underside is golden brown, carefully flip the pancake with a spatula and cook the second side for another 1 to 2 minutes, or until golden and cooked through.

STEP 8: Repeat and Serve Warm

Continue cooking the remaining batter, regreasing the skillet as needed between batches. Adjust the heat if the pancakes are browning too quickly.

Once all the pancakes are cooked, serve them warm stacked high and topped with your favorites—maple syrup, sliced bananas, a pat of butter, or even a sprinkle of brown sugar for an extra-sweet finish. They’re best enjoyed fresh off the skillet, but leftovers can be stored and reheated just as easily.

Topping Ideas and Flavor Additions:

These Brown Sugar Banana Pancakes are delicious on their own, but even better with a few thoughtful toppings. Here are some tasty ideas to finish them off:

• Maple syrup – Classic and always a winner.
• Sliced bananas – Add more fresh banana on top to double down on flavor.
• Brown sugar and cinnamon sprinkle – For extra sweetness and spice.
• Toasted nuts – Walnuts or pecans add crunch and complement the banana beautifully.
• Peanut butter or almond butter – For a rich, nutty twist.
• Chocolate chips – Stir into the batter or sprinkle on top for a dessert-style breakfast.

Tips for the Best Banana Pancakes:

1. Don’t Overmix the Batter

A few lumps are perfectly fine. Overmixing activates the gluten in the flour and can make your pancakes tough instead of light and fluffy.

2. Use a Ripe Banana

The riper, the better. Brown spots mean natural sugars have developed, giving the pancakes more flavor and natural sweetness.

3. Watch the Heat

If your skillet is too hot, the pancakes will brown too quickly on the outside while staying undercooked inside. Medium heat is usually just right.

4. Make Them Ahead

You can store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for quick weekday breakfasts.

Fun Variations to Try:

These Brown Sugar Banana Pancakes are already full of flavor, but if you’re in the mood to change things up or get creative, there are so many ways to customize them. Whether you’re adding texture, boosting nutrition, or turning them into something even more indulgent, these variations keep breakfast exciting.

1. Banana Nut Pancakes

Stir in ¼ to ½ cup of chopped walnuts or pecans to the batter for a banana bread-inspired twist. They add crunch and richness that pair perfectly with the soft banana flavor.

2. Chocolate Chip Banana Pancakes

Fold in ½ cup of mini chocolate chips to make these a kid-friendly (or dessert-worthy) option. Serve with a drizzle of chocolate syrup or a dusting of powdered sugar for extra indulgence.

3. Cinnamon Swirl Banana Pancakes

Add ½ teaspoon of cinnamon to the dry mix or swirl a cinnamon-sugar mixture into each pancake as it cooks for warm, spiced flavor in every bite.

4. Oatmeal Banana Pancakes

Replace ¼ cup of the flour with quick oats or oat flour for added texture and heartiness. This variation adds a subtle nutty taste and a boost of fiber.

5. Coconut Banana Pancakes

Add ¼ cup shredded sweetened coconut to the batter and top with toasted coconut flakes and syrup for a tropical breakfast treat.

6. Peanut Butter Banana Pancakes

Stir 2 tablespoons of creamy peanut butter into the wet ingredients for a rich, nutty twist. You can also spread peanut butter between pancake layers or drizzle it over the top when serving.

7. Berry Banana Pancakes

Add fresh or frozen blueberries, strawberries, or raspberries into the batter for bursts of fruity flavor. Top with more berries and a dollop of yogurt or whipped cream.

Whether you keep it classic or try something new, these variations let you make the most of this easy pancake recipe. Mix and match to suit your mood or what you’ve got in the kitchen—there’s no wrong way to enjoy a stack!

Brown Sugar Banana Pancakes FAQ and Final Thoughts:

By now, your stack of Brown Sugar Banana Pancakes is golden, fluffy, and ready to serve—maybe even halfway gone. These pancakes are proof that simple ingredients can create something warm, comforting, and downright delicious. But before you whip up your next batch, here are some frequently asked questions and helpful tips to make the most out of this easy breakfast favorite.

1. Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing the batter, but you can prepare the wet and dry ingredients separately and combine them just before cooking. This keeps the leavening active for better rise.

2. Can I freeze these pancakes?

Yes! Let the pancakes cool completely, then store them in an airtight container or freezer bag with parchment paper between each one. Freeze for up to 2 months. Reheat in the toaster, oven, or microwave.

3. What’s the best non-dairy milk to use?

Almond milk, oat milk, or soy milk all work well in this recipe. Just use a 1:1 ratio for the regular milk and make sure it’s unsweetened to avoid altering the taste.

4. Can I make this recipe vegan?

Yes! Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of the egg, plant-based milk, and melted coconut oil or vegan butter in place of regular butter.

5. Can I add more banana?

You can, but adding too much banana can make the pancakes too dense or moist. Stick with 1 medium banana for the right texture. If you want stronger banana flavor, try adding ½ teaspoon of banana extract.

6. Why are my pancakes not fluffy?

Be sure your baking powder is fresh and don’t overmix the batter. Overmixing can create dense, flat pancakes.

7. What can I serve with these pancakes?

Try them with scrambled eggs, bacon, Greek yogurt, or fresh fruit for a complete breakfast. They also pair well with coffee or a cold glass of milk.

Conclusion: A Cozy Breakfast You’ll Want to Make Again and Again

These Brown Sugar Banana Pancakes are the perfect way to turn a single ripe banana into something special. With warm, caramel-like sweetness from the brown sugar and the subtle richness of banana in every bite, they’re a cozy, crowd-pleasing breakfast that doesn’t require a lot of effort.

Whether you serve them with classic maple syrup or dress them up with toppings like fruit, nuts, or nut butter, they’re endlessly customizable and always satisfying. Plus, they freeze and reheat beautifully, making them just as perfect for busy weekdays as they are for lazy weekend mornings.

If you give these a try, let me know how they turned out! Did you stick with the classic recipe or put your own spin on it? Either way, I hope they find a regular spot in your breakfast rotation. Happy flipping!

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