Start your day with a stack of warm, fluffy, and sweet banana pancakes that are sure to become a new breakfast favorite! These fluffy brown sugar banana pancakes are a delicious twist on the classic pancake recipe, with the rich sweetness of ripe bananas and dark brown sugar infused into each bite. The pancakes are soft, airy, and perfectly golden, with just the right amount of sweetness, making them ideal for breakfast or brunch.

Bananas and brown sugar bring a lovely depth of flavor to these pancakes, while the addition of buttermilk ensures they’re incredibly tender. Whether you’re serving them with syrup, fresh fruit, or a dollop of whipped cream, these pancakes are guaranteed to please. They’re quick and easy to prepare, making them perfect for busy mornings or lazy weekends. With this recipe, you’ll be able to create a stack of pancakes that feels indulgent but is still easy enough for anyone to make. Get ready to enjoy a breakfast that’s not only delicious but also irresistibly comforting.

Why You’ll Love This Recipe

1. Super Fluffy Texture

The combination of baking powder and buttermilk ensures these pancakes are light, airy, and fluffy, making them the perfect bite every time.

2. Rich, Sweet Flavor

The brown sugar and ripe bananas add a depth of flavor to the pancakes that goes beyond the typical sweetness, making each bite feel extra indulgent.

3. Quick and Easy

With minimal prep time and simple ingredients, these pancakes are easy to make and come together in no time, perfect for a busy morning or weekend brunch.

4. Great for a Crowd

This recipe yields a generous batch of pancakes, so it’s ideal for serving family or friends at your next brunch gathering.

5. Versatile Topping Options

These pancakes pair wonderfully with syrup, fresh fruit, whipped cream, or even a sprinkle of cinnamon for an extra burst of flavor.

Ingredients

All-purpose flour
Baking powder
Salt
Mashed ripe banana (about 2 small bananas)
Melted unsalted butter (plus more for greasing the griddle)
Large egg
Buttermilk
Packed brown sugar (preferably dark brown)
Pure vanilla extract

Variations

Chocolate Chip Banana Pancakes: Stir in some chocolate chips into the batter for a decadent twist on these already delicious pancakes.
Walnut or Pecan Pancakes: Add chopped walnuts or pecans to the batter for added crunch and flavor.
Vegan Version: Swap the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use non-dairy milk to make this recipe vegan.
Cinnamon Banana Pancakes: Add a teaspoon of cinnamon to the dry ingredients for a warm, spiced flavor.
Protein-Packed Banana Pancakes: Mix in a scoop of protein powder to make these pancakes even more filling and nutritious.

How to Make the Recipe

Step 1: Prepare Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 2: Combine Wet Ingredients

In another bowl, whisk together the mashed bananas, melted butter, egg, buttermilk, brown sugar, and vanilla extract until the mixture is smooth.

Step 3: Mix the Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.

Step 4: Heat the Griddle

Preheat a griddle or large skillet over medium heat. Lightly grease it with melted butter.

Step 5: Cook the Pancakes

Once the griddle is hot, pour ¼ cup of pancake batter onto the griddle for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.

Step 6: Serve

Serve the pancakes warm with your favorite toppings like syrup, fresh fruit, or whipped cream.

Tips for Making the Recipe

Don’t Overmix the Batter: Overmixing can lead to tough pancakes. Stir the batter gently until just combined for the fluffiest results.
Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful the pancakes will be. Overripe bananas work best!
Adjust the Heat: If your pancakes are browning too quickly, reduce the heat slightly. If they’re taking too long to cook, increase the heat.
Grease the Griddle Often: Lightly grease the griddle with butter between batches to prevent sticking and ensure a golden finish.
Make Mini Pancakes: For smaller pancakes, use a tablespoon or smaller measuring cup to scoop the batter.

How to Serve

Fluffy brown sugar banana pancakes are perfect when served with a drizzle of maple syrup and fresh fruit like sliced bananas, berries, or strawberries. Add a dollop of whipped cream for extra richness or a sprinkle of cinnamon for warmth. These pancakes can also be paired with bacon, sausage, or scrambled eggs for a complete breakfast.

Make Ahead and Storage

Storing Leftovers

If you have leftover pancakes, store them in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or in a toaster for a quick breakfast the next day.

Freezing

You can freeze the pancakes for up to 2 months. Allow the pancakes to cool completely, then layer them between parchment paper and place them in a freezer-safe bag. To reheat, simply toast them or warm them in the microwave.

Reheating

To reheat leftover pancakes, place them in the microwave for about 20-30 seconds per pancake, or until heated through. Alternatively, you can reheat them in a toaster for a crispy exterior.

FAQs

1. Can I use regular sugar instead of brown sugar?

Yes, you can use regular granulated sugar, but brown sugar adds a rich, molasses-like flavor that enhances the banana taste.

2. Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator for up to 24 hours.

3. Can I use whole milk instead of buttermilk?

Yes, but buttermilk helps to create a tender, fluffy texture in pancakes. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to ¾ cup of milk and letting it sit for 5 minutes.

4. How do I know when to flip the pancakes?

Flip the pancakes when you see bubbles forming on the surface and the edges start to look set. The underside should be golden brown.

5. Can I use frozen bananas?

Yes, frozen bananas can be used if they are fully thawed. Just make sure to mash them thoroughly before adding them to the batter.

6. Can I make these pancakes gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.

7. How can I make these pancakes dairy-free?

Use a dairy-free milk (like almond or oat milk) and substitute the butter with a dairy-free option like coconut oil or vegan butter.

8. Can I make these pancakes in advance?

While fresh pancakes are best, you can make them ahead and store them in the refrigerator or freezer to reheat later.

9. Can I add other fruits to the batter?

Yes, you can add berries, chopped apples, or even chocolate chips for an added twist!

10. How can I make these pancakes less sweet?

To reduce the sweetness, simply decrease the amount of brown sugar or omit it entirely, as the ripe bananas will provide natural sweetness.

Conclusion

These fluffy brown sugar banana pancakes are a delightful and satisfying breakfast treat that everyone will love. The sweetness from the bananas and brown sugar, paired with the soft and airy texture of the pancakes, makes for the ultimate comfort food. Whether you enjoy them on a lazy Sunday morning or as a special occasion treat, these pancakes will undoubtedly make your breakfast unforgettable. Enjoy them with your favorite toppings for a breakfast that’s both delicious and comforting.