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Brown Sugar Banana Pancakes

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Get big banana flavor in every bite here, with brown sugar and vanilla that cozies things up. The buttermilk keeps 'em extra tender and fluffy. You just use regular baking basics like flour, eggs, ripe bananas, and a bit of baking powder. Pour the batter onto a buttered pan, cook them nice and slow so they're golden brown, and flip gently to keep them soft. Once they're done, stack 'em up and throw on walnuts, chocolate chips, more banana, or whatever you like—heavy drizzle of maple syrup finishes it off. These pancakes are pure comfort and honestly, everyone always asks for seconds.

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Ranah
Updated on Tue, 27 May 2025 17:23:09 GMT
Stack of pancakes covered with bananas. Pin it
Stack of pancakes covered with bananas. | yummyflavorsrecipes.com

Warm banana pancakes with loads of brown sugar always hit the spot for breakfast at my place The sweet mashed bananas and the smooth vanilla make every forkful extra soft and flavorful These are my go to for weekends when I want to bring back those feel good mornings

The first time I made these was on a cold day with bananas getting way too spotty They quickly became our thing for Sunday breakfast and now everyone from the kids to visitors always asks for a second helping

Tasty Ingredients

  • Pure vanilla extract: gives sweet fragrance and cozy flavor Always go with the real stuff for max flavor
  • Brown sugar: makes the pancakes richer and adds sweetness I lean toward dark brown sugar because it packs a punch
  • Buttermilk: brings a little tang and keeps things really soft Use the real deal or a good swap
  • Large egg: keeps everything together and gives pancakes height and structure Pick the freshest eggs you’ve got
  • Unsalted butter: adds a rich taste and a soft bite Always melt it before mixing with the wet ingredients
  • Ripe bananas: bring tons of sweet flavor and moisture Look for bananas covered in spots—they’re perfect
  • Salt: balances sweetness and pumps up the banana flavor I stick with fine sea salt so it mixes even
  • Baking powder: makes the pancakes puff up nice and light Double check your can so it actually works
  • All purpose flour: holds everything together and keeps them fluffy Fluff, spoon, then level when you measure

Simple Step Guide

Stack Them and Enjoy:
Pop the pancakes onto plates—top them with extra banana, butter, syrup, walnuts, or chocolate bits however you like and let folks make their own awesome stack
Time to Cook:
Drop about a third of a cup of batter onto the griddle for each pancake The mix will be thick so nudge it with your cup for even circles Let the edges set up and look for small bubbles on top Give them a gently flip with a wide spatula, then cook a couple more minutes till both sides are golden and set Don’t rush—lower heat will keep the middles soft
Prep the Griddle:
Set a pan or griddle on medium low until hot Swipe with some butter over the whole cooking surface for those golden edges
Mix Wet and Dry Stuff:
Pour the wet banana mix over the dry bowl Use a spatula to toss together only until the flour disappears but you still see little lumps Too much mixing means chewy pancakes, so go easy
Whisk the Wet Ingredients:
Mash the bananas extra smooth in a big bowl, then add melted butter, egg, brown sugar, buttermilk, and vanilla Beat it up until the mix is light and a bit creamy
Make the Dry Blend:
Stir together flour, baking powder, and salt in a large bowl Make sure it’s mixed up nice so every pancake rises even
Sliced bananas piled on soft pancakes. Pin it
Sliced bananas piled on soft pancakes. | yummyflavorsrecipes.com

Dark brown sugar always gives these a richer taste I remember sprinkling extra when my grandma let me do the honors at the griddle Mine now beg for even more banana coins on top every single breakfast

How to Store

Let pancakes chill out and cool off first Put them in a container that seals tight in the fridge for up to three days Or stack with parchment and freeze for up to two months Pop them straight from the freezer into your toaster oven to warm them up like fresh

Swap Outs

No buttermilk? Just stir lemon juice (one tablespoon per three quarters cup milk) and wait five minutes before adding Dairy free? Swap in coconut oil for the butter and your fave plant milk with a squeeze of lemon for a tangy kick

Ways to Serve

I love loading these up with a handful of chopped walnuts, some honey, or tossing on a few chocolate chips They’re also great served with Greek yogurt and a big pile of berries for something extra fresh

Soft pancakes topped with banana slices. Pin it
Soft pancakes topped with banana slices. | yummyflavorsrecipes.com

Frequently Asked Questions

→ How is brown sugar different from white sugar in pancakes?

Brown sugar gives a deeper taste and adds moisture, so your pancakes turn out soft and kind of caramel-tasting.

→ Any quick buttermilk swap if you're out?

Yep! Stir 2 teaspoons lemon juice or vinegar into 3/4 cup of milk. Let it hang out for five minutes and you're good—tastes just like buttermilk.

→ What's the trick to keeping pancakes extra fluffy?

Baking powder and buttermilk make the batter light and full of air. Stir it gently to keep your pancakes pillowy.

→ When do you know pancakes are ready for flipping?

Once you see bubbles on top and the edges look set, that's your cue—time to flip them over for perfect pancakes.

→ What should I pile on top of these pancakes?

Butter, banana slices, some nuts, syrup, or go wild with chocolate chips—pretty much anything sweet goes great on top.

Brown Sugar Banana Pancakes

Super fluffy banana pancakes kissed with brown sugar and a touch of vanilla, a sweet way to start your day.

Prep Time
15 Minutes
Cook Time
5 Minutes
Total Time
20 Minutes
By: Ranah


Difficulty: Easy

Cuisine: American

Yield: 4 Servings (Makes around 8 pancakes)

Dietary: Vegetarian

Ingredients

→ Batter

01 5 millilitres pure vanilla extract
02 50 grams dark brown sugar, packed
03 180 millilitres buttermilk
04 1 large egg
05 28 grams unsalted butter, melted (have some extra for the pan)
06 180 grams ripe banana, mashed (about 2 small ones)
07 1.5 grams salt
08 10 grams baking powder
09 190 grams all-purpose flour

→ To Serve

10 Chocolate chips, if you want
11 Walnuts, if you like
12 Fresh banana slices, optional
13 Maple syrup, as much as you want
14 Butter, up to you

Instructions

Step 01

Move the pancakes onto plates. Pile on whatever extras you’re craving—warm butter, maple syrup, more banana, walnuts, chocolate chips. Eat right away while they’re hot.

Step 02

For each pancake, use about 80 millilitres of batter, drop it on your hot griddle, and spread it out a bit. Cook until you see bubbles on top and the bottom looks golden, usually 2 or 3 minutes. Flip, and let the other side go for 1 or 2 more minutes until they’re done.

Step 03

Take a non-stick griddle or wide frying pan and heat it up over a low-medium flame. Wipe on a little melted butter to keep things from sticking.

Step 04

Pour the wet stuff right into the bowl with the dry stuff. Use your spatula to fold things together, just until you don’t see dry flour. Don’t stir too much or they’ll turn out tough.

Step 05

In a different bowl, blend mashed bananas, melted butter, the egg, buttermilk, brown sugar, and vanilla. Stir until it all comes together and looks smooth.

Step 06

Grab your biggest bowl and add the flour, baking powder, and salt. Whisk them up so they’re all mixed nicely.

Notes

  1. Fluff your flour before scooping, then sweep off the top with a knife. You’ll get the right amount every time.
  2. No buttermilk? Just splash a bit of lemon juice or vinegar into milk, and let it sit. Works just fine.
  3. Stick to a medium heat for cooking. That way you won’t end up with raw middles or burnt outsides.

Tools You'll Need

  • Big bowls for mixing
  • Whisk
  • Rubber spatula
  • Non-stick skillet or griddle
  • Measuring spoons and cups

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • There’s wheat (gluten), eggs, dairy, and possibly nuts in here if you add walnuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 347
  • Total Fat: 9 g
  • Total Carbohydrate: 59 g
  • Protein: 8 g