Brown Sugar Banana Pancakes

Brown Sugar Banana Pancakes are warm, fluffy, and packed with sweet banana flavor and a touch of caramel-like richness from brown sugar. These pancakes are soft in the center with golden edges—perfect for slow weekend mornings or anytime I want to use up ripe bananas in the most delicious way.

Why You’ll Love This Recipe

I love how these pancakes taste like banana bread in pancake form, with the brown sugar adding a deep, warm sweetness that makes them extra special. They come together quickly and fill the kitchen with the comforting aroma of bananas and vanilla. Whether I serve them plain, with butter and syrup, or topped with sliced bananas and nuts, they never last long on the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Ground cinnamon (optional but recommended)

• Ripe bananas (mashed)

• Brown sugar

• Eggs

• Milk (dairy or non-dairy)

• Vanilla extract

• Butter or oil (for the pan)

Directions

1. I whisk together the flour, baking powder, salt, and cinnamon in a mixing bowl.

2. In another bowl, I mash the bananas and mix in the brown sugar, eggs, milk, and vanilla until smooth.

3. I pour the wet ingredients into the dry and stir just until combined—I don’t overmix to keep the pancakes light and fluffy.

4. I heat a skillet or griddle over medium heat and grease it lightly with butter or oil.

5. I scoop the batter onto the hot surface, using about ¼ cup per pancake, and cook for 2–3 minutes until bubbles form on top.

6. I flip and cook for another 1–2 minutes, or until golden brown and cooked through.

7. I serve warm with butter, maple syrup, and extra banana slices.

Servings and timing

This recipe makes about 8–10 pancakes, serving 3–4 people. It takes around 25 minutes total—10 minutes to prep and 15 minutes to cook.

Variations

Sometimes I add chocolate chips or chopped pecans to the batter for extra texture and flavor. For a dairy-free version, I use almond milk and coconut oil. I’ve also made these with whole wheat flour or oat flour for a heartier, more wholesome version.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster, microwave, or a warm skillet until heated through. They also freeze well—I stack them with parchment between and reheat straight from frozen.

FAQs

Can I use overripe bananas?

Yes, the riper the bananas, the better. They add more flavor and sweetness to the pancakes.

Can I make the batter ahead of time?

I prefer cooking the pancakes fresh, but I’ve stored the batter in the fridge for a few hours and given it a quick stir before using.

Can I make these pancakes gluten-free?

Yes, I use a gluten-free all-purpose flour blend, and they turn out great. I just let the batter rest a few extra minutes to help it hydrate.

Why are my pancakes not fluffy?

I make sure not to overmix the batter and that my baking powder is fresh. Also, cooking on medium heat helps them rise evenly without burning.

What toppings go best with these pancakes?

I love sliced bananas, maple syrup, chopped nuts, whipped cream, or even a drizzle of caramel or peanut butter.

Conclusion

Brown Sugar Banana Pancakes are everything I love in a cozy breakfast—sweet, soft, and full of comforting flavor. They’re simple to whip up, easy to customize, and always a hit whether I’m serving them to family or treating myself to a relaxed morning. Once I try them, it’s hard to go back to plain pancakes.