Short Description
Brown Sugar Banana Pancakes are a delicious twist on classic pancakes, featuring caramelized bananas and a rich brown sugar flavor. These pancakes are light, fluffy, and perfect for a cozy breakfast or brunch.
Why You’ll Love This Recipe
- Naturally sweetened with ripe bananas and brown sugar.
- Soft, fluffy texture with a hint of caramel-like flavor.
- Quick and easy to prepare with basic pantry ingredients.
- Perfect for weekend brunch or meal prep.
- Great way to use up overripe bananas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas (mashed)
- Brown sugar
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk
- Vanilla extract
- Butter (melted)
- Ground cinnamon (optional)
Directions
- In a large bowl, mash the bananas until smooth. Stir in the brown sugar, eggs, milk, vanilla extract, and melted butter.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with butter, syrup, or additional banana slices.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Chocolate Chip Banana Pancakes: Add mini chocolate chips to the batter for a sweet twist.
- Nutty Banana Pancakes: Stir in chopped walnuts or pecans for added crunch.
- Whole Wheat Pancakes: Substitute half or all of the all-purpose flour with whole wheat flour.
- Spiced Pancakes: Add nutmeg or ginger for extra warmth.
- Dairy-Free Version: Use almond milk and coconut oil instead of milk and butter.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over low heat or microwave for 15-20 seconds per pancake.
- Freezing: Freeze pancakes in a single layer, then transfer to a freezer bag. Reheat from frozen in a toaster or oven.
FAQs
Can I make the batter ahead of time?
Yes, but it’s best to cook the pancakes fresh. The batter may thicken over time, so add a splash of milk if needed.
Can I make these pancakes gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
What’s the best way to mash bananas?
Use a fork or potato masher for a smooth consistency.
Can I use white sugar instead of brown sugar?
Yes, but brown sugar adds a deeper, caramel-like flavor.
How do I prevent pancakes from sticking?
Ensure the skillet is properly greased and heated before pouring the batter.
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a slightly tangy flavor and enhances fluffiness.
How do I make these pancakes extra fluffy?
Avoid overmixing the batter and let it rest for a few minutes before cooking.
What toppings go well with these pancakes?
Maple syrup, whipped cream, fresh berries, or a drizzle of honey all work great.
Can I add protein powder to this recipe?
Yes! Add a scoop of protein powder and a little extra milk to maintain the right consistency.
How do I keep pancakes warm while cooking multiple batches?
Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
Conclusion
Brown Sugar Banana Pancakes are a simple yet indulgent breakfast that brings a warm, caramelized sweetness to your morning routine. Whether topped with syrup, nuts, or fruit, these fluffy pancakes are sure to be a new family favorite!
PrintBrown Sugar Banana Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Sugar Banana Pancakes are soft, fluffy, and filled with sweet caramelized bananas. The brown sugar adds a deep, rich sweetness, making them the perfect breakfast treat. Serve with maple syrup, extra bananas, and a sprinkle of cinnamon for a cozy start to your day!
Ingredients
- :
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup buttermilk (or milk + 1 teaspoon vinegar)
- 1 large egg
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- For Cooking:
- Butter or oil for the pan
- For Serving (Optional):
- Sliced bananas
- Maple syrup
- Whipped cream
- Chopped nuts
Instructions
- :
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Prepare wet ingredients: In another bowl, mash the bananas and mix in buttermilk, egg, melted butter, and vanilla.
- Combine: Gently fold the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix!
- Cook pancakes: Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook another 1-2 minutes.
- Serve warm: Stack the pancakes, top with bananas, drizzle with maple syrup, and enjoy!
Notes
- :
- For extra caramelized flavor, sprinkle a little brown sugar onto the pancakes before flipping.
- Make them fluffier by letting the batter rest for 5 minutes before cooking.
- For dairy-free pancakes, use almond milk or oat milk with a splash of vinegar instead of buttermilk.
Nutrition
- Calories: ~180
- Sugar: 8g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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