Brown Sugar Banana Pancakes

If you’re craving something cozy, sweet, and totally satisfying for breakfast — you’ve got to try these Brown Sugar Banana Pancakes. Made with ripe bananas, a touch of vanilla, and rich brown sugar, they’re like banana bread in pancake form. I love making these on slow Sunday mornings for the family, and they never disappoint!

Why You’ll Love These Brown Sugar Banana Pancakes

• Super soft and fluffy texture
• Sweetened with brown sugar and ripe banana
• Buttermilk gives them a rich, tangy balance
• Made with pantry staples
• Easy to customize with toppings

Ingredients

• 1 ½ cups all-purpose flour*
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup mashed ripe banana (about 2 small bananas)
• 2 tbsp melted unsalted butter (plus more for the pan)
• 1 large egg
• ¾ cup buttermilk
• ¼ cup packed brown sugar (I use dark brown sugar for deeper flavor)
• 1 tsp pure vanilla extract
• Optional for serving: butter, maple syrup, sliced bananas, chopped walnuts, or chocolate chips

🥣 How to Make Brown Sugar Banana Pancakes

1. Mix the Dry Ingredients

• In a large bowl, combine flour, baking powder, and salt.

2. Mix the Wet Ingredients

• In a separate bowl, whisk together mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract.

3. Combine

• Pour the wet ingredients into the dry.
• Stir with a rubber spatula until just combined. Don’t overmix — a few lumps are okay!

4. Cook the Pancakes

• Heat a griddle or large skillet over medium-low heat.
• Grease with a little butter.
• Drop about ⅓ cup of batter per pancake onto the hot surface.
• Spread it out into a circle.
• Cook until bubbles begin to form (it might be hard to see because the batter is thick).
• Flip and cook until golden brown on the other side.
• Adjust heat as needed to avoid burning before the inside cooks through.

5. Serve Hot

• Top with butter, syrup, fresh banana slices, chopped walnuts, or even chocolate chips.

Recipe Tips

• No buttermilk? Use milk + a splash of vinegar or lemon juice.
• Bananas too ripe? That’s perfect! The riper, the better.
• Make ahead: Store in the fridge for 3–4 days or freeze between layers of parchment paper.

How to Store & Reheat

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a zip-top bag for up to 2 months.
• To Reheat: Use a toaster or microwave until warm.

Serving Suggestions

• Classic: Butter + maple syrup
• Crunchy: Walnuts or pecans
• Sweet: Chocolate chips or Nutella
• Fruity: Sliced strawberries or blueberries

Brown Sugar Banana Pancakes FAQs

What’s a good substitute for bananas in pancakes?

Applesauce or pumpkin purée can work in a pinch, though the flavor will be different.

Do banana pancakes spike blood sugar?

They can — but pairing them with protein or fiber (like Greek yogurt or nuts) can help balance it.

Why are my banana pancakes mushy?

Make sure your pan isn’t too hot. Let them cook low and slow, and use bananas that aren’t overly wet.

What does banana replace in baking?

Banana often replaces oil or butter and adds moisture.

What can I eat with banana pancakes?

A side of eggs, turkey sausage, or even yogurt makes this a balanced meal.

Related Recipes You’ll Love

• Fluffy Banana Pancakes – Try these fluffy banana pancakes if you love soft and sweet banana breakfasts.
• Caramelized Banana Oatmeal Recipe – Looking for more banana-oat goodness? Don’t miss this caramelized banana oatmeal.
• Breakfast Oatmeal Cupcakes To Go – For another portable and hearty breakfast, try these oatmeal cupcakes.

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Final Thoughts

These Brown Sugar Banana Pancakes are sweet, cozy, and feel like a warm hug on a plate. Whether you’re enjoying them with your little ones or sneaking a quiet bite before the day starts — they’re always worth the few extra minutes in the kitchen.

Try them soon, and don’t forget to tag @RitzyRecipes with your favorite toppings!

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