Light, fluffy, and perfectly sweet, these Banana Pancakes are the ultimate breakfast comfort food. Made with ripe bananas, a touch of brown sugar, and a splash of vanilla, they taste like the perfect cross between classic buttermilk pancakes and banana bread.
Whether you’re serving them for breakfast, lunch, or even brinner, this recipe is quick, cozy, and guaranteed to be a family favorite!
Why You’ll Love These Pancakes
- Moist & fluffy – thanks to buttermilk and mashed bananas.
- Rich flavor – brown sugar and vanilla make them taste bakery-style.
- Quick & easy – only 20 minutes from start to finish.
- Customizable – add chocolate chips, walnuts, or fresh fruit on top!
If you’ve loved recipes like Banana Nut Muffins, Banana Bread, or Banana French Toast Casserole, these pancakes will be your new go-to.
Ingredients You’ll Need
- Flour – all-purpose, or swap with a 1:1 gluten-free blend.
- Baking powder & salt – for lift and balance.
- Bananas – use very ripe bananas for the best sweetness and texture.
- Butter – melted, plus a little extra for greasing the griddle.
- Egg – helps bind and add fluffiness.
- Buttermilk – makes the pancakes tender (see buttermilk substitute if you don’t have any).
- Brown sugar – dark brown sugar gives deeper flavor.
- Vanilla extract – for that warm, cozy taste.
Optional toppings: butter, maple syrup, sliced bananas, walnuts, or chocolate chips.
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients: In another bowl, combine mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla.
- Combine: Gently fold wet ingredients into dry, being careful not to overmix. Batter will be slightly thick.
- Cook pancakes: Heat a greased griddle or skillet over medium-low. Pour about ⅓ cup of batter per pancake. Cook until bubbles appear, then flip and cook until golden and set through.
- Serve & enjoy: Top with butter, maple syrup, and your favorite add-ins.
Recipe Tips
- Use overripe bananas for maximum sweetness.
- Cook on medium-low heat so the inside cooks through without burning the outside.
- Easily double the recipe if you’re feeding a crowd.
- For a deeper flavor, use dark brown sugar.
Storage
Leftover pancakes keep well! Store in the fridge for up to 3 days or freeze between parchment sheets for up to 2 months. Reheat in the toaster or microwave.
Brown Sugar Banana Pancakes Recipe
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 8 pancakes (serves 4)
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 (+ more for greasing)
- 1 large egg
- ¾ cup buttermilk
- ¼ cup packed brown sugar (light or dark)
- 1 tsp vanilla extract
To serve: Butter, maple syrup, sliced banana, walnuts, or chocolate chips.
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix mashed banana, butter, egg, buttermilk, brown sugar, and vanilla.
- Add wet ingredients to dry and stir gently until combined. Do not overmix.
- Heat a griddle or skillet over medium-low and grease with butter. Scoop ⅓ cup batter per pancake onto the griddle.
- Cook until bubbles form, flip, and cook 2–3 more minutes until golden brown and fluffy.
- Serve warm with toppings of choice.