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Brown Sugar Banana Pancakes

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These Brown Sugar Banana Pancakes combine the comforting taste of banana bread with the fluffiness of classic pancakes. Ripe bananas and dark brown sugar create deep caramel-like sweetness, while buttermilk and melted butter deliver a moist, tender texture. Perfect for using up overripe bananas, this cozy breakfast is ready to delight everyone around the table.
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Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancakes
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup mashed ripe banana about 2 small bananas
  • 2 tablespoons unsalted butter melted, plus more for greasing griddle
  • 1 large egg
  • ¾ cup buttermilk
  • ¼ cup brown sugar packed (preferably dark brown)
  • 1 teaspoon pure vanilla extract
To Serve
  • butter
  • maple syrup
  • sliced banana
  • walnuts
  • chocolate chips

Equipment

  • Large bowl
  • Medium bowl
  • Rubber spatula
  • Griddle or large skillet
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Whisk together the flour, baking powder, and salt in a large bowl.
  2. In a different bowl, beat together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients. Gently stir with a rubber spatula until the batter is just combined—do not overmix.
  4. Heat a griddle or large skillet over medium-low and coat with butter.
  5. Spoon about 1/3 cup of batter per pancake onto the griddle, spreading gently to form circles.
  6. Cook until the surface shows some bubbles and the edges look set; the batter will be thick, so the bubbles may be harder to spot.
  7. Flip each pancake and cook for a couple more minutes, until the center is cooked through.
  8. Be sure to maintain a moderate heat so the centers cook without over-browning the outside. Serve warm with your favorite toppings.

Nutrition

Calories: 210kcal

Notes

Overripe bananas lend the best flavor and sweetness, so look for those with brown spots. If you don't have buttermilk, substitute whole or 2% milk plus a teaspoon of lemon juice or white vinegar, allowing it to sit for a few minutes before using. For gluten-free pancakes, use a 1:1 gluten-free flour blend. Enjoy leftovers refrigerated for up to three days or freeze with parchment paper between layers for up to two months. Reheat in the microwave or toaster for easy weekday breakfasts. These pancakes pair well with walnuts, chocolate chips, or extra banana slices on top.

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