Brown Sugar Banana Pancakes

Hi, I’m Sam from dishfoody.com, where breakfast favorites get a delicious upgrade with simple ingredients. If you’re tired of bland pancakes or dry mornings, these Brown Sugar Banana Pancakes offer fluffy, caramelized perfection with ripe bananas and rich brown sugar that melts into sweet pockets of flavor.

Perfect for lazy weekends or quick weekday treats, they’re naturally moist and naturally sweet. With years of pancake perfection, I’ve crafted this easy recipe that’s kid-approved and family-favorite material. Here’s your complete guide with ingredients, instructions, variations, and tips.

Why This Recipe Works

• Mashed ripe bananas provide natural moisture and sweetness without extra sugar
• Brown sugar caramelizes during cooking for crispy, flavorful edges
• Simple batter yields tall, fluffy pancakes every time
• Uses pantry staples and overripe bananas
• No special equipment needed beyond basic mixing tools
• Customizable for dietary needs and flavor preferences

Ingredients & Prep

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar (light or dark)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk (dairy or plant-based)
• 2 ripe bananas, mashed
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract
• Additional butter for cooking

Step-by-Step Instructions

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mash bananas until smooth, then whisk in milk, egg, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients and stir gently until just combined (lumps are okay).
4. Heat a non-stick skillet or griddle over medium heat and add a little butter.
5. Scoop ¼ cup batter per pancake onto hot surface. Cook until bubbles form on surface and edges look set (2-3 minutes).
6. Flip and cook 1-2 minutes more until golden brown. Repeat with remaining batter.

Flavor Variations

• Add cinnamon and chopped walnuts for classic banana bread flavor.
• Mix in chocolate chips or blueberries for fruity bursts.
• Use coconut milk and shredded coconut for tropical pancakes.

Storage Tips

Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat in toaster or microwave.

FAQs

• Can I make them vegan? Yes, use plant milk, flax egg, and vegan butter/oil.
• Why are my pancakes flat? Check baking powder freshness and don’t overmix batter.
• Can I make smaller pancakes? Yes, use 2 tablespoons batter for silver dollar size.

Conclusion

Wake up to fluffy, caramelized Brown Sugar Banana Pancakes the perfect sweet start that’s easy to make and impossible to resist. Stack them high and drizzle with maple syrup for breakfast bliss. For more breakfast favorites, visit dishfoody.com and try our Spanish Churro Pancakes.

Brown Sugar Banana Pancakes

Print Recipe

Fluffy and caramelized Brown Sugar Banana Pancakes featuring ripe mashed bananas and rich brown sugar for a sweet, tender breakfast treat. Perfect for weekend mornings and family favorites.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12 pancakes 1x
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 ripe bananas, mashed
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• Extra butter for cooking
• Extra brown sugar for caramelizing

Instructions

• 1. In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
• 2. In another bowl, mix milk, mashed bananas, eggs, melted butter, and vanilla.
• 3. Combine wet and dry ingredients, stirring until just mixed (lumps are okay).
• 4. Heat a non-stick skillet over medium heat with butter.
• 5. Pour 1/4 cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
• 6. While hot, sprinkle brown sugar on top and let it caramelize slightly.

Notes

• Use very ripe bananas for natural sweetness.
• Don’t overmix batter for fluffier pancakes.
• Serve with maple syrup or whipped cream.
• Great make-ahead batter (refrigerate overnight).

Nutrition

• Serving Size: 3 pancakes
• Calories: 280
• Sugar: 18g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 85mg

Keywords: banana pancakes, brown sugar pancakes, fluffy pancakes, breakfast recipes