Brown Sugar Banana Pancakes

Moist, light, and fluffy, Brown Sugar Banana Pancakes are the perfect breakfast treat! Sweetened with rich brown sugar and enhanced with vanilla flavor, these pancakes are a delightful way to start your day. They are great for special occasions or a cozy weekend brunch. You’ll love how simple they are to make and how quickly they disappear off the plate!

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, you can whip up these pancakes in no time.
• Rich Flavor: The combination of brown sugar and ripe bananas creates a deliciously sweet taste.
• Perfect Texture: These pancakes are fluffy and light, making each bite a delight.
• Versatile Toppings: Serve them with butter, maple syrup, or even chocolate chips for added indulgence.
• Family Favorite: Great for feeding the whole family or impressing guests at brunch.

Tools and Preparation

To create the perfect batch of Brown Sugar Banana Pancakes, you’ll need some essential kitchen tools.

Essential Tools and Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Griddle or large skillet
• Measuring cups

Importance of Each Tool

• Mixing bowls: Necessary for combining wet and dry ingredients without spilling.
• Rubber spatula: Helps to gently fold ingredients together without overmixing.
• Griddle or large skillet: Ensures even cooking for perfectly browned pancakes.

Ingredients

Here’s what you’ll need to make the best Brown Sugar Banana Pancakes:

Dry Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 3/4 cup mashed ripe banana (about 2 small bananas)
• 2 tablespoons melted unsalted butter (plus more for greasing griddle)
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup packed brown sugar (I prefer dark brown sugar)
• 1 teaspoon pure vanilla extract

For Serving

• Butter
• Maple syrup
• Sliced banana
• Walnuts
• Chocolate chips

How to Make Brown Sugar Banana Pancakes

Step 1: Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together until thoroughly mixed.

Step 2: Combine Wet Ingredients

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

Step 3: Combine Mixtures

Pour the wet mixture into the dry ingredients. Gently stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.

Step 4: Prepare the Griddle

Heat a griddle or large skillet over medium-low heat. Grease it lightly with butter.

Step 5: Cook Pancakes

Drop approximately 1/3 cup portions of batter onto the griddle. Spread them slightly into even circles. Cook until bubbles begin to form on top—this may be hard to see due to thick batter. Flip them carefully and cook until golden brown on both sides.

Step 6: Serve

Serve your pancakes hot with butter and syrup or your favorite toppings like sliced bananas or walnuts!

Enjoy your delicious Brown Sugar Banana Pancakes, perfect for any breakfast occasion!

How to Serve Brown Sugar Banana Pancakes

Serving Brown Sugar Banana Pancakes can elevate your breakfast experience. Whether you’re enjoying them on a cozy morning or impressing guests, these pancakes offer plenty of delicious options to enhance their flavor and presentation.

Classic Toppings

• Butter: A pat of creamy butter melts beautifully over warm pancakes, adding richness.
• Maple Syrup: Drizzle real maple syrup for a classic sweet finish that complements the banana flavor.
• Sliced Bananas: Fresh banana slices add a nice texture and enhance the banana taste in your pancakes.

Nutty Additions

• Walnuts: Chopped walnuts provide a crunchy contrast and nutty flavor that pairs well with the soft pancakes.
• Almonds: Sliced almonds can be sprinkled on top for added crunch and a hint of nuttiness.

Sweet Treats

• Chocolate Chips: For a decadent touch, sprinkle chocolate chips over the batter before flipping the pancakes.
• Coconut Flakes: Toasted coconut flakes add sweetness and an exotic flair to your breakfast.

How to Perfect Brown Sugar Banana Pancakes

To make sure your Brown Sugar Banana Pancakes turn out perfectly every time, keep these tips in mind.

• Use Ripe Bananas: Ripe bananas are sweeter and more flavorful, enhancing the overall taste of your pancakes.
• Don’t Overmix: Gently stir the batter until just combined to keep your pancakes light and fluffy.
• Control the Heat: Cook on medium-low heat to ensure even cooking without burning the outside.
• Rest Your Batter: Letting the batter sit for a few minutes allows it to thicken and leads to fluffier pancakes.
• Grease Properly: Use enough butter on your griddle to prevent sticking while adding extra flavor.
• Serve Immediately: Enjoy them hot off the griddle for the best texture and warmth.

Best Side Dishes for Brown Sugar Banana Pancakes

Pairing side dishes with your Brown Sugar Banana Pancakes can create a balanced meal. Here are some tasty sides that complement this delightful breakfast treat.

1. Bacon: Crispy bacon adds a savory element that contrasts wonderfully with sweet pancakes.
2. Fruit Salad: A fresh mix of seasonal fruits provides brightness and balances out the richness of the pancakes.
3. Yogurt Parfait: Layered yogurt with granola offers creaminess alongside crunch, making it a perfect pairing.
4. Scrambled Eggs: Fluffy scrambled eggs add protein, rounding out your breakfast plate for sustained energy.
5. Smoothie Bowl: A cool smoothie bowl topped with nuts and seeds offers a refreshing side option.
6. Hash Browns: Crispy hash browns give an extra crunch and heartiness that complements the softness of pancakes.

Common Mistakes to Avoid

Making Brown Sugar Banana Pancakes can be a delightful experience, but it’s easy to make mistakes. Here are some common pitfalls to avoid.

• Overmixing the batter: Mixing too much can lead to tough pancakes. Stir just until combined for light and fluffy results.
• Using unripe bananas: Unripe bananas lack sweetness and flavor. Make sure to use ripe, brown-spotted bananas for the best taste.
• Skipping the buttermilk: Buttermilk adds moisture and tang. If you don’t have it, you can make a substitute with milk and vinegar or lemon juice.
• Cooking at too high a temperature: High heat can burn the outsides before the insides cook through. Keep it on medium-low heat for even cooking.
• Not greasing the griddle properly: This can cause pancakes to stick. Use enough butter or oil to ensure they flip easily.

Refrigerator Storage

• Store pancakes in an airtight container.
• They will last for up to 3 days in the refrigerator.

Freezing Brown Sugar Banana Pancakes

• Place pancakes in a single layer on a baking sheet.
• Once frozen, transfer them to a freezer-safe bag or container.
• They can be stored for up to 2 months.

Reheating Brown Sugar Banana Pancakes

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until heated through.
• Microwave: Heat individual pancakes in 30-second intervals until warm.
• Stovetop: Place pancakes in a skillet over low heat, flipping occasionally until warmed through.

Frequently Asked Questions

How do I make Brown Sugar Banana Pancakes healthier?

You can substitute whole wheat flour for all-purpose flour or reduce the amount of brown sugar used. Adding nuts or seeds can also boost nutrition.

Can I use frozen bananas for this recipe?

Yes, thawed frozen bananas work well! Just ensure they are well mashed before adding to your batter.

What toppings go well with Brown Sugar Banana Pancakes?

Delicious options include maple syrup, sliced bananas, walnuts, or even chocolate chips for added sweetness.

Can I make these pancakes without eggs?

Absolutely! You can replace the egg with flaxseed meal mixed with water or applesauce as a binding agent.

Final Thoughts

These Brown Sugar Banana Pancakes are not only moist and fluffy but also incredibly versatile. You can customize them with various toppings or mix-ins like nuts or chocolate chips. Give this recipe a try and enjoy a delicious breakfast that’s perfect for any occasion!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Brown Sugar Banana Pancakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Vanessa
• Total Time: 25 minutes
• Yield: Approximately 6 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in the delightful experience of Brown Sugar Banana Pancakes, a perfect morning treat that combines the rich sweetness of brown sugar with the natural flavor of ripe bananas. These pancakes are not only light and fluffy but also incredibly easy to whip up, making them ideal for cozy weekends or special occasions. With just a few simple ingredients and straightforward steps, you can create a breakfast that will impress your family and guests alike. Top them with butter, maple syrup, or your favorite nuts for an extra touch of decadence. Enjoy these pancakes hot off the griddle for the ultimate breakfast comfort food!

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup mashed ripe banana (about 2 small bananas)
• 2 tablespoons melted unsalted butter
• 1 large egg
• 3/4 cup buttermilk
• 1/4 cup packed brown sugar
• 1 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, whisk together flour, baking powder, and salt.
2. In another bowl, mix mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are okay.
4. Heat a griddle over medium-low heat and grease lightly with butter.
5. Drop approximately 1/3 cup portions of batter onto the griddle; cook until bubbles form on top before flipping.
6. Cook until golden brown on both sides. Serve hot with desired toppings.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Griddling
• Cuisine: American

Nutrition

• Serving Size: 1 pancake (60g)
• Calories: 150
• Sugar: 8g
• Sodium: 180mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg