Brown Sugar Banana Pancakes

Brown Sugar Banana Pancakes are one of my favorite cozy breakfasts to make when I want something sweet, fluffy, and full of comforting flavor. The ripe bananas add natural sweetness and moisture, while the brown sugar brings a hint of caramel-like richness that makes these pancakes feel extra special without being overly indulgent.

Why You’ll Love This Recipe

I love this recipe because it’s a delicious way to use up overripe bananas and it turns an ordinary morning into something warm and inviting. These pancakes come out tender and golden, with bits of banana in every bite and a beautiful depth of flavor from the brown sugar. They’re quick to make and always a hit with kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon (optional for extra warmth)

• Brown sugar

• Ripe bananas, mashed

• Eggs

• Milk (or buttermilk for added richness)

• Vanilla extract

• Butter or oil (for the skillet)

Directions

1. I start by whisking together the flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.

2. In another bowl, I mash the bananas and mix in the brown sugar, eggs, milk, and vanilla extract until smooth.

3. I pour the wet ingredients into the dry and stir just until combined—being careful not to overmix.

4. I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

5. I scoop the batter onto the hot skillet, using about ¼ cup per pancake.

6. I cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.

7. I serve them warm, stacked high with butter, maple syrup, or even a dollop of whipped cream.

Servings and timing

This recipe makes about 8–10 pancakes, enough for 3–4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so I usually have breakfast on the table in about 25 minutes.

Variations

Sometimes I add chopped walnuts or pecans for crunch, or stir in a handful of chocolate chips for a sweet twist. I’ve also used oat flour for a gluten-friendly version, and it works well with almond milk if I want to make it dairy-free. A sprinkle of turbinado sugar on top before flipping adds a bit of crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. They also freeze great—I layer them between parchment paper and freeze for up to a month. To reheat, I toast them in a skillet or warm in the microwave for 30–60 seconds.

FAQs

Can I make the batter ahead of time?

I prefer cooking them fresh, but I’ve made the batter the night before and kept it in the fridge. Just give it a quick stir before using.

How ripe should the bananas be?

The riper the better—those soft, spotty bananas give the best flavor and texture.

Can I make these pancakes vegan?

Yes, I use a flax egg and plant-based milk. They come out a little softer but still delicious.

What can I serve with them?

I like fresh berries, toasted nuts, or a drizzle of peanut butter. Maple syrup is a classic and always welcome.

Why are my pancakes dense?

Overmixing is usually the culprit. I stir just until the flour disappears to keep them light and fluffy.

Conclusion

Brown Sugar Banana Pancakes are the perfect way to start the day when I’m craving something comforting, flavorful, and easy to make. I love the combination of banana sweetness and the richness of brown sugar in every bite. Whether I’m feeding the family or just treating myself on a slow morning, these pancakes always bring a little joy to the table.