Brown Sugar Banana Pancakes

These moist, light, and fluffy banana pancakes are sweetened with brown sugar and infused with vanilla, making them the perfect cozy breakfast treat. Whether you’re craving a comforting morning meal or a weekend brunch special, these pancakes are guaranteed to hit the spot.

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Preparation Phase & Tools to Use

Essential Tools and Equipment

To make the best banana pancakes, you’ll need the following tools:

• Mixing bowls – One for dry ingredients, one for wet ingredients.
• Whisk – For mixing dry and wet ingredients.
• Rubber spatula – To gently fold the batter without overmixing.
• Griddle or non-stick skillet – For cooking the pancakes evenly.
• Measuring cups and spoons – Accurate measurements ensure consistency.
• Ladle or measuring cup – To pour even portions of batter onto the skillet.

Preparation Tips

• Use ripe bananas – The riper, the sweeter and more flavorful your pancakes will be.
• Do not overmix – A few lumps in the batter are okay. Overmixing leads to dense pancakes.
• Let the batter rest – Allowing it to sit for 5-10 minutes results in fluffier pancakes.
• Cook on medium-low heat – Prevents burning while ensuring the pancakes cook through.

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Ingredients (4 Servings, ~8 Pancakes)

Dry Ingredients

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt

Wet Ingredients

• ¾ cup mashed ripe banana (about 2 small bananas)
• 2 tablespoons unsalted butter, melted (plus more for greasing)
• 1 large egg
• ¾ cup buttermilk
• ¼ cup packed brown sugar (dark brown sugar preferred)
• 1 teaspoon pure vanilla extract

For Serving (Optional)

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

Notes

• Flour measuring tip: Fluff the flour, scoop a heaping portion, and level it off with the back of a knife.
• No buttermilk? Make your own by mixing ¾ cup milk with 2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes.

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Step-by-Step Directions

1. Prepare the Batter

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.

2. Cook the Pancakes

1. Heat a griddle or large skillet over medium-low heat and grease with butter.
2. Pour ⅓ cup portions of batter onto the griddle, spreading slightly into circles.
3. Cook until small bubbles appear on the surface (since the batter is thick, bubbles may be subtle).
4. Flip and cook for another 1-2 minutes until golden brown and cooked through.
5. Avoid high heat to prevent burning while ensuring the center is fully cooked.

3. Serve and Enjoy

• Serve the pancakes warm with butter and maple syrup.
• Add your favorite toppings like sliced bananas, walnuts, or chocolate chips.

Serving Suggestions

• Classic Pairing – Drizzle with maple syrup and serve with a side of crispy bacon.
• Healthy Twist – Top with Greek yogurt and fresh berries for added protein and vitamins.
• Indulgent Treat – Add chocolate chips or a dollop of whipped cream for a dessert-like experience.
• Nutty Flavor – Sprinkle with toasted pecans or walnuts for crunch and richness.
• Tropical Vibes – Serve with coconut flakes and honey for a tropical twist.
• Savory Option – Pair with scrambled eggs and avocado for a balanced meal.
• Kid-Friendly – Add a swirl of peanut butter or Nutella for extra deliciousness.

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Common Mistakes to Avoid & How to Perfect the Recipe

Overmixing the Batter

Overmixing leads to tough, dense pancakes. Stir gently with a spatula until the ingredients are just combined. A few lumps in the batter are normal and will disappear during cooking.

Cooking on High Heat

Too much heat can burn the outside while leaving the inside undercooked. Keep the heat at medium-low to ensure even cooking.

Flipping Too Soon

Flipping the pancakes before bubbles appear on the surface can cause them to break apart. Wait until the edges look set and bubbles begin to form before flipping.

Using Unripe Bananas

Ripe bananas add natural sweetness and a stronger banana flavor. If your bananas are not ripe enough, mash them well and add an extra teaspoon of brown sugar.

Not Letting the Batter Rest

Allowing the batter to sit for 5-10 minutes before cooking makes the pancakes fluffier. The resting time lets the flour absorb the liquid, improving texture.

Skipping the Buttermilk Substitute

If you don’t have buttermilk, make a quick substitute by mixing ¾ cup milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

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Eight Side Dish Recommendations

1. Crispy Bacon – The salty-sweet contrast pairs perfectly with the soft texture of banana pancakes.
2. Scrambled Eggs – Light and fluffy eggs balance the sweetness of the pancakes.
3. Fresh Fruit Salad – A mix of berries, oranges, and grapes adds a refreshing contrast.
4. Greek Yogurt with Honey – A protein-rich option with a touch of natural sweetness.
5. Avocado Slices – A creamy and nutritious addition that complements the banana flavor.
6. Breakfast Sausage – A hearty, savory side that enhances the meal.
7. Smoothie or Fresh Juice – A fruit smoothie or orange juice adds a bright and refreshing element.
8. Cottage Cheese with Berries – A protein-packed side with a creamy and slightly tangy taste.

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Recipe Tips

• For Extra Fluffy Pancakes – Separate the egg, whip the egg white until soft peaks form, and fold it into the batter before cooking.
• For a Richer Flavor – Use dark brown sugar instead of light for a deeper caramel taste.
• Dairy-Free Option – Substitute almond milk with 1 teaspoon vinegar for buttermilk and use melted coconut oil instead of butter.
• For a Lighter Texture – Sift the flour before mixing it with the dry ingredients.
• Make it Gluten-Free – Replace all-purpose flour with a 1:1 gluten-free flour blend.

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Storage and Reheating Instructions

Storing Leftovers

• Refrigeration – Place leftover pancakes in an airtight container and store them in the refrigerator for up to 3 days.
• Freezing – Stack pancakes with parchment paper between each one and store them in a freezer-safe bag for up to 3 months.

Reheating Methods

• Microwave – Heat individual pancakes for 30 seconds or until warm.
• Oven – Arrange pancakes on a baking sheet and warm them in a 300°F (150°C) oven for 10 minutes.
• Toaster – Reheat frozen pancakes in a toaster for a crispy exterior.

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Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the pancakes will be slightly denser. To balance the texture, use half whole wheat and half all-purpose flour.

Can I make the batter ahead of time?

It is best to cook the pancakes fresh, but the batter can be stored in the refrigerator for up to 24 hours. Let it sit at room temperature for 10 minutes before cooking.

Can I make these without eggs?

Yes, substitute the egg with ¼ cup applesauce or a flax egg (1 tablespoon flaxseed + 2.5 tablespoons water, mixed and left to thicken for 5 minutes).

What is the best way to keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F (90°C) oven until ready to serve.

Can I make these pancakes vegan?

Yes, replace the egg with a flax egg, use almond or oat milk with vinegar instead of buttermilk, and swap melted coconut oil for butter.

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Conclusion

These brown sugar banana pancakes are easy to make, incredibly flavorful, and perfect for a cozy breakfast. Whether served with maple syrup, fresh fruit, or a savory side, they are a delicious way to start the day. Try this recipe and enjoy a stack of light, fluffy pancakes with the perfect balance of sweetness and banana flavor.