Brown Sugar Banana Pancakes

Brown Sugar Banana Pancakes are soft, fluffy, and naturally sweet thanks to ripe bananas and warm brown sugar. These pancakes are perfect for a cozy weekend breakfast or a weekday treat, delivering comforting flavor and a heavenly aroma that fills the kitchen as they cook.

Why You’ll Love This Recipe

I love how these pancakes turn simple ingredients into something so delicious and satisfying. The brown sugar adds a rich, caramel-like sweetness, while the bananas keep the pancakes moist and tender. They’re easy to make, full of flavor, and always a hit with everyone at the table—especially with a pat of butter and a drizzle of maple syrup on top.

Ingredients

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

• Ripe bananas (mashed)

• Brown sugar

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Cinnamon (optional)

• Egg

• Milk

• Vanilla extract

• Butter or oil (for cooking)

Directions

1. In a large bowl, I mash the bananas until smooth, then stir in the brown sugar, egg, milk, and vanilla.

2. In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.

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

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

5. I pour about ¼ cup of batter per pancake onto the skillet and cook until bubbles form on the surface and the edges look set—about 2–3 minutes.

6. I flip and cook the other side until golden brown, another 1–2 minutes.

7. I serve warm with butter, syrup, sliced bananas, or even a sprinkle of extra brown sugar.

Servings and timing

This recipe makes about 8–10 pancakes, enough for 3–4 servings. It takes 10 minutes to prep and 15 minutes to cook, so they’re ready in around 25 minutes.

Variations

Sometimes I add chopped walnuts or mini chocolate chips to the batter for texture and extra flavor. For a dairy-free version, I use almond or oat milk and oil instead of butter. If I want to amp up the sweetness, I top them with caramel sauce or a smear of peanut butter.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster, microwave, or warm them in a skillet. They also freeze well—I just stack them with parchment paper between each pancake and reheat from frozen when needed.

FAQs

Can I use whole wheat flour?

Yes, I’ve used whole wheat flour for a heartier texture. I sometimes add a splash more milk to keep the batter from being too thick.

How ripe should the bananas be?

The riper the better—brown spots mean more sweetness and better flavor.

Can I make the batter ahead of time?

I prefer cooking the pancakes right away, but I’ve stored the batter in the fridge for a few hours with good results. Just give it a gentle stir before using.

What’s the best way to keep them warm?

I place cooked pancakes on a baking sheet in a 200°F (90°C) oven while I finish the rest of the batch.

Are these pancakes sweet enough without syrup?

Yes, they’re naturally sweet from the banana and brown sugar. I sometimes eat them plain or with just a little butter.

Conclusion

Brown Sugar Banana Pancakes are one of my favorite ways to use up ripe bananas and treat myself to a warm, comforting breakfast. They’re easy to make, incredibly flavorful, and perfect for stacking high with your favorite toppings. Whether I’m making a batch for a lazy Sunday or freezing extras for the week ahead, they always bring smiles to the table.