Brown Sugar Banana Pancakes

35 2 minutes read

Few breakfast dishes satisfy quite like homemade brown sugar banana pancakes. Soft, buttery, and naturally sweetened with ripe bananas and rich brown sugar, these pancakes are the perfect fusion of comfort and indulgence. Whether you’re cooking a weekend brunch or a quick weekday treat, our recipe offers a perfectly balanced flavor with a soft texture and golden-brown finish.

Ingredients for Brown Sugar Banana Pancakes

Ingredient	Amount
All-purpose flour*	1 ½ cups
Baking powder	2 teaspoons
Salt	1/4 teaspoon
Mashed ripe bananas	3/4 cup (about 2 small bananas)
Melted unsalted butter	2 tablespoons (plus more for greasing)
Large egg	1
Buttermilk**	3/4 cup
Packed dark brown sugar	1/4 cup
Pure vanilla extract	1 teaspoon
Optional toppings	Butter, maple syrup, sliced banana, walnuts, chocolate chips

Why Brown Sugar Makes All the Difference

The addition of dark brown sugar transforms ordinary banana pancakes into a deep-flavored, molasses-kissed delight. Unlike white sugar, brown sugar adds a moist texture and caramelized undertone that enhances the natural sweetness of bananas. This unique pairing makes every bite rich, warm, and incredibly satisfying.

Step-by-Step Instructions for Perfect Pancakes

1. Prepare the Dry Ingredients

In a large mixing bowl, combine:

1 ½ cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Whisk thoroughly to ensure even distribution of the leavening agents, which will help create the ideal fluffy texture.

2. Blend the Wet Ingredients

In a separate medium bowl, combine:

3/4 cup mashed ripe banana
2 tablespoons melted unsalted butter
1 large egg
3/4 cup buttermilk
1/4 cup packed brown sugar
1 teaspoon vanilla extract

Whisk until the mixture is smooth and the sugar has dissolved completely.

3. Combine and Stir Gently

Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold the batter gently. Do not overmix—a few lumps are okay. Overmixing results in dense, tough pancakes. The ideal batter should be slightly thick but pourable.

Cooking to Golden-Brown Perfection

4. Preheat the Griddle

Place a non-stick griddle or large skillet over medium-low heat. Add a small knob of butter and allow it to melt, coating the surface evenly.

5. Cook the Pancakes

Scoop about 1/3 cup of batter per pancake onto the hot surface. Gently spread the batter into a round shape. Because the batter is thick, bubbles may not appear as prominently—watch for a slight drying at the edges before flipping.

Cook for 2–3 minutes per side, or until golden brown and cooked through.