Heavenly Brown Sugar Banana Pancakes Recipe for Sunday Bliss
Weekends call for something special, and these delectable brown sugar banana pancakes hit the spot perfectly.
Warm, golden stacks of fluffy pancakes with mashed ripe bananas create pure breakfast magic.
The sweet brown sugar weaves a rich, caramel-like essence through each tender bite.
Crisp edges give way to a soft, moist interior that melts in your mouth.
Breakfast becomes an indulgent celebration of simple, comforting flavors.
Each forkful promises a delightful harmony of sweet banana and warm, caramelized notes.
Grab a spatula and let’s transform your morning into a delicious memory.
Tools to Make Brown Sugar Banana Pancakes a Breeze
Large mixing bowl: Spacious container for combining dry and wet ingredients smoothly.
Whisk: Perfect for blending flour mixture and incorporating wet ingredients without lumps.
Measuring cups and spoons: Essential for accurate ingredient proportions.
Medium bowl: Needed for mashing bananas and mixing wet ingredients.
Griddle or non-stick skillet: Ideal surface for cooking pancakes evenly.
Spatula: Great for flipping pancakes and transferring them to plates.
Potato masher or fork: Useful for mashing ripe bananas into smooth consistency.
Liquid measuring cup: Helps measure buttermilk and melted butter precisely.
How to Make Brown Sugar Banana Pancakes in Minutes
Create Batter Mix Whisk flour, brown sugar, baking powder, baking soda, salt, and cinnamon together in a spacious mixing bowl.
Prepare Wet Ingredients Smash ripe bananas into a smooth consistency, then blend in buttermilk, egg, vanilla, and melted butter.
Combine Mixtures Gently pour wet ingredients into dry ingredients, stirring until just combined. Keep the texture slightly lumpy for perfect pancakes.
Heat Griddle Warm a non-stick pan or griddle over medium heat, ensuring an even cooking surface.
Cook Pancakes Scoop batter onto the heated surface, creating circular shapes. Wait for small bubbles to form on the top, then flip carefully.
Serve Warm Transfer golden-brown pancakes to a plate. Top with additional sliced bananas, a drizzle of maple syrup, or a sprinkle of extra brown sugar for a delightful breakfast treat.
Flavor Swaps for Brown Sugar Banana Pancakes
Perfect Ripeness Hack: Choose overripe bananas with brown spots for maximum sweetness and deeper banana flavor in your pancakes.
Make-Ahead Magic: Prepare pancake batter the night before and store in the refrigerator, allowing flavors to meld and develop overnight.
Gluten-Free Twist: Swap all-purpose flour with gluten-free flour blend or almond flour for a celiac-friendly version of these delicious pancakes.
Dairy-Free Option: Replace buttermilk with almond milk or coconut milk, and use coconut oil instead of butter to create a dairy-free alternative that's equally delicious.
Topping Variations: Experiment with different toppings like caramelized banana slices, chopped nuts, chocolate chips, or a drizzle of maple syrup to elevate the pancake experience.
Serve Brown Sugar Banana Pancakes with Style
Tropical Breakfast Bliss: Top these pancakes with fresh sliced bananas, a sprinkle of toasted coconut flakes, and a drizzle of warm honey for a Caribbean-inspired morning treat.
Caramel Comfort Plate: Create a decadent experience by adding a dollop of whipped cream, extra brown sugar crumbles, and a rich caramel sauce that complements the banana's natural sweetness.
Nutty Crunch Delight: Enhance texture and flavor by garnishing with chopped pecans or walnuts, a light dusting of powdered sugar, and a small scoop of vanilla bean ice cream for a luxurious breakfast indulgence.
Maple Magic Finish: Elevate the pancakes with a classic maple syrup pour, accompanied by crispy bacon strips and a side of fresh berries to balance the warm, rich flavors of the dish.
Tips for Storing Pancakes Soft and Sweet
Quick Refrigeration Strategy: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking.
Freezing Magic: Wrap individual pancakes in plastic wrap, then place in a freezer bag. Frozen pancakes stay delicious for 2 weeks; reheat directly in the toaster for crispy edges.
Batter Timing: Prepare pancake batter just before cooking for the fluffiest results. If needed, refrigerate unbaked batter for maximum 1 hour, but whisk gently before cooking to maintain texture.
Banana Freshness Tip: Use ripe bananas with brown spots for maximum sweetness and deeper flavor in your pancakes. Overripe bananas work perfectly, adding natural moisture and richness to the recipe.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 307 kcal
Servings: 4
Brown Sugar Banana Pancakes Shopping List
For Dry Ingredients:
Flour: Provides the base structure for fluffy pancakes, choose all-purpose flour for classic texture.
Brown Sugar: Adds deep caramel-like sweetness and moisture to the pancake batter.
Baking Powder: Creates light and airy pancakes with perfect rise and soft texture.
Baking Soda: Helps neutralize acidic ingredients and promotes golden-brown color.
Salt: Enhances overall flavor and balances the sweetness of the pancakes.
Cinnamon: Introduces warm, aromatic spice that complements banana's natural sweetness.
For Wet Ingredients:
Banana: Brings natural sweetness, moisture, and rich flavor to the pancakes.
Homemade brown sugar banana pancakes blend sweet caramelized notes with fluffy breakfast comfort. Maple syrup and sliced bananas complete this delightful morning treat you’ll savor with pure breakfast joy.
Ingredients
Scale
1 ½ cups (190 grams) all-purpose flour
1 cup (240 ml) buttermilk
1 large ripe banana, mashed (~½ cup)
1 egg
2 tbsps brown sugar (light or dark)
2 tsps baking powder
2 tbsps melted butter or vegetable oil
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
Butter or oil for cooking
Instructions
Preparation: Sift dry ingredients (flour, brown sugar, baking powder, salt, cinnamon) into a large mixing bowl, ensuring even distribution and eliminating potential lumps.
Banana Integration: Mash ripe bananas until creamy, then whisk with buttermilk, egg, vanilla extract, and melted butter until thoroughly combined and smooth.
Batter Development: Create a central well in dry ingredients and pour liquid mixture, gently folding with minimal strokes to maintain pancake tenderness, allowing small lumps to remain.
Resting Phase: Allow batter to rest for a few minutes, enabling flour hydration and leavening agent activation, which enhances overall texture and flavor complexity.
Cooking Technique: Preheat non-stick griddle or skillet to medium heat, lightly greasing with butter or neutral oil, then carefully pour batter to form circular pancakes.
Flipping and Finishing: Watch for emerging bubbles on pancake surface, indicating optimal moment to flip, cooking each side until achieving a rich, golden-brown color and ensuring complete internal cooking.
Serving: Transfer freshly cooked pancakes to a warm plate, presenting immediately to preserve their light, airy texture and maximum flavor enjoyment.
Notes
Banana Ripeness Matters: Choose overripe bananas with dark brown spots for maximum natural sweetness and deeper banana flavor.
Avoid Overmixing Batter: Gently fold ingredients with minimal strokes to maintain pancake tenderness and prevent tough, dense texture.
Rest Batter Strategically: Allow 5-10 minutes resting time to activate leavening agents and improve pancake fluffiness and overall texture.
Temperature Control: Maintain medium heat while cooking to ensure even browning and prevent burning or undercooked centers.
Recipe development with a focus on single-dish meals.
Fusion of traditional and modern Australian cuisines.
Food styling and photography for digital platforms.
Education
Box Hill Institute, Melbourne
Degree: Advanced Diploma of Hospitality Management
Focus: Specialized in practical food and beverage service, responsible alcohol and hygiene compliance, legal risk management, and hands‑on experience in a simulated restaurant environment.
William Angliss Institute, Melbourne
Program: Certificate IV in Patisserie
Focus: Specialized in pastry and bakery techniques, cookery and specialty food preparation, recipe planning and costing, commercial kitchen operations, sustainable and inclusive work practices, food safety and hygiene compliance, and workplace health and safety.
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.
Jenna Hartley
Founder & Recipe Creator
Expertise
Education
Box Hill Institute, Melbourne
William Angliss Institute, Melbourne
Jenna is the heart of Picture Perfect Meals, turning simple ingredients into beautiful, easy‑to‑make dishes.
Growing up around family meals in Melbourne, she trained at Box Hill Institute and then perfected her pastry skills at William Angliss Institute. She loves mixing classic Australian flavors with fresh ideas to keep cooking fun and stress‑free.