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Plate of homemade Brown Sugar Banana Pancakes topped with banana slices

Brown Sugar Banana Pancakes

Emily Wilson
Soft, fluffy, and full of cozy banana bread flavor, these Brown Sugar Banana Pancakes are a comforting breakfast favorite. They come together quickly, adapt easily to dietary needs, and make the perfect use of overripe bananas.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American Comfort Food
Servings 4 pancake stacks
Calories 347 kcal

Equipment

  • Skillet
  • Mixing bowls
  • Spatula

Ingredients
  

Pancake Batter

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup mashed ripe banana about 2 small bananas
  • 2 tablespoons unsalted butter, melted plus more for greasing the skillet
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/4 cup packed brown sugar dark brown preferred
  • 1 teaspoon vanilla extract pure

Optional Toppings

  • sliced banana, butter, maple syrup, chopped walnuts, chocolate chips as desired

Instructions
 

  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a separate bowl, mash the bananas until smooth, then whisk in the melted butter, egg, buttermilk, brown sugar, and vanilla until combined.
  • Gently fold the wet mixture into the dry ingredients using a spatula. Do not overmix; a few lumps are fine.
  • Heat a nonstick skillet over medium-low heat and grease with butter. Scoop about 1/3 cup of batter per pancake onto the skillet and gently spread into a round shape.
  • Cook until small bubbles appear on the surface and the edges start to set, about 2 to 3 minutes. Flip and cook the other side for 2 more minutes or until golden brown and cooked through.
  • Serve warm with your favorite toppings.

Notes

Use overripe bananas for best flavor. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use almond milk with lemon juice and a plant-based butter substitute. Pancakes can be frozen and reheated in a toaster or skillet.
Per Serving Breakdown
Each serving includes approximately two medium pancakes, based on a total yield of eight from the full recipe.
  • Calories: Around 347  
  • Carbohydrates: 59 grams  
  • Protein: 8 grams  
  • Fat: 9 grams  
  • Saturated fat: 5 grams  
  • Cholesterol: 61 milligrams  
  • Sodium: 216 milligrams  
  • Fiber: 2 grams  
  • Sugar: 19 grams  
  • Potassium: 447 milligrams  
  • Calcium: 163 milligrams  
  • Iron: 3 milligrams  
These numbers are estimates and may vary depending on the specific brands of ingredients you use and your portion size. Adding toppings like syrup, chocolate chips, or nuts will naturally increase the calorie and sugar content.
Portion Tips
  • For a lighter breakfast, stick to one pancake with fresh fruit on the side.  
  • If serving for brunch, pair with a protein option like eggs to round out the meal.  
  • The recipe can be easily halved or doubled based on how many people you’re feeding.  
Keeping portion sizes in check while enjoying the full flavor of these pancakes is simple with a little planning. You don’t have to sacrifice indulgence to stay balanced.
Keyword banana pancakes, brown sugar pancakes, easy breakfast