Brown Sugar Banana Pancakes
Fluffy, sweet, and irresistibly caramelized, these Brown Sugar Banana Pancakes bring together the comforting taste of ripe bananas and the rich depth of brown sugar. Quick and easy to make, they’re perfect for breakfast, brunch, or even dessert. Top them with maple syrup, caramelized bananas, or your favorite toppings for a stack everyone will love!
Ingredients
- 2 large ripe bananas mashed
- 2 tablespoons brown sugar light or dark
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk or buttermilk
- 2 tablespoons melted butter or vegetable oil plus extra for cooking
- Optional: ½ teaspoon cinnamon or nutmeg
- Optional toppings: maple syrup caramelized banana slices, chopped nuts, whipped cream
Instructions
Mash Bananas
- In a medium bowl, mash the ripe bananas until smooth. Stir in brown sugar and vanilla extract.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, salt, and optional cinnamon or nutmeg.
Combine Wet Ingredients
- In another bowl, whisk the eggs, milk, and melted butter or oil until combined.
Make the Batter
- Add the wet mixture to the dry ingredients and gently stir until just combined (some lumps are fine). Fold in the mashed banana mixture. Avoid overmixing for fluffy pancakes.
Cook Pancakes
- Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake onto the pan. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook an additional 1-2 minutes until golden brown and cooked through.
Serve and Enjoy
- Serve warm with maple syrup, caramelized banana slices, or your favorite toppings.
Notes
- For extra fluffiness, use buttermilk instead of regular milk.
- Keep pancakes warm in a 200°F (95°C) oven while finishing the batch.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.