Fluffy Brown Sugar Banana Pancakes
Start your morning with a comforting stack of Fluffy Brown Sugar Banana Pancakes! These pancakes are light, tender, and bursting with the sweet, caramel-like flavor of brown sugar and ripe bananas. Whether you’re making breakfast for a lazy Sunday morning or treating your family to a special brunch, these pancakes are sure to impress.
The combination of brown sugar and bananas creates a rich and naturally sweet flavor, while the fluffy texture makes them absolutely irresistible. Pair them with your favorite syrup, fresh fruit, or a dollop of whipped cream, and you’ve got a breakfast that everyone will love.
Why You’ll Love These Pancakes
- Rich and Sweet Flavor: Brown sugar adds a caramel-like depth, while bananas bring natural sweetness.
- Perfectly Fluffy: These pancakes are light, tender, and melt-in-your-mouth delicious.
- Easy to Make: With simple ingredients and minimal prep, they’re a breeze to whip up.
- Versatile: Add your favorite mix-ins like chocolate chips or nuts, or customize them to suit your taste.
Whenever I make these, my family can’t get enough—they’re always asking for seconds!
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup mashed ripe banana (about 2 small bananas)
- 2 tablespoons unsalted butter, melted (plus more for greasing the griddle)
- 1 large egg
- ¾ cup buttermilk
- ¼ cup packed brown sugar (preferably dark brown)
- 1 teaspoon pure vanilla extract
How to Make Fluffy Brown Sugar Banana Pancakes
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Prepare the Wet Ingredients
In a separate bowl, mash the ripe bananas until smooth. Add the melted butter, egg, buttermilk, brown sugar, and vanilla extract. Stir until well combined.
3. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy for the fluffiest pancakes.
4. Preheat the Griddle
Heat a griddle or large skillet over medium heat and lightly grease it with butter.
5. Cook the Pancakes
Scoop ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown and cooked through.
6. Serve and Enjoy
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh banana slices, or whipped cream.
Tips for the Perfect Pancakes
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Overripe bananas work best!
- Don’t Overmix: Stir the batter just until the ingredients are combined—overmixing can lead to dense pancakes.
- Adjust the Batter: If the batter is too thick, add a splash of buttermilk. If it’s too thin, add a bit more flour.
- Keep Pancakes Warm: If making a large batch, keep the cooked pancakes warm by placing them on a baking sheet in a 200°F oven until ready to serve.
Delicious Variations
- Add Chocolate Chips: Fold in some chocolate chips for a decadent twist.
- Include Nuts: Chopped walnuts or pecans add a delightful crunch.
- Cinnamon Spice: Add ½ teaspoon of ground cinnamon for extra warmth and flavor.
- Dairy-Free Option: Use almond milk or oat milk in place of buttermilk, and substitute dairy-free butter.
- Whole Wheat Pancakes: Swap some or all of the all-purpose flour with whole wheat flour for a healthier option.
How to Serve
These pancakes are delicious on their own, but you can take them to the next level with these toppings:
- A drizzle of warm maple syrup
- Fresh banana slices or mixed berries
- A sprinkle of powdered sugar
- Whipped cream or a dollop of Greek yogurt
- Toasted nuts for added crunch
Pair them with a hot cup of coffee or a glass of fresh orange juice for the ultimate breakfast experience.
Make Ahead and Storage
Storing Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing
To freeze, lay the pancakes flat on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and store for up to 3 months.
Reheating
Reheat pancakes in the microwave for 20-30 seconds, or warm them in a toaster or skillet for a crispy texture.
FAQs
1. Can I use regular sugar instead of brown sugar?
Yes, but brown sugar adds a richer, caramel-like flavor that complements the bananas beautifully.
2. What if I don’t have buttermilk?
No problem! You can make a buttermilk substitute by mixing ¾ cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
3. Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing the batter, but you can prepare the wet and dry ingredients separately the night before and combine them in the morning.
4. Can I use frozen bananas?
Yes, thaw the bananas first and mash them well before adding them to the batter.
5. How do I make these pancakes fluffier?
Make sure your baking powder is fresh, and avoid overmixing the batter. Letting the batter rest for 5-10 minutes before cooking can also help.
6. Can I add other fruits to the batter?
Absolutely! Blueberries or diced strawberries would pair wonderfully with the banana flavor.
Conclusion
These Fluffy Brown Sugar Banana Pancakes are the ultimate breakfast treat. With their tender texture, caramel-like sweetness, and natural banana flavor, they’re a comforting and satisfying way to start your day. Whether you’re serving them for a special occasion or a cozy weekend breakfast, they’re sure to become a family favorite.
So grab those ripe bananas, whip up a batch, and enjoy a stack of these irresistible pancakes—you deserve it!
