Moist, light, and fluffy banana pancakes sweetened with brown sugar and infused with vanilla—these are the best banana pancakes ever! A cozy, comforting breakfast made with simple ingredients and ready in just 20 minutes.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings (about 8 pancakes)
Ingredients
- 1½ 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 pan)
- 1 large egg
- ¾ cup buttermilk**
- ¼ cup packed brown sugar (preferably dark brown sugar)
- 1 teaspoon pure vanilla extract
For Serving (Optional):
- Butter
- Maple syrup
- Sliced banana
- Chopped walnuts
- Chocolate chips
Instructions
- Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. - Combine Wet Ingredients
In a separate bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla. - Combine & Mix Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined—do not overmix. The batter will be thick. - Cook the Pancakes
Heat a griddle or large nonstick skillet over medium-low heat and grease with butter. Drop about ⅓ cup of batter per pancake onto the skillet, spreading slightly into a circle. Cook until bubbles begin to form and the underside is golden brown. Flip and cook the other side until cooked through. - Serve Warm
Serve immediately with your choice of butter, syrup, bananas, walnuts, or chocolate chips.
Recipe Notes
- To properly measure flour: Fluff the flour in its container, scoop with your measuring cup, and level off with a knife.
- No buttermilk? You can make a quick substitute by mixing ¾ cup milk with 2 teaspoons vinegar or lemon juice. Let sit for 5 minutes before using.
Nutrition (Per Serving)
- Calories: 347 kcal
- Carbohydrates: 59g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 61mg
- Sodium: 216mg
- Potassium: 447mg
- Fiber: 2g
- Sugar: 19g
- Calcium: 163mg
- Iron: 3mg
Brown Sugar Banana Pancakes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 8 pancakes)
Description
Moist, light, and fluffy banana pancakes sweetened with brown sugar and infused with vanilla—these are the best banana pancakes ever! A cozy, comforting breakfast made with simple ingredients and ready in just 20 minutes.
Ingredients
-
1½ 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 pan)
-
1 large egg
-
¾ cup buttermilk**
-
¼ cup packed brown sugar (preferably dark brown sugar)
-
1 teaspoon pure vanilla extract
For Serving (Optional):
-
Butter
-
Maple syrup
-
Sliced banana
-
Chopped walnuts
-
Chocolate chips
Instructions
-
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. -
Combine Wet Ingredients
In a separate bowl, whisk together the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla. -
Combine & Mix Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined—do not overmix. The batter will be thick. -
Cook the Pancakes
Heat a griddle or large nonstick skillet over medium-low heat and grease with butter. Drop about ⅓ cup of batter per pancake onto the skillet, spreading slightly into a circle. Cook until bubbles begin to form and the underside is golden brown. Flip and cook the other side until cooked through.
-
Serve Warm
Serve immediately with your choice of butter, syrup, bananas, walnuts, or chocolate chips.
Notes
-
To properly measure flour: Fluff the flour in its container, scoop with your measuring cup, and level off with a knife.
-
No buttermilk? You can make a quick substitute by mixing ¾ cup milk with 2 teaspoons vinegar or lemon juice. Let sit for 5 minutes before using.