Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. The best Banana Pancakes EVER!
Banana Pancakes! For breakfast, lunch, and brinner, because we need all the comfort food we can get. Am I right? This delicious stack of pancakes tastes like a marriage between buttermilk pancakes and banana bread, and I am HERE FOR IT.
If you’ve tried my Banana French Toast Casserole, Banana Nut Muffins, Banana Chocolate Chip Muffins, or Easy Banana Bread you know that the combination of bananas and brown sugar is fantastic. These pancakes feature the flavors of brown sugar, banana, and vanilla. They taste like a warm and cozy hug piled high on a plate.
Banana Pancake Recipe Overview
These moist Banana Pancakes bake up fluffy but light. They come together in minutes. Here’s how to make them:
- Combine dry ingredients: flour, baking, powder, salt.
- Combine wet ingredients: mashed banana, melted butter, egg, buttermilk, vanilla, brown sugar.
- Combine the wet and dry.
- Scoop the batter onto a greased griddle. Cook, flip, cook – enjoy!
Recipe tips
- Buttermilk helps make these pancakes moist, tender, and fluffy. If you don’t have buttermilk you can try my Buttermilk Substitute.
- For a stronger brown sugar flavor use dark brown sugar. Out of brown sugar? Try my Brown Sugar Substitute.
- Use overripe bananas, as they are extra sweet and soft. You’ll need about 2 small bananas.
- This recipe makes about 8 medium-sized pancakes. If you need more you can easily double it.
- For a gluten free version, I have successfully swapped a 1:1 gluten free flour blend for the all purpose flour.
More banana recipes:
Recipe
Brown Sugar Banana Pancakes
Ingredients
- 1 ½ cups all purpose flour*
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup mashed ripe banana, about 2 small bananas
- 2 tablespoons melted unsalted butter, (plus more for greasing griddle)
- 1 large egg
- ¾ cup buttermilk**
- ¼ cup packed brown sugar, (I prefer dark brown sugar)
- 1 teaspoon pure vanilla extract
- To serve: , butter, maple syrup, sliced banana, walnuts, and/or chocolate chips.
Instructions
- In a large bowl, combine flour, baking powder, and salt.
- In a separate bowl, whisk mashed banana, butter, egg, buttermilk, brown sugar, and vanilla. Add the wet ingredients to the dry and stir with a rubber spatula until combined, being careful not to overmix.
- Heat a griddle or large skillet over medium-low heat and grease with butter. Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter to form even circles. Cook until bubbles begin to form (it might be hard to see the bubbles because the batter will be thick). Flip and continue cooking until cooked through (another couple minutes). Be careful not to turn up the heat too high, as you want the pancakes to cook slowly so that the outside doesn't cook faster than the inside. Serve hot with butter and syrup.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Kim
Not sure if I used too much banana or my baking powder wasn’t good but mine did not turn out fluffy😐
Kinda flat but still delicious!
Jen
My fault…I used almond flour and had a 3rd banana I had to do something with. I thought I adjusted the amounts of the other ingredients but they didn’t even hold their shape on the hot griddle. I made them into muffins instead and it took forever for them to set in the middle. I did eat the mess on the griddle and it was delicious! Even the hubby said it was good where his normal compliment is “it’s ok”
Andrea Hudson
This is my go to pancake recipe! I love the mixture of brown sugar and ripen bananas. They come out super fluffy and delicious every time. 10/ 10!
Allison
I’m so glad! Thanks for the kind review. 🙂
Melissa
These are so fluffy and delicious! Made for a group and for my 1 year old son, will be my regular recipe now. I never have buttermilk on hand but I just substitute with 3/4 cup milk plus 2 1/4 tsp of white vinegar. Works like a charm! I also add cinnamon 🙂
Allison
I’m glad you enjoyed them! Thanks for taking the time to leave a review. 🙂
Susan Steppler
They were a heavy pancake. A bit bland. I added a bit of cinnamon that brought out the flavour a bit more.
Clayton
Recipe is is bitter. Too much baking powder.
Ali
My favorite banana pancake recipe 🙂
Allison
Yay! I’m so glad! Thanks for stopping by. 🙂
Kitty
OMG! These pancakes were awesome! I used one large banana and substituted vanilla flavoring for 1tsp of maple and 1/4 tsp of almond flavoring. I also substituted the buttermilk (bcuz I had none) using Fage greek yogurt and half n half. Thank you for sharing your recipe.
Allison
I’m glad you enjoyed them. Thanks for stopping by!
MaryAnn
The fact that these were so fluffy caught my eye, and they were definitely fluffy and delicious! This recipe is a keeper!
Allison
I’m glad you enjoyed them. Thanks for stopping by! 🙂
Nicole Barnes
These are hands down my families favorite pancakes! We can’t get enough of them, they are absolutely delicious!!
Can I store this pancake batter overnight for next morning?
Allison
I’m glad you enjoyed them! I have not tried preparing the batter in advance, so I can’t say for sure.