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!
Pam says
Absolutely DELICIOUS!!! Banana bread pancakes, I added the chopped walnuts to batter. Enough to share and freeze for me, made about 14 pancakes.
Allison says
I’m glad you enjoyed them. 🙂
Lorna says
My family adored these! I served these with warm vanilla Carmel sauce for a banana fosters effect. It was amazing. I made them gluten free by using Namaste flour.
Allison says
I’m glad you enjoyed them. Thanks for stopping by! 🙂
Mare says
The batter was thicker than I expected because I didn’t read the whole recipe lol, but wow they were amazingly tasty 😋 will definitely make them again!
Allison says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Samuel D Ko says
Question: can the batter be in the fridge overnight?
Allison says
Hi! Typically pancake batter can be stored in the fridge overnight. That being said, I have not tried it with this recipe. The mashed bananas might turn brown.
Crystal Flory says
These were very tasty, but probably the thickest better I’ve ever made, and it was very hard to work with. I’m a really decent cook and I use the ingredients exactly the way they were listed, so I’m not sure if that’s normal or not.
Allison Mattina says
HI, Crystal. The batter is on the thicker side. If it’s too thick feel free to add an extra splash of buttermilk.
Sharon says
I’ve made these pancakes several times. I absolutely love them.
Allison Mattina says
Yay! I’m so glad. 🙂
Monica Osterhout says
These were super yummy. I advise spreading the batter out on the griddle because it’s so thick they won’t cook all the way through otherwise. I added a good portion of chocolate chips. Delish!
Allison Mattina says
Thanks for the suggestion. 🙂 I’m glad you enjoyed them!
Audrey says
ALL TIME FAVORITE PANCAKES EVER!!! My boyfriend and I don’t even make regular pancakes anymore because they are THAT good. 100% recommend to anyone who wants the BEST and most fluffy banana pancakes!!
Allison Mattina says
Yay! I love hearing that. Thanks for taking the time to comment. 🙂
Jess says
Delicious recipe! I used oat milk with vinegar as a substitute for the buttermilk and we had them topped with bananas, hot fudge, pb sauce, and whipped cream!
Allison Mattina says
That sounds delicious! Thanks for taking the time to comment. 🙂
Avery Doerfling says
Yummy but why do mine keep turning out super dense ?
Allison Mattina says
Hi! Maybe you’re overmixing the batter? Or over-measuring the flour? You can try reducing the flour by a tablespoon or two next time.