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, 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!
- 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.
- 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:
Brown Sugar Banana Pancakes
- 1 1/2 cups all purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed ripe banana, about 2 small bananas
- 2 tablespoons melted unsalted butter, (plus more for greasing griddle)
- 1 large egg
- 3/4 cup buttermilk**
- 1/4 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.
- 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 1/3 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.