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!
Julia says
My husband called these Goliath pancakes! I doubled the recipe- these were so yummy and so fluffy!
Allison says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Desiree says
These pancakes are fluffy, delicious and sweet on their own. I didn’t even need syrup. This recipe is definitely a keeper!
Louise says
Hi there. Has anyone tried a whole wheat version?
Bertha says
My new favorite recipe!! So easy, delicious and fluffy! I’ll definitely keep making more, my family thanks you ??
Allison says
I’m glad you enjoyed them. 🙂 Thanks for stopping by.
JC says
I used blueberry Keifer instead of buttermilk Yummy
Chelsea says
Second time we’ve made them this week! Soooo yummy!
Bobbi says
Oh my goodness! This recipe is perfect! So light and fluffy and just like a really good banana muffin. My kids are hooked, Thank you for sharing!
Allison says
You’re welcome! I’m glad you enjoyed them. 🙂
Dennis Storey says
Best banana pancakes I’ve ever eaten
Thanks
Allison says
You’re welcome! I’m glad you enjoyed them. 🙂
Nicole says
These were so fantastic! I normally make blueberry pancakes for Monday night breakfast for dinner but was out of blueberries so I looked for an alternative. We even had my daughter’s friend over for dinner and she was complimenting that these tasted just like banana bread. Will definitely make again! These worked wonderfully with overripe bananas from the freezer.
Allison says
Thanks for taking the time to leave a review. I’m glad you enjoyed them! 🙂
Kate says
My family loves this recipe! We make it vegan using a mixture of lemon juice and almond milk, chia seed eggs, and vegan butter or coconut oil.
Allison says
Great! Thanks for sharing. 🙂
Ren says
Yum! Here in Melbourne, Australia people are making pancakes on Sundays to show their support for frontline health workers. I’ve been trying a new recipe and week, and this week I stumbled on yours. I think it’s my new go-to! The whole family loved them.
Allison says
That’s great! I’m so glad you enjoyed them. Thanks for taking the time to comment. 🙂
Tyasia Burrow says
Do these freeze well?
Allison says
I haven’t tried freezing them.