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!
Dana
These pancakes were incredible! Crispy edges and a great banana taste. We ate them with whipped cream and walnuts! Yum!
Allison
That sounds great! I’m so glad you enjoyed them. 🙂
Ariella
These were absolutely delicious! I used pastry whole wheat flour and did slightly less of the sweet and they came out perfectly sweet. I make pancakes every weekend so I like to have lots of recipes and this one is being added into regular rotation.
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Angie
Made this today! It was awesome!! Thank you!! It was cool how much they expanded when I put them in the pan. I used 2 heaping tablespoons for each pancake and they were perfect!!
Allison
I’m so glad. 🙂 Thanks for stopping by!
Kat Sparkman
These pancakes were so delicious! They were light, fluffy, and full of flavor! I didn’t have buttermilk, so I just used milk. It still turned out good! I will definitely be using this recipe again!!
Allison
Thanks for the kind review. I’m glad you enjoyed them!
MommaJuJu
Too good to not review! So fluffy. These things are perfection. I did add cinnamon, and subbed a little whole milk because I ran out of buttermilk. They turned out great even with doubling the recipe! This is a recipe worth writing down!
Allison
Thanks for sharing your experience. I’m glad you enjoyed them. 🙂
Kate
Excellent! I used half whole wheat flour, added a bit more milk to compensate. It was so good! My twin toddlers devoured these (my hubby and I too).
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Vicki
Superb! My guy kept saying how delicious they were! I used the sour cream and milk sub for the buttermilk. They were still fluffed up and very tasty!
Heather
Delicious! They’re thick and fluffy, and taste so good that they don’t need any toppings!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Zehra
Hello, I have tried this receipe and the pancakes were delicious.
Is it possible to bake it in the oven?
Allison
I’ve only made the recipe as written. If you try it I would recommend baking them in a rectangular pan as one large pancake, rather than individual round pancakes.
Claudia
Would this recipe as is work for waffles too?
Allison
I’m not sure. I’ve only made it as written.
Dana
So yummy!! I subbed coconut sugar for the brown sugar and the texture and taste is still amazing. Will make again. Thank you!