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!
Angelique says
We make this a lot. It’s the best pancakes ever, 10/10 recommended.
Donna says
Can u substitute truvia for the regular sugar?
Allison says
I’m not sure, I’ve only made the recipe as written.
Debbie says
I doubled the recipe and baked it in the oven. Cut them into squares, rectangles, even use cookie cutters once baked. So good and so easy to clean up. Thanks for a great pancake recipe!
Allison says
You’re welcome! Thanks for sharing your experience. 🙂
Deanna says
This sounds like a great idea. At what temperature did you bake the batter? Also, what size pan did you use.
Amy says
What temperature oven and for how long? This sounds like a great idea.
Laurie says
What size pan did you use?
Kris says
*so many typos 🤦🏻♀️. *can this batter alo be used in a waffle iron?
Allison says
Possibly, but I haven’t tried it. It would likely need to be thicker. Perhaps a little less buttermilk OR a little more flour. You’d have to play around with it. Enjoy!
Jenna says
These were so delicious!!
Even my husband who is not really a pancake lover loved these 🙂
Will definitely be making them again.
Allison says
I’m so glad! Thanks for taking the time to comment. 🙂
SHAWNTE says
Definitely a keeper! I didn’t have buttermilk on hand so I made a buttermilk substitute with 2% and lemon juice. I also added macadamia nuts to half the batter. Those reminded me of our trip to Maui. So delicious 😋
Allison says
I’m glad you enjoyed them!
Heather says
Excellent! Came out perfectly and was delicious!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Angela P says
These were the best pancakes ever! Husband wants me to add pecan chips the next time I make these. This recipe is definitely in the rotation!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Pamela Waters says
This was a hit with my family! Very fluffy texture. Will be using again!
Allison says
That’s great to hear! Thanks for stopping by.
Alexis says
I made these with a 1to1 gluten free flour and they were DIVINE! So tasty and I don’t even like bananas! The batter was very thick almost dough, likely because of my choice of flour but extra milk thinned it out nicely and it was perfect!
Allison says
I’m glad you enjoyed them. 🙂