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!
Karen
Husband and I have had these twice in one week! Also, second batch I made with gluten free flour and turned out beautiful!
Allison
I’m so glad. Thanks for stopping by. 🙂
Kerri
Just made these pancakes…my husband said he doesn’t like pancakes but he had two servings of these! Big hit. Thanks!
Abby
These are literally the best pancakes ever. Highly suggest making these to use up the extra bananas that have gone over a lil too far! (: these make my kids so happy!
Allison
I’m glad you enjoyed them! 🙂
Julie
Not sure what I did wrong but these came out super heavy, dense and doughy. I added a lot of milk to lighten the consistency and they just came out flat and dense lol. On the bright side the flavor was on point.
Allison
Sorry to hear that. Perhaps you over-measured the flour? Any ingredient substitutions?
Rebecca
These are the best pancakes I’ve ever made. Thank you!
Allison
You’re welcome!
Linda Straczynski
I just made these pancakes this morning. They were very good. I have a question. While they were delicious, they came out rather flattened after I put them on a plate. Like a thicker crepe. Are they supposed to come out this way, or like pancakes that are thicker.. your pictures look like thicker pancake. Perhaps cakier. We did love them but wonder if they should have come out like I made..
Allison
They should be on the thicker side. Perhaps your baking powder isn’t fresh?
Imani
Just tried it. It’s easy to follow and taste really good 10/10
Joni Tabor
I made this the other night for supper and then ended up having some extra batter and I had it for breakfast the next day I would say that I made this recipe but I did tweak it just a little bit for my own personal preference I went ahead and used self-rising flour and added some peanut butter protein powder it was wonderful
Joanne
Excellent 10/10! They were a winner. Great use for those bananas past their prime we all have.
Denise C
Thanks for the recipe! These were delicious. I used a buttermilk substitute- almond milk and sheep’s yogurt. I also added 1/4 cup of almond pulp from making the milk. I used regular brown sugar because that’s what I had on hand. I did find the batter to be too dry and had to add an extra 1/4-1/3 cup of the almond milk. I cooked at 350 degrees on the griddle. Came out perfectly! I will definitely be making these again.