Brown Sugar Banana Pancakes – Best Breakfast Recipe for Easy Brunch Mornings

Looking for the best Banana Pancakes Recipe that hits all the right notes? Say no more! These moist, light, and fluffy pancakes are sweetened with brown sugar and kissed with vanilla—basically the breakfast version of a warm hug. Seriously, this stack tastes like buttermilk pancakes and banana bread had a delicious lovechild, and IMO, that’s a combo worth waking up for.

Who else thinks Banana Pancakes are perfect not just for breakfast but also for lunch or even brinner? (Yep, breakfast for dinner. No judgment here!) The magic ingredient? Buttermilk. It makes these pancakes moist, tender, and fluffy—no dry pancakes allowed on my watch. Want to dial up that rich, caramel-y sweetness? Use dark brown sugar instead of light. Trust me, it’s a game changer.

Got some overripe bananas lying around? Don’t toss ‘em! Those soft, extra-sweet bananas bring the perfect punch of flavor and moisture to the batter. You’ll only need about two small bananas to make roughly eight medium-sized pancakes. And if you want to feed an army, doubling this recipe is a breeze. Need to keep it gluten-free? No problem—I’ve swapped a 1:1 gluten-free flour blend for all-purpose flour with awesome results.

So, if you’re on the hunt for Breakfast Brunch Recipes or just craving some seriously satisfying Breakfast Treats, this is your go-to. Who says comfort food can’t be healthy and easy? Ready to flip the perfect pancakes and treat yourself? Let’s get cooking!

Brown Sugar Banana Pancakes – Best Breakfast Recipe for Easy Brunch Mornings

These banana beauties make an epic addition to your Banana Recipes collection and are perfect for anyone craving satisfying Breakfast Treats or easy Breakfast Brunch Recipes.

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 (makes about 8 pancakes)
Calories: 347 kcal
Recipe by: Aleda

Ingredients:

• 1 ½ cups all-purpose flour*
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup mashed overripe bananas (roughly 2 small ones)
• 2 tbsp unsalted butter, melted (plus extra for the pan)
• 1 large egg
• ¾ cup buttermilk**
• ¼ cup packed brown sugar (dark brown for extra richness)
• 1 tsp pure vanilla extract
• Optional toppings: extra butter, maple syrup, banana slices, chopped walnuts, or chocolate chips

* You can swap with a 1:1 gluten-free flour blend if needed.
** No buttermilk? Sub with milk + 1 tsp lemon juice.

Instructions:

1. Whisk the dry ingredients: In a large mixing bowl, stir together the flour, baking powder, and salt.
2. Mix the wet ingredients: In another bowl, mash the bananas until smooth, then add the melted butter, egg, buttermilk, brown sugar, and vanilla. Whisk until everything is well combined.
3. Combine the batters: Pour the banana mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula—don’t overmix! A few lumps are totally fine.
4. Cook the pancakes: Warm a griddle or nonstick pan over medium-low heat and lightly butter the surface. Scoop out about ⅓ cup of batter for each pancake. Flatten slightly to shape into circles. Cook slowly—until the edges set and the top starts to bubble. Flip and cook the other side until golden brown and cooked through.
5. Serve warm: Stack ’em up and top with your favorite goodies—classic syrup, melty butter, or whatever your brunch-loving heart desires!

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