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
Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. The best Banana Pancakes EVER!
from votes
Print Pin SaveSaved!Course: Breakfast
Cuisine: Breakfast
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 (approximately 8 pancakes total)
Calories: 347kcal
Ingredients
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
*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife. **If you don't have buttermilk you can try one of these buttermilk substitutes.Nutrition
Calories: 347kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 447mg | Fiber: 2g | Sugar: 19g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 3mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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