Brown Sugar Banana Pancakes

So, your bananas are sitting on the counter, looking sad and spotty, and you’re debating whether to throw them out or pretend you’ll make banana bread “someday.” Here’s a better idea: Brown Sugar Banana Pancakes. They’re fluffy, caramel-y, and basically dessert disguised as breakfast. Honestly, they’re so good you might “accidentally” let your bananas go brown on purpose.

Why This Recipe is Awesome

Here’s the deal: pancakes are already amazing, but when you add brown sugar and bananas? Next-level. Why you’ll love these:

• Banana bread meets pancakes – soft, sweet, and slightly caramelized.
• Super easy – You can make them half-asleep and still succeed.
• Crowd-pleaser – Kids, adults, picky eaters—everyone’s in.
• No syrup needed (but you’ll use it anyway) – The brown sugar adds so much flavor, syrup just becomes the backup singer.

Basically, these are pancakes with a personality upgrade.

Ingredients You’ll Need

Grab these simple ingredients, and don’t worry—nothing fancy here:

• 2 ripe bananas – The spottier, the better. (Ugly bananas = best pancakes.)
• 2 tbsp brown sugar – For that warm, caramel kick.
• 1 cup flour – All-purpose works fine.
• 1 tsp baking powder – Because flat pancakes are sad.
• ½ tsp baking soda – Adds extra fluff.
• Pinch of salt – Balances the sweetness.
• 1 egg – Holds the magic together.
• ¾ cup milk – Dairy or non-dairy, your call.
• 2 tbsp melted butter – Because life without butter is bleak.
• Optional add-ins: chocolate chips, chopped walnuts, cinnamon.

Step-by-Step Instructions

1. Mash the bananas: Go wild—lumps are fine.
2. Mix wet ingredients: In a bowl, whisk bananas, egg, milk, melted butter, and brown sugar.
3. Mix dry ingredients: In another bowl, combine flour, baking powder, baking soda, and salt.
4. Combine gently: Stir wet and dry together until just mixed. Do not overmix unless you enjoy rubber pancakes.
5. Heat the skillet: Medium heat, a little butter or oil.
6. Cook pancakes: Pour ¼ cup batter per pancake. Cook until bubbles appear, then flip and cook the other side.
7. Serve warm: Stack ’em high, add toppings, and bask in your genius.

Common Mistakes to Avoid

• Overmixing the batter: Leads to dense, sad pancakes.
• Cranking the heat: Burnt outside, raw inside. Not cute.
• Using underripe bananas: Green bananas don’t belong here.
• Skipping butter/oil in the pan: Unless you enjoy scraping pancakes off metal.

Alternatives & Substitutions

• Gluten-free? Use GF all-purpose flour. Works just fine.
• Dairy-free? Sub in almond or oat milk + coconut oil. Still delish.
• No brown sugar? Use white sugar + a drizzle of maple syrup for flavor.
• Want dessert vibes? Add chocolate chips and whipped cream. Pancake sundae = life upgrade.

More Recipes:

• Breakfast Rolls Recipe
• Quick 5-Minute Cottage Cheese Breakfast Toast
• Blueberry French Toast Casserole

FAQs

Can I make these ahead of time?

Yes! Store in the fridge for 2–3 days or freeze. Reheat in a toaster or microwave.

Do I have to use brown sugar?

No, but why would you downgrade like that?

Can I make them vegan?

Yep! Use flax egg (1 tbsp flax + 3 tbsp water) and non-dairy milk.

Do these taste like banana bread?

Kinda, but fluffier and faster. Banana bread’s quicker cousin.

Can I add protein powder?

Sure, swap out 2–3 tbsp of flour for protein powder. Just don’t expect them to taste like IHOP anymore.

What toppings go best?

Maple syrup, peanut butter, chocolate drizzle, or sliced bananas for maximum banana-on-banana action.

Can I make mini versions?

Yes! Baby pancakes = instant brunch points.

Final Thoughts

There you have it: Brown Sugar Banana Pancakes that are fluffy, sweet, and just the right amount of fancy without being fussy. They’re perfect for lazy weekends, brunch with friends, or honestly, dinner in pajamas (no judgment).

So, next time your bananas are looking tragic, remember—you’ve got a golden opportunity for pancake greatness. Go forth, flip, and feast.