Spring is in full swing, and this week’s recipes are all about celebrating the season with fresh and delightful brunch or breakfast ideas. There’s something so special about gathering with loved ones on a sunny Spring weekend morning to share a meal. I love to do this! To kick things off, I’m excited to share a recipe for Brown Sugar Banana Pancakes.

Not only are these pancakes incredibly flavorful and tender, but they’re also a great way to use up those over-ripe bananas sitting on your counter. This recipe is perfect for bringing a little extra warmth and sweetness to your spring mornings.

Using brown sugar in these fluffy banana pancakes instead of regular white sugar is a game-changer! It adds a rich, caramel-like depth of flavor that perfectly complements the natural sweetness of ripe bananas. This small tweak elevates the recipe, giving the pancakes a warm, cozy taste that feels indulgent.

Whether you’re planning an elegant spring brunch with friends or simply treating yourself to a quiet, peaceful breakfast at home, these pancakes are the perfect choice. They’re simple to make, full of flavor, and guaranteed to brighten your morning. So grab your apron, and let’s get cooking—your kitchen is about to smell amazing!

Ingredients for Brown Sugar Banana Pancakes

• FLOUR
• BAKING POWDER
• SALT
• OVERRIPE BANANAS
• BUTTER
• EGG
• BUTTERMILK
• BROWN SUGAR
• VANILLA EXTRACT
• OPTIONAL FOR SERVING: BUTTER, MAPLE SYRUP, SLICED BANANAS, WHIPPED CREAM, WALNUTS, BLUEBERRIES AND/OR CHOCOLATE CHIPS

Instructions for Brown Sugar Banana Pancakes

Combine the Dry Ingredients: In a large mixing bowl, combine flour, baking powder, and salt with a whisk. This ensures a fluffy pancake texture and prevents any lumps in the batter.

Prepare the Wet Ingredients: In a separate bowl, whisk the mashed banana, melted butter, egg, buttermilk, brown sugar, and vanilla extract together. The bananas provide natural sweetness and moisture, while the melted butter and brown sugar add richness to the flavor. Make sure the ingredients are well combined for a smooth batter.

Mix the Batter: Gradually combine the wet and dry ingredients by pouring the wet mixture into the bowl of dry ingredients. Gently stir the mixture using a rubber spatula. Be careful not to overmix—this is key to keeping your pancakes light and fluffy.

Heat the Griddle or Skillet: Preheat a griddle or large skillet over medium-low heat. Grease the surface with butter for that perfect golden-brown crust.

Cook the Pancakes: Pour ⅓ cup portions of batter onto the griddle, spreading out slightly to form circles. Because the batter is thick, bubbles may be harder to see—watch for edges that look set to indicate they’re ready to flip. Cook the pancakes until the underside is golden brown, then flip and continue cooking for another couple of minutes until fully cooked.

Adjust Heat as Needed: Keep the heat on medium-low to ensure the pancakes cook evenly. Avoid turning the heat too high, as it can cause the exterior to cook faster than the interior, leaving the pancakes underdone in the center.

Serve Hot: Serve the pancakes fresh off the griddle with butter, a drizzle of syrup, or your favorite toppings. They pair wonderfully with sliced bananas, whipped cream, or a sprinkle of nuts for added texture.

Frequently Asked Questions

Can I use regular sugar instead of brown sugar?
Yes, you can substitute brown sugar with regular white sugar, but keep in mind that you may lose the caramel-like depth of flavor that brown sugar brings to the pancakes.

What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for a few minutes before using.

Can I make these pancakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure all other ingredients are gluten-free as well.

What’s the best way to mash bananas for this recipe?
Use a fork or a potato masher to mash ripe bananas until smooth. A few small lumps are fine and can add texture to the pancakes.

Can I make these pancakes ahead of time?
Yes, you can make them ahead and reheat them in a toaster, oven, or skillet. This will help maintain their texture better than using a microwave.

Can I freeze leftover pancakes? Definitely! Place cooled pancakes in a single layer on a baking sheet to freeze. Once frozen, store them in an airtight container or freezer bag for up to 2 months.

Can I add mix-ins to the batter?
Of course! Chocolate chips, chopped nuts, or even a pinch of cinnamon make great additions to this recipe. Fold them into the batter right before cooking.

What’s the secret to fluffy pancakes?
The key is to avoid overmixing the batter. Stir until just combined to keep the pancakes light and fluffy.

For more recipes like this, try:

• Brown Sugar Banana Bread
• Vanilla Cinnamon Buttermilk Pancakes
• Everyday Banana Muffins
• Easy Banana Pancakes