Brown Sugar Banana Pancakes Fluffy Moist Delicious

My Granddaughter’s Favorite Breakfast

My granddaughter, Lily, calls these our “hug in a pancake.” She loves them so much. I still laugh at that. She once tried to use a green banana. It did not work well at all.

Ripe bananas are the secret. They are sweeter and mash easily. This matters because it makes the pancakes naturally sweet. You use less sugar that way.

Let’s Make the Batter

First, mix the flour, baking powder, and salt in a big bowl. In another bowl, mash your bananas. Doesn’t that smell amazing? It reminds me of banana bread.

Now, add the wet things to the dry. Stir gently, just until it comes together. A few lumps are just fine. Overmixing makes tough pancakes, and we want them fluffy.

The Magic of Cooking

Heat your pan on medium-low. I use a little butter to grease it. Pour about ⅓ cup of batter for each pancake. Now, wait for the bubbles to pop up on top.

That’s your sign to flip them. Cook for another few minutes. They should be a beautiful golden brown. Fun fact: The first pancake is always a test. It soaks up any extra grease.

Why This Recipe Works

Brown sugar and banana are best friends. The sugar adds a deep, caramel-like sweetness. This matters because it gives the pancakes a warm flavor. It feels cozy and special.

Buttermilk is our other secret. It makes the pancakes incredibly tender. I think it’s the tang that does it. It balances all the sweetness perfectly.

Your Turn to Share

I love serving these pancakes right from the pan. Everyone gathers around the stove. The kitchen fills with happy chatter. What is your favorite pancake topping? Is it syrup, fruit, or something else?

Cooking for people is an act of love. It connects us. This matters more than any perfect recipe. Did you ever cook with your grandma? What did you make together?

A Little Kitchen Tip

No buttermilk? No problem. Add a tablespoon of lemon juice to regular milk. Let it sit for five minutes. It will work just as well in a pinch.

This trick has saved me many times. It shows that cooking is about being clever, not perfect. What is your best kitchen shortcut? I would love to hear it.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	1 ½ cups
Baking powder	2 tsp
Salt	¼ tsp
Mashed ripe banana	¾ cup	about 2 small bananas
Melted unsalted butter	2 tbsp	+ more for greasing
Large egg	1
Buttermilk	¾ cup
Packed brown sugar	¼ cup	light or dark
Vanilla extract	1 tsp
For serving		Butter, maple syrup, sliced banana, walnuts, or chocolate chips

My Favorite Banana Pancakes

Good morning, sunshine. Let’s make some magic. These pancakes are my go-to for a slow Saturday. They always remind me of my grandkids. They used to sit right at this counter. They loved watching the bubbles pop on the griddle. Doesn’t that smell amazing? It’s the sweetest, coziest smell. It fills the whole house with happiness. I still smile thinking about it. Let’s get our bowls ready. This is going to be a good day.

• Step 1: Grab your big mixing bowl. Put the flour, baking powder, and salt right in. Give it a good stir with a fork. This mixes everything up nicely. I like to make a little well in the middle. It’s like a tiny flour volcano. That’s where our wet ingredients will go later. It just makes combining everything easier.
• Step 2: Now for the fun part. In another bowl, mash your bananas. The spottier they are, the sweeter they are. Add the melted butter, egg, buttermilk, brown sugar, and vanilla. Whisk it all until it’s smooth. The brown sugar makes it taste like caramel. My grandson calls it “liquid gold.” I still laugh at that.
• Step 3: Pour your banana mixture into the flour volcano. Stir it gently, just until the flour disappears. A few lumps are perfectly fine, I promise. (Here’s a hard-learned tip: overmixing makes pancakes tough. So be a lazy stirrer!). The batter will be thick and lovely.
• Step 4: Heat your pan or griddle on medium-low. A tiny pat of butter will make it sizzle. Pour about ⅓ cup of batter for each pancake. Now, the hardest part is waiting. Watch for little bubbles to pop on top. Then it’s time to flip! Do you like lots of little pancakes or a few big ones? Share below!
• Step 5: Cook for another 2-3 minutes. You want them golden brown and fluffy. They should smell like warm bananas and cake. That’s how you know they’re done. Serve them up right away. They are best when they’re hot off the griddle.

Cook Time: 10–15 minutes
Total Time: 25 minutes
Yield: About 8 pancakes (4 servings)
Category: Breakfast

Three Tasty Twists

This recipe is like a best friend. It’s wonderful just as it is. But it also loves to play dress-up. Here are a few ways to change it. You can make it new every time. I love trying little changes. It keeps things fun in the kitchen.

• Chocolate Chip Hug: Sprinkle a few chocolate chips onto each pancake right after you pour the batter. The chocolate gets all melty. It’s a real treat.
• Nutty Crunch: Stir a handful of chopped walnuts right into the batter. It adds a nice little crunch. It reminds me of banana bread.
• Berry Burst: Drop a few fresh blueberries or raspberries on top. The berries get warm and juicy. It’s like a fruity surprise in every bite. Which one would you try first? Comment below!

Serving Them Up Right

Now, let’s talk about the grand finale. A stack of pancakes needs good friends. I always have extra banana slices. A little pat of butter is a must. It melts into all those nooks. And don’t forget the maple syrup. The real kind is best. It’s worth it.

For a real weekend treat, add some crispy bacon on the side. The salty and sweet together is just perfect. Or some scrambled eggs. They are a classic pair for a reason. It makes a whole happy meal.

What to drink? A tall glass of cold milk is my favorite. It’s the best with pancakes. For the grown-ups, a hot cup of coffee with cream is just right. It cuts through the sweetness so nicely. Which would you choose tonight?

Keeping Your Banana Pancakes Perfect

Let’s talk about keeping these pancakes tasty for later. Cool them completely on a wire rack first. Then, you can stack them with parchment paper in between.

Pop the whole stack into a freezer bag. They will keep for two months. I once froze a batch for my grandson’s surprise visit. He was so happy to have a warm breakfast ready.

This matters because a good breakfast should be easy. Batch cooking saves your busy mornings. You can reheat them in a toaster for a fast meal.

Have you ever tried storing it this way? Share below!

Simple Fixes for Pancake Problems

Sometimes pancakes can be tricky. If they are burnt outside and raw inside, your heat is too high. Cook them on medium-low for a perfect golden brown.

If your pancakes are flat, your baking powder might be old. I remember when my pancakes would not fluff up. I learned to check the date on my containers.

A lumpy batter is another common issue. Do not overmix it! A few lumps are just fine. This matters because gentle mixing makes them light and fluffy.

Getting it right builds your confidence in the kitchen. It also makes the flavor so much better. You will feel like a real chef.

Which of these problems have you run into before?

Your Pancake Questions Answered

Q: Can I make these gluten-free?

A: Yes! Use your favorite gluten-free flour blend. It works just as well.

Q: Can I make the batter ahead?

A: You can mix it the night before. Keep it covered in the fridge.

Q: What if I don’t have buttermilk?

A: Add one tablespoon of lemon juice to regular milk. Let it sit for five minutes.

Q: Can I double this recipe?

A: Of course! Just use a bigger bowl for all the ingredients.

Q: Any fun topping ideas?

A: Try peanut butter and honey. It is a classic combination. A fun fact: Bananas are berries, but strawberries are not!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these banana pancakes. They are a little piece of my kitchen I can share with you. Food always tastes better when it is made with love.

I would be so delighted to see your creations. Show me your beautiful pancake stacks. Sharing our cooking stories brings so much joy.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.