Brown Sugar Banana Pancakes

Ingredients

• 190 g (1½ cups)plain flour
• 10 ml (2 teaspoons)baking powder
• 1.25 ml (¼ teaspoon)salt
• 180 ml (¾ cup), about 2 small bananasmashed ripe banana
• 30 g (2 tablespoons)unsalted butter, melted
• 1 largeegg
• 180 ml (¾ cup)buttermilk
• 50 g (¼ cup), packedbrown sugar
• 5 ml (1 teaspoon)pure vanilla extract

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, whisk together the flour, baking powder and salt.

2. 2

   Mix wet ingredients

   In a second bowl, stir the mashed banana, melted butter, egg, buttermilk, brown sugar and vanilla until smooth.

3. 3

   Combine mixtures

   Tip the wet mixture into the dry ingredients and stir gently until just combined. A few lumps are fine.

4. 4

   Heat the griddle

   Set a griddle over medium-low heat and lightly grease it with butter.

5. 5

   Cook first side

   Spoon approximately 80 ml (⅓ cup) of batter onto the griddle for each pancake. Cook until bubbles form on top, then flip.

6. 6

   Finish and serve

   Cook until golden brown on both sides, then serve hot with toppings of your choice.

What are brown sugar banana pancakes?

Pancakes are griddle-cooked cakes made from a simple flour-based batter, a familiar feature of American breakfasts. This version folds mashed ripe banana and brown sugar into the batter for sweetness and a tender, soft texture.

Buttermilk gives the mixture a gentle tang, while baking powder helps the pancakes rise. The method keeps the ingredients simple and the cooking time short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 4g protein, 23g carbs, 5g fat.

The flour and brown sugar provide most of the carbohydrates, while butter contributes much of the fat and the egg and buttermilk provide some protein. Add fresh fruit or yoghurt alongside a serving for a more balanced plate.

Choose ripe bananas

Banana: Use ripe fruit that mashes easily, so it blends smoothly into the wet ingredients and brings plenty of banana flavour.

Sugar: Pack the brown sugar into the measuring cup before weighing it. It adds sweetness and pairs well with the fruit.

Keep the batter gentle

Mixing: Stir the wet and dry mixtures only until they come together. A few small lumps are better than beating the batter smooth, which can make the pancakes less tender.

Timing: Mix the batter shortly before cooking, then move on to the griddle while the baking powder is active.

Watch for bubbles

First side: Cook over medium-low heat and wait until bubbles appear on the surface before flipping. This gives the underside time to set and brown.

Second side: Turn each pancake once and cook until both sides are golden. If the outside colours too quickly, lower the heat.

Use a steady griddle

Heat: Let the griddle warm over medium-low heat, then grease it lightly with butter. A moderate temperature helps the centres cook before the outsides become too dark.

Portions: Use about 80 ml (⅓ cup) of batter per pancake for portions that cook at a similar pace.

Serve while hot

Toppings: Butter and maple syrup suit the banana and brown sugar, while chopped nuts add crunch. Add toppings just before serving so the pancakes stay warm and soft.

On the side: Serve with fresh fruit or plain yoghurt for a more rounded breakfast.

Recipe notes & tips

• Mash the banana thoroughly so it disperses evenly through the batter.
• Measure the flour without packing it tightly into the cup before weighing.
• Use a lightly greased griddle rather than adding a large amount of butter.
• Wait for bubbles to form before turning each pancake.
• Keep finished pancakes warm while you cook the remaining batter.

Variations

• Add walnuts: Fold chopped walnuts into the batter for a crunchy finish.
• Add cinnamon: Stir a little ground cinnamon into the dry ingredients for a warm spice note.
• Use pecans: Scatter chopped pecans over the pancakes before serving.
• Add chocolate chips: Fold a small handful into the batter for a sweeter version.
• Top with berries: Serve with fresh berries for a fruity contrast.

Common mistakes to avoid

• Overmixing the batter: Stop stirring as soon as the dry ingredients are incorporated; small lumps are fine.
• Griddle too hot: Lower the heat if the pancakes brown before the centres cook through.
• Flipping too early: Wait for bubbles to form on top so the first side has time to set.
• Too much greasing: Use only a light coating of butter to avoid greasy, unevenly browned pancakes.
• Uneven portions: Measure about 80 ml (⅓ cup) of batter for each pancake so they cook at a similar rate.

How to store

Refrigerate cooled pancakes in an airtight container for up to 3 days. Reheat in a toaster or in a lightly greased frying pan until warmed through.

Frequently asked questions