Fluffy Brown Sugar Banana Pancakes

We’ve all seen them. The sad, spotty bananas sitting on the counter. Too brown for snacking, but you feel bad throwing them out.

Today, we’re giving those bananas a purpose. We’re turning them into the fluffiest, most delicious pancakes you’ve ever had.

This isn’t just another pancake recipe. This is the one that will make your weekend mornings feel special again, using stuff you probably already have.

Fluffy Brown Sugar Banana Pancakes

This recipe is simple. It’s about using good ingredients and a few tricks I’ve learned over the years to get pancakes that are light and airy, not flat and sad.

What You’ll Need

Here are the basic things to grab from your pantry and fridge. Nothing too fancy, I promise.

• All-purpose flour
• Light brown sugar, packed
• Baking powder
• Baking soda
• A pinch of salt
• Ground cinnamon
• One large egg
• Milk (whole milk works best)
• Melted unsalted butter
• Vanilla extract
• Two very ripe bananas, mashed up

Tools You’ll Use

You don’t need a professional kitchen for this. Just a few basic tools will do the job perfectly.

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Fork (for mashing bananas)
• Measuring cups and spoons
• A large non-stick skillet or griddle
• Spatula

Pro Tips for Perfect Pancakes

I’ve made thousands of pancakes in my life. Here are a few things I’ve learned that make a huge difference.

• Don’t Overmix the Batter: Mix until the wet and dry ingredients are just combined. A few lumps are totally fine. Overmixing makes pancakes tough and rubbery, not fluffy.
• Let the Batter Rest: After you mix it, let it sit on the counter for about 5 to 10 minutes. This gives the baking powder time to work its magic and helps make the pancakes extra fluffy.
• Keep the Heat Medium-Low: Too much heat burns the outside before the inside is cooked. A steady, medium-low heat gives you that perfect golden-brown color and a fully cooked center.
• Use Very Ripe Bananas: The darker and spottier, the better. Ripe bananas are sweeter and mash easily, giving you the best banana flavor without adding a ton of extra sugar.

How to Make These Pancakes

Follow these steps, and you’ll have a perfect stack of pancakes in no time.

Step 1: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Get all the lumps out of the brown sugar.

Step 2: In a separate medium bowl, mash the ripe bananas with a fork until they are mostly smooth.

Step 3: Add the egg, milk, melted butter, and vanilla extract to the mashed bananas. Whisk it all together until it’s well combined.

Step 4: Pour the wet banana mixture into the dry ingredients. Gently fold them together with a spatula or whisk until just combined. Remember, a few lumps are good!

Step 5: Let the batter rest for at least 5 minutes. While it’s resting, heat your skillet or griddle over medium-low heat. Add a small pat of butter or a little oil.

Step 6: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface.

Step 7: Flip the pancakes carefully with a spatula. Cook for another 1-2 minutes on the other side, until they are golden brown.

Step 8: Serve them hot with your favorite toppings.

Substitutions and Fun Variations

Don’t have something on the list? No problem. Here are a few easy swaps.

Ingredient	Substitution Option
All-Purpose Flour	Gluten-Free Blend
Milk	Buttermilk, Almond Milk
Butter	Coconut Oil, Vegan Butter
Egg	Flax Egg
Brown Sugar	Coconut Sugar, Maple Syrup

Want to change things up? Try adding these to your batter:

• A handful of chocolate chips
• Chopped walnuts or pecans
• A dash of nutmeg for extra warmth

Make-Ahead Tips

Pancakes are best fresh, but you can prep some parts ahead of time.

You can mix all the dry ingredients together and store them in an airtight container for up to a month. When you’re ready to cook, just add the wet ingredients.

Leftovers and Storage

If you somehow end up with leftovers, they are easy to store.

Let the pancakes cool down completely. Then, stack them with a small piece of parchment paper between each one.

Store them in an airtight container or a zip-top bag in the fridge for up to 3 days. You can also freeze them for up to 2 months. To reheat, just pop them in the toaster or microwave.

Topping Ideas

The right topping can take your pancakes to the next level.

Topping Style	Suggestions
Classic	Butter, Maple Syrup
Fruity	Fresh Berries, Sliced Bananas
Decadent	Whipped Cream, Chocolate Sauce
Crunchy	Toasted Nuts, Granola

Pancake Troubleshooting

Pancakes can be tricky sometimes. Here’s how to fix common problems.

Problem	The Fix
Pancakes are flat	Let batter rest longer
They are gummy	Don’t overmix batter
Bottoms burn fast	Lower the heat
They stick to pan	Use more butter or oil

Frequently Asked Questions

Q1. Why are my pancakes not fluffy?
Ans: Usually, this happens from overmixing the batter or not letting it rest. Mix just until the flour is wet, and let it sit for a few minutes before cooking.

Q2. Can I use frozen bananas?
Ans: Yes. Just thaw them first. They will be very watery, so drain off the extra liquid before mashing them.

Q3. How do I make these pancakes vegan?
Ans: Easy. Use a flax egg instead of a regular egg, a plant-based milk like almond or soy, and melted coconut oil or vegan butter.

Q4. Can I use white sugar instead of brown sugar?
Ans: You can, but brown sugar adds a nice hint of molasses flavor that goes really well with the bananas. The taste will be a little different with white sugar.

Wrapping Up

Now you have the secret to amazing banana pancakes. No more throwing out those brown bananas.

Give this recipe a try this weekend. I think you’ll be surprised at how simple and delicious they are.

Let me know how they turn out in the comments below. I’d love to hear about it.