Brown Sugar Banana Bread Pancakes

Finding a breakfast that combines the comfort of a weekend treat with the ease of a weekday morning isn’t always easy. You want something special that doesn’t require you to stand over the stove for an hour, and ideally, it should use up those bananas sitting on your counter that are just a little too ripe to eat on their own.

That’s exactly where these banana bread pancakes come in: they taste like your favorite banana bread but come together as quickly as regular pancakes, and they’re perfect for using up overripe bananas while still feeling like a special breakfast that everyone will actually be excited to eat.

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What Kind of Bananas Should I Use?

The best bananas for these pancakes are the ones sitting on your counter that are already overripe with lots of brown spots. Those super ripe bananas are sweeter and mash up easily, which means they’ll blend right into your batter without any lumps. If your bananas are still pretty yellow and firm, you can speed up the ripening process by putting them in a paper bag for a day or two, or even pop them in a 300°F oven for about 15 minutes until the peels turn black. Just make sure to let them cool before mashing them into your pancake batter.

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Options for Substitutions

These pancakes are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Milk: Any milk works here – almond milk, oat milk, or soy milk are all good choices if you’re avoiding dairy. Just keep in mind that thicker milks like oat milk might make slightly denser pancakes.
• Flour: You can use whole wheat flour for a heartier texture, or try a 1:1 gluten-free flour blend if needed. Whole wheat will make the pancakes a bit denser, so you might want to add a splash more milk.
• Brown sugar: White sugar, coconut sugar, or even maple syrup work fine. If using maple syrup, reduce the milk by about 2 tablespoons to keep the batter consistency right.
• Walnuts: Pecans, almonds, or chocolate chips make great substitutes. You can also leave them out completely if you prefer plain pancakes or have nut allergies.
• Ghee: Regular butter, coconut oil, or any neutral cooking oil will work for cooking these pancakes.
• Bananas: The bananas are really what make these pancakes special, so I’d recommend keeping them in the recipe for the best flavor and texture.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pancakes is cooking them over high heat, which leaves you with burnt outsides and raw, gooey centers – stick to medium or medium-low heat and give each side enough time to cook through properly.

Overmixing your batter is another common error that leads to tough, rubbery pancakes instead of fluffy ones, so stir just until the dry ingredients are moistened and a few lumps remain.

Wait for those telltale bubbles to form on the surface and the edges to look set before flipping – if you flip too early, your pancakes will fall apart and make a mess in the pan.

To keep your pancakes warm while you finish the batch, place them on a baking sheet in a 200°F oven rather than stacking them on a plate where they’ll get soggy from trapped steam.

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What to Serve With Banana Bread Pancakes?

These pancakes are pretty filling on their own, but I love serving them with a drizzle of warm maple syrup and a pat of butter on top. Fresh berries like blueberries or sliced strawberries add a nice pop of freshness that balances out the sweetness of the bananas. If you want to make breakfast feel extra special, add a dollop of whipped cream or a spoonful of Greek yogurt on the side. A hot cup of coffee or a cold glass of milk is all you need to round out the meal.

Storage Instructions

Store: Keep leftover pancakes in an airtight container in the fridge for up to 4 days. I like to stack them with a small piece of parchment paper between each one so they don’t stick together. They make a great quick breakfast when you’re in a rush during the week.

Freeze: These pancakes are perfect for freezing! Let them cool completely, then stack them with parchment paper in between and pop them in a freezer bag. They’ll keep for up to 2 months, which is awesome for busy mornings.

Reheat: You can warm them up straight from the fridge or freezer in the microwave for about 30 seconds, or pop them in the toaster for a slightly crispy edge. I actually prefer reheating them in a skillet with a tiny bit of ghee for that fresh-off-the-griddle taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 50-60 g
• Fat: 90-110 g
• Carbohydrates: 320-340 g

Ingredients

For the dry mix:

• 2.25 cups flour (I always use King Arthur all-purpose flour)
• 0.33 cup brown sugar
• 2 tsp cinnamon (freshly ground preferred for more flavor)
• 2.5 tsp baking powder
• 1 tsp salt

For the wet mix:

• 2 bananas (mashed until smooth with no large lumps)
• 2 eggs (room temperature, about 70°F)
• 1.5 cups milk
• 1 tsp vanilla extract

For cooking and toppings:

• 1/2 oz ghee (I like 4th & Heart original ghee for this)
• 1 cup walnuts (chopped into 1/4-inch pieces for a nice crunch)
• 1 banana

Step 1: Prepare the Dry Ingredient Mix

• 2.25 cups flour
• 0.33 cup brown sugar
• 2 tsp cinnamon
• 2.5 tsp baking powder
• 1 tsp salt

In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt.

Make sure the baking powder is evenly distributed throughout the dry mixture—this ensures the pancakes will rise consistently.

Set this bowl aside and keep your whisk handy for later.

Step 2: Create the Wet Ingredient Base

• 2 bananas
• 2 eggs
• 1.5 cups milk

In a separate large bowl, mash the 2 bananas until completely smooth with no large lumps remaining.

Add the room temperature eggs and milk, then stir vigorously until well combined.

This wet base is where most of your banana flavor comes from, so I like to take an extra 30 seconds to really work the mashed banana into the eggs and milk for a cohesive, creamy mixture.

Step 3: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2
• 1 tsp vanilla extract
• 1 cup walnuts

Pour the wet ingredient mixture into the bowl with the dry ingredient mix from Step 1.

Gently fold the ingredients together using a spatula until just barely combined—don’t overmix.

The batter should be lumpy and slightly textured; overmixing develops gluten and makes pancakes tough.

Stir in the vanilla extract, then fold in the chopped walnuts evenly throughout the batter.

Step 4: Heat the Pan and Cook the Pancakes

• 1/2 oz ghee
• batter from Step 3

Place a large skillet or griddle over medium heat and add the ghee, letting it melt and coat the surface evenly.

Once the pan is hot and the ghee shimmers, pour 1/3 cup of batter onto the pan for each pancake.

Working in batches to avoid crowding, cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook the other side until golden brown.

I find that waiting for those bubbles to form is key—it tells you the bottom is set and ready to flip without sticking.

Step 5: Plate and Serve

• cooked pancakes from Step 4
• 1 banana
• walnuts for garnish
• syrup and butter for serving

Transfer the cooked pancakes to a serving plate.

Slice the remaining banana into thin rounds and arrange on top of the pancakes along with a sprinkle of extra chopped walnuts.

Serve immediately with syrup and butter on the side, allowing each person to customize to their preference.

Brown Sugar Banana Bread Pancakes

Delicious Brown Sugar Banana Bread Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 2300 kcal

Ingredients

  

For the dry mix::

• 2.25 cups flour (I always use King Arthur all-purpose flour)
• 0.33 cup brown sugar
• 2 tsp cinnamon (freshly ground preferred for more flavor)
• 2.5 tsp baking powder
• 1 tsp salt

For the wet mix::

• 2 bananas (mashed until smooth with no large lumps)
• 2 eggs (room temperature, about 70°F)
• 1.5 cups milk
• 1 tsp vanilla extract

For cooking and toppings::

• 1/2 oz ghee (I like 4th & Heart original ghee for this)
• 1 cup walnuts (chopped into 1/4-inch pieces for a nice crunch)
• 1 banana

Instructions

 

• In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt. Make sure the baking powder is evenly distributed throughout the dry mixture—this ensures the pancakes will rise consistently. Set this bowl aside and keep your whisk handy for later.
• In a separate large bowl, mash the 2 bananas until completely smooth with no large lumps remaining. Add the room temperature eggs and milk, then stir vigorously until well combined. This wet base is where most of your banana flavor comes from, so I like to take an extra 30 seconds to really work the mashed banana into the eggs and milk for a cohesive, creamy mixture.
• Pour the wet ingredient mixture into the bowl with the dry ingredient mix from Step 1. Gently fold the ingredients together using a spatula until just barely combined—don't overmix. The batter should be lumpy and slightly textured; overmixing develops gluten and makes pancakes tough. Stir in the vanilla extract, then fold in the chopped walnuts evenly throughout the batter.
• Place a large skillet or griddle over medium heat and add the ghee, letting it melt and coat the surface evenly. Once the pan is hot and the ghee shimmers, pour 1/3 cup of batter onto the pan for each pancake. Working in batches to avoid crowding, cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook the other side until golden brown. I find that waiting for those bubbles to form is key—it tells you the bottom is set and ready to flip without sticking.
• Transfer the cooked pancakes to a serving plate. Slice the remaining banana into thin rounds and arrange on top of the pancakes along with a sprinkle of extra chopped walnuts. Serve immediately with syrup and butter on the side, allowing each person to customize to their preference.