THE RECIPE JOURNAL · Breakfast
Sweet Banana Brown Sugar Pancakes
These pancakes are a deliciously sweet way to start your morning, combining ripe bananas with a touch of brown sugar for extra flavor. They’re fluffy, easy to make, and perfect for a cozy breakfast or brunch.
FROM THE KITCHEN • Sweet Banana Brown Sugar Pancakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a bowl, whisk together the egg, oil, and milk until everything is smooth. In another bowl, sift the flour, baking soda, and salt. Add the dry ingredients to the wet mixture along with the brown sugar and oatmeal, then gently stir until just combined—you don’t want to overmix it.
02
Step 2
Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter for each pancake onto the pan. Cook until you see bubbles forming on the surface and the edges look set, then flip and cook until both sides are nicely browned. Serve them warm and enjoy!
Why you’ll love it
These pancakes are a delicious way to start the day with natural sweetness from ripe bananas and a rich caramel flavor from brown sugar. They are fluffy, comforting, and perfect for a cozy breakfast or brunch.
How to serve
Serve warm with a drizzle of maple syrup or honey. Fresh berries or a dollop of whipped cream add a nice contrast. For extra texture, sprinkle chopped nuts or chocolate chips on top.
Storage & leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave to keep them soft. You can also freeze them for longer storage and reheat directly from frozen.
