Pancakes with Banana and Brown Sugar

fluffy pancakes are sweetened naturally with ripe bananas and a touch of brown sugar, making them a deliciously comforting breakfast treat. They’re quick to whip up and perfect for starting your day on a cozy note.

Simple Cooking Tips

Use ripe bananas for the best flavor and natural sweetness.
Preheat the pan well to ensure even cooking and a golden crust.
Avoid overmixing the batter to keep pancakes light and tender.

Ingredients 0/8

1 egg 2 tablespoons vegetable oil 1 cup milk 1 cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ½ cup light brown sugar 1 packet instant, banana-flavored oatmeal

What Makes This Recipe So Great

These pancakes are a delicious way to start your day. The natural sweetness of banana pairs perfectly with the rich flavor of brown sugar. They are fluffy, moist, and satisfying, making breakfast feel like a special treat.

Step 1

Whisk the egg, oil, and milk together until everything is well combined and smooth. In a separate bowl, sift the flour, baking soda, and salt. Add these dry ingredients to the wet mixture along with the brown sugar and oatmeal. Give it a gentle stir until just mixed—don’t overdo it, a few lumps are okay.

Step 2

Heat a lightly oiled griddle or frying pan over medium-high heat. Once it’s hot, pour about a quarter cup of batter for each pancake onto the surface. Cook them until you see bubbles forming on the top and the edges look set, then flip and cook the other side until golden brown.

Step 3

Serve them warm and enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Guide

Serve with a drizzle of maple syrup or honey for extra sweetness. Add fresh fruit or a dollop of yogurt on the side to balance the richness. A sprinkle of chopped nuts or cinnamon can also add nice texture and flavor.

Storage Instructions

Store leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes between layers of parchment paper and thaw as needed.