Healthier Banana Pancakes with Brown Sugar Glaze

Think overripe bananas are only good for banana bread and smoothies? Think again! And meet your new brunch staple.


Nothing says Sunday morning like PANCAKES! Up your brunch game with these banana, blueberry, brown sugar ones.

Best for: Granting new life into your overripe bananas, and unexpected nutrients into your pancake stack.

Musical Pairing: This Will Be (An Everlasting Love)” by Natalie Cole

This is how I felt the moment I thought of this recipe. I’d struggled with so many “so close” homemade pancake batters lately. Too runny, too thick, just weird. Enter: my bad habit of buying bunches of bananas and promptly forgetting about them. Best case, I remember in time to freeze them for smoothies. More likely case, I simply forget until they’re beyond home and impossibly speckled with black dots.

Merge this with the fact that I’ve become a huge at home brunch person through shelter-in-place. I wake up on the weekends ready to do something, and the nearest target is my kitchen. So, I thought, why not merge these two habits together? Enter, healthy (over-ripe) banana pancakes.


  • 2 overripe bananas
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Sprinkle of nutmeg and cinnamon
  • 2 eggs
  • 5 tbs all purpose flour
  • Oil to coat pan
  • Toppings – Berries, banana, brown sugar


  1. In a large mixing bowl, mash bananas with fork till smooth. Add in baking powder, vanilla, and a dash of cinnamon and nutmeg. Whisk with fork.
  2. Crack two eggs into the bowl and whisk further. Add the 5 tbs flour and stir till incorporated.
  3. Heat up griddle or saucepan. Coat with oil, then add pancake batter. Cook for about 4 min on each side or until the batter bubbles. Remove and enjoy!
  4. Made ~15 small pancakes for me. I topped with brown sugar, bananas, and blueberries 🙂

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