Name: Banana Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup chopped pecans (toasted); 2 cups all purpose flour; 1/4 cup light brown sugar; 2 tsp baking powder; 1 1/2 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp salt; 1/4 tsp ground nutmeg; 1 cup buttermilk (well shaken); 1 small ripe banana, mashed ((to equal around 1 cup)); 2 Tbsp salted butter (melted); 2 large eggs; 1 tsp pure vanilla extract; vegetable oil for frying; 1 Tbsp granulated sugar mixed with 1/2 tsp cinnamon (for sprinkling on top); maple syrup or caramel syrup, butter and banana slices for serving

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A stack of these homemade Banana Pancakes will make a tasty start to any day. Serve them warm with a pat of sweet cream butter, sliced bananas, toasted pecans and a generous drizzle of maple syrup, then enjoy.

Easy Banana Pancakes Recipe

There's nothing like a stack of sweet banana pancakes for breakfast. In fact, pancakes are one of our favorite breakfast for dinner meals. These pancakes are light and fluffy with a distinct bananas bread flavor made into the form of a flapjack. That's heaven on a plate, if you ask me.

How to Make the Best Banana Pancakes Recipe

Ingredients you'll need to make homemade Banana Pancakes: All purpose flour, mashed banana, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, buttermilk, large eggs, vanilla, melted butter, toasted chopped pecans and maple syrup for serving.
Kitchen gadgets you'll need: A griddle or non stick pan for frying, measuring cups and spoons, mixing bowls, a whisk to sift the dry ingredients, a turning spatula, large rubber spatula or spoon for stirring, a fork to mash the banana and a sheet pan to toast the pecans. You can use an ice cream scoop or a measuring cup to divide the pancake batter.
I have some pancake recipes that I recommend dividing the eggs and whipping the whites much like a meringue. This is then folded into the batter. For this recipe, you can certainly do that but I find the banana adds texture that makes it unnecessary to go that extra step.
You can serve these pancakes drizzled with maple syrup, caramel syrup or even chocolate syrup.
Pancakes like these can be enjoyed for breakfast, brunch or as a dessert. When serving them as a dessert, try topping them with caramel or chocolate syrup with whipped cream or vanilla ice cream. Delicious!
Store leftover pancakes in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.
You can freeze these Banana Pancakes, too. After cooking, cool the pancakes completely. Store with wax paper between the pancakes to prevent them from sticking together. Reheat on a sheet pan covered with foil in a 375°F oven just until heated through.

More Pancake Recipes to Make

Pancakes are always a fun dish to make as they're filling and are often made using simple pantry ingredients such as all purpose flour, sugar and eggs. For that reason alone, they're a regular on our menu. More pancakes you may also like to try:

Fruity Buttermilk Blueberry Pancakes are so delicious they can double as a dessert.
My recipe for Snickerdoodle Pancakes are drizzled with a vanilla cream glaze that takes them to another level.
Red Velvet Pancakes with a cream cheese glaze are a special dish for a special occasion.
If you're watching your carbs, checkout my recipe for Low Carb Pancakes.
Pumpkin Pancakes with Maple Butter are a taste of fall you an enjoy any time of year.
Oatmeal Chocolate Chip Pancakes will have the kiddos running to the table.
Treat the family to Crepes filled with fruit and whipped cream.
Strawberry Pancakes from Simple Joy.

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Banana Pancakes

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Keyword: banana-pancakes, banana-pancakes-recipe

Servings: 10 servings

Calories: 201kcal

Ingredients

½ cup chopped pecans toasted
2 cups all purpose flour
¼ cup light brown sugar
2 teaspoon baking powder
1 ½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup buttermilk (well shaken)
1 small ripe banana, mashed (to equal around 1 cup)
2 tablespoon salted butter melted
2 large eggs
1 teaspoon pure vanilla extract
vegetable oil for frying
1 tablespoon granulated sugar mixed with ½ teaspoon cinnamon for sprinkling on top
maple syrup or caramel syrup, butter and banana slices for serving

Instructions

To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then set aside to cool.
To make pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
In a separate bowl, whisk together buttermilk, banana, butter, eggs and vanilla until fully combined.
Add the wet to the dry ingredients. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.
To prepare: Heat and lightly oil a griddle or non stick frying pan over medium high heat.
Use a standard size 4 ounce ice cream scoop or a ⅓ cup measuring cup to divide the batter pouring into pan in even size circles.
Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional oil as needed between batches.
Serve immediately drizzled with syrup topped with butter, banana slices and a sprinkle of pecans and cinnamon sugar.

Nutrition

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