Banana Pecan Pancakes

These Fluffy Banana Pecan Pancakes are the perfect blend of cozy and indulgent. Made with ripe bananas for natural sweetness and studded with crunchy toasted pecans, each bite is soft, warm, and full of comforting flavor. Whether you’re serving them for a laid-back weekend brunch or a special breakfast-for-dinner night, these pancakes are sure to hit the spot. Top with butter and a drizzle of maple syrup for the ultimate treat.

The Secret to Amazing Pancakes Comes Down to a Few Key Tips:

• Don’t overmix the batter – Stir just until the wet and dry ingredients are combined. A few lumps are okay! Overmixing develops gluten, which makes pancakes tough instead of fluffy.
• Let the batter rest – Give it 5–10 minutes after mixing. This allows the flour to hydrate and the gluten to relax, resulting in a more tender texture.
• Use fresh leavening agents – Make sure your baking powder or baking soda is fresh. These are what give pancakes their rise and fluffiness.
• Cook on medium heat – Too hot and the outside burns before the inside cooks; too low and they won’t brown properly. Medium heat gives a golden exterior and a fluffy center.
• Don’t press them down – Let them puff up naturally. Pressing them with a spatula flattens the air pockets that make them light.
• Use buttermilk or a mix of milk and yogurt – For extra moisture and a tender crumb, buttermilk adds just the right amount of acidity and richness.
• Stick to these tips and you’re on your way to pancake perfection.

Ingredients to Make Banana Pecan Pancakes Recipe

There’s nothing quite like a stack of sweet banana pecan pancakes to kick off the day. In fact, pancakes are one of our favorite go-to meals for breakfast, or even dinner. These ones are light, fluffy, and full of that classic banana bread flavor, all wrapped up in flapjack form. If you ask me, that’s pure comfort on a plate. Ingredients you’ll need to make fluffy Banana Nut Pancakes Recipe: (Scroll down for the full printable recipe card.)

• Banana – One cup of mashed ripe banana for the signature flavor.
• Flour – All purpose flour forms the base of the pancake batter.
• Leavening – Baking powder and baking soda give lift to the batter.
• Sugar – Light brown sugar for sweetness.
• Nuts – Chopped pecans add crunch and texture.
• Seasonings – Ground cinnamon and nutmeg add a hint of spice to the taste.
• Liquid – Buttermilk turns the dry ingredients into a creamy batter.
• Butter – Melted salted butter adds a richness to the flavor.
• Whole Eggs – Large eggs expand and stabilize the pancakes.
• Flavoring – Vanilla extract for creamy floral notes.
• Oil – Vegetable oil for frying.
• Toppings – Cinnamon sugar, maple syrup or caramel syrup, pats of butter and banana slices for serving.

How to Make the BEST Banana Pecan Pancakes Recipe

• Make the Cinnamon Sugar – Stir together granulated sugar and cinnamon for sprinkling on top just before serving.
• Toast the Pecans – Spread pecans in a single layer on a sheet pan, the roast in a preheated oven per the recipe.
• Sift the Dry Ingredients – Use a whisk to sift together flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg.
• Wet Ingredients – Whisk together buttermilk, banana, butter, eggs and vanilla extract in a separate bowl.
• Combine – Add the wet mixture to the dry ingredients, stir to combine then add the pecans. Let stand 5 minutes.
• Prep the Griddle – Preheat a griddle or non-stick frying pan brushed with oil over medium-high heat.
• Divide the Pancake Batter – Use a large ice cream scoop to divide the batter pouring into pan in even size circles. Fry in batches per the recipe. When bubbles begin forming on the surface, it’s time to flip.
• Serve Warm – Drizzle with syrup and toppings.

Kitchen Equipment You’ll Need to Make Banana Pancakes Recipe

• A griddle or non-stick pan for frying the banana pancakes.
• Measuring cups and spoons.
• Large bowl and medium bowl for making the pancake batter.
• A whisk to sift the dry ingredients
• Turning spatula and large rubber spatula or spoon for stirring,
• A fork to mash the banana
• Sheet pan to toast the pecans.
• Large ice cream scoop or a measuring cup to divide the pancake batter.

Recipe Variations and Substitutions

• Flour: You can adapt this recipe using gluten-free flour. When doing so, you may need to adjust the amount of liquid.
• Whip the Egg Whites: I have some pancake recipes that I recommend dividing the eggs and whipping the whites much like you would when making 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.
• Banana Nut Pancakes: You can use chopped walnuts or pecans in this banana pancakes recipe.
• Buttermilk: You can use whole milk or 2% milk in place of the buttermilk. You could also use almond milk.
• How to Make Homemade Buttermilk: To make your own, to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand at room temperature for 5-10 minutes, then stir and proceed with the recipe.
• Size: You can make these pancakes any size you like. Small pancakes or large pancakes, it’s up to you!
• Topping Options: You can serve these pancakes drizzled with maple syrup, caramel syrup or even chocolate syrup.
• When to Serve: 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!

Storage and Leftovers

• Leftovers: Store leftover Banana Pecan Pancakes in an airtight container chilled in the refrigerator for up to 3-4 days.
• Reheating: Reheat in a pan over medium heat or in the microwave.
• Freezing Banana Pancakes: You can freeze these Banana Pancakes, too. After cooking, cool the pancakes completely. Store them separated with wax paper to prevent them from sticking together. Thaw in the fridge and reheat on a sheet pan covered with foil in a 375°F oven, in a skillet or in the microwave, just until heated through.

More Pancake Recipes to Make

Pancakes are always a fun and satisfying dish to make. They’re hearty, easy to whip up, and typically use basic pantry staples like all-purpose flour, sugar, and eggs. That simplicity makes them a frequent favorite on our menu. Here are a few more pancake recipes you might enjoy:

• 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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Helpful Kitchen Items:

• Cast Iron Griddle
• Mixing Bowls
• Whisks
• Turning Spatula