This is an easy and delicious recipe for Banana Pecan Pancakes!
Banana pancakes are big time in my house. BIG TIME. We make them almost every weekend- just our favorite pancake recipe with sliced bananas thrown in after pouring the batter on the griddle. My son prefers raspberries in his, but my husband and I are all about the bananas. Sometimes we make banana bread pancakes. And sometimes we make banana oatmeal pancakes. Clearly, we’re obsessed with banana pancakes!
Ingredients Needed:
- all purpose flour
- brown sugar
- baking powder, baking soda and salt
- buttermilk
- mashed banana
- canola or vegetable oil
- egg
- chopped pecans
How to make Banana Pecan Pancakes:
- In a medium bowl, beat the egg with a whisk until it’s a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.
- Heat a large skillet or griddle to medium heat. Spray with nonstick spray.
- For each pancake, scoop about ¼ cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.
This recipe here is a little different. The pancakes are more like banana bread– with mashed bananas mixed right on into the batter. The recipe comes from an older “Bridal Edition” Betty Crocker Cookbook that I’ve had hidden on my shelves for a number of years.
These are not big, thick, fluffy pancakes. The mashed banana makes them a softer pancake than the usual sort. I rather like them that way for a change. Thinner, softer pancakes make eating a stack of them a little more manageable, and I don’t feel as disgustedly stuffed. If you’d like them to be a fluffier pancake, I’d suggest adding a small amount of flour (maybe 1/4 cup) to the batter.
The pecans are easily an optional choice. I prefer mine with lightly toasted pecans on top, and my husband (infamously known for not being a lover of nuts) eats his pancakes without. Plenty of warm maple syrup drizzled on top is the right choice for these.
Recipe Tip
How to toast pecans: Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast in the middle of the oven for 8 minutes, or until fragrant. Let cool to room temperature, then chop coarsely.
If you enjoy weekend breakfast recipes, you might enjoy looking at a few more fabulous recipes. How about a tater tot breakfast casserole or a bacon, egg and cheese croissant ring? If you have a sweet tooth, you can make my blueberry breakfast rolls. Or make your own pancake mix and go from there!
Banana Pecan Pancakes
Ingredients
- 1 large egg
- 1 cup all purpose flour
- 1 cup buttermilk
- 1 cup mashed ripe banana (about 2 medium)
- 2 tablespoons packed brown sugar
- 2 tablespoons vegetable or canola oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pecans, toasted (You could leave these out, but so good!)
Instructions
- In a medium bowl, beat the egg with a whisk until it's a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.
- Heat a large skillet or griddle to medium heat. Spray with nonstick spray.
- For each pancake, scoop about ¼ cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so delicious! My family truly enjoyed it. I didn’t have buttermilk, so used coconut milk and lemon. Didn’t have oil, so used melted butter.. I added some shredded coconut and it turned into a Hawaiian delight.
Ps: I’m not a big fan of toasted nuts, so I didn’t toast the nuts, but added them to the mix. I’m sure they abd the coconut toasted slightly during the cooking process. 😋
Thanks a lot for these – they were yummy! I added a spoon of cinnamon (as it makes everything better 😉 ) and since I’m lazy, I just put everything (including 3 small-ish bananas) except for the flour in a blender – blended until smooth, then combined with flour (just a stir so the batter was still a bit lumpy). The result was really, really good – with crispy edges and very delicate inside. Flipping them was a bit tricky but they were totally worth it. They are a bit too much of an indulgence to make them every week but they’ll definitely be back on our table 🙂
Can you use regular milk instead of buttermilk??
I don’t think it would turn out quite the same.
These look unbelievable! I am obsessed with banana pancakes and love how moist the fruit makes the ‘cakes. Just pinned this – thanks for the inspiration!
Sounds like we’re going to have a great sunday morning, before church ,pancake breakfast,everone loves bannas and peacans.