Start your day with these wholesome Banana Pecan Pancakes—soft, fluffy, and naturally sweetened with ripe bananas.
Packed with fiber and plant-based protein from pecans, they offer heart-healthy fats and a satisfying breakfast that keeps you full longer.
Quick to prepare and easy to cook, this recipe is perfect for everyday mornings or weekend brunches, combining nutrition with indulgent flavor.
Banana Pecan Pancakes
Equipment
- 1 medium mixing bowl
- Whisk
- Large skillet or griddle
- Nonstick cooking spray or oil
- Measuring cups and spoons
- Spatula
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
Instructions
- Prepare the Wet Ingredients: Start by cracking 1 large egg into a medium-sized mixing bowl. Use a whisk to beat the egg for about 1–2 minutes until it becomes slightly fluffy and light in texture. This will help your pancakes turn soft and airy. Next, add 1 cup mashed ripe banana—about 2 medium bananas—to the bowl. Mash them thoroughly with a fork before mixing so they are smooth with no large chunks. Pour in 1 cup buttermilk and 2 tablespoons vegetable or canola oil, then sprinkle in 2 tablespoons packed brown sugar. Whisk all the wet ingredients together until fully combined into a smooth, slightly thick batter.
- Combine the Dry Ingredients: In a separate small bowl, measure out the dry ingredients: 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Mix them thoroughly with a fork or small whisk to evenly distribute the leavening agents and salt. This ensures your pancakes rise evenly and have a uniform texture.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in the medium mixing bowl. Gently fold them together with the whisk or a spatula until there are no large lumps, but be careful not to overmix—overmixing can make the pancakes tough. The batter should be thick but pourable.
- Fold in the Pecans: Now add ½ cup chopped toasted pecans to the batter. Gently fold them in using a spatula to distribute evenly. Toasting the pecans beforehand enhances their natural nutty flavor and adds a satisfying crunch to each pancake bite.
- Preheat the Skillet or Griddle: Place a large skillet or griddle on the stove and set it to medium heat. Allow it to warm for 3–5 minutes to reach the perfect cooking temperature. Spray the surface lightly with nonstick cooking spray or brush with a little vegetable oil to prevent sticking. A properly preheated surface ensures pancakes cook evenly and develop a golden-brown color.
- Cook the Pancakes: Scoop about ¼ cup of batter for each pancake and pour it gently onto the heated skillet or griddle. Leave enough space between pancakes for spreading. Cook the first side for about 2–3 minutes, or until small bubbles form on the surface and the edges look set and slightly dry.
- Flip and Finish Cooking: Carefully slide a spatula under the pancake and flip it over. Cook the second side for another 2–3 minutes until golden brown and fully cooked through. Repeat the process with the remaining batter, spraying the skillet lightly with oil between batches if needed.
- Serve and Enjoy: Stack the pancakes on a plate, drizzle with syrup or honey if desired, and sprinkle extra chopped pecans on top for added crunch. Serve immediately for the best texture and flavor. These pancakes are also great for meal prepping—store leftovers in an airtight container and reheat in a skillet or toaster for a quick breakfast later in the week.
Notes
- Use ripe bananas with brown spots for maximum natural sweetness and soft texture.
- Toast pecans lightly in a dry skillet for 3–4 minutes to enhance their flavor and crunch.
- Avoid overmixing the batter to keep pancakes tender and fluffy.
- Adjust skillet heat as needed; medium heat prevents burning while cooking evenly.
- Batter can be made ahead and stored in the refrigerator for up to 24 hours.
- Swap buttermilk with plain yogurt or milk plus 1 tsp lemon juice if desired.
- Serve immediately for best texture; pancakes can be reheated in a toaster or skillet.
Chef’s Secrets For Perfect Pancakes
The key to perfectly fluffy pancakes lies in the balance of ingredients and cooking technique.
Always use ripe bananas for natural sweetness, and lightly mash them for a smooth batter.
Toasting the pecans intensifies their flavor, making each bite more satisfying.
Avoid overmixing the batter; folding ingredients gently keeps air bubbles intact, ensuring soft, tender pancakes.
Preheating your skillet evenly and using medium heat ensures golden brown pancakes with a light, fluffy center.
A nonstick surface or lightly greased skillet is essential to prevent sticking, while a spatula with a thin edge helps with smooth flipping.
For extra richness, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to elevate the flavor.
Serving Suggestions For Enjoyment
These banana pecan pancakes pair beautifully with both sweet and savory accompaniments.
For a classic breakfast, drizzle with maple syrup, honey, or a dollop of Greek yogurt.
Fresh fruit like berries, sliced bananas, or a sprinkle of granola adds texture and boosts nutrition.
For a decadent treat, serve with a spread of nut butter or a handful of chocolate chips.
For a balanced brunch, accompany your pancakes with a side of scrambled eggs or smoked salmon to combine protein and healthy fats.
These pancakes are versatile and can be enjoyed warm, cold, or even as a fun sandwich with peanut butter and banana between two pancakes.
Storage Tips To Keep Fresh
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
To preserve freshness, separate each pancake with parchment paper to prevent sticking.
For longer storage, pancakes freeze well for up to 2 months; place them in a freezer-safe bag or container, removing as much air as possible.
Reheat frozen pancakes in a toaster, oven, or skillet over low heat to maintain their soft texture.
Avoid microwaving for long periods, as this can make them rubbery.
Always allow pancakes to cool slightly before storing to prevent condensation, which can make them soggy.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace the egg with a flax or chia egg (1 tablespoon seeds + 3 tablespoons water, let sit for 5–10 minutes).
Use plant-based milk such as almond or oat milk instead of buttermilk, and swap vegetable oil with melted coconut oil for the same rich texture.
2. Can I use a different type of nut?
Absolutely! Walnuts, almonds, or hazelnuts can be substituted for pecans. Toast the nuts lightly to bring out their natural flavor.
If avoiding nuts, sunflower seeds or pumpkin seeds provide a nice crunch instead.
3. Can I make the batter ahead of time?
Yes, the batter can be prepared up to 24 hours in advance and stored in the refrigerator.
Gently stir before cooking as some separation may occur. Avoid storing for longer, as the baking powder and soda may lose effectiveness.
4. How do I get extra fluffy pancakes?
For extra fluffiness, ensure your wet ingredients are well-aerated by beating the egg thoroughly. Don’t overmix when adding dry ingredients; small lumps are okay.
Cooking on medium heat and letting the pancakes puff before flipping also helps maintain their airy texture.
5. Can I freeze cooked pancakes?
Yes! Cooked pancakes freeze very well. Cool completely, separate with parchment paper, and store in a freezer-safe bag for up to 2 months.
Reheat in a toaster, oven, or skillet for best results; avoid microwaving too long to preserve texture.
