Banana Pecan Pancakes

Name: Banana Pecan Pancakes
Cuisine: American

Written by: Jamilah Sylvain

Published on October 15, 2025

If you're craving a breakfast that's both indulgent and comforting, these Banana & Pecan Pancakes are the answer.

Imagine fluffy pancakes filled with warm banana slices, topped with crunchy, caramelized pecans, and finished with a drizzle of maple syrup. This recipe is a sweet escape from your everyday morning routine and a perfect way to treat yourself and your loved ones. Whether you’re making breakfast for a special occasion or simply want to enjoy a cozy weekend morning, these pancakes are sure to satisfy your sweet tooth and provide a delightful start to the day.

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Why You’ll Love These Pancakes

Banana Slices in the Batter: The bananas cook right in the pancake batter, creating soft, caramelized pockets of sweetness in every bite. It's a perfect balance of texture with the tender pancakes and the slightly chewy, caramelized banana slices.
Candied Pecan Topping: The candied pecans are the real star of this recipe. Sweet, buttery, and slightly crunchy, they provide a wonderful contrast to the softness of the pancakes and bananas. The pecans are cooked in a brown sugar syrup, giving them a deliciously rich flavor.
A Quick & Easy Breakfast: This recipe is simple and quick, taking only about 25 minutes from start to finish. It’s perfect for busy mornings or when you want to impress your guests with minimal effort.

Banana Pecan Pancakes

Prep time

Cook time

Servings

Ingredients

For the Pancakes:

1 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
2 ripe bananas, sliced
1/2 tsp cinnamon (optional)
1/2 tsp nutmeg (optional)

For the Candied Pecans:

1/2 cup pecan halves
2 tbsp Cinnamon Vanilla Sugar
1 tbsp unsalted butter
1 tbsp maple syrup
Pinch of salt

Directions

1. Prepare the Candied Pecans:

In a small skillet over medium heat, melt the butter.
Add the pecans, Cinnamon Vanilla Sugar, maple syrup, and a pinch of salt.
Stir constantly for 3-4 minutes until the pecans are coated and the mixture thickens slightly.
Remove from heat and set aside to cool.

2. Make the Pancake Batter:

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg (if using).
In another bowl, whisk the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (lumps are okay).

3. Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Immediately place a few banana slices onto the top of each pancake before flipping.
Cook for 2-3 minutes, until bubbles form on the surface and the edges begin to set. Flip and cook for another 1-2 minutes until golden brown and cooked through.

4. Serve:

Stack the pancakes on plates, top with the candied pecans, and drizzle with maple syrup or honey if desired.

Enjoy your fluffy and flavorful banana pecan pancakes!

Tips for Perfect Pancakes:

Use Ripe Bananas: Ripe bananas are naturally sweeter and more flavorful, making them perfect for pancakes. They also soften nicely when cooked in the batter.
Don’t Overmix the Batter: For light, fluffy pancakes, avoid overmixing the batter. A few lumps are perfectly fine!
Keep Pancakes Warm: If you're making a large batch, keep the pancakes warm in a low oven (about 200°F) until you're ready to serve.

These fluffy, golden pancakes are a perfect breakfast treat, combining the sweetness of ripe bananas with the rich crunch of toasted pecans. Each bite is a delightful balance of soft, moist pancake texture with a hint of warmth from cinnamon and a satisfying nutty crunch. Topped with fresh banana slices and extra pecans, this recipe is both comforting and indulgent. Whether served with maple syrup or enjoyed on their own, these banana pecan pancakes are sure to become a family favorite!