Easy Banana Nut Pancakes

Banana Nut Pancakes may be easy to make, but the flavors in this breakfast treat are anything but simple! This recipe makes enough to feed the whole family or enjoy leftovers throughout the week. Top with butter, maple syrup, or extra banana slices and pecans. Outstanding, fluffy goodness in every bite!

 

Banana Nut Pancakes

Nothing beats a tall stack of freshly cooked pancakes on a weekend morning.

And while classic buttermilk pancakes will never go out of style, I’ve been known to experiment with different flavors like blueberry, strawberry shortcake, and cinnamon streusel.

This recipe for banana nut pancakes combines all the yummy flavors of banana bread with the texture of a light and fluffy pancake. 

All you need is butter for a delicious breakfast treat!

Ingredient Notes and Substitutions

• All-purpose Flour – No fancy ingredients for this banana nut pancake recipe!
  
  Use the spoon-and-level method for measuring so your batter isn’t too thick — or your pancakes too dry!
  
• Bananas – Overripe bananas are a bit softer and a whole lot sweeter. The peels should be freckled with brown spots.
  
  Use 2 large bananas, or as many as needed to give you about 1 cup of mashed banana.
  
• Light Brown Sugar – This adds a hint of caramel flavor to the batter, perfectly complementing the flavors of banana and pecan in the pancakes.
  
• Baking Powder – Make sure to use baking powder and not baking soda.
  
  The acid in the buttermilk will react with baking soda right away, leaving you with sad, flat banana nut pancakes.
  
• Melted Butter – Do this first so it has some time to cool before you add it to the batter. I usually just microwave it in 10-second bursts until it’s ready.
  
  Or, use your favorite neutral-flavored oil instead — canola and coconut oils are popular substitutes.
  
• Buttermilk – If you don’t have any, make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk.
  
  Let it sit for a few minutes, then use as directed.
  
• Vanilla Extract – You can sub in an equal amount of vanilla bean paste if you’d like. Just know that you’ll be able to see the tiny flecks in banana pecan pancakes.
  
• Pecans – My top choice for pairing with bananas, but feel free to swap in walnuts instead!

Tips and Tricks to Make Fluffy Banana Pecan Pancakes

• Mash the bananas really well.

Do this in a separate bowl before adding them to the other ingredients. Watch out for larger chunks too — you want the consistency to be as smooth as possible.

If you really want to be sure, toss them in a blender or food processor with the vanilla and melted butter!

• Heat your pan while you mix the batter.

You want it to be nice and hot as soon as you start cooking or your banana and pecan pancakes won’t brown on that side.

Be sure to add some cooking spray or butter first to prevent sticking. You shouldn’t need to add more for the following batches.

And if you notice too much browning, simply turn the heat down a little bit.

• Don’t press down with your spatula.

This will only flatten your banana nut pancakes and make them less fluffy.

If you’re trying to make sure they’re cooked through, press lightly in the center with the corner of the spatula. It should feel springy and slightly firm when they’re done.

Prep Ahead

• Mash bananas
• Melt butter
• Heat griddle or skillet

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
• Use a Whisk to mix the dry ingredients, then switch to a Silicone Spatula to finish mixing the batter.
• Griddle or Non-stick Skillet, plus a Spatula for flipping
• Measuring Cups and Spoons – Not just for the batter! Use a ⅓ cup measuring cup to pour the batter onto the griddle too.

Serving Suggestions

Whenever I make this recipe for banana nut pancakes, I pair it with candied brown sugar bacon. We don’t even need maple syrup!

I won’t judge if you still add a drizzle, though, and maybe some butter. You could also slather these with peanut butter for a protein boost.

Extra banana slices and chopped pecans add a fancy flair, or try a handful of berries to freshen things up.

And if you really want to be over-the-top, make my stovetop banana pecan syrup to spoon over your stack. YUM!

Storing and Reheating Banana and Pecan Pancakes

If you even manage to have leftovers (trust me, they’re THAT good), you can pop them in the refrigerator for a few days. Store in an airtight container.

You can also freeze leftover banana pecan pancakes — perfect for busy mornings! Flash-freeze them on a baking sheet, then transfer to a freezer-safe storage bag.

I like to add a piece of parchment between each layer just to prevent sticking. They’ll keep for up to 3 months in the freezer.

Banana Nut Pancake Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours.

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Easy Banana Nut Pancakes

Donna Elick

My Banana Nut Pancakes are sure to be a new breakfast favorite. Banana bread flavor in a fluffy pancake — you won't even need maple syrup!

5 stars from 2 reviews

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Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine American

Method Stovetop

Servings 7 4 inch pancakes

Equipment

• griddle
• mixing bowls
• whisk
• heat-resistant silicone spatula

Ingredients

 

1x2x3x

• ▢ 1 1/2 cups all purpose-flour
• ▢ 1/4 cup packed light brown sugar
• ▢ 1 tablespoon baking powder
• ▢ 2 mashed large bananas, about 1 cup
• ▢ 1 cup buttermilk
• ▢ 2 tablespoons melted butter, or your choice of flavorless oil
• ▢ 1 tablespoon vanilla extract or vanilla bean paste
• ▢ 1/2 cup chopped pecans, or walnuts

Toppings:

• ▢ Banana slices
• ▢ Maple syrup
• ▢ Butter
• ▢ Pecans or walnuts
• ▢ Berries

Instructions

 

• In a large bowl combine all of the dry ingredients (flour, brown sugar, baking powder). Whisk until combined.
• Add the mashed bananas, buttermilk, butter, vanilla, and pecans. Mix until well combined.
• Allow your batter to rest while you heat your griddle or pan on medium-low heat on the stove.
• Spray cooking spray on your pan or griddle and then pour about ⅓ of a cup of the batter onto the warm pan and cook until the pancake starts to bubble on top.
• Flip the pancake over and allow it to finish cooking until golden on the bottom.
• Repeat steps 4 and 5 until you have no more batter.
• Enjoy your pancakes with more banana slices and syrup or topping of your choice!

Donna’s Notes

If you notice your pancakes getting too dark while cooking them, turn the heat down.

Nutrition

Serving: 1 | Calories: 117cal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 108mg | Sugar: 6g | Fiber: 1g | Calcium: 70mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published June 2011, updated and republished June 2024

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