BANANA PECAN PANCAKES

Banana Pecan Pancakes made with classic ingredients, adding banana and pecan for great flavor & texture! Homemade banana pancakes recipe with tips on how to make them light & fluffy!

These banana nut pancakes are like something you would expect from a fancy diner, but now you can make them in your own kitchen. With this banana pancake recipe, you can experience a high-quality taste at a fraction of the cost.

Banana Pecan Pancakes and Butter Syrup

I originally got the recipe for the banana pancakes from a Betty Crocker cookbook, I made a few tweaks and ended up with the pancake recipe you see below. Since I started making these sensational pancakes for my family, they have quickly become a household favorite. The fluffy pancake with the soft banana chunks and savory butter syrup you cannot go wrong with this delicious recipe! Flavorful, delightful, and certainly a way to show your family how much you love them. This is a great recipe to get the whole family involved in because you always need help mixing, flipping, and peeling!

Tips for the fluffiest pancakes

If you want the end result to be the fluffiest of fluffy pancakes you will want to make sure that you let the batter rest when directed below. That step is what helps to get the pancakes big and feathery. The air bubbles it gets while resting are your friends! Just watch, when you make these on a Sunday morning, they disappear before you know it.

Not only that, but wait to pour any batter onto your griddle until its nice and hot. You want water to sizzle as a sign that it is the proper temp. Also, hold off on flipping the pancake until bubbles are covering the top and the edges look dry/solid. And last but not least, NEVER squish the pancake down.

Banana Pecan Pancakes Ingredients

-Eggs: You will need 2 large eggs for these pancakes to be wonderful and rich.

-Flour: Using 2 cups of all-purpose flour for the base of this recipe will result in beautiful pancakes. If you want a healthier version, you can use whole wheat flour or even gluten-free flour.

-Buttermilk: You need 2 cups of buttermilk to help create a lovely creamy and fluffy pancake.

-Banana: Using 2 cups mashed ripe bananas {about 3-4} will give you the perfect amount of banana flavor.

-Brown sugar: You will need 1/4 cup brown sugar for this recipe because the bananas will provide some sweetness you do not need a ton of extra sugar. Brown sugar also adds a nice depth of flavor thanks to the molasses.

-Vegetable oil: Use 1/4 cup vegetable oil to provide much-needed moisture for this dish.

-Baking powder: Adding 1 tablespoon of baking powder will provide the proper leavening agent for the pancake to rise nicely.

-Baking soda: Use 1 teaspoon baking soda to help provide those much-needed and loved bubbles for fluffy pancakes.

-Vanilla extract: You need 1 teaspoon vanilla extract to help enhance all the amazing flavors well.

-Salt: Using 1/2 teaspoon salt will provide a great balance of sweet and salty.

-Pecans: Adding 1 cup of chopped pecans will ensure you get just the right amount of crunchy bliss in every bite.

Butter Vanilla Pancake Syrup ingredients

-Brown sugar: You will need 2 1/2 cups of brown sugar for this savory and sweet syrup.

-Water: Using 1 cup of water will provide a perfect balance to the mixture.

-Honey: Adding 1/3 cup honey helps to achieve the consistency we want for this delicious topping.

-Salt: You will need just a dash of salt for a wonderful flavor boost.

-Cinnamon: Using a dash of cinnamon will give this syrup a nice robust flavor.

-Butter: You need 2 tablespoons of butter for a great savory and rich syrup.

-Vanilla extract: Adding 2 teaspoons of vanilla extract will help enhance the combined flavors.  

-Maple extract: You will need 1/2 teaspoon of maple extract to help achieve the syrup flavor we all know and love.

How to make Banana Pecan Pancakes

Prep

Put your griddle on the stove on medium heat and start getting that heated up. If you are using an electric griddle, plug it in so it can warm up while you prepare the batter.

Pancake batter

In a medium-size bowl, start by beating your eggs.

Next, add in the mashed banana and brown sugar, stir to combine.

Then, add in and stir the buttermilk, vegetable oil, and vanilla extract.

After that, add in all the dry ingredients… (flour, baking powder, baking soda, and salt). Stir until fully combined.

Use a whisk to get large lumps out of the pancake batter- but also know it doesn’t have to be completely smooth.

Now, fold the pecans into the batter.

Cooking time

Allow the griddle to heat up for an additional 2-3 minutes while the batter rests. Letting the batter rest is important and it really improves the texture of the pancake.

Spray the griddle with cooking spray or brush it with melted butter. Ladle out about 1/4 cup of batter per pancake. Flip the pancakes after they puff up, have air bubbles all over, and look slightly dry around the edges.

Once the pancakes are done, transfer them to a cookie sheet in a warm oven until you are ready to serve. Or plate up and serve immediately!

Top with butter and fresh homemade Butter Pancake Syrup- basic recipe instructions below.

How to make Butter Pancake Syrup

In a small saucepan, combine brown sugar, water, honey, salt, and cinnamon.

Proceed to bring mixture to a low boil then add the butter.

Next, reduce heat and simmer for 5 minutes, whisking occasionally.

Then remove from the heat and let cool for 20 minutes, stir in the vanilla and maple extracts. 

Transfer to a jar or any airtight container. This syrup does not need to be refrigerated.

Serve fresh and warm over your banana pecan pancakes, enjoy!

Do I Have to put Pecans inside of the Pancakes?

No, you don’t. I understand that not everyone likes the texture of cooked nuts, so you can omit them from the batter. Or you can just as easily sprinkle them on top when the pancakes have finished. Or swap out for finely crushed walnuts if you want a banana walnut flavor combo.

Can I freeze these pancakes for later?

Absolutely! If you plan on freezing these pancakes, then I highly recommend freezing them flat on a parchment-lined baking sheet for at least an hour or two before transferring them to a Ziploc bag. This will keep them from sticking to one another so that when you want to eat a pancake you can grab as many as you want without trouble.

What If I don’t have buttermilk?

If you don’t have buttermilk you can just as easily make your own. Simply substitute with milk and lemon juice. Using 1 cup of regular milk, plus 1 tablespoon of lemon juice, is the same as 1 cup of buttermilk. Voila, easy solution to that problem.

If You Loved These Banana Pancakes and Syrup, Then You’ll Love These Pancakes and Syrup Recipes:

• Chocolate Protein Pancakes
• Pancake Breakfast Sandwiches
• Berry Protein Pancake Bites
• Pumpkin Pancakes with Cinnamon Apples
• Breakfast Pancake Pizzas
• Sausage Patty Pancakes
• Pumpkin Protein Pancake Parfaits
• Chocolate Pancakes
• Amazing Butter Syrup
• Apple Cider Syrup
• Maple Bacon Pancakes
• Easy Peach Syrup
• The Biggest Loser Pancakes

Banana pecan pancakes with butter syrup are an incredible way to start your day. With these delicious homemade pancakes and blonde butter syrup, you’re going to want to stay home in your pajamas instead of going out to eat.