Homemade banana pecan pancakes with a butter syrup, doesn’t that just sound delicious? It’s one of my all time favorite recipes and soon, it will be yours too!
These banana nut pancakes are like something you’d expect from a fancy diner, much less your own kitchen. But with this simple banana pancakes recipe, you can have the great taste of diner food in the luxury of your own kitchen.
About These Banana Pecan Pancakes and Butter Syrup
I originally got the recipe for the banana pancakes from a Betty Crocker cookbook (one that I can’t even find for purchase online these days). I made a few changes and ended up with the pancake recipe you see below. You’ll want to make sure that you let the batter rest when directed because that’s what helps to get the pancakes big and fluffy. The air bubbles it gets while resting are your friends!
Do I Have to Put Pecans Inside of the Pancakes?
No, you don’t, I understand that everyone likes the texture of cooked nuts, so you can omit them from the batter. 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.
How Do I Get The Perfect Fluffy Pancake?
Make sure that you let your batter rest (I can’t stress this enough). Not only that, but don’t pour any batter onto your griddle until its nice and hot. You want water to sizzle as a sign that it’s the proper temp. Don’t flip the pancake until the bubbles are covering the top and the edges look dry/solid. NEVER squish the pancake down and if you feel any resistance at all when sliding your spatula under pancake it’s not ready to flip.
Banana Pecan Pancakes Ingredients
-2 large eggs
-2 cups flour (you can use whole wheat)
–2 cups buttermilk
-2 cups mashed ripe bananas {about 3-4}
-1/4 cup brown sugar
-1/4 cup vegetable oil
-1 TBSP baking powder
-1 tsp baking soda
-1 tsp vanilla
-1/2 tsp salt
-1 cup chopped pecans
Butter Syrup Ingredients
-½ c. butter (1 stick)
-1 cup sugar
-1 cup buttermilk
-1 TBSP vanilla
-1 TBSP corn syrup
-½ tsp baking soda
How to Make Banana Pecan Pancakes
Put your griddle on the stove on medium heat, or plug in your electric griddle so it can warm up while you prepare the batter.
While the griddle is warming up, beat your eggs in a medium sized bowl. Add in the remaining ingredients, except for the pecans.
Use a whisk to get large lumps out of the pancake batter- but also know it doesn’t have to be completely smooth. Fold in the pecans into the batter using a rubber scraper.
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.
If you’d like to take an extra step to get fluffy pancakes, separate the egg yolks from the whites. Beat the yolks, then add in remaining ingredients. In a separate bowl, whisk the egg whites until frothy. Then fold them into the batter along with the pecans. Again, all in the quest for that light, fluffy 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. Whatever you do, don’t squash your pancakes while they’re cooking. This is a sure-fire way that your pancakes end up as flat as a… pancake.
Once the pancakes are done, transfer them to a cookie sheet in a warm oven until you’re ready to serve.
Top with butter and fresh homemade Butter Syrup- basic recipe below.
How to Make Butter Syrup
Put all of the ingredients into a sauce pot and simmer until it’s almost to a boil. Whisk in the baking soda and then remove from heat.
Serve warm.
Ingredients
- 2 large eggs
- 2 cups flour
- 2 cups buttermilk
- 2 cups mashed ripe bananas (about 3-4)
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup chopped pecans
- 1/2 cup butter (1 stick)
- 1 cup sugar
For the Butter Syrup
- 1 cup buttermilk
- 1 tbsp vanilla
- 1 tbsp corn syrup
- 1/2 tsp baking soda
Instructions
- Put your griddle on the stove on medium heat.
- While the griddle is warming up, beat eggs in a medium sized bowl. Add remaining ingredients, except pecans.
- Use a whisk to get large lumps out of the pancake batter- but also know it doesn't have to be completely smooth. Add in pecans and fold into batter using a rubber scraper.
- Allow griddle to heat up for an additional 2-3 minutes while the batter rests.
- If you'd like to take an extra step to get fluffy pancakes, separate the egg yolks from the whites. Beat the yolks, then add in remaining ingredients. In a separate bowl, whisk the egg whites until frothy. Then fold them into the batter along with the pecans. Again, all in the quest for that light, fluffy pancake.
- Spray the griddle with cooking spray or brush with melted butter. Ladle out about 1/4 cup of batter for each pancake. Flip pancakes after they puff up, have air bubbles all over and look slightly dry around the edges. Whatever you do, don't squash your pancakes while they're cooking.
- Once the pancakes are done, transfer to a cookie sheet in a warm oven until you're ready to serve.
- Top with butter and fresh homemade Butter Syrup.
How to Make Butter Syrup
- Top with butter and fresh homemade Butter Syrup.
- Â Serve warm and ENJOY!
Notes
How Long is Butter Syrup Good For?
Butter syrup is best when used within a week. This ensures freshness, especially considering that it uses dairy as a big ingredient and we all know that doesn’t last forever.
Can I Freeze 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 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 milk and lemon juice. 1 cup of regular milk plus 1 tablespoon of lemon juice is the same as 1 cup of buttermilk.
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 is 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.
TrixieJo302 says
These look positively SINFUL. I love it. I will be making these as soon as I have an opportunity to do so. 🙂 Love, love this blog. <3
Michelle says
These sound amazing! I bet the pecans add a nice crunch!
Jesseca says
These look SO yummy! We love pancakes in my home. I made blueberry today, but might save this recipe for next weekend! (pinned)
Andrea @ Decorating Cents says
I can't wait to try these!
Tammy says
These sound and look amazing! <br /><br />What about the homemade butter syrup, do you have this posted somewhere?