Banana- Pecan Pancakes

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Banana pancakes are big time in my house. BIG TIME. We make them almost every weekend- just our favorite pancake recipe with sliced bananas thrown in after pouring the batter on the griddle. My son prefers raspberries in his, but my husband and I are all about the bananas. This recipe here is a little different. The pancakes are more like banana bread- with mashed bananas mixed right on into the batter. The recipe comes from an older “Bridal Edition” Betty Crocker Cookbook that I’ve had hidden on my shelves for a number of years:  Banana- Pecan Pancakes

These are not big, thick, fluffy pancakes.  The mashed banana makes them a softer pancake than the usual sort.  I rather liked them that way for a change.  Thinner, softer pancakes made eating a stack of them a little more manageable, and I didn’t feel as disgustedly stuffed.  If you’d like them to be a fluffier pancake, I’d add a small amount of flour (maybe 1/4 cup) to the batter.

The pecans are easily an optional choice.  I preferred mine with lightly toasted pecans on top, and  my husband (infamously known for not being a lover of nuts) ate his pancakes without.  Plenty of warm maple syrup drizzled on top was the right choice for these.  Happy weekend 🙂

Banana- Pecan Pancakes

Yield: Ten to twelve 5-inch pancakes

Prep Time: 10 min

Cook Time: 12 min


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
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans, toasted (optional- but so good!)


1. In a medium bowl, beat the egg with a whisk until it's a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.

2. Heat a large skillet or griddle to medium heat. Spray with nonstick spray.

3. For each pancake, scoop 1/4 to 1/3 cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.

Source: (adapted from Betty Crocker's Cookbook: Bridal Edition)

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  • Lili wrote:

    Thanks a lot for these – they were yummy! I added a spoon of cinnamon (as it makes everything better 😉 ) and since I’m lazy, I just put everything (including 3 small-ish bananas) except for the flour in a blender – blended until smooth, then combined with flour (just a stir so the batter was still a bit lumpy). The result was really, really good – with crispy edges and very delicate inside. Flipping them was a bit tricky but they were totally worth it. They are a bit too much of an indulgence to make them every week but they’ll definitely be back on our table 🙂

  • Elizabeth wrote:

    Can you use regular milk instead of buttermilk??

    • Lori Lange wrote:

      I don’t think it would turn out quite the same.

  • Kelly Senyei wrote:

    These look unbelievable! I am obsessed with banana pancakes and love how moist the fruit makes the ‘cakes. Just pinned this – thanks for the inspiration!

  • Renee wrote:

    Sounds like we’re going to have a great sunday morning, before church ,pancake breakfast,everone loves bannas and peacans.