posted in Breakfast & Brunch

Banana- Pecan Pancakes

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 🙂

Yield: Ten to twelve 5-inch pancakes

Prep Time: 10 min

Cook Time: 12 min

Banana- Pecan Pancakes


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)


  1. postedMar 30, 2012 3:30 AM

    I love banana pancakes and would love to wake up to these one morning this weekend!

  2. postedMar 30, 2012 3:33 AM
    Natalie @ Cooking for My Kids

    We love pancakes. Love them. And, these look amazing!! Happy Friday!

  3. postedMar 30, 2012 4:30 AM

    Cannot wait to try these. Pancakes are the best for weekend breakfast. I love the banana/pecan combo!

  4. postedMar 30, 2012 5:00 AM

    These are perfect for weekend breakfast! Or any day! Love it.

  5. postedMar 30, 2012 5:14 AM

    Banana bread is long time favorite around our house..these must be awesome! Love the pecan topping. 🙂

  6. postedMar 30, 2012 5:20 AM

    Banana Bread Pancakes? Yes please. They look fabulous Lori!!!

  7. postedMar 30, 2012 6:12 AM

    I love pancakes on the weekend! I need to remember to grab some bananas when I’m at the store tomorrow, these sound great!

  8. postedMar 30, 2012 6:39 AM

    Love your pancakes Lori! These sound heavenly right now 🙂

  9. postedMar 30, 2012 7:21 AM

    These look so amazing, Lori! I’m such a sucker for banana pancakes!!

  10. postedMar 30, 2012 8:05 AM

    Oh wow, these are going to make anything I have for breakfast today look very lackluster in comparison!

  11. postedMar 30, 2012 10:02 AM

    These sound perfect right about now! Banana pecan pancakes have this weekend written all over them!

  12. postedMar 30, 2012 11:31 AM
    Emilie @ Emilie's Enjoyables

    we eat banana pancakes so often in our house too-they can’t be beat!

  13. postedMar 30, 2012 3:38 PM

    Lori, these look INCREDIBLE! banana pecan is one of my favorite flavor combos. these sound perfect for a weekend breakfast.

  14. postedMar 31, 2012 5:09 AM

    I love that you made banana pecan, such a great idea! Funny when I think banana pecan I think old school, something grandma would make. Now I’m craving pancakes! Yum!

  15. postedMar 31, 2012 8:07 AM

    My husband is addicted to banana pancakes – will definitely make for him!

  16. postedApr 2, 2012 12:19 AM

    Pancakes are a must on Sunday mornings. I’ve made several different kinds but never a banana one. I will definitely have to try it soon, starting with this recipe. Thanks for sharing, Lori. Can’t wait to see how it turns out! 🙂

  17. postedApr 2, 2012 6:55 AM

    I could really use this for breakfast today, tomorrow . . .for dinner, for lunch-okay, really anytime would be great. These look fantastic!

  18. postedApr 2, 2012 7:16 AM

    You are just too talented… I don’t know what it is, but every time I look at one of your recipes I want to put down whatever I’m eating mid-bite and start to lick my computer screen. Is that weird?

  19. postedApr 3, 2012 10:02 AM

    Oh, these look delicious! Hope I can get my husband to make me these pancakes for Mother’s Day! 🙂

  20. postedApr 10, 2012 8:32 AM

    I made these yummy pancakes this morning and they were perfectly delicious! Your pictures make me want to try everything on your site…

  21. postedApr 13, 2012 6:38 PM

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

  22. postedSep 2, 2012 6:34 PM

    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!

  23. postedFeb 26, 2013 8:37 AM

    Can you use regular milk instead of buttermilk??

    • postedFeb 27, 2013 11:44 AM

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

  24. postedJan 4, 2015 5:00 AM

    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 🙂

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