Banana Pecan Pancakes

Ingredients

• 75 g (¾ cup)chopped pecans, toasted and divided
• 240 g (2 cups)plain flour
• 55 g (¼ cup), packedlight brown sugar
• 10 ml (2 tsp)baking powder
• 7.5 ml (1½ tsp)ground cinnamon
• 5 ml (1 tsp)bicarbonate of soda
• 1.25 ml (¼ tsp)ground nutmeg
• 240 ml (1 cup)buttermilk
• 225 g (1 cup)mashed banana (about 1 medium banana)
• 30 g (2 tbsp)salted butter, melted
• 2 largeeggs
• 5 ml (1 tsp)vanilla extract
• As neededvegetable oil, for frying
• To serve, as desiredmaple syrup or caramel syrup, butter pats and banana slices
• 12.5 g (1 tbsp) granulated sugar mixed with 2.5 ml (½ tsp) cinnamongranulated sugar and ground cinnamon, for sprinkling

Instructions

1. 1

   Toast the pecans

   Heat the oven to 177°C (350°F). Arrange the pecans in one layer on a baking tray and roast for 6–8 minutes. Set aside to cool.

2. 2

   Mix dry ingredients

   In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, bicarbonate of soda, salt and nutmeg. Set aside.

3. 3

   Combine wet ingredients

   In a separate bowl, whisk the buttermilk, mashed banana, melted butter, eggs and vanilla until combined.

4. 4

   Make the batter

   Pour the wet mixture into the dry ingredients and add 120 ml (½ cup) of the toasted pecans. Stir with a large spoon or spatula until blended, then leave the batter to stand for 5 minutes.

5. 5

   Heat the pan

   Heat a griddle or non-stick frying pan over medium-high heat and lightly coat it with oil.

6. 6

   Portion the batter

   Use a standard 113 g (4 oz) ice-cream scoop or an 80 ml (⅓ cup) measure to portion the batter into evenly sized rounds in the pan.

7. 7

   Cook the pancakes

   Cook in batches for about 1–2 minutes per side. Keep cooked pancakes warm between batches, adding more vegetable oil to the pan as needed.

8. 8

   Serve with toppings

   Serve straight away with syrup, butter, banana slices, the reserved 60 ml (¼ cup) of pecans and a sprinkling of cinnamon sugar.

9. 9

   Mix cinnamon sugar

   Stir together 12.5 g (1 tbsp) granulated sugar and 2.5 ml (½ tsp) cinnamon. Sprinkle over the pancakes when serving, if desired.

What are banana pecan pancakes?

Pancakes are a familiar American breakfast, cooked as individual rounds on a griddle or frying pan. This version folds mashed banana and toasted pecans into a spiced buttermilk batter, then adds more nuts and cinnamon sugar at the table.

Banana adds sweetness and moisture, while buttermilk gives the batter a gentle tang. Toasting the pecans first brings out their flavour and makes them especially inviting as a topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 6g protein, 34g carbs, 10g fat.

The flour and banana contribute most of the carbohydrates, while the butter, pecans and frying oil provide much of the fat. Eggs, buttermilk and pecans contribute protein. Pair a serving with fresh fruit for a simple way to round out the plate.

The ingredients that matter

Banana: Mash it thoroughly so it distributes through the batter rather than leaving large lumps. A ripe banana is easiest to mash and blends readily with the buttermilk.

Pecans: Toast them in a single layer, keeping a close eye on them during the 6–8 minutes in the oven. The recipe divides them between the batter and the serving toppings.

Buttermilk: Whisk it with the banana and other wet ingredients before combining with the dry mixture. This helps the batter come together evenly.

Mix gently and let it rest

Stir the wet and dry mixtures together just until blended; the method does not call for beating the batter smooth. A brief 5-minute rest gives the flour time to hydrate before the pancakes go into the pan.

Fold in 120 ml (½ cup) of pecans with the batter. Keep the remaining nuts for serving, as directed.

Watch the heat and colour

Medium-high heat is the starting point in the recipe, but the pan should not be so hot that the outside colours before the middle has time to cook. Lightly oil the cooking surface and add more between batches as needed.

Cook each side for about 1–2 minutes, using the stated timing as a guide. If the pancakes brown too quickly, lower the heat slightly for the next batch.

Portion and cook in batches

A 113 g (4 oz) scoop or an 80 ml (⅓ cup) measure makes it easier to keep the pancakes a consistent size. Pour each portion into the pan as an even round.

Avoid fitting more pancakes into the pan than you can comfortably turn. Keep finished batches warm while you cook the rest, then serve them promptly.

Finish with toppings

Serve the pancakes with maple or caramel syrup, butter and banana slices, as preferred. The reserved pecans add crunch, while the cinnamon sugar gives the tops a light, sweet finish.

The cinnamon sugar is optional, so you can leave it off if the syrup and banana provide enough sweetness for your taste.

Recipe notes & tips

• Measure the pecans before dividing them so you have enough set aside for the batter and the topping.
• Let the pecans cool before adding them to the batter.
• Use a consistent scoop for evenly sized pancakes that cook at a similar rate.
• Lightly oil the pan between batches rather than letting excess oil collect.
• Keep cooked pancakes warm while finishing the remaining batter.
• Mix the cinnamon sugar just before serving so it is ready for sprinkling.

Variations

• Extra banana: Add banana slices as a topping, as suggested in the serving ingredients.
• Maple finish: Choose maple syrup for a classic pairing with the pecans and cinnamon.
• Caramel finish: Use caramel syrup instead of maple syrup for a richer, sweeter topping.
• Skip the cinnamon sugar: Leave off the optional sprinkle if you prefer less sweetness.
• Pecan topping: Reserve all the divided pecans for serving if you want more crunch on top.

Common mistakes to avoid

• Burnt pecans: Check them during the 6–8-minute roasting time, as the recipe calls for a short toast.
• Overmixed batter: Stir only until the wet and dry mixtures are blended.
• Uneven pancakes: Use the same scoop or measuring cup for every portion.
• Pan too hot: Reduce the heat if the outsides colour too quickly during cooking.
• Dry pan between batches: Add more vegetable oil as needed, following the method.
• Missing cinnamon sugar: Mix the sugar and cinnamon before serving if you plan to use the optional topping.

How to store

Refrigerate leftover pancakes in a covered container and use within 3 days. Reheat gently in a frying pan or microwave until warmed through. Store toppings separately where possible.

Frequently asked questions