Start your morning with these fluffy Banana Nut Pancakes, a perfect blend of naturally sweet bananas and crunchy pecans.
Rich in fiber, plant-based protein, and heart-healthy fats, they provide sustained energy for the day ahead.
Quick to prepare and family-friendly, these pancakes make an ideal breakfast or brunch option that’s both satisfying and nutritious without feeling heavy.
Banana Nut Pancakes
Equipment
- Large mixing bowl (1)
- Medium mixing bowl (1)
- Sifter – 1
- Sauté pan or nonstick skillet – 1
- Measuring cups and spoons – assorted
- Spatula (preferably fish spatula) – 1
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 2 ripe bananas
- 1 ¼ cups whole milk
- 1 large egg
- 4 tablespoons unsalted butter melted
- ½ cup chopped pecans
- Vegetable oil for pan-frying
- Maple syrup for serving
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and white sugar. To ensure your pancakes are light and airy, sift these ingredients together thoroughly. Sifting helps remove any lumps and evenly distributes the baking powder, which is essential for creating a fluffy texture. Set this bowl aside while you prepare the wet ingredients.
- Mash Bananas and Mix Wet Ingredients: In a medium mixing bowl, peel and mash the ripe bananas until they form a smooth, creamy consistency with a few small chunks for texture. Add the whole milk, large egg, and melted butter to the mashed bananas. Whisk these ingredients together until the mixture is fully combined and slightly frothy. This wet mixture provides moisture, natural sweetness, and richness to your pancakes.
- Combine Wet and Dry Mixtures: Make a small well in the center of the dry ingredients. Pour the banana-milk-egg-butter mixture into the well. Gently fold the wet and dry ingredients together using a spatula or wooden spoon. Mix just until incorporated; avoid overmixing, as this can lead to dense pancakes. The batter should be slightly lumpy, not smooth.
- Fold in Pecans: Once the batter is combined, gently fold in the chopped pecans. Ensure the nuts are evenly distributed throughout the batter without overmixing. The pecans add a delightful crunch and nutty flavor that complements the sweetness of the bananas.
- Let Batter Rest: Allow the pancake batter to rest at room temperature for about 30 minutes. This resting period allows the flour to fully hydrate and the baking powder to activate, which contributes to a lighter, fluffier pancake. It also improves the overall texture and flavor of your stack.
- Heat Pan and Prepare for Cooking: Place a sauté pan or nonstick skillet over medium-low heat. Add just enough vegetable oil to lightly coat the bottom of the pan. To test if the pan is ready, drop a tiny bit of batter into the pan—it should sizzle immediately. If it doesn’t, allow the pan to heat a bit longer. Using a fish spatula or small flexible spatula will make flipping easier later.
- Portion the Pancakes: Scoop 3 to 4 tablespoons of batter for each pancake and gently place it into the hot pan. Space the pancakes slightly apart to allow room for spreading. This portioning creates medium-sized pancakes that cook evenly and are easy to flip.
- Cook the First Side: Cook the pancakes on the first side until tiny bubbles begin to appear in the center and the edges start to look set, about 2–3 minutes. These bubbles are the key indicator that the pancake is ready to flip. Flipping too early may result in a gooey center, while waiting too long can cause over-browning.
- Flip and Cook the Second Side: Using a spatula, carefully flip each pancake over. Cook the second side for 1–2 minutes, or until golden brown and fully set in the center. The pancakes should spring back slightly when pressed, indicating they are cooked through. Remove them from the pan and keep warm while cooking the remaining batter.
- Serve with Toppings: Stack the pancakes on a serving plate and add your favorite toppings. Maple syrup, fresh banana slices, or a sprinkle of additional pecans are classic choices. For a richer touch, you can also add a dollop of whipped cream or a drizzle of nut butter. Serve immediately for the best flavor and texture.
- Enjoy Your Fluffy Pancakes: Sit down, grab your fork, and enjoy these moist, fluffy Banana Nut Pancakes that are rich in flavor, fiber, and good fats. Perfect for a leisurely breakfast, quick brunch, or even a special treat any time of day!
Notes
- Use very ripe bananas—they add natural sweetness and help keep pancakes moist.
- Sifting dry ingredients ensures even distribution of baking powder and prevents clumps.
- Resting the batter for 30 minutes improves texture and allows for fluffier pancakes.
- Don’t overmix the batter; a few lumps are perfectly fine and prevent dense pancakes.
- Use a fish spatula or flexible silicone spatula for easy flipping.
- Test the pan heat with a small drop of batter to avoid greasy, soggy pancakes.
- Pecans can be lightly toasted for extra flavor before folding into the batter.
Chef’s Secrets For Perfect Pancakes
The secret to truly fluffy banana nut pancakes lies in ingredient preparation and cooking technique.
Make sure your bananas are ripe and fragrant, as under-ripe fruit will result in bland flavor and less moisture.
Sifting the dry ingredients ensures a uniform rise, while letting the batter rest for 30 minutes enhances both flavor and texture.
When cooking, use medium-low heat; this allows the pancakes to cook evenly without burning.
Using a small flexible spatula ensures smooth flipping and prevents tearing.
A tiny drop of batter is the ultimate test for the pan’s readiness—if it sizzles immediately, you’re good to go!
Serving Suggestions To Impress Guests
Serve these pancakes fresh and hot for breakfast, brunch, or even a cozy dessert.
Top them with classic maple syrup or drizzle with honey for natural sweetness.
Fresh fruit like sliced strawberries, blueberries, or additional banana slices adds brightness and a refreshing contrast.
For a nutty twist, sprinkle extra pecans on top or add a dollop of whipped cream for indulgence.
You can even layer pancakes with Greek yogurt or a smear of nut butter for extra protein, making them suitable for a more substantial meal.
Storage Tips For Freshness And Flavor
Banana nut pancakes are best enjoyed immediately, but leftovers can be stored safely.
Let cooked pancakes cool completely, then stack them with parchment paper in between to prevent sticking.
Store in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in a single layer on a baking sheet for 1–2 hours, then transfer to a freezer bag for up to 2 months.
Reheat gently in a skillet over low heat or in the microwave with a damp paper towel to preserve moisture.
Frequently Asked Questions
1. Can I use a different type of flour?
Yes! You can substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor and extra fiber. Avoid using only whole wheat as it may produce denser pancakes.
2. How do I know when pancakes are ready to flip?
Look for tiny bubbles forming in the center and edges that start to look set. This visual cue ensures the pancake is cooked enough on the first side without a raw center.
3. Can I make this recipe dairy-free?
Absolutely! Replace whole milk with almond milk, oat milk, or any preferred plant-based milk. Use a plant-based butter alternative or coconut oil for the melted butter to keep the richness.
4. Can I prepare the batter ahead of time?
Yes, you can prepare the batter the night before. Cover it tightly and store it in the refrigerator. Allow it to rest at room temperature for 10–15 minutes before cooking to take the chill off and improve consistency.
5. How can I make pancakes extra fluffy?
For maximum fluffiness, do not overmix the batter, sift the dry ingredients, and allow the batter to rest.
Also, cooking on medium-low heat gives the pancakes time to rise without burning. Adding an extra teaspoon of baking powder can also give a slight lift if desired.
