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Banana Pecan Pancakes final overhead

Banana Pecan Pancakes


  • 1 1/2 cups flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 Tbsp sugar
  • 1 1/4 cups milk
  • 4 Tbsp melted butter
  • 1 egg
  • 2 ripe bananas
  • 1/2 cup pecans
  • cooking oil


  • In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well in the center of the dry ingredients.
  • Then add the milk, egg, melted butter, and mashed bananas. Stir the wet ingredients into the dry ingredients well. Then, add as many pecans as you desire.
  • Let the batter rest for 30 minutes to help create thicker banana pecan pancakes.
  • Place a skillet over medium-high heat and brush with oil. Once the skillet is hot, reduce the heat to medium-low and scoop 1/3 cup banana pecan pancake batter onto the skillet.  
  • Cook until many bubbles appear on the surface of the pancake. Usually, it takes 2 to 3 minutes. Then, flip and cook an additional 2-3 minutes on the uncooked side of the pancake.
  • Serve your banana pecan pancakes topped with sliced bananas and additional pecans.