Banana Pancakes

Fluffy banana pancakes packed with mashed banana and topped with toasted pecans and sliced bananas. Pancakes are one of those breakfast foods that I am constantly craving but only make when we have company. Otherwise, it could get ugly! 😉 Luckily for me, my parents are visiting us from Columbus, Ohio and it seemed like the perfect opportunity to indulge in my pancake cravings. Lately my pregnancy cravings for pancakes have been a little out of control (along with cravings for everything under the sun!)! So when I found out my parents were coming to visit, I pulled out this recipe for banana pancakes that I had been holding onto forever it seems. These pancakes turned out super delicious and were the perfect way to start our day!

One Year Ago: Raspberry Lemon Scones 

Two Years Ago: Hawaiian Chicken            

Banana Pancakes

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  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 large egg, beaten
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons plus 2 teaspoons vegetable oil, divided
  • 2 ripe bananas, mashed
  • 1/4 cup chopped pecans, toasted
  • 1 banana, sliced


  1. In medium bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
  2. In a small bowl, whisk together the egg, milk, vanilla extract, 2 tablespoons vegetable oil and banana; set aside.
  3. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  4. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary. Top with toasted pecans and sliced bananas.

Yields: 12 pancakes
Prep Time: 10 minutes
Ready In: 15 minutes

Source: adapted from Allrecipes

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13 Responses to Banana Pancakes

  1. mariahjuneofficial says:

    This looks amazing! I will try it and tell you how it goes! Looks super yummy!

  2. Marcee ...... ILLINOIS says:

    Gotta have some marvelous pancakes! Been cravin em all month. It’s about time.

    The terrible heat-waves put a huge damper on cooking duties …. just too hot. Nevertheless, I plan to make these for our weekend eating pleasure!!

    Beautiful pics Christina!

  3. these look awesome! and we were on the same page today..just posted a recipe for banana macadamia pancakes this morning (:

  4. Erin says:

    These are great! Goes well with Rachel Cook’s pancake month going on right now too

  5. Definitely one of my favorite kind of pancakes! My other favorite being nutella-filled pancakes 🙂

  6. ChgoJohn says:

    These could not look any better, Christina, especially with that garnish of all of the extra banana slices and walnuts.

  7. Leah says:

    YUM! these look fabulous

  8. Joanne says:

    These are beautiful yummy looking pancakes. We live about 30 minutes from Columbus.

  9. this looks delicious!i may have to make them for sunday brunch tomorrow! 😀

  10. Would LOVE to have the nutritional values…calories, etc.

  11. sus says:

    You have to listen to Jack Johnson “Banana Pancakes” while making these!

  12. these were absolutely delicious! I didn’t have an extra banana or the pecans to put on top but they were perfect with just syrup. thanks for sharing this awesome recipe!

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