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Banana Pancakes with Caramelized Bananas and Toasted Pecans

Banana pancakes with caramelized bananas and toasted pecans—aka definitely a sleep-in, pretend-it’s-the-weekend kind of treat.


Stack of banana pancakes with caramelized bananas, pecans and syrup

Banana Pancakes for Breakfast

As if it weren’t enough to add bananas to the pancake batter, we've gone ahead and added plenty of bananas caramelized in brown sugar to the top then drizzled it all with real maple syrup. Definitely a sleep-in, pretend-it’s-the-weekend kind of treat. Get the whole gang in on the mixing, flipping and pouring. Even the littlest hands can get in on the fun—those bananas won’t peel themselves!

Bananas caramelizing in brown sugar in a cast iron skillet
Banana Pancakes on baking sheet

Ingredients to Make Easy Banana Pancakes

Our basic banana pancake batter comes together in under five minutes and the caramelized bananas easily cook down while the hotcakes are on the griddle. Here’s what you’ll need to whip up these bananas foster pancakes:

  • Bananas. *Just* in case it isn’t obvious. We like to stash overripe bananas in the freezer, that way we always have some at the ready for when the weekend pancake craving strikes. Just be sure to defrost them first, and only use them in the batter—frozen bananas are too mushy to caramelize.
  • Butter. Don’t even think about subbing in some other “healthy” oil. Use unsalted butter, or omit the salt in this recipe if you only have salted butter (we won’t judge).
  • Whole milk. Or a mix of half-and-half (you’ve got some for coffee, right?) and 2%.
  • For toppings: Pecans, maple syrup, and more butter (because why not?)
Caramelized Bananas on a plate with a spoon
maple syrup being poured over banana pancakes with caramelized bananas and toasted pecans

How to Make Banana Pancakes

Want the fluffiest of fluffy banana pancakes? Follow our recipe for these easy banana pancakes, and you’ve got pillowy, cloud-like pancakes for days or maybe just one meal. We never manage to have leftovers with these.

  • Start by separating the eggs. According to Baking Bible goddess Rose Levy Beranbaum, the best way to make pancakes is to treat the egg yolk and egg whites as two separate ingredients. Doing so gives your pancake a greater puff because adding the whipped whites at the end lends more support to your pancake batter.
  • Beat the bananas to a near-puree before adding any other ingredients. You’re going for a consistent banana essence throughout the cakes, not misshapen chunks in every other bite.
  • Use room-temperature milk and eggs. Not only do room temperature eggs help give the overall pancakes more lift, but making sure the milk is also room temperature helps ensure the melted butter mixes evenly throughout the batter, instead of clumping in cold, hardened chunks.
a plate of Pancakes with Caramelized Bananas and Toasted Pecans
a plate of Pancakes with Caramelized Bananas and Toasted Pecans with a piece taken out

Tools To Make The Best Banana Pancakes

If you’ve cooked pancakes or waffles of any sort we’re guessing you’ve got all the tools you’ll need, like:

  • Electric hand mixer. Or a wire whisk (if you’ve got very, very strong wrists—and patience to match).
  • Griddle. We’ve used an electric one and a griddle pan. Both work great, though you have the advantage of being able to cook more at a time with the electric version.
  • Heavy-bottom frying pan. We adore our All-Clad for any time we’re caramelizing.

Need Some Savory Sides …

… To go along with these sweet banana pancakes? Try these:

breakfast spread of blueberries, yogurt, coffee and Pancakes with Caramelized Bananas and Toasted Pecans

Breakfast Done Better

Love our easy banana pancakes recipe as much as our little monkeys? Show us your pillowy breakfast puffs and tag us @themodernproper and #themodernproper.

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Banana Pancakes with Caramelized Bananas and Toasted Pecans

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  30 min
  • Calories: 715


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup granulated sugar
  • ½ teaspoon sea salt
  • 1 overripe banana
  • 1½ cups whole milk
  • 3 large eggs, yolks and whites separated
  • 6 tablespoons unsalted butter, melted, plus more for griddle
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving
  • Toasted pecans, for serving

Caramelized Bananas

  • 4 tablespoons salted butter
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 ripe bananas, sliced lengthwise


  1. Sift the flour, baking powder, sugar and salt into a large bowl.

  2. Using a stand mixer fitted with a whisk attachment, whisk the overripe bananas with a ½ a cup of the milk. Slowly add the remaining 1 cup milk, until fully incorporated. Whisk in the egg yolks, melted butter and vanilla extract. Slowly whisk in the dry mixture until just combined; batter will be slightly lumpy. Do not over mix.

  3. Add the egg whites to a separate medium mixing bowl. Using an electric hand mixer, whisk until medium peaks form. Gently fold half of the egg whites into the pancake batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.

  4. Heat a griddle on medium-high heat, 350° F. Add a little butter to the griddle. Add the pancake batter in ⅓ cup portions, 3 inches apart. When bubbles begin to form, lift one edge of the pancake; once golden brown, flip over. Cook until golden brown on both sides.

  5. Meanwhile caramelize the bananas. Heat a medium sized heavy bottom skillet over medium-low heat. Add the butter, until melted. Add the brown sugar and cinnamon and cook, stirring until the sugar has dissolved, about 3 minutes. Lay the bananas into the sugar sauce and cook for two minutes on each size, until caramelized.

  6. Serve the pancakes with maple syrup, caramelized bananas and toasted pecans.

*This recipe was adapted from Clinton Street Baking Company in NYC.

Nutrition Info

  • Per Serving
  • Amount
  • Calories715
  • Protein11 g
  • Carbohydrates99 g
  • Total Fat33 g
  • Dietary Fiber4 g
  • Cholesterol163 mg
  • sodium435 mg
  • Total Sugars59 g

Banana Pancakes with Caramelized Bananas and Toasted Pecans

Questions & Reviews

Join the discussion below.

  • Rachel

    Do I need frozen bannana's.

    Nope, no need for them to be frozen, hope you enjoy Rachel!

  • Samantha

    Soooo delicious! My boyfriend was impressed and will definitely be making them again. I had to use walnuts instead of pecans and it was delicious! I just baked the walnuts at 375. Thanks for the recipe

    Thanks Samantha! We are so glad the both of you enjoyed them!

  • jenn

    These pancakes were unreal the whole family LOVED them. Definitely a new go to for weekend breakfasts!

    That's great to hear, glad you all enjoyed them!