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Banana Pancakes with Caramelized Bananas and Toasted Pecans

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Calories: 550
Stack of banana pancakes with caramelized bananas

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

Dessert for Breakfast

Since creating this banana pancake recipe, it’s become a household favorite for every member of our family. As if it weren’t enough to add bananas to the batter, we added plenty of bananas to the top, caramelized in brown sugar and drizzled with real maple syrup. Cozy, indulgent, and a sure-fire way to show your family that you love them. 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!

Caramelized Bananas 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
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 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 white 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:

Six-Minute Eggs. Soft-centered eggs in just six minutes? That’s bananas.

Patatas Bravas. Because every pancake breakfast deserves a potato encore.

Breakfast Egg Muffins. Make them in advance and serve warmed up or at room temp.

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.

Banana Pancakes with Caramelized Bananas and Toasted Pecans

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Calories: 550

Ingredients

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/3 cup Sugar
  • 1/2 tsp Salt
  • 1 Ripe banana
  • 1 1/2 cups Whole milk
  • 3 Large eggs, yolks and whites separated
  • 1 Stick of butter, 6 tbsp melted, 2 tbsp for coating the griddle
  • 1 tsp Vanilla extract
  • Maple syrup
  • Toasted pecans

Caramelized Bananas

  • 4 tbsp Butter
  • 1/3 cup Brown sugar
  • 1 tsp Cinnamon
  • 2 Bananas

Method

  1. Sift flour, baking powder, sugar and salt into a large bowl.
  2. Using an stand mixer fitted with a whisk attachment, whisk the ripe bananas with a small amount of milk. Slowly add the remaining milk. Separate the eggs into 2 separate bowls. Yolks in one bowl, whites in the other. Add the egg yolks, melted butter and vanilla extract to the mixer, whip until combined with the milk and banana mixture. Whisk banana and milk mixture into dry ingredients until just combined; batter will be slightly lumpy. Do not over mix.
  3. Place egg whites in a separate mixing bowl. Using an electric hand mixer, whisk until medium peaks form. Gently fold half of the egg whites into the 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 until hot, at 350° F. Add a little of the remaining unmelted butter to hot griddle. Add a scant ½ cup pancake batter and let set. When bubbles begin to form, lift pancake; once golden brown, flip over. Cook until golden brown on both sides. Store in an oven preheated to 250° until ready to serve.
  5. For the caramelized bananas, heat a medium sized heavy bottom sauce pan over low heat and melt butter. Add brown sugar and cinnamon and stir until combined and sugar starts to bubble and dissolve. Slice bananas lengthwise ⅓-inch thick. Lay the bananas into the caramel and cook for two minutes on each size.
  6. Serve pancakes with maple syrup, caramelized bananas and toasted pecans.

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