Banana Pancakes with Caramelized Bananas and Toasted Pecans

Story by Holly
Stack of banana pancakes with caramelized bananas
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I come from a long line of music lovers and I am proud to say that I was raised on some of the best music out there. I can remember as a child when the weekend came my mom would turn on some classic tunes as we cleaned house or prepared dinner. The go-tos in our household were Simon and Garfunkel, Chicago, Stevie Wonder, and of course The Beatles. To this day, when I listen to some of my favorite songs from these artists it brings me right back to childhood and those great memories with my mom. 

In my teenage and college years I spent hours upon hours perusing racks of CDs in record stores. Remember those? When I finally found the one, I would tear into the clear packaging before I even got into my car. I always listened to each new album from beginning to end, over and over until I had every word of every song memorized.

...we added plenty of bananas to the top, caramelized in brown sugar and drizzled with real maple syrup.

Banana Pancakes on baking sheet

Sadly, I can’t recall the last time I bought a physical album, but I still think back fondly on the ones that formed the soundtrack to my younger years. The year I moved to college I would listen to Carole King and belt out the lyrics while driving the back roads home from the dorms every weekend. The summer I got my hand on Fleetwood Mac’s Greatest Hits was legendary. But, the one album that will go down in history as an absolute favorite of mine would have to be Jack Johnson’s “In Between Dreams.” I was months into dating my now husband when this album came out and we shared many memories learning all of the catchy songs together; travel memories, camping memories and falling more in love with each other memories, all while this album played in the background of our everyday lives.

Banana Pancakes with Caramelized Bananas and Toasted Pecans

One of our most loved songs from this album is track number three, “Banana Pancakes.” Who doesn’t love a song all about sleeping in, waking up to make banana pancakes and pretending it’s the weekend? Although my husband and I never did make banana pancakes during that time in our lives, we’ve definitely made up for many pancake-less years since, especially now that we have kids and they can't get enough of them.

Banana Pancakes with Caramelized Bananas and Toasted Pecans
Banana Pancakes with Caramelized Bananas and Toasted Pecans

Since cultivating this recipe, these banana pancakes have become some of Natalie's and my favorites, and are a big hit in my house with my husband and the kids, as well. 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. Definitely a sleep in, pretend that it’s the weekend kind of treat. Or in our case pretend to sleep in (remember how I mentioned we have kids now?). Gotta do what ya gotta do. Don't worry, these pancakes are good no matter how much (or in our case little) sleep you've had to go with them.

Banana Pancakes with Caramelized Bananas and Toasted Pecans

Banana Pancakes with Caramelized Bananas and Toasted Pecans

Serves 6

Caramelized Bananas

4 tbsp butter
1/3 cup brown sugar
1 tsp cinnamon
2 under ripe bananas

Banana Pancakes

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, separated
1 stick of butter, 6 tbsp melted, 2 tbsp for coating the griddle
1 tsp vanilla extract
maple syrup
toasted pecans


  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 “ 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.