Banana pancakes topped with caramelized bananas and toasted pecans are my idea of a cozy, indulgent breakfast that feels like a weekend celebration. With fluffy, banana-infused pancakes, buttery caramelized fruit, and crunchy nuts, this recipe turns an ordinary morning into something special.

Why You’ll Love This Recipe

I love how these pancakes balance sweetness, richness, and texture all in one bite. The mashed banana in the batter makes the pancakes extra moist and flavorful, while the caramelized bananas add a deep, buttery sweetness that pairs perfectly with maple syrup. Toasted pecans bring just the right amount of crunch, giving the stack a satisfying finish. I also like that the recipe feels indulgent without being complicated—everything comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancakes:

All-purpose flour
Baking powder
Granulated sugar
Sea salt
Overripe banana
Whole milk
Large eggs, yolks and whites separated
Unsalted butter, melted, plus more for the griddle
Vanilla extract
Maple syrup, for serving
Toasted pecans, for serving

For the caramelized bananas:

Salted butter
Brown sugar
Cinnamon
Ripe bananas, sliced lengthwise

Directions

I start by sifting the flour, baking powder, sugar, and salt into a bowl. Then I whisk the banana with a portion of the milk until smooth before adding the remaining milk, egg yolks, melted butter, and vanilla. Once combined, I gently fold in the dry ingredients.

Next, I whip the egg whites to medium peaks and carefully fold them into the batter. This step makes the pancakes extra fluffy. I heat my griddle, add butter, and pour the batter in portions, cooking until golden brown on both sides.

While the pancakes cook, I caramelize the bananas. I melt butter in a skillet, stir in the brown sugar and cinnamon, and let it bubble until smooth. Then I add the bananas and cook until they’re coated in the rich caramel.

I serve the pancakes stacked high with caramelized bananas, toasted pecans, and plenty of maple syrup.

Servings and timing

This recipe serves 6 people.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I like to swap pecans with walnuts when I want a slightly earthier flavor. For a lighter version, I sometimes use almond milk instead of whole milk. If I feel like making it even more decadent, I add a dollop of whipped cream or a drizzle of chocolate sauce on top.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the toaster oven until heated through. The caramelized bananas are best eaten fresh, but I sometimes store them separately and reheat gently in a pan with a little butter.

FAQs

Can I make the batter ahead of time?

I don’t recommend mixing the batter too far in advance since the whipped egg whites lose volume. I prefer making it just before cooking.

What can I use instead of pecans?

I often use walnuts, almonds, or even hazelnuts when I don’t have pecans on hand. Each brings a slightly different flavor.

Do I need overripe bananas?

Yes, I find that overripe bananas add more sweetness and mash easily into the batter. For caramelizing, though, ripe but firm bananas work best so they hold their shape.

Can I freeze these pancakes?

I do! I let them cool completely, then layer them with parchment paper and freeze in a zip-top bag. When I want a quick breakfast, I reheat them in the toaster.

Can I make this gluten-free?

Yes, I’ve swapped the flour for a 1:1 gluten-free blend and it worked beautifully. The pancakes stayed fluffy and flavorful.

Conclusion

These banana pancakes with caramelized bananas and toasted pecans are a breakfast I love to make when I want to slow down and savor the morning. They’re fluffy, sweet, and comforting, with just the right balance of textures. Whether I’m making them for family brunch or just treating myself, this recipe always feels like something worth celebrating.