Name: Banana Pancakes with Caramelized Bananas and Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 2 tbsp granulated sugar; 1/4 tsp sea salt; 1 large overripe banana, mashed; 1 cup whole milk; 2 large eggs, yolks and whites separated; 2 tbsp unsalted butter, melted (plus more for griddle); 1 tsp vanilla extract; Maple syrup, for serving; Toasted pecans, for serving; 2 tbsp salted butter (for caramelized bananas); 2 tbsp brown sugar; 1/2 tsp cinnamon; 2 ripe bananas, sliced lengthwise

Description

These banana pancakes with caramelized bananas and toasted pecans are a cozy, indulgent breakfast. Fluffy and banana-infused, they’re topped with buttery caramelized bananas, crunchy nuts, and a drizzle of maple syrup—perfect for a special morning meal.

Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp sea salt
1 large overripe banana, mashed
1 cup whole milk
2 large eggs, yolks and whites separated
2 tbsp unsalted butter, melted (plus more for griddle)
1 tsp vanilla extract
Maple syrup, for serving
Toasted pecans, for serving
2 tbsp salted butter (for caramelized bananas)
2 tbsp brown sugar
1/2 tsp cinnamon
2 ripe bananas, sliced lengthwise

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Instructions

In a large bowl, sift together flour, baking powder, sugar, and salt.
In another bowl, whisk the mashed banana with 1/4 cup of the milk until smooth. Add remaining milk, egg yolks, melted butter, and vanilla. Stir to combine.
Fold the dry ingredients into the wet ingredients until just combined.
In a clean bowl, beat egg whites to medium peaks. Gently fold them into the batter for extra fluffiness.
Heat a griddle or skillet over medium heat and brush with butter. Pour batter in portions and cook until bubbles form and edges are set, about 2–3 minutes per side. Keep warm.
Meanwhile, make caramelized bananas: Melt butter in a skillet over medium heat, stir in brown sugar and cinnamon. Let it bubble, then add banana slices. Cook until soft and caramelized, about 2–3 minutes per side.
Serve pancakes stacked with caramelized bananas, toasted pecans, and a generous drizzle of maple syrup.

Notes

Use walnuts, almonds, or hazelnuts instead of pecans if preferred.
Almond milk can be used for a lighter version.
Add whipped cream or chocolate sauce for extra indulgence.
Best served fresh, but pancakes can be frozen and reheated in a toaster.
Use ripe but firm bananas for caramelizing to maintain structure.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes with toppings
Calories: 390
Sugar: 15g
Sodium: 240mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 8g
Cholesterol: 95mg