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Banana Pecan Pancakes

Saura Kline
Easy Banana Pecan Pancakes for Two
5 from 1 vote
Servings 2 people


  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 2 Tbsp. sugar
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 egg
  • 3 Tbsp. melted butter
  • 1/2 tsp vanilla
  • 1 ripe banana, mashed
  • 1/4 cup pecans


  • Toast pecans over in a hot skillet for 4-6 minutes, continuously moving around as to not burn. Cool pecans and chop roughly. In a medium-sized bowl, combine all ingredients and mix with a rubber spatula until all dry bits are gone. It’s ok if the batter is chunky, as long as no dry flour bits remain.
  • Heat a non-stick pan on medium high heat, and spray with non-stick baking spray. Place¼ cup of batter in pan. Heat until bubbles appear on the top, about 1-2minutes, and then flip the pancake over and cook for the same amount of time. Place cooked pancake on a serving plate. You may have to wipe the pan out, but continue to cook each pancake the same way, until no batter is left.
  • This recipe makes exactly 4 pancakes for each serving. 8 pancakes total. Top stack of pancakes with a dab of butter, maple syrup, and berries if desired. Happy baking!