Banana Nut Pancakes


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Fluffy, fresh and topped with a special sauce, these pancakes are the perfect start to a perfect day.

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  • 2 C. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 Tbs. sugar
  • 2 large eggs, lightly beaten
  • 3 C. buttermilk
  • 1 ripe banana, well mashed
  • 1 C. chopped pecans, toasted
  • 4 Tbs. butter, plus extra for grilling

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Whisk together flour, baking powder, baking soda, salt and sugar in a medium bowl. Add eggs, buttermilk, 4 Tbs. melted butter and mashed banana. Batter should have small to medium lumps. Heat pan or griddle, coat with thin layer of butter. Pour 1/2 C. batter onto hot grill and top with chopped nuts. When pancakes have bubbles on top and edges are dry, flip and cook other side. Remove to warm plate, top with extra chopped bananas, more pecans, and your favorite syrup, or our special warm Banana Nut topping.

Banana Nut Topping


1 C. packed brown sugar

1/3 C. light corn syrup (Karo)

2 Tbs. butter

Pinch of salt

1 banana, sliced

1/2 C. chopped pecans


In a saucepan, stir the all ingredients except bananas and pecans together and boil for one minute. Then stir inĀ  banana and pecans.

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