Fluffy, tender and flavorful Banana Nut Pancakes are a decadent brunch option that packs a healthy punch. Stay in your PJs and skip the overpriced breakfast spots by making these delicious flapjacks at home!

Banana Nut Pancakes Recipe

Well, can’t you see that it’s just rainin’?
There ain’t no need to go outside…
Maybe we could sleep in
Make you banana pancakes
Pretend like it’s the weekend now

Every once in a while, my daughter wakes up to the sound of Jack Johnson’s Banana Pancakes and the smell of these scrumptious banana nut pancakes wafting into her room… and the rarest of all rare sightings occurs: a preteen who is happy to wake up to the sight of her mom dancing in the kitchen.

These fluffy, tender banana nut pancakes taste like banana bread in pancake form. They are comforting and indulgent – making them the ultimate weekend treat.

Ripe (or even better – overripe) bananas are essential to making these pancakes as they add sweetness and a profound banana flavor. The more brown spots, the better!

For even more depth of flavor, take a couple minutes and toast the pecans (or walnuts) in your frying pan for a couple of minutes to toast them. You won’t be disappointed.

I don’t own a pancake griddle and always make my pancakes in a frying pan, but using a pancake griddle speeds up the process of making these banana nut pancakes a lot! If pancakes (or bacon, french toast, etc) is something you’d like to make more often in your home but you struggle with the time commitment – I highly recommend grabbing one. This one is less than $30 and will save you a lot of time on those special weekends so you can sit at the table with the family sooner.

I always prep a few extra banana nut pancakes than we will eat for one breakfast and then store the extras in the fridge for up to 5 days. They can be reheated in either the toaster or microwave for a quick yet indulgent breakfast during the week. (Although Ella loves to just grab them and eat them cold on the ride to school.)

Can you freeze these banana nut pancakes? The banana nut pancakes can be frozen in freezer-safe bags or containers up to 3 months. (This set of freezer containers is a crazy bargain.)

Are banana pancakes healthy? Bananas are rich in potassium and fiber, while the pecans are high in omega-3 fatty acids (an essential protein) and plenty of minerals. Topping these pancakes with real maple syrup also adds antioxidants and essential minerals.

These pancakes are made with a minimal amount of sugar, so that paired with all of the health benefits of the bananas, pecans and maple syrup makes them a healthier alternative to a lot of other indulgent breakfast options.

For this recipe, I used Millican Pecan’s Pecan Pieces. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)

Banana Nut Pancakes Ingredients for

• All-Purpose Flour
• Baking Powder
• Salt
• White Sugar, optional
• Milk
• Egg
• Melted Butter
• Bananas, mashed
• Pecans, chopped
• Cooking Oil, as needed
• Plus more pecans and sliced bananas for serving

Scroll down to the printable recipe card for full measurements.

Tip: use pecans or walnuts – whatever you have on hand. I’ve even used macadamia nuts to delicious effect. If you have time, toast them in the frying pan for 2 minutes before adding to the pancake batter.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Mixing Bowl
• Whisk
• Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
• OR Pancake Griddle
• Spatula
• Sharp Kitchen Knife
• Cutting Board

How to Make Banana Nut Pancakes

In a large bowl, combine the flour, baking powder, salt and sugar.

Make a well in the centre of your dry ingredients and add the milk, egg, melted butter and mashed bananas.

Stir the wet ingredients into the dry ingredients well, then stir in as many pecans as you desire.

Let the batter rest for 30 minutes for thicker pancakes.

Place a skillet over medium-high heat and brush with oil.

Once the skillet is hot, reduce heat to medium-low and scoop 1/3 cup pancake batter onto the skillet. Use the bottom of a measuring cup or spoon to smooth down in a circular pattern.

Cook until many bubbles appear on the surface of the pancake, 2-3 minutes, then flip and cook an additional 2-3 minutes on the uncooked side.

Place the finished pancakes on a plate and keep warm by setting in your oven on the lowest setting. (You can also preheat the oven and then turn it off and just allow them to sit in the warmed oven.)

Serve topped with sliced bananas and additional pecans.

Pin this Delicious Banana Nut Pancake recipe for a decadent brunch the whole family will love:

Grab your free printable recipe card for our easy banana nut pancakes recipe:

I hope your family loves these easy banana nut pancakes as much as mine does!

For more breakfast ideas, check out our full breakfast recipe collection here: