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Banana Nut Pancakes


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ΒΌ teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons melted cooled butter
  • 1 banana thinly sliced
  • ¼ cup chopped pecans
  • Canola oil


  • In a medium bowl, whisk together flour, baking powder and salt. Stir lightly beaten eggs into 1 ½ cups milk, reserving the remaining ¼ cup milk. Stir in 2 tablespoons cooled butter. Gently stir the wet mixture into dry ingredients, Don't overmix. Leave a few lumps. If batter seems too thick, add a little more of the reserved milk.
  • Heat a griddle or large non-stick pan over medium-low heat. Brush the heated griddle with a little oil. Ladle batter onto griddle or skillet, choosing the size pancakes you like. Place 2-3 slices of banana and a few pecans on top of each pancake. Allow the pancakes to cook on one side, then flip after bubbles rise to the surface. Cook until the other size is golden brown. Top with more sliced bananas and pecans, a pat or two of real butter, and pour on the maple syrup. Serve hot.