Banana Pecan Pancakes with Maple Brown Butter Glaze
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I grew up eating pancakes on the weekend with my family, and banana pancakes were my favorite! We always used the “just add water” box mixes, but they were delicious, and it was always such a special time to spend with each other. I didn’t realize until I was older how easy it was to make pancakes from scratch! As far as I’m concerned, everyone should have a go-to pancake recipe that can be whipped up in a few minutes and brings back all those great memories. That’s why I’m sharing this banana pancake recipe with you!
Why are they so good?
But this isn’t just any banana pancake recipe. These are stepped up with sour cream and cinnamon, loaded with buttery toasted pecans, and drenched in a maple brown butter glaze. I KNOW, RIGHT?! They’re such a decadent treat, you’ll feel like you’re at brunch at your favorite cafe.
These pancakes are also perfect because the banana and sour cream help them to not be too dense or dry like a lot of restaurant or diner pancakes can be. I never knew why I didn’t like pancakes from many restaurants until I started making pancakes from scratch — some restaurant recipes are just too dry! You shouldn’t have to drench every bite in syrup. The way I see it, pancakes should have a moist, almost spongey texture, and a rich buttery taste. In this case we’re putting brown butter in the glaze for the best possible flavor!
Pancakes from scratch are an easy introduction to cooking from scratch in general. In general it’s a technique that’s easy to follow, and most of us have seen pancakes made once or twice, even if from a box mix. But these pancakes are so easy and decadent, you’ll never use a box mix again! They’re made with ingredients we often have on hand:
- flour – provides the structure of our pancakes.
- baking powder & baking soda – help to keep the pancakes nice and fluffy.
- cinnamon – a great flavor to complement the bananas and pecans!
- salt – to enhance the flavors.
- milk – I prefer whole milk, but you can substitute low-fat milk or the non-dairy milk of your preference. I haven’t tried these pancakes with non-dairy milk, so let me know in the comments below how it works out for you!
- sour cream – the secret weapon to moist and flavorful pancakes! Plus, it interacts with the baking soda to help keep these pancakes light and fluffy.
- egg – helps to bind our pancakes together and adds fluffiness.
- vegetable oil – perfect for that moist texture.
- pure vanilla extract – I’m shocked to see how many pancake recipes omit vanilla! Well for this one, it’s absolutely essential. Vanilla complements the banana and pecan flavors so well.
- mashed overripe banana – I grew up slicing bananas onto the batter after it was in the pan, but folding in mashed bananas gives you a more even banana flavor!
- toasted pecans – that perfect buttery crunch! I love the way the pecans balance out the texture of the pancakes.
Step by Step
I posted the quick step-by-step video you see above on my TikTok — follow me there for more fun videos and recipes! But as you’ll see in the video, making this banana pancake recipe is so easy! It’s definitely a show-stopper, but it’s very simple to follow.
- First, you’ll heat your pan and grease it with a little cooking spray or butter.
- Then, whisk together your dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- Add in your wet ingredients: egg, milk, sour cream, vanilla, and vegetable oil, and whisk it all again until it’s just combined.
- Fold in your mashed banana and toasted pecans and you’re ready to make pancakes!
- You’re just going to pour 1/4 cup at a time onto your hot griddle and let them cook for about 3 minutes, until the edges of the pancake look dry and the center is bubbly. Flip and cook on the other side for another 3 minutes.
- Keep going and you should end up with eight fluffy, moist and decadent pancakes.
And then, to make your maple brown butter glaze you’ll just brown your butter in a pan (it’s so easy!) and whisk it up with milk, powdered sugar, vanilla, and maple syrup. It’s so flavorful and easy — I wouldn’t be surprised if it becomes your go-to pancake topping!
Looking for another easy brunch recipe? You’re in luck — check out my Pancake Muffins recipe that kids LOVE! And they’re made with a whipped cinnamon honey butter that is just to die for! You might also want to try a slightly more ambitious brunch recipe — if so, you’ll love my Leek, Bacon, and Asparagus Quiche. It’s bursting with fresh veggies, crispy bacon, and nutty Gruyère cheese. A truly delicious brunch dish — or for any meal!
Equipment you may need
- 1 cup cooking spray – or butter
- 1 cup all-purpose flour – (130g)
- 1 tsp baking powder – (4g)
- 1/4 tsp baking soda – (2g)
- 1/4 tsp cinnamon – (2g)
- 1/4 tsp salt – (2g)
- ¾ cup whole milk – (plus more if needed)
- ½ cup sour cream
- 1 large egg – beaten
- 2 tbsp vegetable oil
- 1 tsp pure vanilla extract
- 1 overripe banana – mashed (see note)
- ⅔ cup pecan halves
- Place 4 tbsp of sliced salted butter in a light-colored sauté pan over medium heat.
- Cook, stirring often, until foamy, and the milk solids begin to separate.
- Continue stirring, watching carefully, until the milk solids begin to turn a deep golden brown.
- Remove from heat immediately, scrape browned butter and brown bits at the bottom of the pan into a heat-safe container, and set aside.
- Using the same pan where you browned your butter, heat pecan halves on medium heat for about 5-10 minutes, tossing occasionally.
- When the pecans smell nutty and have turned a deeper brown, remove them from the heat and allow them to cool slightly.
- Once cool enough to handle, chop them and set aside.
- Lightly grease a griddle or large sauté pan and heat over medium-high heat.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Add milk, sour cream, egg, vegetable oil, and vanilla extract and whisk mixture together.
- If you prefer a thinner consistency, add up to ¼ cup more milk.
- Fold in mashed banana and toasted pecans until evenly distributed.
- Pour pancakes in ¼ cup portions onto center of pan or griddle. Flip when the edges of the pancake are dried out and the center is bubbly (see video). They should cook about 3 minutes per side.
Maple Brown Butter Glaze
- Combine sifted brown butter, powdered sugar, vanilla, milk, and 3 tbsp maple syrup and beat until smooth with a whisk or a hand mixer. For a slightly thinner consistency and more maple flavor, add 1 additional tbsp of maple syrup. Pour over finished pancakes or serve on the side.
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