Easy banana cinnamon pancakes with toasted pecans and a maple brown butter glaze! This banana pancake recipe gives you fluffy banana cinnamon pancakes for a delicious breakfast treat!
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Easy Banana Cinnamon Pancakes
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 easy banana cinnamon pancakes recipe with you!
Banana Pancake Recipe with Maple Brown Butter Glaze
But this isn't just any banana cinnamon pancakes recipe. These are the best banana cinnamon pancakes, 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 café.
These pancakes are also perfect because they're fluffy, but 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, tender consistency, and a rich buttery taste. That's why in this recipe we're including brown butter in the glaze for the best possible flavor!
What is the secret to pancakes?
The best kind of pancakes are thick and fluffy, but moist and flavorful, with a golden brown color and a buttery texture. These pancakes are just that, and here's my secret: sour cream!
Sour cream works in these banana cinnamon pancakes similar to buttermilk -- it reacts to the baking soda in the batter to create a fluffy texture. But sour cream also adds a thicker consistency and a richer flavor, which makes these banana pancakes even more decadent!
What are banana pancakes made of?
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 fluffy banana cinnamon 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 banana 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.
How to Make Banana Cinnamon Pancakes
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 fluffy banana pancakes 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 ¼ 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 banana 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!
Banana Pancakes Tips and F.A.Q.
Are banana pancakes supposed to be gooey? No, they should be slightly moist inside but if they're gooey or seem underdone on the inside then you may not have cooked them long enough. Or perhaps the heat was too high so the outside of the pancake cooked before the inside had a chance to set.
In this banana cinnamon pancakes recipe, one pancake with maple brown butter glaze is 266 calories. Nutrition Disclaimer
You can store these pancakes in the fridge for up to two days in an airtight container or food storage bag -- just reheat them in the microwave until warm. You can also pop them into a freezer bag to store for up to a month!
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Breakfast Recipes You'll Love
- Earl Grey Scones with Vanilla Bean Glaze
- Air Fryer Hash Browns
- Keto French Toast
- Sour Cream Pumpkin Bread with Maple Brown Butter Glaze
- Banana Bread French Toast
Equipment you may need
- cooking spray - or butter
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ¼ teaspoon (1 g) baking soda
- ¼ teaspoon (1 g) cinnamon
- ¼ teaspoon (2 g) salt
- ¾ cup (177 ml) whole milk - room temperature (plus more if needed)
- ½ cup (115 g) sour cream - room temperature
- 1 large egg - beaten (room temperature)
- 1 teaspoon (5 ml) pure vanilla extract
- 2 tablespoon (30 ml) vegetable oil
- 1 overripe banana - mashed (see note)
- ⅔ cup (66 g) pecan halves
- Place 4 tablespoon of sliced salted butter in a light-colored sauté pan over medium heat.4 tablespoon salted butter
- 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.⅔ cup pecan halves
- 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.cooking spray
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon cinnamon, ¼ teaspoon salt
- Add milk, sour cream, egg, vegetable oil, and vanilla extract and whisk mixture together.¾ cup whole milk, ½ cup sour cream, 1 large egg, 2 tablespoon vegetable oil, 1 teaspoon pure vanilla extract
- If you prefer a thinner consistency, add up to ¼ cup more milk.
- Fold in mashed banana and toasted pecans until evenly distributed.1 overripe banana
- 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 brown butter, powdered sugar, vanilla, milk, and 3 tablespoon 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 tablespoon of maple syrup. Pour over finished pancakes or serve on the side.1⅓ cup powdered sugar, 3 tablespoon whole milk, 1½ teaspoon pure vanilla extract, 3-4 tablespoon maple syrup
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