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!
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.
Toast pecans
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.
Prepare Pancakes
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
Video
Notes
Cooking spray vs. butter: I grew up using cooking spray or oil on pancakes, but I know people who will only use butter. I love the flavor that comes from butter, but it doesn't allow the pancakes to cook as evenly. If you want a more even cook on your fluffy banana pancakes, you can use butter-flavored cooking spray. Overripe banana: Your banana should have lots of brown or black spots and bruises on the peel, and the inside should be mushy with a strong ripe banana scent. If you think it's too ripe/mushy to eat (but not spoiled), it's perfect. Store-bought roasted pecans: To save time, you can buy store-bought roasted pecans and chop them and toss them in. They'll have a similarly toasty flavor.