Your family will love these pancakes using ripen bananas and nuts! Perfect for weekend brunch, but these Banana Nut Pancakes are easy enough for weekday breakfasts!

Breakfast is a pretty big deal around here. Out of all of the things I cook everyday, breakfast is the one I look forward to everyday.

These Banana Nut Pancakes are definitely something to look forward to. I once read that the Banana Nut Pancakes are the most requested pancakes off the IHOP menu!

We just love the combination of bananas and nuts and I know you do too because one of my most popular recipes are these banana nut muffins!

It’s amazing what you can do with a ripe banana, am I right?

How to Make This Banana Nut Pancakes Recipe:

Be sure to scroll down to get the full printable recipe!

You will need:

flour
baking powder
salt
sugar
milk
1 egg
4 tbsp melted butter
2 medium bananas, mashed
chopped pecans
cooking oil
Plus more pecans and sliced bananas for serving

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.

Don’t these pancakes look just amazing? If you don’t have pecans, feel free to substitute with walnuts.

I just love how easy these Banana Nut Pancakes are to make. They’re perfect for a weekend brunch, but easy enough to serve during the week for breakfast. Often, I like to make a big batch on Sunday and then have for a few days worth of breakfasts for the kids.

We just love biting into these pancakes and getting the delicious flavor of ripe banana, nuts and the flavors of the maple syrup!

If you are looking for more easy breakfast recipes, you will have to check these out!

Banana Nut Pancakes Recipe

Name: Banana Nut Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups flour; 4 teaspoons baking powder; 1 teaspoon salt; 1 Tablespoons sugar, optional; 1 1/4 cups milk; 1 egg; 4 Tablespoons melted butter; 2 medium bananas, mashed; 1/2 cup pecans, chopped; Cooking oil, as needed; Plus more pecans and sliced bananas for serving

Yield: 8-10 pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Your family will love these pancakes using ripen bananas and nuts! Perfect for weekend brunch, but these Banana Nut Pancakes are easy enough for weekday breakfasts!

Ingredients

1 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 Tablespoons sugar, optional
1 1/4 cups milk
1 egg
4 Tablespoons melted butter
2 medium bananas, mashed
1/2 cup pecans, chopped
Cooking oil, as needed
Plus more pecans and sliced bananas for serving

Instructions

In a large bowl, combine the flour, baking powder, salt and sugar.
Make a well in the center 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 your pancakes topped with sliced bananas and additional pecans.