AmericanMedium · Hot
Caramelized Banana Pancakes with Toasted Pecans
Mashed banana folded into a simple flour, egg, and whole-milk batter gives the pancakes a natural sweetness and a soft, almost custardy middle that holds together beautifully on the griddle. Pecans toasted to a deep, nutty crunch go on top while the butter is still melting. They're fragrant and golden before the pan even comes off the heat.
Prep
15 min
Cook
30 min
Rest
5 min
Total
50 min
Method
Mix the Batter
1
In a large bowl, whisk together the all-purpose-flour, baking-powder, white-sugar, and salt.
3
In another bowl, whisk the egg and whole-milk together, then whisk in the melted butter.
4
Pour the wet ingredients into the dry ingredients and stir until just combined — a few lumps are fine. Fold in the sliced banana.
Toast the Pecans
5
Place the pecan halves in a dry frying pan over medium heat. Toast for 3-4 minutes, stirring occasionally, until fragrant and lightly browned. Set aside.
Make Caramelized Bananas
6
Peel and slice the 3 medium bananas into thick rounds, about 1cm wide.
7
In the same pan over medium heat, melt the remaining 3 tablespoons of butter with the brown-sugar and cinnamon. Stir until the sugar dissolves and the mixture is smooth and golden.
8
Add the banana slices in a single layer and cook for 2-3 minutes per side until golden and caramelized. Remove from heat.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
835
per serving
Protein
15g
Carbs
99g
Fat
46g
Sat. fat
17g
Fiber
8g
Sugar
48g
Sodium
734mg
Gluten ContainingSuitable For ModificationHeart HealthyDiabetes FriendlyWeight ManagementHigh ProteinBalanced MacrosAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Land
39Pt
Runoff
0.08g P
whole-milk drives 29% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
8
Sweet
3
Salty
1
Sour
2
Bitter
2
Spicy
Textures
FluffyTenderCrispyNutty
Aromas
ButterySweetCaramelSpicyNutty
Kitchen Equipment
Primary Tool
GriddleCounter FootprintMedium
Safety & Storage
Cooking Temperature
Griddle should be at proper medium-low heat before cooking pancakes. Bubbles forming on surface and set edges indicate readiness for flipping. Undercooked batter poses risk with raw egg content.
Cross Contamination
Pecans are a tree nut allergen. Keep separate from other ingredients during prep and serving. Use dedicated utensils and surfaces if preparing for nut-allergic individuals.
Butter used in multiple components (batter and caramel topping). If avoiding dairy, ensure separate preparation and equipment.
Handling
Hot caramelized sugar mixture (butter, brown sugar, bananas) reaches high temperatures. Use caution when flipping bananas and when handling finished caramel topping to prevent burns.
High Risk Population
Eggs in batter may not reach temperatures that fully eliminate Salmonella risk. Immunocompromised individuals, elderly, pregnant women, and young children should ensure eggs are fully cooked through.
Storage
Cooked pancakes cooled to room temperature for more than 2 hours should be discarded or rapidly cooled. Store in airtight container refrigerated for up to 3 days.
Caramelized banana topping contains butter and sugar that can solidify when refrigerated. Reheat gently before serving.
Shelf Life
Prepared pancakes are best consumed same day. Toasted pecans can be stored in airtight container at room temperature for 2 weeks or refrigerated for 1 month.
Allergen Warning
Contains multiple allergens: dairy (milk, butter), eggs, tree nuts (pecans), and gluten. Verify all diners have no allergies before serving.
Pro Tips
Technique
Don't rush the caramelization — let the brown sugar and butter melt together over medium heat until it's smooth and golden before adding the banana slices. That patience is where all the flavor lives.
Time Saver
Keep finished pancakes warm in a low oven (around 90°C/200°F) on a wire rack so they don't steam and get soggy while you finish cooking the batch.
Substitution
Walnuts work beautifully in place of pecans if that's what you have knocking about in the cupboard.
From the chef
These pancakes came to me on a rainy Tuesday morning when I had three spotted bananas and nothing planned. The bananas go into the batter and on top — double the softness, and you won't waste a thing. It's the kind of breakfast where the pan does most of the work while you top up your tea.
TagsSweet BreakfastBrunchBananaPecanHoneyWeekendComfort Food
AllergensMilkEggsTree NutsWheatGluten
Source: generated · May 30, 2026