Easy banana cinnamon pancakes topped with toasted pecans and finished with a maple brown butter glaze. This homemade recipe yields light, fluffy banana cinnamon pancakes that make a memorable breakfast or weekend brunch.
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If you enjoy banana pancakes, you might also like variations such as banana bread French toast, Nutella baked oats, or dairy-free banana bread. These alternatives use similar comforting flavors and are great for breakfast or brunch.
Easy Banana Cinnamon Pancakes
I grew up having pancakes with my family on weekends, and banana pancakes were always my favorite. Years later I discovered how simple and satisfying it is to make pancakes from scratch. This recipe is intended to be a reliable, quick go-to that produces consistently tender, flavorful pancakes in minutes.
Banana Pancake Recipe with Maple Brown Butter Glaze
These aren’t just any banana pancakes. They are cinnamon-scented, studded with toasted pecans, and served with a maple brown butter glaze for a rich finish. The pancakes are fluffy and moist — the banana and sour cream keep the batter tender so you won’t end up with dry, dense diner-style pancakes.
The maple brown butter glaze adds a deep nutty richness that complements the banana and pecans. If you enjoy brown butter in desserts and breakfast dishes, it elevates these pancakes into something special without adding complexity.
What is the secret to pancakes?
The ideal pancake is thick and fluffy yet moist and tender. In this recipe the secret is sour cream. Similar to buttermilk, sour cream reacts with the baking soda to create lift, while also adding richness and a slightly thicker batter that produces a tender interior.
What are banana pancakes made of?
These banana cinnamon pancakes are made from simple, pantry-friendly ingredients:
- All-purpose flour for structure.
- Baking powder and baking soda for lift and light texture.
- Cinnamon to enhance the banana flavor.
- Salt to balance and amplify flavors.
- Milk (whole milk preferred) to create a smooth batter.
- Sour cream to add richness and tenderness.
- Egg to bind and help with rise.
- Vegetable oil for moisture.
- Vanilla extract to complement the banana.
- Overripe mashed banana for natural sweetness and banana flavor.
- Toasted pecans for buttery crunch.
How to Make Banana Cinnamon Pancakes
Follow these straightforward steps to make pancakes that are fluffy and deeply flavored:
- Preheat a griddle or large skillet over medium-high heat and lightly grease it with cooking spray or a small amount of butter.
- In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl combine wet ingredients: milk, sour cream, beaten egg, vegetable oil, and vanilla. Stir the wet mixture into the dry until just combined; avoid overmixing.
- Fold in the mashed banana and chopped toasted pecans.
- Scoop about 1/4 cup of batter per pancake onto the hot griddle. Cook until edges look set and bubbles appear in the center, about 3 minutes. Flip and cook another 2–3 minutes until golden and cooked through.
- Repeat to make roughly eight pancakes and keep finished pancakes warm while you make the glaze.
To make the maple brown butter glaze: brown butter in a light pan until the milk solids turn golden and the butter smells nutty. Transfer the brown butter to a bowl and whisk it with sifted powdered sugar, milk, vanilla, and maple syrup until smooth. Add an extra tablespoon of maple syrup if you prefer a thinner glaze with stronger maple flavor. Drizzle over the warm pancakes and scatter additional toasted pecans on top.
Banana Pancakes Tips and FAQ
They should be slightly moist inside but not gooey. Gooey pancakes are usually undercooked or were cooked at too high a temperature so the outsides brown before the centers set. Reduce heat slightly and cook a little longer on each side.
In this recipe one pancake with maple brown butter glaze is approximately 266 calories (estimate).
Store cooled pancakes in an airtight container in the refrigerator for up to two days, reheating briefly in the microwave. For longer storage, freeze pancakes in a freezer bag for up to a month and reheat from frozen.
If you try this recipe, please leave a star rating and a comment — feedback is always appreciated. If you share photos on social media, tag @chenee_today so these creations can be seen and enjoyed.
More Breakfast Recipes You’ll Love
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- Air fryer hash browns
- Keto French toast
- Sour cream pumpkin bread with maple brown butter glaze
- Banana bread French toast
Recipe
Banana Cinnamon Pancakes with Pecans and Maple Brown Butter Glaze
Light, fluffy banana cinnamon pancakes made with sour cream and mashed ripe banana, topped with toasted pecans and a maple brown butter glaze.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Course: Breakfast, Brunch | Cuisine: American | Servings: 10 pancakes | Calories: 266 kcal (approx.)
Ingredients
- Cooking spray or butter, for the griddle
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup (177 ml) whole milk, room temperature
- 1/2 cup (115 g) sour cream, room temperature
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 1 overripe banana, mashed
- 2/3 cup (66 g) pecan halves, toasted and chopped
Maple Brown Butter Glaze
- 4 tablespoons (56 g) salted butter, cut into chunks
- 1 1/3 cup (160 g) powdered sugar, sifted
- 3 tablespoons whole milk
- 1½ teaspoons pure vanilla extract
- 3–4 tablespoons maple syrup (add an extra tablespoon for thinner glaze)
Instructions
Brown the butter
- Place butter in a light-colored sauté pan over medium heat. Cook, stirring often, until the butter foams and the milk solids separate and turn a deep golden brown. Remove from heat immediately and transfer the brown butter and browned bits to a heatproof bowl; set aside.
Toast the pecans
- In the same pan, toast the pecan halves over medium heat for 5–10 minutes, tossing occasionally, until they smell nutty and deepen in color. Remove, cool slightly, and chop.
Make the pancakes
- Heat and lightly grease a griddle or large skillet over medium-high heat.
- Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Stir milk, sour cream, egg, vegetable oil, and vanilla into the dry ingredients until just combined. If desired, add up to 1/4 cup more milk for a thinner batter.
- Fold in the mashed banana and chopped pecans.
- Scoop 1/4 cup batter per pancake onto the hot griddle. Cook until edges are set and centers bubble, about 3 minutes, then flip and cook 2–3 minutes more. Repeat until all batter is used.
Prepare the glaze
- Whisk together the reserved brown butter, powdered sugar, milk, vanilla, and 3 tablespoons maple syrup until smooth. Add a fourth tablespoon of maple syrup if you want a thinner consistency. Drizzle over warm pancakes or serve on the side.
Notes
- Cooking spray vs. butter: Butter adds flavor but may cause uneven cooking. For more even pancakes, use a butter-flavored cooking spray.
- Overripe banana: Use bananas with lots of brown spots and a soft interior for best flavor and sweetness.
- Store-bought roasted pecans can be used to save time; chop and add as directed.
Nutrition (approximate per serving)
Serving: 1 pancake with glaze — Calories: 266 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 13 g
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