These Banana and Pecan Pancakes with Maple Butter are a warm hug on a plate—fluffy, nutty, caramelized, and melt-in-your-mouth delicious.

Ripe bananas and crunchy pecans give these pancakes depth and sweetness, while the luscious maple butter drizzle adds an irresistible finishing touch. Perfect for weekend brunches, special occasions, or anytime you want to treat yourself.

Why I Love This Recipe:

Combines the natural sweetness of bananas with the rich, nutty crunch of pecans.
The maple butter is a game-changer—sweet, silky, and addictive.
It’s easy to make and feels like a fancy brunch without the fuss.
A beautiful way to use up ripe bananas.

Why It’s a Must-Try Dish:

These pancakes aren’t just breakfast—they’re an experience. Every bite offers layers of flavor and texture, from tender banana to buttery pecans, all soaked in maple-kissed goodness. It’s a comfort food favorite with a gourmet twist.

Prep & Cook Time:

Preparation Time: 10–15 minutes
Cooking Time: 15–20 minutes
Total Time: 25–35 minutes
Servings: 4 (Makes about 10 pancakes)
Calories: Approx. 320–350 kcal per pancake with maple butter

Ingredients:

For the Pancakes:

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk (or regular milk + 1 tsp lemon juice)
1 large egg
2 tbsp melted butter
1 large ripe banana, mashed
1/3 cup chopped pecans, toasted if desired
1/2 tsp vanilla extract
Butter or oil, for cooking

For the Maple Butter:

4 tbsp unsalted butter, softened
2 tbsp pure maple syrup
Pinch of cinnamon (optional)

Step-by-Step Preparation Method:

Step 1: Make the Maple Butter

In a small bowl, whisk or beat together softened butter, maple syrup, and a pinch of cinnamon until smooth.
Set aside at room temperature or refrigerate for firmer texture.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk the egg, buttermilk, melted butter, vanilla, and mashed banana until combined.

Step 4: Combine Batter

Pour the wet ingredients into the dry mixture and stir gently until just combined (a few lumps are fine).
Fold in chopped pecans. Do not overmix.

Step 5: Cook the Pancakes

Heat a griddle or non-stick skillet over medium heat. Grease lightly with butter or oil.
Pour about 1/4 cup of batter per pancake onto the hot surface.
Cook until bubbles form and the edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
Repeat with remaining batter, greasing skillet as needed.

How to Serve:

Stack pancakes high and top with a generous dollop of maple butter.
Drizzle with extra maple syrup and garnish with banana slices and whole pecans.
Serve with crispy bacon, sausage, or fresh fruit for a complete breakfast.

Additional Recipe Tips & Variations:

Make it dairy-free: Use plant-based milk and vegan butter.
Add spice: A dash of cinnamon or nutmeg in the batter adds warm depth.
Nut-free version: Omit pecans or replace with chocolate chips or blueberries.
Extra fluffy? Separate the egg and whip the white until soft peaks form, then fold into batter.
Toast the pecans for a richer, nuttier flavor.

Freezing & Storage:

Storage: Store pancakes in the refrigerator for up to 3 days in an airtight container.
Freezing: Let pancakes cool completely, then layer between parchment and freeze for up to 2 months.
Reheating: Toast in the toaster or warm in the oven at 300°F (150°C) for 8–10 minutes. Avoid microwaving to preserve texture.

Special Equipment Needed:

Mixing bowls
Whisk
Measuring cups and spoons
Non-stick skillet or griddle
Spatula
Small bowl or electric mixer (for maple butter)

Frequently Asked Questions:

Q1. Can I use overripe bananas?
Yes! Overripe bananas are perfect for this recipe as they add more sweetness and flavor.

Q2. Can I skip the pecans?
Absolutely. You can leave them out or replace them with other mix-ins like berries or chocolate chips.

Q3. What if I don’t have buttermilk?
Mix 3/4 cup milk with 1 tsp lemon juice or vinegar. Let sit for 5 minutes to curdle—it’s a great substitute!

Q4. Can I make this batter ahead of time?
For best results, make the batter fresh. If needed, prepare the wet and dry ingredients separately and mix just before cooking.

Q5. Is maple syrup necessary for the butter?
Maple syrup adds classic flavor, but you can substitute honey or agave if needed.

Conclusion:

Banana and Pecan Pancakes with Maple Butter are more than just pancakes—they’re a decadent morning treat that turns any breakfast into a celebration. Whether you’re feeding a crowd or indulging solo, this recipe is sure to warm hearts and fill bellies with joy. Fluffy, nutty, buttery, and sweet—this is breakfast bliss at its best.