Banana Pancakes With Butter Pecan Syrup Recipe

Name: Banana Pancakes With Butter Pecan Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SYRUP:; 2 cups Brown Sugar; 1 cup Water; 1 teaspoon Vanilla Extract; 1/4 cups Butter; 1/2 cups Chopped Pecans; _____; FOR THE PANCAKES:; 1-1/2 cup All-purpose Flour; 3-1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1 Tablespoon White Sugar; 1-1/4 cup Milk; 1 whole Egg; 3 Tablespoons Butter, Melted; 1 whole Banana, Soft (I Like To Use An Old Banana I've Had Sitting In The Freezer. Just Thaw It First!)

Servings: persons

FOR THE SYRUP:
2 cups Brown Sugar
1 cup Water
1 teaspoon Vanilla Extract
1/4 cups Butter
1/2 cups Chopped Pecans
_____
FOR THE PANCAKES:
1-1/2 cup All-purpose Flour
3-1/2 teaspoons Baking Powder
1 teaspoon Salt
1 Tablespoon White Sugar
1-1/4 cup Milk
1 whole Egg
3 Tablespoons Butter, Melted
1 whole Banana, Soft (I Like To Use An Old Banana I've Had Sitting In The Freezer. Just Thaw It First!)

1
Make the syrup first, so it has time to cool a little before you slather it all over your pancakes!
2
Place sugar and water in a heavy sauce pan over medium heat. Bring the mixture to a simmer and allow it to thicken. Continue to stir for about 10 minutes total.
3
Important note: it won't look as thick as syrup after 10 minutes, but trust me, when it cools, it will thicken up quite a bit!
4
Stir in the vanilla, butter and pecans. Serve warm.
5
While the syrup cools, make your banana pancakes!
6
In a large bowl, sift together flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter. Add your banana and mix until smooth.
7
Heat a lightly oiled (I like to just lop a pat of butter in it) griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using more or less depending on the size of pancake you desire (we desired medium-size, but if you want large, I won't tell). Brown on both sides and serve hot.

942

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SYRUP:, 2 cups Brown Sugar, 1 cup Water, 1 teaspoon Vanilla Extract, and more.

Yes, Banana Pancakes With Butter Pecan Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Pancakes With Butter Pecan Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions