These Fluffy Banana-Pecan Pancakes are super soft and delightful. The added banana, warm ground cinnamon, and pecans add just a little more of a richer and cozier taste and texture.
The original recipe for these pancakes is what I normally make for us at home, however, this time I decided to get a little fancy and add in one ripened banana, ground cinnamon, and chopped pecans. Ohh yaa, so good!
Weekends were made for eating pancakes, and that’s when I like to whip these babies up! I always turn to this recipe for the most fluffiest and softest pancakes. But I also like to change the flavor combinations as well.
Sometimes I’ll add in chocolate chips and other times I’ll add in fruit like blueberries or, in this instance, a sweet ripened banana. The sky’s the limit on how creative you want to be.
These pancakes really are a breeze to make. The payoff in flavor and texture is so much better than any boxed kind you could buy.
If you’re not digging the banana or nuts, omit them and just stick to my original pancake recipe. They’ll still be super fluffy and super yummy.
I have been using this same pancake recipe for years now and it has never failed me; and it wont fail you either.
Let’s Make Some Fluffy Banana-Pecan Pancakes!
First, prep your favorite skillet or griddle with butter. I love my electric non-stick griddle because I can cook multiple pancakes at once, which saves me some time.
Meanwhile, get all of your ingredients ready.
You’ll start off with your dry ingredients first. In a bowl, add in your gluten-free all purpose flour (or regular all -purpose flour), baking powder, sugar, salt, and ground cinnamon. Give these dry ingredients a quick mix.
Next, add the wet ingredients to the dry ingredients. Mash up the banana and add to the flour. Following, the eggs, milk, vanilla, and vegetable oil.
Combine everything really well. Lastly, add in the chopped pecans and give that batter one last mix. It’s OK if there are some small lumps, that’s normal.
Pour about 1/4 cup of the batter onto the griddle. Flip pancakes once small bubbles form on the top of the batter. Enjoy!
Great Topping Options:
Some great topping options are sliced banana, more chopped pecans, chocolate chips, unsweetened shredded coconut, and granola.
Of course, syrup is a must! My family loves just plain ol’ simple maple syrup.
Fluffy Banana-Pecan Pancakes
- griddle or skillet
- 2 cups gluten-free all-purpose flour
- 2 tbsp gluten-free baking powder
- 4 tbsp granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 very ripe banana
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cup milk
- 1/4 cup vegetable oil
- 1/2 cup chopped pecans
- Pre-heat griddle or skillet. Add small amount of butter to griddle/skillet, if necessary.
- Add the dry ingredients into a large bowl (flour, baking powder, sugar, salt, and ground cinnamon) and give it a quick mix.
- Next, add the wet ingredients into the flour mixture ( mashed banana, eggs, vanilla, milk, and vegetable oil). Mix thoroughly. There will be some small lumps, that is fine.
- Toss in your chopped pecans and give it one last stir.
- Pour about 1/4 cup batter onto heated griddle. Allow small air bubbles to form on top of batter before giving them a flip. Enjoy!
We hope you enjoy this Fluffy Banana-Pecan pancake recipe! Let us know if you make them and leave your thoughts in the comments.
Check out our other recipes. Our last recipe post was our delicious Gluten-Free Blueberry-Peach Cobbler.
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