Buttermilk Pancakes with Caramelized Bananas and Pecans

Why You’ll Love This Recipe

• Fluffy, tender buttermilk pancakes with a custardy crumb that stays moist.
• Buttery caramelized bananas and toasted pecans add crunch and richness.
• Browned-butter maple syrup brings deep, nutty, bakery-level flavor.
• All elements are simple to make on the stovetop—perfect for a special brunch.

Grocery List

• Produce: 3 ripe bananas, 1 lemon (optional)
• Dairy: Buttermilk, eggs, unsalted butter
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, vanilla extract, pure maple syrup, pecans, salt

Full Ingredients

Buttermilk Pancakes

• 2 cups (240 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 2 large eggs
• 2 cups (480 ml) buttermilk, plus 1–2 tbsp if needed to thin
• 1 tsp vanilla extract
• 3 tbsp (42 g) unsalted butter, melted and cooled, plus more for greasing the griddle

Caramelized Bananas

• 3 ripe but firm bananas, sliced 1/2 inch (1.25 cm) thick on a bias
• 2 tbsp (28 g) unsalted butter
• 2 tbsp (25 g) light brown sugar, packed
• 1/4 tsp ground cinnamon
• Pinch fine salt
• 1 tsp lemon juice or 1 tbsp dark rum (optional, to balance sweetness)

Toasted Pecans

• 3/4 cup (85 g) pecan halves, roughly chopped

Browned-Butter Maple Syrup

• 6 tbsp (85 g) unsalted butter
• 1 cup (240 ml) pure maple syrup (Grade A amber recommended)
• 1/2 tsp vanilla extract
• Pinch flaky sea salt

Step-by-Step Instructions

Step 1: Toast the pecans

Place a dry skillet over medium heat. Add the chopped pecans and toast, stirring frequently, until fragrant and a shade darker, 5–7 minutes. Transfer to a plate to cool so they stay crisp. If you prefer the oven, toast at 350°F (175°C) on a sheet pan for 8–10 minutes.

Step 2: Brown the butter and make the syrup

In a small saucepan over medium heat, melt 6 tbsp butter. Continue cooking, swirling occasionally, until the milk solids turn deep golden and smell nutty, 5–7 minutes. Immediately turn heat to low and whisk in the maple syrup, vanilla, and a pinch of flaky salt. Keep warm on the lowest setting or in a small insulated pitcher.

Step 3: Mix the dry ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. This prevents pockets of leavening and ensures fluffy pancakes.

Step 4: Whisk the wet and bring the batter together

In a medium bowl, whisk eggs until well broken up, then whisk in buttermilk, vanilla, and the 3 tbsp melted, cooled butter. Pour the wet mixture into the dry. Stir gently with a spatula until just combined; the batter should be lumpy with a few streaks of flour. If it’s very thick, stir in 1–2 tbsp more buttermilk. Let the batter rest 10 minutes to hydrate and develop fluff.

Step 5: Cook the pancakes

Preheat a griddle to 375°F (190°C) or heat a large nonstick or cast-iron skillet over medium heat. Lightly butter the surface. For each pancake, scoop 1/4 cup (60 ml) batter onto the hot surface, leaving space between. Cook until the edges look set and bubbles form and begin to pop on top, 2–3 minutes. Flip and cook until golden and cooked through, 1–2 minutes more. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F (95°C) oven while you finish the batch.

Step 6: Caramelize the bananas

In a medium skillet over medium heat, melt 2 tbsp butter. Sprinkle in the brown sugar, cinnamon, and a pinch of salt; stir until the sugar looks glossy and syrupy, about 30 seconds. Add banana slices in a single layer and cook without moving until the undersides are caramelized, 1–2 minutes. Gently flip and cook 30–60 seconds more. If using, add lemon juice or rum; let it bubble 10–15 seconds. Remove from heat.

Step 7: Stack and serve

Stack 3–4 pancakes per plate. Spoon on warm caramelized bananas, scatter with toasted pecans, and finish with a generous drizzle of the warm browned-butter maple syrup. Add a tiny pinch of flaky sea salt on top if you like sweet-salty contrast. Serve immediately.

Pro Tips

• Spoon-and-level or weigh flour (240 g) to avoid dense pancakes.
• Resting the batter 10 minutes allows the flour to hydrate and bubbles to form—key to fluffiness.
• Adjust batter thickness with a splash of buttermilk for picture-perfect rounds.
• Lightly butter, then wipe the griddle with a paper towel; too much fat prevents even browning.
• Keep pancakes warm on a rack in a 200°F (95°C) oven so the bottoms don’t steam and soften.

Variations

• Bananas Foster Style: Deglaze the caramelized bananas with 1–2 tbsp dark rum and a pinch of nutmeg; flambé if you’re comfortable.
• Chocolate-Pecan: Fold 1/2 cup (85 g) chocolate chips into the batter and top with extra chopped pecans.
• Gluten-Free: Use a 1:1 gluten-free all-purpose blend; add 1 extra tablespoon buttermilk if the batter seems thick.

Storage & Make-Ahead

Cooked pancakes keep in an airtight container in the fridge for up to 3 days or freeze up to 2 months with parchment between layers. Reheat in a 350°F (175°C) oven or toaster until hot, 5–8 minutes. Browned-butter maple syrup keeps 1 week refrigerated; warm gently to serve. Caramelized bananas are best fresh but can be refrigerated up to 24 hours and rewarmed briefly in a skillet with a splash of water. For make-ahead ease, whisk dry ingredients the night before; mix wet ingredients and combine just before cooking.

Nutrition (per serving)

Approximate: 1,050 calories; 52 g fat; 140 g carbohydrates; 16 g protein; 3 g fiber; 880 mg sodium. Values will vary based on exact brands and serving sizes.