Banana Pecan Pancakes with Salted Caramel Sauce
Aug 08, 2017, Updated Jan 28, 2018
Soft and fluffy Whole Wheat Banana Pancakes topped with homemade Salted Caramel Sauce and toasted coconut flakes!
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Soft and fluffy Banana Pecan Pancakes topped with my favorite homemade salted caramel sauce and toasted coconut for extra crunch. Weekend brunch just got better!
Hello guys, how was your weekend? As you guys would be reading this, I would be on my way from Seattle to Alaska. Yeah I am going to Alaska for a short 4 day vacation. Actually Sarvesh is literally dragging me along on this trip. I don’t really feel like going out or doing anything these days, so he thought it would be a good change for me.  Even though I wasn’t interested, I eventually gave in. I hope the break would do me some good.
Before leaving for Alaska, I whipped up a batch of these Banana Pecan pancakes for our weekend brunch. The motivation came from the over-ripe bananas sitting on my counter. I usually freeze them to use in smoothies but sometimes it’s good to try different things. So I decided to make these pancakes and top them with my favorite homemade salted caramel sauce. They turned out so good you guys, maybe I am just biased to everything salted caramel because it’s one of my favorite flavors but seriously these pancakes were good. I also added some roasted pecans and toasted coconut on top for crunch.
These Banana Pecan Pancakes
✓ are full of banana flavor
✓ made with whole wheat flour
✓ have roasted pecans in the batter and on the top
✓ topped with homemade salted caramel sauce
Isn’t this breakfast perfection? ?
I made these pancakes a bit larger than I usually make. So, I used around 1/2 cup batter per pancake and ended up with 8 of these. You may get more or less depending on how much batter you measure per pancake. These banana pecan pancakes would taste just as good with plain old maple syrup but if you want to make them extra-special, try pouring salted caramel sauce on top. You might want to drink that stuff straight from the jar 😉 (and I won’t judge you if you do that!).
The secret to a good pancake lies in not over-mixing the batter. You have to mix till it’s just combined. Also, I get the best result when I make pancakes on an iron skillet, definitely makes a difference. As you can see, I love using white whole wheat flour in my pancakes, you may use regular flour. So, next time you guys have ripe bananas sitting on the counter, you know what you need to do – make these Banana Pecan Pancakes!
Looking for more Salted Caramel goodness? Check out these recipes!
Salted Caramel Pistachio Sticky Buns
Method
*Place pecans on a baking sheet. Roast at 350 F degrees for 7-8 minutes or till fragrant. Remove from oven, chop them fine and set aside.
In a bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder. Set aside.
In another bowl, whisk together mashed banana with oil and vanilla extract till well combined.
Add eggs, one at a time till well combined.
Add the milk and mix.
Transfer the wet ingredients to dry.
Mix the batter till it’s just combined. Do not over-mix.
Fold in the chopped roasted pecans.
Heat a skillet or griddle on medium heat and spray it with a non-stick cooking spray. Once the skillet gets hot, pour around 1/2 cup of the batter on it. Cook till the edges begin to dry and you see some bubble on top, around 1 minute. Flip the pancake at this point and cook the other side for additional 2 minutes. Remove the pancake from the skillet. Spray the pan with non-stick spray for each new pancake that you make. Repeat till the batter is finished.
Place the pancakes on your serving plate and top with salted caramel sauce.
Garnish with roasted pecans and toasted coconut flakes. Enjoy these banana pecan pancakes for your weekend brunch!
* These pancakes would freeze well. Just make sure to freeze them as such, without the sauce.
* Make sure you use ripe bananas for these pancakes. Ripe bananas would bring out the best flavor and also keep the pancakes soft.
Banana Pecan Pancakes with Salted Caramel
Ingredients
- 1.5 cups white whole wheat flour [192 grams]
- 1.5 tablespoons granulated white sugar [19 grams]
- 2 teaspoons baking powder
- pinch of baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 2 large bananas [3/4 cup mashed bananas]
- 1.25 teaspoon vanilla extract
- 2 tablespoons oil I used canola oil
- 2 large eggs at room temperature
- 1 cup milk I used 1% fat milk
- 3/4 cup pecans roasted and then finely chopped [reserve some for garnishing]
To serve
- 1/4 cup salted caramel sauce
- finely chopped roasted pecans
- toasted coconut flakes optional
Instructions
- Place pecans on a baking sheet. Roast at 350 F degrees for 7-8 minutes or till fragrant. Remove from oven, chop them fine and set aside.
- In a bowl whisk together flour, sugar, baking powder, baking soda, salt and cinnamon powder. Set aside.
- In another bowl, whisk together mashed banana with oil and vanilla extract till well combined.
- Add eggs, one at a time till well combined.
- Add the milk and mix.
- Transfer the wet ingredients to dry. Mix the batter till it's just combined. Do not over-mix.
- Fold in the chopped roasted pecans.
- Heat a skillet or griddle on medium heat and spray it with a non-stick cooking spray.
- Once the skillet gets hot, pour around 1/2 cup of the batter on it.
- Cook till the edges begin to dry and you see some bubble on top, around 1 minute. Flip the pancake at this point and cook the other side for additional 2 minutes.
- Remove the pancake from the skillet. Spray the pan with non-stick spray for each new pancake that you make. Repeat till the batter is finished.
- Place the pancakes on your serving plate and top with salted caramel sauce.
- Garnish with roasted pecans, toasted coconut flakes and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Banana Pecan Pancakes with Salted Caramel Sauce
Hi Manali, came across your site and tempted to try so many recipes!! I am pure vegetarian (no egg & fish). Can we skip egg or any substitute??
Awaiting to hear from you.
Cheers
Shraddha
Hi Shraddha! You can skip egg here, if batter looks too thick add 1/4 cup yogurt or you can also use chia seed eggs! See here how to make chia/flax seed egg – https://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/ Hope you enjoy the recipes here!
These look AMAZING!
I love banana pancakes and these look scrumptious, Manali. Bananas and pecans are a great combo. Also love that salted caramel sauce.
Thanks Anu
Hi, Manali, can I make Pancakes without egg, by adding any veg. substitute, with the same result?
Hi Indira, you may add 1/2 cup yogurt or 1/2 cup unsweetened applesauce in place of 2 eggs. You may also substitute chia or flax egg – One egg equals 1 tablespoon flax meal plus 3 tablespoons water, mix it and then let it sit in the refrigerator for 15 minutes and then use in the recipe. hope that helps!
I am a sucker for a good pancake, and these look amazing! I’m thinking weekend brunch might need to happen these weekend! I love bananas + pecans, too. I hope you had an enjoyable vacation in Alaska, Manali. Sarvesh is right…getting away will hopefully help a little bit! 🙂
These pancakes somehow remind me of winter holidays 🙂 Delicious, comforting and addictive!