Banana Pancakes

A Closer Look at the Key Players

Bananas – The riper, the better. Spotted or fully brown bananas bring more natural sweetness and a creamy texture that melts into the batter. Avoid green ones; they’ll leave you with bland, starchy pancakes. Sweetened shredded coconut – This isn’t just for texture; the sugar in the coconut caramelizes on the griddle, creating little crispy edges that contrast with the soft crumb. Unsweetened works if you prefer less sugar, but you’ll lose that golden crunch. Pecans – Toast them lightly before chopping to deepen their nutty flavor. Raw pecans are fine, but toasting releases oils that make them taste almost buttery. Store them in the freezer if you buy in bulk – they go rancid fast.

What You’ll Need (Beyond the Basics)

An electric griddle is my go-to for even heat and a large cooking surface – you can fit 6–8 pancakes at once, which means everyone eats together. If you don’t have one, a large nonstick skillet works, but you’ll need to cook in batches and adjust the heat to avoid burning. A ¼-cup measuring cup or a small ladle ensures uniform pancakes. A flexible silicone spatula makes flipping these tender cakes a breeze without tearing them.

Tips for the Fluffiest Banana Coconut Pecan Pancakes

Don’t overmix the batter. Whisk just until the dry ingredients disappear – a few small lumps are fine. Overworking develops gluten, and you’ll get tough, rubbery pancakes instead of light, fluffy ones. Let the batter rest for 2–3 minutes after mixing; this gives the baking powder time to activate and the flour to hydrate, resulting in a thicker, airier pour. When you add the bananas, fold them in gently – mashing them too much turns the batter into a paste. I like to leave some small chunks for little pockets of sweet banana in every bite. For the perfect flip, wait until the edges look set and bubbles appear on the surface, then slide the spatula under confidently. If the first pancake is too dark, your griddle is too hot – dial it back a notch.

Mix It Up: Three Easy Twists

Gluten-Free – Swap the all-purpose flour for a 1:1 gluten-free baking blend. Add an extra tablespoon of milk if the batter seems too thick. Dairy-Free – Use oat or almond milk in place of cow’s milk, and substitute the melted butter with coconut oil (refined for neutral flavor). The pancakes will be slightly less tender but still delicious. Chocolate Lover’s – Fold in ½ cup of mini chocolate chips along with the bananas. The chocolate pairs beautifully with the coconut and pecans – think banana split pancakes. Lower Sugar – Reduce the brown sugar to ¼ cup and use unsweetened coconut. The bananas provide enough sweetness for a balanced pancake.

How to Serve These Tropical Pancakes

A drizzle of warm maple syrup is classic, but try a dollop of coconut whipped cream or a spoonful of Greek yogurt for tangy contrast. Sprinkle extra toasted coconut and chopped pecans on top for crunch. For a side, crispy bacon or turkey sausage balances the sweetness beautifully. A tall glass of iced coffee or a fresh mango smoothie turns breakfast into a mini vacation.

Storing Leftover Pancakes

Let the pancakes cool completely on a wire rack (stacking them while warm traps steam and makes them soggy). Place them in an airtight container, separated by parchment paper, and refrigerate for up to 3 days. They’ll lose a bit of fluffiness but still taste great.

Bringing Them Back to Life

The toaster is your best friend here. Pop a frozen or refrigerated pancake into the toaster on a medium setting – it crisps the edges and warms the center without making it rubbery. Alternatively, reheat in a dry skillet over medium-low heat for about 1 minute per side. Avoid the microwave unless you’re in a rush; it turns them soft and chewy.

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Banana Pancakes

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 20 servings

Course: Breakfast

Cuisine: American

Calories: 182

Ingredients

  

• 3 eggs
• 1 cup milk
• 2 tsp vanilla extract
• 1 tsp coconut extract
• 0.5 cup light brown sugar packed
• 2 cup all purpose flour
• 4 tsp baking powder
• 0.5 tsp kosher salt
• 0.25 cup melted butter melted
• 3 bananas mashed
• 1 cup pecans chopped
• 1 cup sweetened shredded coconut

Equipment

• electric griddle
• whisk
• mixing bowl
• measuring cups
• spatula

Instructions

 

1. Heat an electric griddle to medium high heat. Whisk together the eggs, milk, vanilla, and coconut extract.
2. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, coconut, and pecans.
3. Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top.
4. Flip the pancakes and cook the second side about 3 minutes, until golden brown. Serve with an extra sprinkling of coconut and chopped pecans, if desired. Enjoy!