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Banana Cinnamon Pancakes with Pecans and Maple Brown Butter Glaze

Delightful pancakes infused with bananas and cinnamon, topped with a rich maple brown butter glaze and crunchy pecans.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1 cup All-Purpose Flour The foundation of your pancakes, giving them structure and fluffiness.
  • 1 tsp Baking Powder This crucial leavening agent ensures your pancakes rise beautifully.
  • 1/4 tsp Baking Soda Works with the baking powder to guarantee fluffy, light pancakes.
  • 1/4 tsp Cinnamon Adds a warm, aromatic flavor that complements the bananas.
  • 1/4 tsp Salt Enhances all the flavors in your pancakes.
  • 3/4 cup Whole Milk (Room Temperature) Contributes creaminess and helps to achieve the perfect batter texture.
  • 1/2 cup Sour Cream (Room Temperature) Adds moisture and a slight tanginess that balances the sweetness.
  • 1 Large Egg (Beaten, Room Temperature) Egg Binds the ingredients together, ensuring a tender pancake.
  • 1 tsp Pure Vanilla Extract Imparts a rich, sweet aroma to your batter.
  • 2 tbsp Vegetable Oil Keeps the batter smooth and prevents sticking.
  • 1 Overripe Banana (Mashed) Banana Sweet, creamy goodness that adds natural sweetness and moisture.
  • 2/3 cup Pecan Halves Provides a delightful crunch and nutty flavor.
Maple Brown Butter Glaze
  • 4 tbsp Salted Butter (Cut into Chunks) For the brown butter glaze, adding richness and depth.
  • 1 1/3 cup Powdered Sugar (Sifted) Sweetens your glaze for that perfect finishing touch.
  • 3 tbsp Whole Milk Used in the glaze for a smoother consistency.
  • 1 1/2 tsp Pure Vanilla Extract Additional flavoring for the glaze.
  • 3-4 tbsp Maple Syrup A drizzle of sweetness that perfectly complements the pancakes.

Method
 

Prepare the Brown Butter
  1. In a light-colored sauté pan over medium heat, add 4 tablespoons of sliced salted butter. Stir often until it becomes foamy and watch closely for the milk solids to separate. Continue stirring until deep golden brown. Remove from heat and set aside.
Toast the Pecans
  1. In the same pan, add the pecan halves on medium heat. Toast for about 5-10 minutes, tossing occasionally until fragrant and a deeper brown. Remove from heat, allow to cool slightly, then chop and set aside.
Mix the Pancake Batter
  1. Lightly grease a griddle or sauté pan and heat it over medium-high. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add milk, sour cream, beaten egg, vegetable oil, and vanilla extract. Whisk until combined.
Fold in the Banana and Pecans
  1. Gently fold in the mashed banana and toasted pecans, ensuring even distribution throughout the batter.
Cook the Pancakes
  1. Pour the batter in ¼ cup portions onto the preheated pan or griddle. Flip pancakes when edges begin to dry out and center is bubbly, approximately 3 minutes per side.
Prepare the Maple Brown Butter Glaze
  1. In a bowl, combine the browned butter with powdered sugar, vanilla extract, milk, and maple syrup. Whisk until smooth and creamy.
Serve
  1. Pour the glaze over warm pancakes or serve on the side for drizzling. Enjoy your scrumptious breakfast!

Notes

For the sweetest pancakes, use an overripe banana with dark spots. Ensure your cooking surface is well greased to avoid sticking. Sprinkle extra cinnamon on cooked pancakes before serving.