Oat & banana pancakes with caramelised maple pecans


For us, these fantastic pancakes are just made that much better by caramelised pecans — an almost perfect combination of the meatiness of the nut, the sweetness of the caramel, the toastiness that the process adds. In short, yum. 

This recipe uses American-style pancakes: fluffy, soft to the tooth, full of body and delicious. 

Oat & banana pancakes with caramelised maple pecans

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Pancake Day
Servings: 4 people


  • 50 g rolled porridge oats
  • 2 ripe bananas
  • 1 medium eggs beaten
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 2 tbsp butter

For the caramelised pecans

  • 1 tbsp maple syrup
  • 50 g pecans
  • Pinch of sea salt
  • Greek yogurt to serve
  • Maple syrup to serve


  • For the caramelised pecans, heat the maple syrup in a small frying pan with the nuts until the syrup has been absorbed by the nuts (about 1-2 minutes). Stir in the salt and tip onto some non-stick baking parchment. Leave to cool and crisp before roughly chopping.
  • In a food processor, blitz the oats until fine, tip into a bowl and add the bananas, mashing with a fork to break down. Add the egg, baking powder and cinnamon. Keep mashing until nearly smooth.
  • Heat a knob of butter in a non-stick frying pan and fry the pancakes 2 tablespoons of batter at a time, until golden on each side and risen (about a minute on each side over a medium heat). Cook in batches adding extra butter as required.
  • Serve the pancakes with a dollop of yogurt, a sprinkle of the caramelised pecans and drizzled with extra maple syrup.


Recipe and image courtesy of Waitrose & Partners
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