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5 from 1 vote

Baked Banana Nut Pancake Cups

These baked banana nut pancake cups are classic banana nut pancakes baked to perfection in a muffin pan. Soft, fluffy, simple and easy.  
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Servings: 12 pancake cups
Author: Maria Doss


  • 1 and 1/4 cups all purpose flour, scooped and leveled
  • 2 tablespoons brown sugar (light/golden/dark)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 egg, large
  • 1/2 cup mashed banana (about 1 large), very ripe
  • 1 cup buttermilk
  • 1/2 cup toasted pecans, chopped
  • maple syrup, for serving


  • Preheat oven to 350 degrees F with oven rack placed in the middle of the oven. Grease a 12-cup standard muffin pan with non-stick cooking spray. Set aside.
  • Whisk together flour, brown sugar, cinnamon, baking powder, baking soda and salt in a medium bowl. Add butter and mix with your fingertips, until evenly distributed and it looks like wet sand. Set aside. 
  • In another medium bowl, whisk together egg, mashed banana and buttermilk until smooth. Add into the flour mixture along with half of the chopped pecans and stir with a spatula until just mixed (do not over mix). 
  • Evenly divide batter into the muffin pan (all 12 cups) and sprinkle remaining pecans on top.
  • Place pan in oven and bake for 17-18 minutes, until a tooth pick inserted in the middle comes clean. Do not over bake.
  • Place pan on a wire rack.
  • Serve pancake cups hot/warm with maple syrup and/or butter.