In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside.
In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping and, if desired, bananas and pecans.
Banana Nut Pancakes Tips
How can you tell when the griddle is hot enough for the pancakes?
Do a sizzle test! Splash a few drops of water on your griddle to see if they sizzle. The sound will tell you if it's ready for your pancake batter.
You sure can make banana nut pancakes ahead! Like other pancake recipes, they'll last about 5 days in the fridge. You can also freeze pancakes, stacked between layers of waxed paper in an airtight container or storage bag, for about 2 months. When you're ready to eat, reheat them in the microwave, oven or toaster.