Banana Pecan Pancakes

Course Breakfast, Main Course

Cuisine American, Southern

Keyword banana-pancakes-recipe, banana-pecan-pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 245kcal

Pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then set aside to cool.
Pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
In a separate bowl, whisk together buttermilk, banana, butter, eggs and vanilla extract until fully combined.
Add the wet mixture to the dry ingredients. Add 1/2 cup pecans. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.
Prepare: Heat and lightly oil a griddle or non-stick frying pan over medium-high heat.
Use a standard size 4 ounce ice cream scoop or a 1/3 cup measuring cup to divide the batter pouring into pan in even size circles.
Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional vegetable oil as needed between batches.
Serve immediately drizzled with syrup topped with butter, banana slices, reserved 1/4 cup additional pecans and a sprinkling of cinnamon sugar.
Cinnamon Sugar: Stir together 1 Tbsp granulated sugar and 1/2 tsp cinnamon. Sprinkle over the pancakes when serving. (Optional)

- Flour: You can adapt this recipe using gluten-free flour. When doing so, you may need to adjust the amount of liquid.

- Whip the Egg Whites: I have some pancake recipes that I recommend dividing the eggs and whipping the whites much like you do when making a meringue. The egg whites are then folded into the batter giving them a fluffy texture. For this banana nut pancakes recipe, you can could go that extra step but I find the banana adds just the right texture making it unnecessary to do so.

- Banana Nut Pancakes: You can use chopped walnuts or pecans in this banana pancakes recipe.

- Buttermilk: You can use whole milk or 2% milk in place of the buttermilk. You could also use almond milk.

- How to Make Homemade Buttermilk: To make your own, to every one cup of whole milk add 1 tablespoon of lemon juice or white distilled vinegar. Let stand at room temperature for 5-10 minutes, then stir and proceed with the recipe.

- Size: You can make these pancakes any size you like. Small pancakes or large pancakes, it's up to you!

- Topping Options: You can serve these pancakes drizzled with maple syrup, caramel syrup or even chocolate syrup.

- When to Serve: Pancakes like these can be enjoyed for breakfast, brunch or as a dessert. When serving them as a dessert, try topping them with caramel or chocolate syrup with whipped cream or vanilla ice cream for a delicious treat!