I stole this recipe for Fluffy Banana Pancakes from a cookbook called Retro Recipes from the ‘50s and ‘60s: 103 Vintage appetizers, dinners and drinks everyone will love. Regular pancakes are made better with a banana twist. Basic pancake batter is made up of buttermilk, flour, leavening agents and seasonings. Mashed bananas and chopped pecans are added to the pancake batter before cooking. Sliced bananas are cooked with brown sugar and mixed with more pecans for a sweet tasty topping. A great way to start your day with bananas.
In a medium bowl, combine 2 ½ cups flour, ¼ cup granulated sugar, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt and ½ cup finely chopped pecans.
Using a separate bowl: add 2 cups buttermilk then whisk in 1 cup mashed banana, 2 eggs, 3 tbsp melted butter and 2 tsp vanilla.
Pour flour mixture into banana mixture and stir until just combined. Don’t overmix. Let batter rest 5 to 10 minutes.
In a large skillet, melt butter over medium heat. Pour about ⅓ cup batter into skillet for each pancake.
When bubbles start to form on pancakes, flip and cook on other side until golden.
While pancakes are cooking, make the banana topping. In a small skillet, melt 1 tbsp butter. Add 2 sliced bananas, sprinkle with 1 tbsp brown sugar.
Cook until bananas start to caramelize, about 5 minutes.
As the pancakes cook, set them on a plate until all of the batter is used.
Top pancakes with bananas and pecans. You can drizzle syrup over these Fluffy Banana Pancakes if desired.
Fluffy Banana Pancakes
Ingredients
Pancakes
- 2 cups buttermilk
- 1 cup mashed banana ~ 2 bananas
- 2 large eggs
- 3 tbsp butter melted and cooled
- 2 tsp vanilla
- 2 ½ cups flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup finely chopped pecans
- 1 tbsp butter
Topping
- 1 tbsp butter
- 2 bananas sliced
- 1 tbsp dark brown sugar
- Toasted pecans chopped
- Maple syrup warmed
Instructions
Pancakes
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Place buttermilk in a large bowl. Whisk in the mashed banana, eggs, melted butter and vanilla.
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In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, salt and pecans.
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Pour flour mixture into banana mixture and stir until just combined. Don’t overmix.
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Let batter rest 5 to 10 minutes.
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In a large skillet, melt the butter over medium heat. Pour about ⅓ cup batter into skillet for each pancake. When bubbles start to form on pancakes, flip and cook on other side until golden. Transfer to a plate and repeat.
Topping
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In a small skillet, melt the butter. Add sliced bananas, sprinkle with brown sugar and cook until bananas start to caramelize, about 5 minutes.
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Top pancakes with bananas and pecans.
Recipe Notes
I cooked the pancakes using an electric skillet at 350 F for 3 minutes per side. My yield was 15 pancakes using ⅓ cup for portioning the batter.