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.
Course
Breakfast
Cuisine
American
Keyword
Pancakes
Prep Time15minutes
Cook Time10minutes
Resting Time10minutes
Total Time25minutes
Servings4people
Ingredients
Pancakes
2cupsbuttermilk
1cupmashed banana~ 2 bananas
2large eggs
3tbspbuttermelted and cooled
2tspvanilla
2 ½cupsflour
¼cupgranulated sugar
1tbspbaking powder
½tspbaking soda
½tspkosher salt
½cupfinely chopped pecans
1tbspbutter
Topping
1tbspbutter
2bananassliced
1tbspdark brown sugar
Toasted pecanschopped
Maple syrupwarmed
Instructions
Pancakes
Place buttermilk in a large bowl. Whisk in the mashed banana, eggs, melted butter and vanilla.
In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, salt and pecans.
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 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
In a small skillet, melt the butter. Add sliced bananas, sprinkle with brown sugar and cook until bananas start to caramelize, about 5 minutes.
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.