Banana Pecan Pancakes
Wake up to these delightful Banana Pecan Pancakes! Fluffy, sweet, and nutty, they're the perfect breakfast treat for any day!
Servings: 4 servings
Ingredients
- 1 large egg
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup mashed ripe banana about two medium bananas
- 2 tablespoons packed brown sugar
- 2 tablespoons vegetable or canola oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chopped pecans toasted (optional, but highly recommended)
Instructions
- In a large mixing bowl, whisk together the mashed ripe banana, buttermilk, egg, and vegetable oil until well combined. The mixture should be smooth and slightly chunky from the bananas.
- In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt.
- Slowly pour the dry ingredients into the wet mixture. Gently fold the ingredients together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- If using, fold in the toasted pecans until they are evenly distributed throughout the batter.
- Preheat your non-stick skillet or griddle over medium heat. Lightly grease it with a little oil or cooking spray to prevent sticking.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook for another 1-2 minutes until golden brown.
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve your Banana Pecan Pancakes warm with maple syrup, sliced bananas, or a sprinkle of extra pecans.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Non-stick Skillet or Griddle
- Measuring cups and spoons
- Masher or fork
Notes
- For a sweeter twist, add chocolate chips to the batter.
- You can substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.