Banana Pecan Pancakes

Banana Pecan Pancakes are the ultimate breakfast treat that combines the sweetness of ripe bananas with the crunchy goodness of toasted pecans. These pancakes are not only fluffy and delicious but also incredibly easy to whip up. Whether you’re making them for a special weekend breakfast or a quick weekday treat, this recipe is sure to please your family and friends. Let’s dive into the world of pancakes that will make your mornings brighter!

Why You’ll Love This Recipe

These Banana Pecan Pancakes are a delightful way to start your day. The bananas add natural sweetness, so you can cut back on added sugar if you prefer. The toasted pecans bring a wonderful crunch and nutty flavor that perfectly complements the soft, fluffy pancakes. Plus, they are incredibly versatile; you can serve them with maple syrup, honey, or a dollop of yogurt for a delicious breakfast experience.

What to Buy

To make these scrumptious Banana Pecan Pancakes, you will need the following ingredients:

• 1 large egg – for binding and fluffiness
• 1 cup all-purpose flour – the base of the pancakes
• 1 cup buttermilk – for that rich, tangy flavor and tenderness
• 1 cup mashed ripe banana (about 2 medium) – adds natural sweetness and moisture
• 2 tablespoons packed brown sugar – enhances the flavor with caramel notes
• 2 tablespoons vegetable or canola oil – keeps the pancakes moist
• 1 teaspoon baking powder – helps the pancakes rise
• 1/2 teaspoon baking soda – adds extra fluffiness
• 1/4 teaspoon salt – balances the sweetness
• 1/2 cup chopped pecans, toasted – for added crunch and flavor

Prep & Cook Tools

To make your cooking experience smooth and enjoyable, gather the following tools:

• Mixing bowl – for combining ingredients
• Whisk – to mix the batter until smooth
• Measuring cups and spoons – for accurate ingredient measurements
• Non-stick skillet or griddle – for cooking the pancakes to golden perfection
• Spatula – for flipping the pancakes with ease

Banana Pecan Pancakes, Made Easy

Follow these simple steps to create your Banana Pecan Pancakes:

Step 1: Prepare the Batter

In a large mixing bowl, combine the mashed ripe bananas, buttermilk, egg, and vegetable oil. Whisk until everything is well incorporated and smooth.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Make sure there are no lumps in the flour.

Step 3: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the toasted pecans, reserving a few for topping if desired.

Step 4: Heat the Skillet

Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little oil or cooking spray.

Step 5: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown.

Step 6: Serve Warm

Serve your Banana Pecan Pancakes warm with maple syrup, sliced bananas, and a sprinkle of extra toasted pecans on top.

Seasonal Adaptations

Make these pancakes your own by exploring seasonal flavors:

• Add chocolate chips for a sweet twist.
• Incorporate pumpkin puree in the fall for a seasonal favorite.
• Use fresh blueberries instead of pecans for a fruity variation.
• Mix in cinnamon or nutmeg for a warm spice flavor.

Notes from the Test Kitchen

• Make sure your bananas are very ripe for the best flavor.
• Don’t skip toasting the pecans; it enhances their flavor significantly.
• If you don’t have buttermilk, you can make a quick substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes.
• For a fluffier pancake, let the batter rest for about 10 minutes before cooking.

Make-Ahead & Storage

These Banana Pecan Pancakes can be made ahead of time for busy mornings. Here are some tips:

• Make-Ahead: Prepare the batter the night before and store it in the refrigerator. Give it a gentle stir before cooking.
• Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: You can also freeze cooked pancakes. Place parchment paper between each pancake and store them in a freezer-safe bag. Reheat in the toaster or microwave when you’re ready to enjoy.

Banana Pecan Pancakes FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the pancakes may turn out denser. You might want to use half whole wheat and half all-purpose for a lighter texture.

How do I know when my pancakes are cooked through?

Pancakes are done when they are golden brown on both sides, and a toothpick inserted into the center comes out clean. They should also feel springy to the touch.

Can I make these pancakes vegan?

Yes, you can make a vegan version by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and using a plant-based milk instead of buttermilk.

What can I serve with Banana Pecan Pancakes?

These pancakes pair beautifully with maple syrup, honey, fresh fruit, or yogurt. You can also top them with whipped cream or a sprinkle of cinnamon for added flavor.

If you love these Banana Pecan Pancakes, here are some other delicious recipes to try:

Serve & Enjoy

Now that you have made your delicious Banana Pecan Pancakes, it’s time to gather your family around the table and enjoy! These pancakes are not just a meal; they are a moment to savor together, filled with laughter and warmth. Whether you stack them high or serve them one by one, these pancakes will surely become a beloved breakfast staple in your home.

Start your day with a plate of fluffy Banana Pecan Pancakes and watch as they transform your breakfast experience into something extraordinary!