Banana Pecan Pancakes
Start your day right with these fluffy Banana Pecan Pancakes, bursting with sweetness and crunch!
Servings: 4 servings
Ingredients
- 1 large egg for binding and fluffiness
- 1 cup all-purpose flour the base of the pancakes
- 1 cup buttermilk for rich flavor and tenderness
- 1 cup mashed ripe banana (about 2 medium)
- 2 tablespoons packed brown sugar enhances 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
Instructions
- In a large mixing bowl, combine the mashed ripe bananas, buttermilk, egg, and vegetable oil. Whisk until everything is well incorporated and smooth.
- 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.
- 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.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little oil or cooking spray.
- 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.
- Serve your Banana Pecan Pancakes warm with maple syrup, sliced bananas, and a sprinkle of extra toasted pecans on top.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Notes
- Use very ripe bananas for the best flavor.
- Toast the pecans for enhanced flavor.
- Substitute buttermilk with a quick mix of milk and vinegar or lemon juice.
- Let the batter rest for about 10 minutes for fluffier pancakes.