Redneck Epicurean's Note:
After trying Kree's Banana Bread Oatmeal, I had to go in search of other recipes that had that flavor because it is one of my favorites. This pancake recipe came off Food Network and I adapted it to fit my wants. This is also in my B&B arsenal recipe file for company. I cut the recipe way down if it's just me. I haven't tried freezing them yet, but plan to. Also, the prep and cooking times are way off because sometimes, I make batter and don't cook it right away
My Private Note
Units: US | Metric
- 1Preheat the oven to the lowest setting (warm on an electric stove).
- 2In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined.
- 3In a separate bowl mix the flour and sugar.
- 4Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps.
- 5Fold in the pecans, most of the melted butter and whisk until batter is smooth.
- 6Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
- 7Using a ladle pour the batter into the pan.
- 8Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter.
- 9When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.
- 10Transfer pancakes to a warming plate in the oven while you make the rest.
- 11Serve with maple syrup and butter.
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Nutritional Facts for Banana and Pecan Pancakes
Serving Size: 1 (234 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 434.5
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 6.7 g
- Cholesterol 129.3 mg
- Sodium 651.6 mg
- Total Carbohydrate 58.2 g
- Dietary Fiber 3.5 g
- Sugars 20.2 g
- Protein 11.5 g