Prep 20 mins
Cook 7 mins
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
- 2 cups buttermilk
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups self-rising flour
- 4 tablespoons sugar
- 1⁄2 cup pecans, toasted and chopped VERY fine
- 1⁄4 cup unsalted butter, melted
- 3 bananas, peeled and diced in 1/4-inch circles
- Preheat the oven to the lowest setting (warm on an electric stove).
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined.
- In a separate bowl mix the flour and sugar.
- Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps.
- Fold in the pecans, most of the melted butter and whisk until batter is smooth.
- Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.
- Using a ladle pour the batter into the pan.
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter.
- When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.
- Transfer pancakes to a warming plate in the oven while you make the rest.
- Serve with maple syrup and butter.