Banana-Nut Pancakes Yum!

"I have my favorite Banana Nut Bread so why not make the same flavor piping hot in a pancake. TIP: I didn't have buttermilk so I added 2 Tbls of white vinegar to a measuring cup filled to the 2 cup line, let sit for 5 minutes and had buttermilk ready for this recipe."
photo by Vseward Chef-V photo by Vseward Chef-V
photo by Vseward Chef-V
Ready In:
27 pancakes


  • 2 eggs
  • 2 cups Bisquick (use low-fat to reduce calories)
  • 2 cups buttermilk (see tip above if you don't have buttermilk)
  • 2 cups mashed very ripe bananas (4 medium)
  • 14 cup sugar (or packed brown sugar)
  • 14 cup vegetable oil
  • 1 cup chopped pecans (I use Fisher Pecan Cookie Pieces)


  • Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  • Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • Serve with sliced strawberries and cream or your favorite sryup.

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