Banana Pecan Buttermilk Pancakes
photo by Bonnie G #2
- Ready In:
18 4 inch pancakes
- 3⁄4 cup pecans, toasted, plus more for garnish
- 1 3⁄4 cups whole wheat flour
- 1⁄2 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1⁄4 teaspoon salt
- 4 tablespoons ground flax seeds (optional)
- 3 large eggs
- 4 tablespoons unsalted butter, melted, plus more for the pan
- 1 cup 2% low-fat milk
- 1 1⁄2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 3 large ripe bananas, sliced into 1/4 inch thick rounds (reserve some for garnish)
- Finely grind 1/2 C of the pecans in a food processor, or chop them into a fine powder. Coarsely chop the remaining 1/4 C pecans and reserve. Transfer the ground pecans to a large bowl. Add the flours, sugar, baking powder, salt and flaxseed (if using) and whisk until combined.
- In another bowl, whisk the eggs, butter, milk, buttermilk and vanilla until frothy. Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix or your pancakes won't rise properly). Fold the reserved 1/4 C of chopped pecans into the batter.
- Heat a large skillet (I use non-stick) over medium heat. Brush the the skillet with butter; keep the surface buttered well throughout cooking to prevent the bananas from sticking. Pour 1/4 C of the batter onto the skillet for each pancake. Lay about 5 banana slices onto each onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown. Flip the pancakes and cook until golden brown, 6-8 minutes.
- Garnish with extra bananas and pecans and drizzle with syrup and enjoy!
Questions & Replies
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Great Fall breakfast recipe. I had to sub WW Flour with all-purpose as that's what I had, then made as directed. Grinding half of the pecans insured that the pecan flavor was throughout the pancakes, and then the chopped gave that much enjoyed crunch. For topping I heated pure maple syrup with about 2 tablespoons of butter and when heated through stirred in the sliced banana, light, fluffy and enjoyed by all. A true winner recipe
LIG, these pancakes were wonderful, just wonderful. They were filled with super flavors, great textures and were quick and easy to make. Perfect to serve to family and friends.Made as written but omitted whole wheat flour and flax seeds (allergies). This recipe made beautiful large, fluffy, pancakes that will more than satisfy your cravings. I garnished the pancakes with banana slices and some pure maple syrup. I will be enjoying the rest of the pancakes later in the week, as I have frozen the rest. Can't wait to enjoy them again. Thank you so much for sharing. Kudos for a recipe that has gone into my Best of 2014 cookbook.
RECIPE SUBMITTED BY
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!