Banana Pancakes – these pancakes are so easy to make, and are extra yummy thanks to the crunchy pecans. A tasty breakfast recipe!
I love baking with bananas. Banana bread, banana chocolate chip cookies, banana muffins, banana cake. Love them all. So does the rest of my family. The problem is that when you bake with bananas, you have to use the over-ripe ones. The more brown, the better.
Why is that a problem, you ask? I can’t keep bananas in my pantry long enough for them to get over-ripe! With four boys and a hubbie who takes fruit to work every day, they disappear mighty quick. I try hiding them by pushing them to the back of the pantry, but someone always finds them. Arg!
Last time I went to the store, I thought, I’ll just buy the bananas that are already brown. They’re cheap-bonus! The only problem was — They were out. So I bought a bunch of perfect yellow bananas. Not a blemish anywhere.
Brought them home and told every male member of my family that they could not eat them. That I was saving them so I could bake with them. The prospect of having baked goods must have worked, because they didn’t touch them. They sat in a basket in the pantry and ripened away. I waited till they were good and brown, and then I made all things banana. It was a yummy week at our house!
This recipe for banana pancakes is one that I came up with. I tweaked one of my other recipes, and I was really pleased with the results. I served them with buttermilk syrup. Oh my goodness they were yummy.
I loved them with the pecans! Loved. They would probably be good with maple syrup too, but I prefer the buttermilk syrup. It really takes them up a notch!
More delicious pancake recipes:
- Best Buttermilk Pancakes
- Zucchini Pancakes
- Blueberry Pancakes
- Oatmeal Pancakes
- Swedish Pancakes
- Diner Style Pancakes
- Oven Pancakes
- Apple Dutch Pancakes
- 2 cups buttermilk
- 1/2 cup milk
- 2 eggs
- 1/3 cup melted butter
- 1 tsp vanilla
- 2 very ripe bananas, mashed
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup pecans (optional)
- Whisk buttermilk, milk, eggs, butter, vanilla, and bananas in a large mixing bowl till smooth.
- Add flour, sugar, baking powder, and salt. Mix lightly till just combined.
- Pour batter into medium/low skillet that has been oiled. Sprinkle with pecans if desired. Cook till bubbles form and then flip.
- Cook 2-3 more minutes on the second side. Serve hot with syrup.
-If everyone in your family likes the nuts, you can just add them to the batter. Some of my kids don't, which is why I sprinkle them on top.
Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 395mgCarbohydrates: 32gFiber: 2gSugar: 9gProtein: 6g