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Soft and tender banana pancakes loaded with pecans.

Banana Pancakes

Kara
Delicious pancakes made with overripe bananas and crunchy pecans.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 245 kcal

Ingredients
  

  • 2 cups buttermilk
  • ½ cup milk
  • 2 eggs
  • ⅓ cup melted butter
  • 1 tsp vanilla
  • 2 very ripe bananas mashed
  • 2 ½ cups all purpose flour
  • ¼ cup sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • ½ cup pecans optional

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 32gProtein: 6gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 46mgSodium: 336mgPotassium: 197mgFiber: 2gSugar: 9gVitamin A: 295IUVitamin C: 2mgCalcium: 150mgIron: 2mg
Keyword banana pancakes
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