Banana Pecan Pancakes

This is an easy and delicious recipe for Banana Pecan Pancakes!

Banana pancakes are big time in my house. BIG TIME. We make them almost every weekend- just our favorite pancake recipe with sliced bananas thrown in after pouring the batter on the griddle. My son prefers raspberries in his, but my husband and I are all about the bananas. Sometimes we make banana bread pancakes. And sometimes we make banana oatmeal pancakes. Clearly, we’re obsessed with banana pancakes!

This recipe here is a little different. The pancakes are more like banana bread– with mashed bananas mixed right on into the batter. The recipe comes from an older “Bridal Edition” Betty Crocker Cookbook that I’ve had hidden on my shelves for a number of years.

These are not big, thick, fluffy pancakes. The mashed banana makes them a softer pancake than the usual sort. I rather like them that way for a change. Thinner, softer pancakes make eating a stack of them a little more manageable, and I don’t feel as disgustedly stuffed. If you’d like them to be a fluffier pancake, I’d suggest adding a small amount of flour (maybe 1/4 cup) to the batter.

The pecans are easily an optional choice. I prefer mine with lightly toasted pecans on top, and  my husband (infamously known for not being a lover of nuts) eats his pancakes without. Plenty of warm maple syrup drizzled on top is the right choice for these.  

If you enjoy weekend breakfast recipes, you might enjoy looking at a few more fabulous recipes. How about a tater tot breakfast casserole or a bacon, egg and cheese croissant ring? If you have a sweet tooth, you can make my blueberry breakfast rolls. Or make your own pancake mix and go from there!

5 from 1 vote

Banana Pecan Pancakes

By RecipeGirl.com (adapted from Betty Crocker’s Cookbook: Bridal Edition)

Bananas and pecans make these pancakes an extra special breakfast treat.

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

Servings: 6 servings (two 5 inch pancakes per serving)

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Ingredients

• ▢ 1 large egg
• ▢ 1 cup all purpose flour
• ▢ 1 cup buttermilk
• ▢ 1 cup mashed ripe banana (about 2 medium)
• ▢ 2 tablespoons packed brown sugar
• ▢ 2 tablespoons vegetable or canola oil
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup chopped pecans, toasted (You could leave these out, but so good!)

Instructions 

• In a medium bowl, beat the egg with a whisk until it's a little fluffy. Whisk in all of the remaining ingredients, except for the pecans, and mix until smooth.
• Heat a large skillet or griddle to medium heat. Spray with nonstick spray.
• For each pancake, scoop about ¼ cup batter onto the heated surface. Cook pancakes until puffed and dry around the edges. Turn and cook other sides until golden brown.

Nutrition

Serving: 1serving, Calories: 265kcal, Carbohydrates: 32g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 35mg, Sodium: 315mg, Potassium: 265mg, Fiber: 2g, Sugar: 11g, Vitamin A: 140IU, Vitamin C: 3mg, Calcium: 105mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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