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Homemade Banana Pecan Pancakes photo

Banana Pecan Pancakes

These Banana Pecan Pancakes are a delightful breakfast treat! Fluffy, sweet, and loaded with crunchy pecans, they're sure to brighten your morning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg the binding agent
  • 1 cup all-purpose flour the base for the batter
  • 1 cup buttermilk adds moisture and tang
  • 1 cup mashed ripe banana about 2 medium
  • 2 tablespoons brown sugar packed
  • 2 tablespoons vegetable or canola oil keeps pancakes moist
  • 1 teaspoon baking powder creates fluffiness
  • ½ teaspoon baking soda works with buttermilk
  • ½ teaspoon salt balances sweetness
  • ½ cup chopped pecans toasted

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick Skillet or Griddle
  • Spatula
  • Measuring cups and spoons
  • Masher or fork

Method
 

  1. In a mixing bowl, mash the ripe bananas until smooth. Add the egg, buttermilk, brown sugar, and vegetable oil. Whisk until well combined.
  2. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until there are no lumps.
  3. Pour the dry ingredients into the banana mixture. Gently fold together using a spatula until just combined. Fold in the toasted pecans.
  4. Preheat your non-stick skillet or griddle over medium heat and lightly grease it.
  5. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form (2-3 minutes), then flip and cook until golden brown (2-3 minutes).
  6. Serve warm with your favorite toppings like maple syrup, banana slices, and extra toasted pecans.

Notes

  • For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze pancakes in a single layer, then transfer to a freezer bag for up to 3 months.