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Banana Pecan Buttermilk Pancakes

Time

Yield

Ingredients

Ingredients

2 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. sugar
1/2 tsp. salt
1-1/2 cup buttermilk
2 lg. eggs
6 tbsp. melted butter
1/2 tsp. vanilla or
to taste
2 very ripe md. bananas
2/3 cup pecans, toasted lightly and chopped
Softened butter or
vegetable oil for cooking pancakes

Instructions

In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.

Chop fine the banana and add it to the batter along with the pecans.

Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measure of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.

Author's Comments

Serve with Berry Maple Syrup

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