Banana Pecan Buttermilk Pancakes
Light, fluffy, and packed with the warm, nutty flavors of ripe bananas and toasted pecans, these Banana Pecan Buttermilk Pancakes are the ultimate breakfast indulgence. Made with rich buttermilk for extra tenderness and a touch of vanilla for a comforting aroma, every bite melts in your mouth. The batter comes together effortlessly with pantry staples, mashed banana for natural sweetness, and chopped pecans for a delightful crunch in every bite. Perfectly golden and irresistible, these pancakes are ideal for leisurely weekend breakfasts or brunch gatherings. Top with sliced bananas, a drizzle of maple syrup, or even a sprinkle of extra pecans for a truly decadent start to your day. Keywords: banana pecan pancakes, buttermilk pancakes, fluffy pancakes recipe, breakfast ideas, easy pancake recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 2 pieces Large eggs
- 3 tablespoons Unsalted butter, melted
- 1 large Ripe banana, mashed
- 0.5 cups Pecans, chopped
- 1 teaspoon Vanilla extract
- 2 tablespoons Cooking oil or butter (for greasing the pan)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine buttermilk, eggs, melted butter, mashed banana, and vanilla extract. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; a few lumps are okay.
Fold in the chopped pecans carefully to evenly distribute them throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet, forming pancakes. Leave enough space between pancakes to allow for spreading.
Cook for 2-3 minutes, or until bubbles form on the surface of each pancake and the edges look set. Flip and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the pan as necessary between batches.
Serve the pancakes warm, stacked high, and topped with extra pecans, sliced bananas, syrup, or your favorite toppings.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 211.5 g | 77% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 46.3 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 138 mg | 11% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1117 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
