Banana Pecan Pancakes Served with Berries
Start your morning off right with these fluffy Banana Pecan Pancakes, served with a vibrant medley of fresh berries for the perfect blend of comfort and elegance. Loaded with the natural sweetness of ripe bananas and the nutty crunch of chopped pecans, these pancakes are golden brown on the outside yet irresistibly tender on the inside. The recipe is easy to follow, requiring only 15 minutes of prep time, and creates a breakfast that feels gourmet yet is simple enough for any day of the week. Topped with juicy strawberries, blueberries, or your favorite seasonal berries and finished with a generous drizzle of maple syrup, each bite is a delightful mix of flavors and textures. Whether you're cooking for a cozy family brunch or looking for a wholesome treat to energize your day, these pancakes are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 2 medium Ripe bananas
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1.25 cups Milk
- 0.5 cups Pecans (chopped)
- 2 tablespoons Butter or oil
- 1 cup Fresh berries (strawberries, blueberries, raspberries, etc.)
- 0.5 cup Maple syrup
Instructions
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk together to evenly distribute the dry ingredients.
Peel the ripe bananas and mash them in a separate bowl using a fork or potato masher until mostly smooth but with some small chunks remaining for texture.
Add the egg, melted butter, vanilla extract, and milk to the mashed bananas. Whisk everything together until well combined.
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. A few lumps are okay.
Fold the chopped pecans into the batter, reserving a small amount for garnish if desired.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with fresh berries, reserved chopped pecans, and a drizzle of maple syrup.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 200.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 512 mg | 39% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1954 mg | 42% | |
*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.
