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. 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: Banana Pecan Pancakes
These are not big, thick, fluffy pancakes. The mashed banana makes them a softer pancake than the usual sort. I rather liked them that way for a change. Thinner, softer pancakes made eating a stack of them a little more manageable, and I didn’t feel as disgustedly stuffed. If you’d like them to be a fluffier pancake, I’d add a small amount of flour (maybe 1/4 cup) to the batter.
The pecans are easily an optional choice. I preferred mine with lightly toasted pecans on top, and my husband (infamously known for not being a lover of nuts) ate his pancakes without. Plenty of warm maple syrup drizzled on top was the right choice for these. Happy weekend 🙂
Banana Pecan Pancakes
Recipe Details
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.