Banana Pecan Pancakes


Banana Pecan Pancakes Stacked on Plate2 cups all-purpose flour

1/2 cup finely chopped toasted pecans

3 tbsp. brown sugar

1 1/2 tsp. baking powder

1 1/2 tsp. Kosher salt

1 tsp. baking soda

1 1/4 cup Buttermilk

3 mashed ripe medium bananas

2 large eggs

1/4 cup unsalted melted butter

Maple syrup


Mix together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until combined.

Heat butter over a large nonstick skillet over medium heat. Pour about 1/4 cup batter for each pancake on skillet. Cook for about 2-3 minutes or until bubbles cover the top and the edges look dry. Turn and cook another 2-3 minutes or until the pancake is cooked through. Place pancakes in a single layer on a baking sheet. You can keep them warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.

Serve with maple syrup, toasted pecans, and sliced bananas.