Best 2 Banana Pecan Buttermilk Pancakes Recipes

Are you searching for an extraordinary breakfast or brunch dish that is both delightful and easy to prepare? Look no further than banana pecan buttermilk pancakes! These pancakes offer a delightful fusion of sweet banana, crunchy pecans, and tangy buttermilk, creating a culinary experience that will tantalize your taste buds. Whether you prefer a classic pancake breakfast or are seeking a new recipe to impress your family and friends, this article will guide you through the steps of creating mouthwatering banana pecan buttermilk pancakes that are sure to be a hit.

Here are our top 2 tried and tested recipes!

BANANA PECAN BUTTERMILK PANCAKES

Banana Pecan Buttermilk Pancakes image

Provided by Food Network

Categories dessert

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla, or to taste
2 very ripe medium bananas (about 12 to 14 ounces)
2/3 cups pecans, toasted lightly and chopped
Softened butter or vegetable oil, for cooking the pancakes
Berry-Maple Syrup, recipe follows
1 1/2 cups pure maple syrup
1 cinnamon stick
1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries

Steps:

In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the 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 measures 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.
Serve with Berry-Maple Syrup.
In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.

BANANA PECAN BUTTERMILK PANCAKES

Banana Pecan Buttermilk Pancakes image

This is one of the best pancake recipes I have tried. It's by Daphne Oz. Not only are the pancakes delicious, they are pretty healthy, too! Note: If you don't have buttermilk, you can make your own: add 1 T white distilled vinegar to 1 C milk and let sit for 5 minutes (you would need to do 1 1/2 that for this recipe to yield 1 1/2 C buttermilk). I like to use 100% real maple syrup over these pancakes.

Provided by LifeIsGood

Categories Breakfast

Time 30m

Yield 18 4 inch pancakes

Number Of Ingredients 13

Ingredients

3/4 cup pecans, toasted, plus more for garnish
1 3/4 cups whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 tablespoons ground flax seeds (optional)
3 large eggs
4 tablespoons unsalted butter, melted, plus more for the pan
1 cup 2% low-fat milk
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
3 large ripe bananas, sliced into 1/4 inch thick rounds (reserve some for garnish)

Steps:

Finely grind 1/2 C of the pecans in a food processor, or chop them into a fine powder. Coarsely chop the remaining 1/4 C pecans and reserve. Transfer the ground pecans to a large bowl. Add the flours, sugar, baking powder, salt and flaxseed (if using) and whisk until combined.
In another bowl, whisk the eggs, butter, milk, buttermilk and vanilla until frothy. Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix or your pancakes won't rise properly). Fold the reserved 1/4 C of chopped pecans into the batter.
Heat a large skillet (I use non-stick) over medium heat. Brush the the skillet with butter; keep the surface buttered well throughout cooking to prevent the bananas from sticking. Pour 1/4 C of the batter onto the skillet for each pancake. Lay about 5 banana slices onto each onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown. Flip the pancakes and cook until golden brown, 6-8 minutes.
Garnish with extra bananas and pecans and drizzle with syrup and enjoy!

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
Mash the bananas well: Make sure the bananas are mashed until smooth, with no large lumps remaining.
Use buttermilk: Buttermilk adds a slight tang and richness to the pancakes.
Don't overmix the batter: Overmixing the batter will make the pancakes tough.
Cook the pancakes over medium heat: Medium heat will help the pancakes cook through without burning.
Serve the pancakes immediately: Pancakes are best served hot off the griddle, with your favorite toppings.

Conclusion:

Banana pecan buttermilk pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a lazy weekend morning or a special occasion. With their fluffy texture, sweet banana flavor, and crunchy pecans, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a new pancake recipe to try, give banana pecan buttermilk pancakes a try. You won't be disappointed.

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