Banana Bread Pancakes with Toasted Pecans

Banana Bread Pancakes with Toasted Pecans

Its Sunday and at The Slow Roasted Italian that means its “Family Time”.  Every Sunday I post dishes that you would likely find or serve for a Sunday family get together.  Picture the family gathered around the table with casserole dishes all over the center.  Lots of laughter, stories and love…  That is Sunday Dinner and that is “Family Time”.

This Sunday, I bring you Banana Bread Pancakes with Toasted Pecans. Pancake Sunday breakfast, but a family affair, nonetheless.  This is a new recipe for us and I have to say we are all in love with these pancakes.  This has definitely replaced our standard banana pancake recipe.  Em devoured 2 1/2 pancakes!  I know you will love these! I also made some Banana Pecan Buttermilk pancakes and they are amazing!

Recipe adapted from Georgia Downard

Banana Bread Pancakes with Toasted Pecans

Donna Elick

This Sunday, I bring you Banana Bread Pancakes with Toasted Pecans. Pancake Sunday breakfast, but a family affair, nonetheless. This is a new recipe for us and I have to say we are all in love with these pancakes.

5 stars from 1 review

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Print Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine American

Method Stovetop

Servings 4

Equipment

• bowl
• whisk
• griddle
• metal spatula

Ingredients

 

1x2x3x

• ▢ 2 cups flour
• ▢ 2 1/2 teaspoons baking powder
• ▢ 1/2 teaspoons baking soda
• ▢ 4 tablespoons sugar
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 cups buttermilk, or make your own
• ▢ 2 large eggs
• ▢ 6 tablespoons butter, melted
• ▢ 1 teaspoon vanilla
• ▢ 2 very ripe medium bananas, about 12 to 14 ounces
• ▢ 1 cups pecans, toasted lightly and chopped
• ▢ Softened butter, for cooking the pancakes

Instructions

 

• 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.
• Smash 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

Nutrition

Serving: 1 | Calories: 739cal | Carbohydrates: 82g | Protein: 15g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 955mg | Sugar: 25g | Fiber: 6g | Calcium: 298mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally Published Sep 18, 2011

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