Banana Pecan Pancakes are tender and light filled with banana flavor and pecans
Banana Pecan Pancakes
It’s Fat Tuesday today and since I didn’t know where to go to get some authentic paczki’s here in Tampa we had pancakes this morning. I had a bag of really ripe bananas I bought the other day at the store, so I got out my favorite banana pancake recipe and got to cooking.
If you have never made homemade pancakes before I think you will be surprised at how easy they are. If you don’t have buttermilk, just use regular milk and add a tablespoon of white vinegar to the milk and let set a couple of minutes before adding to the pancakes. Milk will thicken and clot so don’t be surprised. Proceed with the recipe as written.
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 1 cup mashed ripe banana (about 2)
- 1 cup buttermilk
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup chopped pecans
- 1/4 cup vegetable oil
- Mash the bananas in a mixing bowl. Add the eggs, milks, oil, vanilla and sugar. Whisk together until thoroughly mixed.Add the flour, salt and baking soda. Whisk until incorporated.
- Stir in the pecans.
- Heat the griddle to 325 degrees or a pan to medium heat. Pour batter into pan and cook until bubbles start to form and burst across the top of the pancakes, about 1 1/2 minutes. Flip and continue to cook until done, about 1 more minute.
- Repeat with remaining batter.