Banana and Pecan Pancakes

1. 1

   Preheat the oven to the lowest setting (warm on an electric stove).

2. 2

   In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined.

3. 3

   In a separate bowl mix the flour and sugar.

4. 4

   Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps.

5. 5

   Fold in the pecans, most of the melted butter and whisk until batter is smooth.

6. 6

   Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking.

7. 7

   Using a ladle pour the batter into the pan.

8. 8

   Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter.

9. 9

   When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.

10. 10

    Transfer pancakes to a warming plate in the oven while you make the rest.

11. 11

    Serve with maple syrup and butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.