Banana-Nut Pancakes Yum! – a delicious recipe with eggs, Bisquick, buttermilk, bananas, sugar, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat eggs in medium bowl with hand beater until fluffy. Beat in Bisquick, buttermilk, mashed bananas, sugar, oil, just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
2
Heat griddle to 375u00b0F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
3
For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
4
Serve with sliced strawberries and cream or your favorite sryup.
1361
kcal
Calories
132
g
Fat
46
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 eggs, 2 cups Bisquick (use low-fat to reduce calories), 2 cups buttermilk (see tip above if you don't have buttermilk), 2 cups mashed very ripe bananas (4 medium), and more.
Yes, Banana-Nut Pancakes Yum! falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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