Banana Pecan Buttermilk Pancakes Recipe

Name: Banana Pecan Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
Garnish with extra bananas and pecans and drizzle with syrup and enjoy!

1416

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Banana Pecan Buttermilk Pancakes 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.

Banana Pecan Buttermilk Pancakes

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