Banana-Pecan Pancakes with Maple-Honey Butter Recipe

Name: Banana-Pecan Pancakes with Maple-Honey Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/4 cup pure maple syrup; 2 tablespoons honey; 2 cups buttermilk; 3 eggs; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 3 tablespoons sugar; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup pecans, toasted and finely ground (not chopped); 4 tablespoon (1/2 stick) unsalted butter, melted, plus more for frying; 3 bananas, peeled and sliced in 1/4-inch circles

Servings: persons

1 cup (2 sticks) unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup pecans, toasted and finely ground (not chopped)
4 tablespoon (1/2 stick) unsalted butter, melted, plus more for frying
3 bananas, peeled and sliced in 1/4-inch circles

1
In a mixing bowl, mash the softened butter with the maple syrup and honey until well blended.
2
Chill the butter in the fridge for 30 minutes.
3
Whisk the buttermilk, eggs, and vanilla together until lightly beaten.
4
In another bowl, stir the flour, sugar, baking powder, baking soda, and salt together.
5
Mix the wet ingredients into the dry ingredients to combine.
6
Fold in the pecans and the 4 tablespoons of melted butter; whisk to a smooth batter.
7
Heat a griddle or skillet over medium-low heat and swirl around a little melted butter to keep the pancakes from sticking.
8
Using a ladle or measuring cup, pour the batter into the pan.
9
The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
10
Cook the pancakes on one side until they set and then lightly press the bananas into the batter.
11
When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes.
12
Keep the pancakes warm in a low (200F.)
13
oven while you make the rest.
14
Slice the maple-honey butter, layer it between the stack of pancakes, and let it melt.
15
Who needs syrup?

1918

kcal

Calories

167

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 14 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, softened, 1/4 cup pure maple syrup, 2 tablespoons honey, 2 cups buttermilk, and more.

Yes, Banana-Pecan Pancakes with Maple-Honey Butter 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 Pancakes with Maple-Honey Butter

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