Imagine waking up to a stack of fluffy, golden pancakes that are not just ordinary, but a mouthwatering symphony of ripe bananas, crunchy pecans, and rich buttermilk. These Banana Buttermilk Pancakes are more than just a breakfast—they're a culinary experience that will transform your morning routine from mundane to magical. Packed with incredible flavors and a perfect texture that melts in your mouth, these pancakes are about to become your new weekend breakfast obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 ripe banana, mashed
- 1/2 cup chopped pecans
- Butter for cooking
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, mash the ripe banana thoroughly with a fork until it becomes a smooth puree.
- Add the buttermilk and egg to the mashed banana, whisking until the mixture is completely blended and smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula. Mix just until the ingredients are incorporated - do not overmix. Some small lumps are acceptable.
- Fold the chopped pecans into the pancake batter, distributing them evenly throughout the mixture.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter, ensuring an even coating.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated surface, leaving enough space between each pancake.
- Cook the pancakes for approximately 2-3 minutes, or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a warm plate, and continue cooking the remaining batter, adding more butter to the pan as needed.
- Serve the pancakes warm, optionally garnished with additional chopped pecans, sliced bananas, or a drizzle of maple syrup.
Tips
- Use very ripe bananas for maximum sweetness and flavor - the darker and spottier, the better!
- Don't overmix the batter - some small lumps are actually good and will help create tender pancakes.
- Ensure your skillet or griddle is at the right temperature: medium heat prevents burning and allows even cooking.
- Let the batter rest for 2-3 minutes after mixing to allow the flour to absorb the liquid, resulting in fluffier pancakes.
- Use a non-stick pan or well-seasoned griddle to prevent sticking and achieve beautiful golden-brown color.
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the entire batch.
- For extra indulgence, toast the pecans lightly before adding them to the batter to enhance their nutty flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 10g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 65mg
