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Banana Pecan Pancakes with Butter Syrup


  • 2 large eggs
  • 2 cups flour
  • 2 cups buttermilk
  • 2 cups mashed ripe bananas (about 3-4)
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup butter (1 stick)
  • 1 cup sugar

For the Butter Syrup

  • 1 cup buttermilk
  • 1 tbsp vanilla
  • 1 tbsp corn syrup
  • 1/2 tsp baking soda


  • Put your griddle on the stove on medium heat.
  • While the griddle is warming up, beat eggs in a medium sized bowl. Add remaining ingredients, except pecans.
  • Use a whisk to get large lumps out of the pancake batter- but also know it doesn't have to be completely smooth. Add in pecans and fold into batter using a rubber scraper.
  • Allow griddle to heat up for an additional 2-3 minutes while the batter rests.
  • If you'd like to take an extra step to get fluffy pancakes, separate the egg yolks from the whites. Beat the yolks, then add in remaining ingredients. In a separate bowl, whisk the egg whites until frothy. Then fold them into the batter along with the pecans. Again, all in the quest for that light, fluffy pancake.
  • Spray the griddle with cooking spray or brush with melted butter. Ladle out about 1/4 cup of batter for each pancake. Flip pancakes after they puff up, have air bubbles all over and look slightly dry around the edges. Whatever you do, don't squash your pancakes while they're cooking.
  • Once the pancakes are done, transfer to a cookie sheet in a warm oven until you're ready to serve.
  • Top with butter and fresh homemade Butter Syrup.

How to Make Butter Syrup

  • Top with butter and fresh homemade Butter Syrup.
  •  Serve warm and ENJOY!


Pancakes adapted from the Betty Crocker cookbook. To see the full Butter syrup recipe, go HERE.