Banana Pecan Pancakes
Banana Pecan Pancakes made with classic ingredients, adding banana and pecan for great flavor & texture! Homemade banana pancakes recipe with tips on how to make them light & fluffy!
- 2 large eggs
- 2 cups flour
- 2 cups buttermilk
- 2 cups mashed ripe bananas (about 3-4)
- ¼ cup brown sugar
- ¼ cup vegetable oil
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- ½ tsp salt
- 1 cup chopped pecans
For the Butter Pancake Syrup
- 2 ½ cups brown sugar
- 1 cup water
- ⅓ cup honey
- dash salt
- 2 tbsp butter
- dash cinnamon
- 2 tsp vanilla
- ½ tsp maple extract
In a medium size bowl, start by beating your eggs.
Next, add in the mashed banana and brown sugar, stir to combine.
Then, add in and stir the buttermilk, vegetable oil and vanilla extract.
After that, add in all the dry ingredients...the flour, baking powder, baking soda, and salt. Stir until fully combined.
Use a whisk to get large lumps out of the pancake batter- but also know it doesn't have to be completely smooth.
Now, fold in the pecans into the batter.
Allow the griddle to heat up for an additional 2-3 minutes while the batter rests. Letting the batter rest is important and it really improves the texture of the pancake.
Spray the griddle with cooking spray or brush it with melted butter. Ladle out about 1/4 cup of batter per pancake. Flip the pancakes after they puff up, have air bubbles all over and looks lightly dry around the edges.
Once the pancakes are done, transfer them to a cookie sheet in a warm oven until you are ready to serve. Or plate up and serve immediately!
Top with butter and fresh homemade Butter Pancake Syrup- basic recipe instructions below.
How to make Butter Pancake Syrup
In a small sauce pan, combine brown sugar, water, honey, salt and cinnamon.
Proceed to bring mixture to a low boil then add the butter.
Next, reduce heat and simmer for 5minutes, whisking occasionally.
Then remove from the heat and let cool for 20 minutes, stir in vanilla and maple extracts.
Serve fresh and warm over your banana pecan pancakes, enjoy!
Transfer to a jar or any airtight container. This syrup does not need to be refrigerated.
These pecan pancakes are so fluffy, made with simple ingredients you most likely have in your kitchen.
Recipe yields about 12 pancakes, which serves 6 people. Calorie count does not include syrup. (As the recipe for syrup yields about 30 servings.)
Serving: 2pancakes | Calories: 511kcal | Carbohydrates: 60g | Protein: 11g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 487mg | Potassium: 642mg | Fiber: 4g | Sugar: 20g | Vitamin A: 253IU | Vitamin C: 5mg | Calcium: 216mg | Iron: 3mg