Banana Buttermilk Pancakes (with pecans and vanilla bean)

User Reviews

2.9

56 reviews
Average
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Servings

    4 servings

  • Course

    Breakfast

  • Cuisine

    American

Banana Buttermilk Pancakes (with pecans and vanilla bean)

These Banana Buttermilk Pancakes combine the richness of mashed bananas and the warmth of pecans with a hint of vanilla bean and nutmeg. Using a mix of all-purpose and white whole wheat flours along with buttermilk creates flapjacks that are tender and slightly fluffy with a nutty crunch from the pecans. This batter yields pancakes with a mild sweetness and subtle spice, ideal for a hearty breakfast.

Description

Banana Buttermilk Pancakes include mashed bananas and chopped pecans folded into a batter of all-purpose and white whole wheat flours, sweetened lightly with brown sugar and flavored with vanilla bean seeds and freshly grated nutmeg. The use of both baking powder and baking soda ensures the pancakes rise well and remain tender. Buttermilk adds moisture and a slight tang that balances the sweetness of the bananas and brown sugar.

The cooking involves scooping the batter onto a hot griddle and cooking until golden brown on each side. The inclusion of pecans introduces a crunchy texture contrast to the soft pancakes. The vanilla bean and nutmeg add aromatic complexity.

The pancakes can be served warm, topped simply with butter or syrup. Adjusting the batter thickness with additional buttermilk can help achieve the desired pancake consistency.

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Ingredients

Servings
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/4 cup brown sugar firmly packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup pecans coarsely chopped
  • 1 cup banana about 2 small or 1 large, mashed
  • vanilla bean seeds or 1 1/2 tsp vanilla extract, from 1 vanilla bean
  • nutmeg about 1/4 tsp, freshly grated
  • 1 1/2 cups buttermilk
  • 1 egg
  • 3 Tbsp vegetable oil

Instructions

  1. In a large mixing bowl whisk together the dry ingredients and nuts.
  2. Whisk together the banana, vanilla, nutmeg, buttermilk, egg and oil.   Add the wet ingredients to the dry, mixing just until it's all combined.  Don't beat the batter too much, lumps are fine.
  3. Cook on a hot griddle using a 1/3 cup measure to scoop out even amounts of batter.  If your batter gets too thick just add more buttermilk.

Notes

  • White whole wheat flour can be substituted with regular whole wheat or oat flour if preferred.
  • Do not overmix the batter; lumps are okay to keep pancakes tender.
  • Adjust batter thickness with extra buttermilk if needed for easier pouring.
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2.9

56 reviews
Average

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