Banana Nut Pancakes
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Fluffy pancakes made with ripe banana, pecans, and warm spices like cinnamon and nutmeg. Perfect for using up overripe bananas and customizable with your favorite toppings.
Ingredients
- 237 ml all-purpose flour
- 29.6 ml dark brown sugar
- 4.93 ml baking powder
- 2.46 ml baking soda
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml kosher salt
- 1 large ripe banana mashed
- 237 ml buttermilk
- 1 egg lightly beaten
- 29.6 ml unsalted butter melted
- 9.86 ml vanilla extract
- 59.1 ml chopped pecans
- Vegetable oil
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 89.1 mg
- Iron: 1.14 mg
- Magnesium: 20.6 mg
- Phosphorus: 87.6 mg
- Potassium: 193 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml all-purpose flour
- 29.6 ml dark brown sugar
- 4.93 ml baking powder
- 2.46 ml baking soda
- 4.93 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml kosher salt
- 237 ml buttermilk
- 9.86 ml vanilla extract
- 59.1 ml chopped pecans
- Vegetable oil
Prepare
- 1 large ripe banana, mashed
- 1 egg, lightly beaten
- Melt 29.6 ml unsalted butter
Let's Cook
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Step 1.
In a large bowl, combine 1 cup all-purpose flour, 2 tablespoons dark brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon kosher salt. Whisk until well combined, then set aside.
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Step 2.
In a separate medium bowl, combine 1 large ripe banana (mashed), 1 cup buttermilk, 1 lightly beaten egg, 2 tablespoons melted unsalted butter, and 2 teaspoons vanilla extract. Use a handheld mixer to mix until incorporated.
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Step 3.
Make a small well in the center of the dry ingredients and pour in the wet ingredients. Use a handheld mixer to mix until just combined. Sprinkle in 1/4 cup chopped pecans and fold into the batter. Set aside.
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Step 4.
Lightly oil a medium-size skillet with vegetable oil and place over medium heat. When the skillet is hot, pour in about 1/2 cup of the pancake batter. Cook until the edges are golden and bubbles form on the surface, about 2 minutes. Flip the pancake and cook for 2 more minutes. Repeat with remaining batter. Serve with your favorite toppings.