Banana Nut Pancakes
10m prep 20m cook 30m ready
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.
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