Thursday, June 30, 2011

Banana Pecan Buttermilk Pancakes

Happy Birthday Mr. Wonderful!!!  The love of my life, best friend and best father a gal could dream up.  So, after so many years of doing things for Mr. W that I often enjoyed more than he (although he would never tell me that), I decided to make this birthday all about him; what he likes, what he likes to do, what he likes to eat.

There are no traditional gifts, just 7 magical days of experiences.  Day 1 started out with our daughter Em and I waking him up and telling him about his week long birthday celebration and Day 1 was about celebrating with his 3 best buds.

On day 2 we celebrated with our closest friends.  Day 3 was a celebration with relatives.  Days 4-6 were just our family.  The best celebration was with Mr. W, Em and I.

Day 6 is Mr. W's birthday and we celebrated with our family.  All the food I made are his favorites.  Starting with breakfast I made him Banana Pecan Buttermilk Pancakes and Candied Bacon.  He absolutely loves this breakfast.

The Banana Pecan Buttermilk Pancakes and Candied Brown Sugar Bacon were so delicious we did not even need maple syrup.  The best part is, they were not heavy and did not weigh us down.  The pancakes taste almost like the best banana bread you have ever had in your life with the texture of a light and fluffy pancake.  The bacon, oh heavens...  It is bacon, covered in brown sugar.  Need I say more???

Banana Pecan Buttermilk Pancakes   
1½ cups all-purpose flour
½ cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
¼ cup melted butter
1 large egg
1¼ cups buttermilk (or make your own)
pinch of kosher salt 
1½ cups smashed or pureed banana
1 cup chopped pecans

In a large bowl add flour, sugar, baking powder, baking soda and salt.  Whisk to combine.   Add butter, egg and buttermilk.  Using a mixer combine until smooth.  Add banana and pecans, combine with mixer.

Preheat a skillet over medium heat. Add butter to pan.  Using a ¼ cup measuring cup, pour the batter onto the hot pan.

When the edges start to bubble, flip the pancakes.

They should be light brown. Cook on the other side until light brown.

Makes 16 pancakes (4 adult servings)

Click here for a printable version of this recipe - The Slow Roasted  


  1. Perfect with the candied bacon or just by themselves. Pancakes are the love of my life on the weekend!!!

  2. Donna,
    these look delicious and with the bacon....YUM!!!
    However, I am afraid to make the bacon for fear I won't ever want it regualar again.

  3. I really hope to find you in my kitchen making this tomorrow morning when I wake up.

  4. Those are fine looking flapjacks. How could you not love them? I hope Mr. W enjoyed every day of his celebration. Have a great day. Blessings...Mary

  5. A little hint on the bandanna pancakes: if you peel and slice them, put the in a Baggie and freeze overnight, you can pull them out early and they will throw creating a really thick yummy syrup in the Baggie. It adds a great depth of flavor and nice workable texture. Bon appetit!


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