Banana Bread Pancakes with Toasted Pecans
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Table of Contents
Banana Bread Pancakes with Toasted Pecans
Its Sunday and at The Slow Roasted Italian that means its “Family Time”. Every Sunday I post dishes that you would likely find or serve for a Sunday family get together. Picture the family gathered around the table with casserole dishes all over the center. Lots of laughter, stories and love… That is Sunday Dinner and that is “Family Time”.
This Sunday, I bring you Banana Bread Pancakes with Toasted Pecans. Pancake Sunday breakfast, but a family affair, nonetheless. This is a new recipe for us and I have to say we are all in love with these pancakes. This has definitely replaced our standard banana pancake recipe. Em devoured 2 1/2 pancakes! I know you will love these! I also made some Banana Pecan Buttermilk pancakes and they are amazing!
Recipe adapted from Georgia Downard
Banana Bread Pancakes with Toasted Pecans
Equipment
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk, or make your own
- 2 large eggs
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 very ripe medium bananas, about 12 to 14 ounces
- 1 cups pecans, toasted lightly and chopped
- Softened butter, for cooking the pancakes
Instructions
- In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla.
- Whisk the dry ingredients into the liquid until combined well.
- Smash the banana and add it to the batter along with the pecans.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute.
- Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published Sep 18, 2011
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
It was pancake day at our house this morning as well…love Sundays:)
Look delicious!!! gloria
This looks delicious….I bet it taste that good…Yummy..Thanks for the recipe dear…
These sound delicious, Donna.
Added pecans to thsi old favourite will make it even yummier;)
Yum! I am trying this for sure! Pinned your recipe! Happy weekend!…hugs…Debbie
This is such an easy breakfast, and my kids love it before going to school! I even make it in the summer as a quick breakfast.