Banana Pecan Pancakes

Name: Banana Pecan Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 2 tablespoons sugar; 1 cup milk; 1 egg egg; 2 ripe bananas, mashed; 0.5 cup chopped pecans; 2 tablespoons melted butter

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Okay, friends, gather ‘round because I’m about to share a recipe that’s been satay in my kitchen for years. House for years: What did you do What are banana pecan pancakes? What are some of the most special things in life? Is it like a warm hug in pancake form? All topped with a luscious glaze. What is the Best Banana bread you have ever had? If you love banana pecan pancakes, get ready, because these are the best. How do I become my new favorite?

What are banana pecan pancakes?

Alright, let’s break it down. Banana Pecan Pancakes are basically your classic pancakes kicked up a notch (or three!) Is it essentially taking the comfort of a regular pancake batter and infusing it with the sweetness? What is the best combination of ripe bananas and toasted pecans? Oh, that’s just the cherry on top – a sweet, creamy drizzle that elevates the whole experience. What is a cross between Banana Bread and pancakes? The name is pretty self-explanatory, it highlights the main features of the recipe and the key ingredients. What are bananas and pecans

Why you’ll love this recipe?

Oh, where do I even begin? Let me tell you why these banana pecan pancakes are a game-changer. First and foremost, the flavor is just incredible. You get that warm, comforting banana flavor that’s perfectly balanced by the nutty crunch of pecans. It’s a combination that just *works*. What I love most about this recipe is how surprisingly easy it is to make. Seriously, it’s simpler than you might think. It’s become my go-to whenever I am looking to surprise my family with a different kind of breakfast.

And let’s not forget about the cost-efficiency! What are some pantry staples? Flour, sugar, bananas, etc.? When they’re getting overripe! What’s more, the recipe is incredibly versatile. If you like bananas or pecans, you can add a dash of cinnamon to your liking. If you like nutmeg, throw in some chocolate chips for a decadent twist. If you love banana pecan pancakes, you will fall in love with them! Is it easy to customize and it’s simple to play with the recipe to satisfy every member of the family? What are some of the best recipes that you’ve ever tried?

How do you make banana pecan pancakes?

Quick Overview

Okay, so here’s the lowdown on how to whip up these amazing banana pecan pancakes. Basically, you’ll mix your dry and wet ingredients separately, then gently combine them. The secret is not to overmix – a few lumps are perfectly fine! Then, you’ll fold in your chopped bananas and pecans. After that, cook them on a lightly greased griddle or frying pan until golden brown and cooked through. Finally, drizzle with that dreamy glaze. Trust me, it’s way easier than it sounds, and the end result is totally worth it!

Ingredients

For the Main Batter:
* 1 ½ cups all-purpose flour. I have used gluten-free flour and it works just fine, you just need to be more careful when flipping them because they are a little bit more delicate.
* 2 tablespoons granulated sugar. You can use brown sugar for a richer, molasses flavor.
* 2 teaspoons baking powder. Make sure it’s fresh for the best rise!
* ½ teaspoon baking soda.
* ½ teaspoon salt.
* 1 ½ cups buttermilk. If you don’t have buttermilk, you can make a quick substitute by adding 1 ½ tablespoons of lemon juice or vinegar to 1 ½ cups of regular milk.
* ¼ cup unsalted butter, melted. I usually melt it in the microwave for 30 seconds.
* 1 large egg.
* 1 teaspoon vanilla extract.
* 1 cup mashed ripe bananas (about 2 medium banana). The riper the bananas, the more flavorful your pancakes will be!

For the Filling:
* ½ cup chopped pecans, toasted. Toasting the pecans really brings out their nutty flavor! I usually toast them in a dry pan over medium heat for a few minutes, until fragrant.
* 14 teaspoon ground cinnamon. Optional, but I love the warm spice it adds.

For the Glaze:
* 1 cup powdered sugar.
* 2-3 tablespoons milk. Start with 2 tablespoons and add more until you reach your desired consistency.
* ½ teaspoon vanilla extract.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First, preheat your griddle or frying pan over medium heat. You want it hot enough so that the pancakes cook evenly and get a nice golden-brown color, but not so hot that they burn. Lightly grease the surface with butter or cooking spray. I usually use a pastry brush to spread the butter evenly.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking ensures that everything is evenly distributed and there are no clumps of baking powder or baking soda. This is important for light and fluffy pancakes!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, melted butter, egg, vanilla extract, and salt. Set aside. Make sure the butter isn’t too hot, or it might cook the egg! I usually let the melted butter cool for a minute or two before adding it to the wet ingredients.

Step 4: Combine

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few lumps are perfectly fine. Overmixing will develop the gluten in the flour and result in tough pancakes. I always use a rubber spatula for this step, as it helps to gently fold the ingredients together.

Step 5: Prepare Filling

Gently fold in the mashed bananas, toasted pecans, and cinnamon (if using). Again, be careful not to overmix. The bananas should be evenly distributed throughout the batter. Make sure your bananas are ripe, so that they get that extra flavor in the pancakes!

Step 6: Cook Pancakes

Pour 14 cup of batter onto a preheated griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set. I always use a thin, flexible spatula for flipping, as it makes it easier to get under the pancakes.

Step 7: Make the Glaze

While the pancakes are cooking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Set aside. Add more milk, 1 tablespoon at a time, until you reach your desired consistency. I like my glaze to be thin enough to spread easily.

Step 8: Serve

Serve the banana pecan pancakes immediately, drizzled with glaze. They’re best enjoyed fresh off the griddle! I usually serve them with a side of fresh fruit, like sliced bananas or berries, and maybe a dollop of Whipped Cream.

What should I serve it with?

What do you do with banana pecan pancakes? What are some of the best serving suggestions?

For Breakfast:Can you serve these pancakes with a glass of orange juice? Add a side of crispy bacon or sausage to make it extra special. What is a salty-sweet combination? I also love to sprinkle a few extra chopped pecans on top for added crunch.

For Brunch:What are some good brunch recipes to serve with a mimosa or scotch? Arrange them on a platter with berries and maple syrup. What is the addition to the glaze? Is it a feast for the eyes and the taste buds?

As Dessert: Who says pancakes are just for breakfast? These banana pecan pancakes make a fantastic dessert. Serve them with a scoop of vanilla Ice Cream and a generous drizzle of chocolate sauce. It’s like a banana split, but in pancake form!

For Cozy Snacks:On a chilly evening, there’s nothing quite like curling up with banana pecans. What is better than pancakes and hot cocoa? What is the ultimate comfort food?

My family and I love to have these for breakfast during the holidays, or on special occasions. I like to add Nutella to my cake and everyone loves it!

How do you make banana pecan pancakes?

Alright, listen up, because I’m about to share some insider secrets that will take your banana pecan pancakes from good to absolutely phenomenal. I’ve made these countless times, and I’ve learned a few things along the way!

Bananas: Make sure your bananas are ripe, but not *too* ripe. You want them to be soft and sweet, but not mushy or overly brown. I find that bananas with a few brown spots are perfect. If you don’t have ripe bananas on hand, you can ripen them quickly by placing them in a paper bag with an apple or a banana for a day or two.

Mixing: Don’t overmix the batter! This is the most important tip for achieving light and fluffy pancakes. Overmixing develops the gluten in the flour and results in tough, rubbery pancakes. Stir the wet and dry ingredients together until just combined – a few lumps are perfectly fine.

Pecans: Toasting the pecans before adding them to the batter really brings out their nutty flavor. I usually toast them in a dry pan over medium heat for a few minutes, until fragrant. Be careful not to burn them! You can also toast them in the oven at 350°F for 5-7 minutes.

Ingredient Swaps: If you don’t have buttermilk, you can make a quick substitute by adding 1 ½ tablespoons of lemon juice or vinegar to 1 ½ cups of regular milk. Let it sit for a few minutes to curdle before using. You can also use almond milk or soy milk for a dairy-free option. I have tried this with almond milk and it worked out just fine!

Baking: Use a non-stick griddle or frying pan. This will prevent the pancakes from sticking and make them easier to flip. If you don’t have a non-stick pan, you can use a regular pan, but make sure to grease it well with butter or cooking spray. Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through on the inside. If the heat is too low, the pancakes will be pale and greasy. I always test the temperature by dropping a small amount of batter onto the griddle. If it sizzles gently and starts to brown within a minute or two, the temperature is just right.

Glaze: For the glaze, start with a small amount of milk and add more until you reach your desired consistency. I like my glaze to be thick enough to drizzle, but thin enough to spread easily. If you want to add a little extra flavor to the glaze, you can add a pinch of cinnamon, nutmeg, or lemon zest. I have even added a little bit of rum extract for a fun twist!

Storing and Reheating Tips

So, you’ve made a big batch of these delicious banana pecan pancakes, and you’re wondering what to do with the leftovers (if there are any!). Don’t worry, I’ve got you covered with some helpful storage and reheating tips.

Room Temperature: You can store the pancakes at room temperature for a few hours, but they’re best enjoyed fresh. Make sure to cover them with a clean kitchen towel or plastic wrap to prevent them from drying out.

Refrigerator Storage: To store the pancakes in the refrigerator, let them cool completely, then place them in an airtight container. They’ll keep for up to 3 days. Make sure to stack them in a single layer, or separate them with parchment paper to prevent them from sticking together.

Freezer Instructions: To freeze the pancakes, let them cool completely, then place them in a single layer on a baking sheet lined with parchment paper. Freeze for about 30 minutes, or until the pancakes are firm. Then, transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. When you’re ready to eat them, you can reheat them directly from frozen.

Glaze Timing Advice: If you’re planning to store the pancakes, it’s best to wait to add the glaze until just before serving. The glaze can get sticky and messy if it’s stored for too long.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can definitely make these banana pecan pancakes gluten-free! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as it helps to bind the ingredients together and give the pancakes a better texture. Be aware that the texture might be slightly different from regular pancakes, they may be a little more delicate, so be gentle when flipping them.

Do I need to peel the zucchini?

Wait a minute, there isn’t any zucchini in this recipe!

Can I make this as muffins instead?

While this recipe is specifically for pancakes, you could certainly adapt it to make muffins. You’ll need to adjust the baking time and temperature. I’d recommend baking them at 375°F for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Fill muffin liners about 2/3 full with batter and don’t forget the glaze when they are ready!

How can I adjust the sweetness level?

If you prefer a less sweet pancake, you can reduce the amount of sugar in the batter. You can also use a natural sweetener, such as honey or maple syrup, in place of the granulated sugar. Start with a smaller amount and adjust to taste. If you want to sweeten up even more you can add more powdered sugar to the glaze!

What can I use instead of the glaze?

If you’re not a fan of glaze, there are plenty of other options for topping these pancakes. You can drizzle them with maple syrup, honey, or chocolate sauce. You can also sprinkle them with powdered sugar or chopped nuts. Or, you can serve them with a dollop of whipped cream or a scoop of ice cream. My kids love when I add some Nutella and strawberries on top!

Final Thoughts

So there you have it – my go-to recipe for Banana Pecan Pancakes! It’s a crowd-pleaser every single time, and I guarantee it’ll become a regular in your breakfast rotation too. What makes them truly special is how simple they are to make, yet how incredibly flavorful they are. It’s a cozy breakfast that feels like a treat! If you loved this recipe, be sure to check out my other pancake variations – you might just find your new favorite! Can’t wait to hear how yours turn out! Leave a comment below to let me know what you think, and don’t forget to rate the recipe!

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