Buttermilk Banana Pecan Pancake Recipes

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BANANA PECAN BUTTERMILK PANCAKES



Banana Pecan Buttermilk Pancakes image

Love the combination of the bananas and pecans in these buttermilk pancakes. Cook time is per batch. Easy to put together and so good!

Provided by Marie

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla
2 ripe medium bananas
2/3 cup chopped pecans

Steps:

  • Stir together first 5 ingredients.
  • In another bowl, combine next 4 ingredients.
  • Whisk flour mixture into liquids until combined.
  • Dice bananas and add to batter along with the pecans.
  • Drop batter by 1/4 cup onto greased griddle over medium heat and cook until bubbles appear around the edges.
  • Turn and cook on other side until golden brown.

Nutrition Facts : Calories 329.6, Fat 17.2, SaturatedFat 6.8, Cholesterol 77.6, Sodium 465.5, Carbohydrate 37.7, Fiber 2.5, Sugar 9.5, Protein 7.6

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER



Banana and Pecan Pancakes with Maple Butter image

Provided by Tyler Florence

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey

Steps:

  • Preheat the oven to 200 degrees F.
  • In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
  • Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
  • To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
  • In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

BUTTERMILK PANCAKES WITH CARAMELIZED BANANAS



Buttermilk Pancakes with Caramelized Bananas image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Banana     Maple Syrup     Bon Appétit

Yield Makes about 20

Number Of Ingredients 10

2 cups all purpose flour
1 tablespoon sugar
11/2 teaspoons baking powder
3/4 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, or vegetable oil
Vegetable oil (for frying)
4 bananas (about), peeled, cut into 1/4-inch-thick slices
Warm maple syrup

Steps:

  • Preheat oven to 250°F. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, eggs, and butter in medium bowl to blend. Gradually whisk buttermilk mixture into flour mixture just until blended (do not overmix; some small lumps may remain).
  • Heat griddle or 2 large nonstick skillets over medium heat. Brush griddle lightly with oil. Working in batches, pour batter by scant 1/4 cupfuls onto griddle. Top each pancake with 4 banana slices. Cook until bottoms brown and bubbles form, about 2 minutes. Turn pancakes over and cook until bottoms brown and banana slices caramelize, about 2 minutes. Transfer pancakes to baking sheet and place in oven while cooking remaining pancakes. Transfer pancakes to plates. Serve with warm maple syrup.

BUTTERMILK PECAN PANCAKES



Buttermilk Pecan Pancakes image

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

Steps:

  • In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

BANANA BUTTERMILK PANCAKES



Banana Buttermilk Pancakes image

This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.

Provided by Irmgard

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/3 cup chopped walnuts
1 cup mashed ripe banana (about 2)
2 cups buttermilk or 2 cups sour milk
2 eggs
1/4 cup butter, melted
butter (for frying)

Steps:

  • In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
  • Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
  • In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
  • Pour in about 3 tbsp.
  • of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
  • Flip and cook the second side for about 1 minute or until golden.

Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1

BANANA-PECAN PANCAKES



Banana-Pecan Pancakes image

Make breakfast extra-special when you serve up these gourmet pancakes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 27

Number Of Ingredients 15

2 eggs
2 cups Gold Medal™ all-purpose flour
2 cups buttermilk
2 cups mashed very ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired
3 medium bananas, sliced
1 quart strawberries, cut in half (3 cups)
Maple-flavored syrup
Sweetened whipped cream, if desired
Ground nutmeg, if desired

Steps:

  • Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  • Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Nutrition Facts : Calories 155, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

BANANA PECAN CORNMEAL PANCAKES



Banana Pecan Cornmeal Pancakes image

Categories     Blender     Breakfast     Brunch     Vegetarian     Quick & Easy     Banana     Pecan     Cornmeal     Pan-Fry     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 10 pancakes

Number Of Ingredients 11

1 very ripe medium banana (about 1/2 pound)
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup yellow cornmeal
3/4 cup milk
1 large egg
1/3 cup pecans, toasted lightly and chopped
vegetable oil for brushing griddle
Accompaniment: pure maple syrup, heated

Steps:

  • Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter 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.
  • Serve pancakes with syrup.

EASY BANANA NUT PANCAKES



Easy Banana Nut Pancakes image

This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.

Provided by CoOkInGnUt

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 19m

Yield 3

Number Of Ingredients 13

1 cup all-purpose flour
¼ cup finely chopped walnuts
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup almond milk
2 small overripe bananas, mashed
1 ½ tablespoons butter, melted
½ teaspoon vanilla extract
1 egg

Steps:

  • Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
  • Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
  • Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g

BUTTERMILK BANANA PANCAKES



Buttermilk Banana Pancakes image

These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.

Provided by TicklingYourTastebuds

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 11

½ cup whole wheat flour
¼ cup all-purpose flour
¼ cup soy flour
¼ cup brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
2 egg whites, lightly beaten
2 small very ripe bananas, mashed
2 teaspoons vegetable oil, divided

Steps:

  • Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
  • Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 47.2 g, Cholesterol 2.5 mg, Fat 3.7 g, Fiber 3.9 g, Protein 9.8 g, SaturatedFat 0.9 g, Sodium 383.2 mg, Sugar 23.7 g

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Top Asked Questions

How to make banana pancakes with buttermilk?
In another bowl, whisk buttermilk, mashed banana, eggs, melted butter and orange zest (if using); add to flour mixture, stir well until evenly blended Lightly oil griddle or frypan. Pour approximately 1/4 cup pancake batter onto griddle, cook about 3 minutes on each side Repeat, until all batter is used up.
How to make banana bread with pecans?
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. Chop fine the banana and add it to the batter along with the pecans.
How do you make pancakes with pecans and eggs?
Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
How to make banana pancakes on a griddle?
Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.) Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water.

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