Why You’ll Love this Banana Pecan Buttermilk Pancakes Recipe
You’re going to fall head over heels for these Banana Pecan Buttermilk Pancakes. They’re fluffy, flavorful, and offer the perfect mix of sweetness from ripe bananas and crunch from toasted pecans.
Each bite melts in your mouth, making breakfast feel like a treat. The buttermilk adds a rich tanginess that elevates the flavor, while the whole wheat flour gives them a wholesome touch.
Plus, they’re easy to whip up, so you won’t spend all morning in the kitchen. Once you try these, you’ll want to make them again and again—trust me, they’ll become your new breakfast obsession!
Ingredients of Banana Pecan Buttermilk Pancakes
When it comes to breakfast, who can resist a stack of pancakes? Especially when they’re loaded with bananas and pecans. These Banana Pecan Buttermilk Pancakes aren’t just your average flapjacks; they’re fluffy clouds of goodness that feel like a warm hug in the morning.
Whether you’re treating yourself or feeding the family, this recipe is sure to please. So, let’s plunge into what you’ll need to whip up this deliciousness!
Ingredients for Banana Pecan Buttermilk Pancakes:
- 3/4 cup pecans, toasted (plus more for garnish)
- 1 3/4 cups whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons ground flax seeds (optional)
- 3 large eggs
- 4 tablespoons unsalted butter, melted (plus more for the pan)
- 1 cup 2% low-fat milk
- 1 1/2 cups buttermilk
- 1 teaspoon pure vanilla extract
- 3 large ripe bananas, sliced into 1/4 inch thick rounds (reserve some for garnish)
Now, let’s talk about some ingredient considerations. If you’re not a fan of whole wheat flour, you can totally swap it out for all-purpose flour, but just know that you’ll miss out on some of that wholesome goodness.
And if you’ve got a nut allergy or just want to keep it nut-free, you can leave out the pecans altogether (though I can’t promise they won’t be missed).
Oh, and if you’re feeling adventurous, try experimenting with different types of milk or even plant-based milk for a dairy-free version. The key is to make it yours while keeping it delicious—because who says breakfast can’t be a little fun?
How to Make Banana Pecan Buttermilk Pancakes
Alright, folks, let’s plunge into the delightful world of making Banana Pecan Buttermilk Pancakes. First things first, you’re going to need some tools—grab a large bowl for mixing dry ingredients, another for the wet ones, and a big skillet to work your pancake magic.
Now, let’s kick things off with the pecans. You’ll want to take 3/4 cup of those toasted pecans and finely grind half of them in a food processor. If you’re feeling a bit old school or just want to work off some of that breakfast burrito from last week, you can chop them into a fine powder with a knife. Either way, those ground pecans are going to add a lovely nuttiness to your pancakes.
Now, in that large bowl, combine the ground pecans with 1 3/4 cups whole wheat flour, 1/2 cup all-purpose flour, 2 tablespoons sugar, 2 tablespoons baking powder, and 1/4 teaspoon salt. Give it a good whisk until everything is blended nicely—think of it as your pancake party starter.
In a separate bowl, whisk together 3 large eggs, 4 tablespoons of melted unsalted butter, 1 cup of 2% low-fat milk, 1 1/2 cups buttermilk, and 1 teaspoon of pure vanilla extract until it’s all frothy and inviting. Then, pour those wet ingredients into the dry mix, and here’s the secret—don’t overmix! You want to stir just until everything is combined; lumps are totally fine, and they help keep your pancakes fluffy.
Once your batter is ready, it’s showtime. Heat up your skillet over medium heat and brush it with a little butter, because nobody likes a pancake that sticks. Now, pour about 1/4 cup of the batter onto the skillet for each pancake.
Here comes the fun part: lay about five banana slices onto each pancake before flipping. You’ll know it’s time to flip when you see small bubbles forming and popping on the surface. Cook until both sides are golden brown—roughly 6-8 minutes total.
Then, stack those beautiful pancakes high, garnish with extra banana slices and pecans, and drizzle with syrup. Just be ready for the compliments to roll in—your family will wonder how you became a pancake wizard overnight.
Banana Pecan Buttermilk Pancakes Substitutions & Variations
After mastering the art of making Banana Pecan Buttermilk Pancakes, it’s time to explore some exciting substitutions and variations that can elevate this dish even further.
You can swap whole wheat flour for oat flour or use almond flour for a gluten-free version. Instead of pecans, try walnuts or macadamia nuts for a different flavor. For sweetness, consider adding chocolate chips or blueberries.
You can replace buttermilk with almond milk or coconut milk if needed. Finally, spices like cinnamon or nutmeg can add a warming touch.
Experimenting with these options can lead to delightful new pancake experiences!
What to Serve with Banana Pecan Buttermilk Pancakes
To make your Banana Pecan Buttermilk Pancakes truly unforgettable, consider pairing them with a variety of delicious accompaniments.
I love drizzling pure maple syrup over the pancakes for a sweet touch, but a dollop of whipped cream adds a delightful creaminess too.
Fresh fruits like berries or more banana slices enhance the flavor and texture. For a nutty crunch, sprinkle extra toasted pecans on top.
If you’re feeling adventurous, a scoop of Greek yogurt can bring a tangy contrast.
Finally, a sprinkle of cinnamon or a drizzle of chocolate sauce can elevate the experience.
Enjoy experimenting with your favorites!
Additional Tips & Notes
When enjoying my Banana Pecan Buttermilk Pancakes, I’ve found that a few extra tips can make the experience even better.
First, be sure to use overripe bananas; they’ll add natural sweetness and flavor. I also recommend letting the batter rest for about 10 minutes before cooking. This helps the pancakes rise nicely!
Keep the skillet well-buttered to prevent sticking, and don’t rush the cooking process—patience pays off with that golden brown color.
Finally, feel free to customize by adding chocolate chips or blueberries for a fun twist. Enjoy your pancakes with a generous drizzle of syrup!