Homemade Pancakes are so easy, and tastier, than boxed mixes. I promise! Turn up the volume by making these Banana and Pecan Pancakes with Maple Butter. They’ll be gobbled up in no time.

Boxed pancake mix can’t be found in my pantry, any longer. Making pancake batter, from scratch, has become my go-to choice when making a breakfast treat at home. The ingredients are pantry staples– flour, baking powder, baking soda, salt, milk/buttermilk and whatever additions you might want to add.

Bananas are one of my favorite power snacks, as well as dessert ingredient. A bag of pecans are always stored in my freezer (so they don’t go rancid). Pecans are another one of my favorite ingredients for baking, and making streusels. Candied Pecans are a delicious treat that I make every holiday season– and they are a family favorite.

A food processor makes chopping the pecans, fine, quick and easy. The pancake batter is basic.

Add the finely chopped pecans into the batter and combine until just blended.

Butter a griddle or non-stick pan with butter (I like to use my homemade Ghee, since the clarified butter doesn’t burn). Once the pancake starts to bubble add the sliced bananas and flip. That’s it! Homemade Banana Pecan Pancakes in no time at all!

There is a maple butter recipe, included in the recipe card. I’ll make that, next time. We always use pure maple syrup, anyway, as it’s so much better than commercial pancake syrup. We highly recommend switching to maple syrup. You’ll never go back!

TASTING NOTES: Homemade pancakes are so much better than the rubbery textured ones, we tend to get at so many restaurants. These pancakes are tender, fluffy, and has just the right ratio of banana and nutty pecans. These pancakes are a special treat, and a great way to avoid wasting bananas that are just about to turn too ripe. For just the two of us, we like our Fluffy Buttermilk Pancakes for Two.

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Banana and Pecan Pancakes

Course: Breakfast, Brunch

Cuisine: American

Keyword: Buttermilk Pancakes, Pancakes

Author: Debby – www.AFeastfortheEyes.net

Equipment

1 piece parchment or greaseproof paper
1 griddle OR large skillet

Ingredients

For the wet ingredients:

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract

For the dry ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar

Remaining ingredients:

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
Confectioners’ sugar to garnish
Candied Pecans to garnish (optional)

For the maple butter (optional):

2 sticks unsalted butter softened
1/4 cup pure maple syrup
2 tablespoons honey

Instructions

Maple Butter (Optional):

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.

Make the pancakes:

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.
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.